The first blossom of spring always brings a rush of memories and flavors. I still recall the exhilarating feeling of plucking ripe strawberries from the garden, their sweet fragrance filling the air. This is the inspiration behind my Classic Strawberry Whipped Cream Sponge Cake—an elegant dessert that reflects the joy of fresh ingredients and simple preparations. With only a handful of basic components—eggs, sugar, and flour—you’ll be surprised at how effortless it is to whip up this light and airy treat.
Perfect for picnics, birthdays, or a delightful afternoon tea, this cake is a true crowd-pleaser. Each moist layer is perfectly complemented by luscious whipped cream and vibrant strawberries, creating a heavenly balance of flavors and textures. Whether you’re a seasoned baker or just reveling in the pleasure of homemade sweets, this recipe transforms simple ingredients into a showstopper that everyone will adore. Let’s dive into creating a slice of sunshine that will brighten any occasion!
Why will you love Strawberry and Cream Sponge Cake?
Light and Airy: This sponge cake is a delight to make and enjoy, with a texture so fluffy that it practically melts in your mouth.
Flavorful Layers: The combination of fresh strawberries and rich whipped cream elevates the cake, creating a dessert bursting with vibrant flavors.
Simple Preparation: With just a few basic ingredients, you can whip up a gorgeous cake in no time, perfect for any occasion.
Versatile Delight: Great for celebrations, picnics, or afternoon tea, this cake will impress both family and friends.
Make-Ahead Friendly: Bake the cake ahead of time and assemble just before serving, ensuring you can enjoy the moment without stress.
Elevate your dessert game with this stunning cake, and if you’re looking for more unique berry desserts, check out my other light and airy recipes that are sure to please!
Strawberry and Cream Sponge Cake Ingredients
For the Cake
- Large Eggs – Ensure they’re at room temperature for the best results in creating a light sponge.
- Granulated Sugar – Sweetens the cake while helping with aeration when combined with eggs.
- Vanilla Extract – Opt for high-quality vanilla for a rich flavor boost in your sponge.
- Lemon Juice – Brightens up the taste and stabilizes the egg whites; vinegar can be a substitute if needed.
- Lemon Zest – Adds a lovely citrus aroma; feel free to swap with orange zest for a different twist.
- Cake Flour – Essential for achieving a delicate crumb; can be replaced with a mix of all-purpose flour and cornstarch.
For the Whipped Cream
- Heavy Cream – Whip until fluffy for the perfect topping; coconut cream works as a dairy-free alternative.
- Powdered Sugar – Sweetens the cream while keeping it stable; can be omitted for less sweetness.
For the Layers & Topping
- Strawberry Jam – Use it between the layers for added sweetness; any fruit jam is a delightful substitute!
- Fresh Strawberries – Garnish with seasonal berries for a pop of color and flavor, enhancing the Strawberry and Cream Sponge Cake experience.
How to Make Strawberry and Cream Sponge Cake
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Preheat the oven to 350°F (175°C) and prepare three 8-inch cake pans. Grease and line them with parchment paper to ensure easy removal later.
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Whip the egg whites in a stand mixer until foamy. Gradually add 1/4 cup of sugar, continuing to beat until you reach stiff peaks. Set aside—this is the secret to your cake’s fluffiness!
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Beat the egg yolks in the same bowl with the remaining 1/2 cup of sugar for 5 minutes until they are thick and pale. Add vanilla extract, lemon juice, and lemon zest, mixing for one more minute.
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Sift the cake flour and remaining sugar over the egg yolk mixture. Gently fold it in, being careful to keep the mixture airy. Then, add half of the whipped egg whites and fold them in with love.
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Incorporate the remaining egg whites into the batter until just combined. Divide the batter evenly among the prepared pans and smooth the tops.
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Bake for 15-18 minutes or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 5 minutes before transferring to a cooling rack.
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Whip the heavy cream with powdered sugar until stiff peaks form—this will be your luscious topping.
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Assemble the cake by layering it with strawberry jam, whipped cream, and sliced strawberries. Repeat this process for the remaining layers and then chill until serving.
Optional: Garnish with fresh mint leaves for an extra pop of color.
Exact quantities are listed in the recipe card below.
What to Serve with Strawberry and Cream Sponge Cake?
This fluffy, delightful dessert is perfect for sharing with loved ones, and it pairs beautifully with a variety of complimentary dishes and drinks.
- Fresh Fruit Salad: A medley of seasonal fruits adds a vibrant, refreshing touch that enhances the cake’s strawberry flavor.
- Vanilla Ice Cream: The creamy sweetness of vanilla ice cream balances the airy texture of the sponge cake, creating a decadent treat.
- Lemonade: A glass of homemade lemonade brings a zesty, refreshing element that cuts through the richness of the whipped cream.
- Mint Tea: This soothing drink offers a fragrant complement to the cake, enhancing the overall refreshing experience.
- Chocolate Drizzle: A light drizzle of dark chocolate offers a touch of indulgence, contrasting nicely with the cake’s lightness.
- Pistachio Crumble: Crushed pistachios sprinkled on top give a nutty crunch that pairs wonderfully with the soft texture of the cake.
To make your dessert table truly special, consider serving Strawberry and Cream Sponge Cake alongside these delightful additions!
Strawberry and Cream Sponge Cake Variations
Feel free to get creative with this recipe and make it your own!
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Gluten-Free: Substitute cake flour with a gluten-free blend, ensuring everyone can enjoy a slice. It’s deliciously adaptable!
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Berry Bonanza: Swap out strawberries for raspberries, blueberries, or a mix of berries for a colorful twist. Think of a dreamy summer berry medley!
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Citrus Burst: Add orange or lime zest for a bright flavor note that complements the sweetness of the strawberries beautifully. It adds an unexpected zing!
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Lemon Cream: Infuse your whipped cream with lemon curd or lemon extract for a zesty topping that brings a refreshing brightness. Lemon lovers rejoice!
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Chocolate Variation: Fold cocoa powder into a part of the batter for a rich chocolate sponge, then layer it with strawberries and cream for a delightful contrast. What a luscious combination!
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Nuts & Seeds: Incorporate finely chopped almonds or pistachios into the sponge for added texture and a delightful flavor boost. They’ll add a nice crunch to each bite!
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Frozen Delights: Layer with frozen strawberries and whipped cream for a refreshing twist on hot days. It’s a simple way to enjoy a frozen treat!
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Spicy Kick: For the adventurous, sprinkle a hint of cayenne pepper or cinnamon into the whipped cream to elevate the flavors and surprise your taste buds. A little spice can go a long way!
How to Store and Freeze Strawberry and Cream Sponge Cake
Room Temperature: Store the unassembled sponge cake at room temperature in an airtight container for up to 2 days. This helps maintain its light texture.
Fridge: Once assembled, keep the strawberry and cream sponge cake in the fridge for up to 1 day. Cover it loosely with plastic wrap to protect it without squishing the whipped cream.
Freezer: For longer storage, freeze the individual sponge cake layers wrapped in plastic wrap and foil for up to 3 months. Thaw in the fridge before assembling.
Reheating: If desired, you can warm your cake slightly in the oven at a low temperature. Add fresh whipped cream and strawberries right before serving for the best experience.
Make Ahead Options
These Strawberry and Cream Sponge Cakes are perfect for meal prep enthusiasts! You can bake the sponge cakes up to 2 days in advance; simply cool them completely, wrap them tightly in plastic wrap, and store them at room temperature to maintain their light texture. The whipped cream can also be prepared and refrigerated for up to 24 hours. Just remember to whip it again briefly before using to restore both its fluffiness and texture. When you’re ready to serve, layer the cakes with strawberry jam, fresh strawberries, and whipped cream, ensuring it’s assembled just before sharing to keep everything fresh and vibrant. Enjoy a stress-free celebration with a stunning, homemade dessert that tastefully shines!
Expert Tips for Strawberry and Cream Sponge Cake
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Stiff Peaks: Ensure egg whites reach stiff peaks for the best fluffiness in your sponge cake. This will give the cake its light, airy texture.
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Gentle Folding: Be careful when folding the batter; over-mixing can deflate the airiness that makes your strawberry and cream sponge cake so delightful.
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Room Temperature Eggs: Use eggs at room temperature to improve aeration and create a lighter cake. This makes all the difference!
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Fresh Ingredients: Use fresh strawberries for garnish and in the layers. They add vibrant flavor and boost the beauty of your cake.
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Layering Timing: Assemble your cake just before serving to prevent sogginess from the whipped cream. This ensures every bite is deliciously fresh!
Strawberry and Cream Sponge Cake Recipe FAQs
How do I choose ripe strawberries?
Absolutely! When selecting strawberries, look for bright red berries with a natural shine. They should be firm to the touch, with green leaves attached. Avoid any that have dark spots or are overly soft, as these may be overripe or spoiled.
What’s the best way to store leftover cake?
Very! If you have unassembled sponge cake, store it at room temperature in an airtight container for up to 2 days. Once you’ve assembled the strawberry and cream sponge cake, keep it in the fridge for up to 1 day. Just gently cover with plastic wrap to maintain the whipped cream’s fluffiness without squishing it.
Can I freeze the sponge cake?
Certainly! To freeze, wrap each individual sponge layer tightly in plastic wrap, followed by a layer of foil. You can freeze them for up to 3 months. When you’re ready to use them, simply thaw in the fridge overnight. Assemble with cream and strawberries once they’re completely cooled.
Why is my cake dense instead of fluffy?
This can happen if your egg whites weren’t whipped to stiff peaks or if the batter was over-mixed when combining the ingredients, which can deflate the trapped air. For optimal fluffiness, ensure you gently fold in the egg whites and stop mixing as soon as everything is combined.
Can I make this cake gluten-free?
Absolutely! For a gluten-free version of the strawberry and cream sponge cake, substitute cake flour with a blend of gluten-free flour and cornstarch (1 cup gluten-free flour minus 1 tbsp plus 1 tbsp cornstarch). This will help maintain a light texture for your delicious cake!
Are there any dietary considerations for this recipe?
Yes! If you’re accommodating allergies or dietary restrictions, you can substitute heavy cream with coconut cream for a dairy-free option. Additionally, ensure the strawberry jam is free from common allergens. Always check labels if you’re unsure!
Light and Fluffy Strawberry and Cream Sponge Cake Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and prepare three 8-inch cake pans by greasing and lining them with parchment paper.
- Whip the egg whites in a stand mixer until foamy, then gradually add 1/4 cup of sugar until stiff peaks form.
- Beat the egg yolks with the remaining 1/2 cup of sugar for 5 minutes. Add vanilla extract, lemon juice, and lemon zest.
- Sift the cake flour and remaining sugar over the egg yolk mixture and gently fold it in, then incorporate half of the whipped egg whites.
- Carefully fold in the remaining egg whites. Divide the batter among the pans and smooth the tops.
- Bake for 15-18 minutes or until a toothpick comes out clean. Let cool for 5 minutes.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Assemble the cake with layers of strawberry jam, whipped cream, and sliced strawberries. Chill until serving.