Strawberry Sponge Cake

I can still remember the first time I made Strawberry Sponge Cake. It was a sunny spring afternoon, and the air was filled with the sweet scent of blooming flowers. I had just come back from the local farmers' market with a basket overflowing with juicy, ripe strawberries, their vibrant red color practically calling my name. I decided to whip up this delightful dessert to celebrate the season, and the moment that fluffy sponge cake came out of the oven, I knew I had created something special. The cake was light, airy, and oh-so-perfectly paired with the fresh strawberries I had been dreaming about.

This Strawberry Sponge Cake has since become a staple in my kitchen, especially during spring and summer when strawberries are at their peak. It’s not just a dessert; it’s a celebration of all things fresh and delicious. Whether it's for a birthday, a family gathering, or just a sunny day, this cake always brings smiles. The layers of fluffy sponge cake, fresh strawberry filling, and rich cream cheese frosting make it a showstopper that's surprisingly easy to put together. Trust me, once you try it, you’ll want to share it with everyone.

Why You’ll Love "Strawberry Sponge Cake"

• Quick prep time of just 30 minutes, perfect for busy days.
• Minimal ingredients mean you can whip this up without a trip to the store.
• Family-friendly dessert that kids and adults alike will adore.
• Can be made ahead and stored in the fridge, making it great for gatherings.
• Versatile layers of cake and fresh strawberries can be customized to your taste.
• Beautiful presentation that makes it a show-stopper for any occasion.

Ingredients You’ll Need

• For the Strawberry Filling:
• 3 cups diced fresh strawberries (look for ripe, sweet strawberries for the best flavor)
• 2 Tablespoons lemon juice (freshly squeezed is best, but bottled works in a pinch)
• ½ cup light brown sugar (light brown sugar gives a nice caramel flavor; dark brown can be used for a richer taste)
• 2 ½ Tablespoons cornstarch (this helps thicken the filling; make sure it’s well mixed)
• 1 teaspoon vanilla extract (pure vanilla extract adds a lovely depth of flavor)
• For the Sponge Cake Layer:
• 6 large eggs (make sure they’re at room temperature for better mixing)
• 1 cup granulated sugar (this sweetens the cake and helps it rise)
• 1 cup all-purpose flour (sifted for a lighter texture)
• ½ teaspoon baking powder (this gives the cake its fluffiness)
• For the Whipped Cream Cheese Frosting:
• 1 cup heavy whipping cream (cold for better whipping)
• 16 oz. cream cheese (softened at room temperature for easy mixing)
• ½ cup unsalted butter (softened at room temperature, use unsalted to control sweetness)
• 1 ¼ cups powdered sugar (adjust sweetness to your preference)
• 2 teaspoons vanilla extract (always use pure for the best taste)
• 1 cup sliced strawberries (for decoration, choose fresh and vibrant berries)

Step-by-Step Instructions

Prepare the Strawberry Filling

To get started on your strawberry filling, grab a mixing bowl and toss in the diced fresh strawberries. Add the lemon juice, which brightens up the flavor, and then sprinkle in the light brown sugar and cornstarch. The sugar will sweeten the strawberries while the cornstarch helps thicken everything up. Finally, add the vanilla extract for that extra pop of flavor. Give it all a good stir until the strawberries are well-coated, and set the mixture aside to let those flavors meld together.

Make the Sponge Cake

Now, let’s get to the sponge cake layer! In a large mixing bowl, beat the room temperature eggs and granulated sugar together. You want to whip them until the mixture is light and fluffy, which usually takes about 5 minutes. This is where all the magic happens, so don’t rush it! Once you’ve got that nice airy texture, gently fold in the sifted all-purpose flour and baking powder. Be careful not to overmix—just combine until you see no dry flour. It’s okay if it looks a little lumpy; trust me, it’ll be perfect when it bakes!

Bake the Cake

Next, you’re going to pour that lovely batter into a greased cake pan. I usually use a 9-inch round pan for this, but you can adjust based on what you have. Spread the batter out evenly, and then pop it in the preheated oven at 350°F (175°C) for about 25 minutes. The cake is done when the top springs back when gently pressed and a toothpick inserted in the center comes out clean. Once it’s baked, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Cream Cheese Frosting

While your cake is cooling, let’s whip up that delicious cream cheese frosting. In a large bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy—about 2 minutes should do the trick. Gradually add in the powdered sugar, mixing until combined. Then, pour in the vanilla extract and beat until everything is fluffy and well-blended. If it feels too thick, you can add a splash of milk to reach your desired consistency. Trust me, this frosting is going to be the cherry on top!

Assemble the Cake

Once your sponge cake has cooled completely, it’s time to layer it up! Start by slicing the cake in half horizontally. Place the bottom layer on a serving plate and spread half of the strawberry filling over it. Then, take the top layer and place it on top of the filling. Now, it’s time for frosting! Generously spread the cream cheese frosting over the top of the cake, letting it cascade down the sides a little for that rustic look. Finally, decorate the top with the sliced strawberries, and don’t be shy—make it look as beautiful as it tastes! You’ve just created a stunning Strawberry Sponge Cake that’s ready to be devoured!

Variations

• For a tropical twist, substitute the strawberries with diced mango or pineapple.
• Make it gluten-free by using a 1:1 gluten-free flour blend instead of all-purpose flour.
• Add a hint of almond extract to the sponge cake for a unique flavor.
• Try layering with whipped coconut cream instead of cream cheese frosting for a lighter option.
• Incorporate lemon zest into the strawberry filling for an extra zing!

Serving and Storage Tips

Serving

Serve the Strawberry Sponge Cake chilled or at room temperature, depending on your preference. It pairs beautifully with a dollop of extra whipped cream on the side or a scoop of vanilla ice cream for a delightful treat. For a festive touch, garnish each slice with fresh mint leaves or a sprinkle of powdered sugar just before serving. This cake is perfect for gatherings, so slice it into generous portions and watch it disappear!

Storage

To store the Strawberry Sponge Cake, cover it with plastic wrap or place it in an airtight container to keep it fresh. It will last in the fridge for up to 3 days. If you want to keep it longer, you can freeze the cake. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. The cake can be frozen for up to 2 months. When you're ready to enjoy, thaw it in the fridge overnight and let it come to room temperature before serving for the best flavor and texture.

Helpful Notes

• For a lighter version, use reduced-fat cream cheese and whipped topping.
• You can substitute the granulated sugar with a sugar alternative if needed.
• Add a tablespoon of milk to the frosting if it's too thick.
• Fresh strawberries are best, but frozen can be used if thawed and drained.
• Store any leftover frosting in the fridge for up to a week.

Frequently Asked Questions

Can I freeze the Strawberry Sponge Cake?

Yes, you can absolutely freeze the Strawberry Sponge Cake! Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. It will keep for up to 2 months. Just remember to thaw it in the fridge overnight before serving for the best texture.

What can I use instead of cream cheese in the frosting?

If you're looking for a substitute for cream cheese, mascarpone cheese is a great alternative! It has a similar texture and flavor. You can also use whipped topping for a lighter frosting option.

How do I make the cake gluten-free?

To make the Strawberry Sponge Cake gluten-free, simply replace the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that your baking powder is gluten-free as well.

Can I use frozen strawberries for the filling?

Yes, you can use frozen strawberries for the filling! Just be sure to thaw them completely and drain any excess liquid before mixing them with the other filling ingredients.

How can I adjust the sweetness of the frosting?

To adjust the sweetness of the cream cheese frosting, simply reduce the amount of powdered sugar. You can also add a touch of lemon juice or a pinch of salt to balance the sweetness if it’s too sweet for your taste.

Final Thoughts

Making this Strawberry Sponge Cake is not just about baking; it’s about creating sweet memories that you’ll cherish for years to come. I hope you give it a try and enjoy the process just as much as the delicious results. Remember, it’s okay if things get a little messy in the kitchen — that’s all part of the fun! So gather your loved ones, make a big slice, and dig in together. I promise this cake will have everyone smiling and asking for seconds. Happy baking, my friend!