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Strawberry Sponge Cake

Strawberry Sponge Cake

This Strawberry Sponge Cake features layers of fluffy sponge cake, fresh strawberry filling, and a rich cream cheese frosting.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 people
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Strawberry Filling
  • 3 cups diced fresh strawberries
  • 2 Tablespoons lemon juice
  • ½ cup light brown sugar
  • 2 ½ Tablespoons cornstarch
  • 1 teaspoon vanilla extract
For the Sponge Cake Layer
  • 6 eggs room temperature
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
For the Whipped Cream Cheese Frosting
  • 1 cup heavy whipping cream
  • 16 oz. cream cheese softened at room temperature
  • ½ cup unsalted butter softened at room temperature
  • 1 ¼ cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup sliced strawberries for decoration

Equipment

  • Mixing bowls
  • Oven

Method
 

  1. Start by preparing the strawberry filling. In a bowl, mix diced strawberries, lemon juice, brown sugar, cornstarch, and vanilla extract. Set aside.
  2. For the sponge cake, beat the eggs and granulated sugar together until light and fluffy. Fold in flour and baking powder gently.
  3. Pour the batter into a greased cake pan and bake at 350°F for about 25 minutes or until a toothpick comes out clean.
  4. While the cake is cooling, prepare the cream cheese frosting by beating the cream cheese and butter until smooth. Gradually add in powdered sugar and vanilla extract.
  5. Once the cake has cooled, layer the strawberry filling and frost with cream cheese frosting. Decorate with sliced strawberries on top.

Notes

You can adjust the sweetness of the frosting by reducing the powdered sugar.