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Strawberry & Cream Sponge Cake
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Strawberry & Cream Sponge Cake
Indulge in the sweetness of fresh strawberries and the lightness of cream with this delightful sponge cake. Made with layers of fluffy sponge cake, juicy strawberries, and a dollop of whipped cream, this cake is the perfect treat for warm weather gatherings or as a special occasion dessert. With a beautiful balance of flavors and textures, this cake is sure to be a hit with both kids and adults alike.
Time Cook
45
Level
Intermediate
Calories
420
Allergens
eggs, gluten, dairy
Ingredients
2 1/4 cups
All-purpose flour
285 Calories
1 1/2 cups
Granulated sugar
195 Calories
1 teaspoon
Baking powder
5 Calories
1/2 teaspoon
Salt
0 Calories
1/2 cup
Unsalted butter, softened
100 Calories
3 eggs
Large eggs, at room temperature
180 Calories
1 cup
Whole milk, at room temperature
100 Calories
1 teaspoon
Pure vanilla extract
5 Calories
2 cups
Fresh strawberries, hulled and sliced
50 Calories
1 cup
Heavy cream, for whipped cream
50 Calories
2 tablespoons
Granulated sugar, for whipped cream
30 Calories
Step-by-Step Instructions
1
Preheat the oven to 375°F (190°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
3
In a large mixing bowl, using an electric mixer, beat the butter until it is creamy, about 2 minutes. Add the eggs one at a time, beating well after each addition.
4
With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Beat just until combined.
5
Divide the batter evenly among the prepared pans and smooth the tops. Bake for 20-25 minutes, or until a toothpick inserted into the center of each cake comes out clean.
6
Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely. Once the cakes are cool, use a serrated knife to level them, if necessary.
7
To make the whipped cream, beat the heavy cream and granulated sugar until stiff peaks form. Spread or pipe the whipped cream over the top and sides of the cake.
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Where cooking meets life and technology.
© 2025 Cooklaif