Strawberries and Cream Sponge Cake (Printable Version)
Light sponge layers filled with whipped cream and fresh strawberries; chill before slicing for best texture.
# Ingredient List:
→ Sponge Cake
01 - 4 large eggs, at room temperature
02 - 2/3 cup granulated sugar
03 - 1 cup all-purpose flour
04 - 1 teaspoon vanilla extract
05 - 1/4 teaspoon salt
→ Filling and Topping
06 - 1 1/4 cups heavy cream
07 - 2 tablespoons powdered sugar
08 - 1 teaspoon vanilla extract
09 - 14 ounces fresh strawberries, hulled and sliced
10 - 2 tablespoons strawberry jam, optional
11 - Fresh mint leaves, optional, for garnish
# Directions:
01 - Preheat the oven to 350°F (180°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
02 - In a large mixing bowl, combine eggs, granulated sugar, and salt. Using an electric mixer on high speed, beat for 5 to 7 minutes until the mixture becomes thick, pale, and triples in volume.
03 - Gently fold in the all-purpose flour and vanilla extract using a spatula, taking care not to deflate the batter.
04 - Divide the batter evenly between the two prepared cake pans. Bake for 20 to 25 minutes, or until the cakes are golden and spring back when pressed lightly.
05 - Remove the cakes from the oven and let them cool in their pans for 10 minutes. Turn out onto a wire rack and allow them to cool completely.
06 - While cakes are cooling, whip heavy cream, powdered sugar, and vanilla extract together in a cold bowl until soft peaks form.
07 - If desired, spread a thin layer of strawberry jam over one cooled cake layer for extra flavor.
08 - Spread half of the whipped cream over the base cake layer. Arrange half of the sliced strawberries on top.
09 - Place the second cake layer over the strawberries. Spread the remaining cream on top and decorate with the rest of the strawberries.
10 - Garnish with fresh mint leaves if desired. Chill the assembled cake for at least 30 minutes before slicing for best results.
# Expert Tips:
01 -
- The combination of airy sponge and rich cream is like a sweet secret only homemade desserts can tell.
- It's wonderfully adaptable, whether you want it for a birthday, a picnic, or a simple afternoon treat.
02 -
- Once, I rushed the folding and ended up with a flat, chewy sponge—the gentler your touch, the taller the cake.
- Chilling the cream bowl isn’t an old wives’ tale; the peaks hold far better and the topping feels lighter than air.
03 -
- Line pans with parchment, even up the sides—this releases the sponge easily without tearing that delicate crumb.
- If you have time, let the whole cake chill for an hour; it slices much cleaner and the flavors marry beautifully.