Here’s a classic Strawberry Sponge Cake recipe that’s light, fluffy, and packed with fresh strawberry flavor. It’s perfect for spring and summer!
Strawberry Sponge Cake Recipe
Ingredients:
For the Sponge Cake:
4 large eggs (room temperature)
120g (1/2 cup + 1 tbsp) caster sugar
120g (1 cup) plain/all-purpose flour, sifted
1 tsp vanilla extract
Pinch of salt
30g (2 tbsp) unsalted butter, melted and cooled
For the Filling & Topping:
200ml (3/4 cup + 1 tbsp) double/heavy cream
1–2 tbsp icing sugar (to taste)
1 tsp vanilla extract
250g (1 1/2 cups) fresh strawberries, hulled and sliced
Extra strawberries for decoration
Optional: strawberry jam (2–3 tbsp)
Instructions:
Preheat the Oven:
Preheat to 180°C (350°F). Grease and line two 8-inch (20cm) round cake tins.
Make the Sponge:
In a large bowl, whisk eggs and sugar with an electric mixer until pale, thick, and tripled in volume (about 5–7 minutes).
Gently fold in the vanilla extract and salt.
Sift the flour over the mixture and carefully fold it in using a spatula—avoid deflating the batter.
Drizzle in the melted butter and fold just until incorporated.
Bake:
Divide the batter evenly between the tins.
Bake for 20–25 minutes or until golden and springy to the touch.
Let cool in tins for 10 minutes, then turn out onto a wire rack.
Prepare the Cream:
Whip the cream with icing sugar and vanilla extract until soft peaks form.
Assemble the Cake:
Place one sponge layer on a plate. Spread a thin layer of strawberry jam (optional).
Spread half the whipped cream and layer with sliced strawberries.
Top with the second sponge layer.
Finish with more whipped cream and decorate with whole or halved strawberries.
Tips:
For extra flavor, macerate strawberries in a teaspoon of sugar and a splash of lemon juice before layering.
Chill before serving for clean slices.
