Dreamy layers of pillowy sponge, sweet whipped cream, and vibrant strawberries all come together in one irresistible treat: Strawberry Sponge Cake. This show-stopping dessert is as timeless as it is crowd-pleasing, showing off a crown of glossy berries and a delicate crumb that’s equal parts celebration and comfort food. Whether you’re serving it for a special occasion or just a blissful afternoon pick-me-up, this cake’s blend of lightness and fresh flavor is always the star of the table.

Strawberry Sponge Cake Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a classic Strawberry Sponge Cake is built on just a handful of humble, everyday ingredients. Each one plays its part—lending tenderness, real flavor, or the all-important lift and lightness that make this cake such a joy to eat.

Flour: All-purpose flour provides structure without making the cake dense.
Baking powder: The key to a sky-high, fluffy sponge; gives the cake its gentle rise.
Eggs: Whipped eggs offer moisture, binding, and most importantly, irresistible softness.
Sugar: Sweetens and helps aerate your batter for a light crumb.
Milk: Adds subtle richness and keeps the cake tender.
Vegetable oil: Ensures your Strawberry Sponge Cake stays moist without heaviness.
Vanilla: Infuses every bite with warm, inviting flavor that lifts the whole cake.
Whipped cream: Light, creamy, and just-sweet-enough to complement the fruit and cake.
Strawberries: Sliced fresh, their brightness (and that juicy pop!) is essential.
Powdered sugar: Forms the base of a quick, glossy glaze for an elegant finish.
Milk (for glaze): Loosens the powdered sugar for perfect drizzling consistency.
Pink food coloring (optional): Gives your glaze a delicate, fun hue—totally optional, always cheerful!

How to Make Strawberry Sponge Cake

Step 1: Prepare Your Pans and Oven

Begin by preheating your oven to 350°F (175°C) and lining two round cake pans with parchment paper or a light greasing. Getting this step done first ensures a stress-free unmolding later and helps guarantee those neatly shaped layers that make Strawberry Sponge Cake so photogenic.

Step 2: Whip Eggs and Sugar

In a large bowl, whisk together the eggs and sugar until the mixture becomes pale, thick, and gorgeously fluffy. This step is where all the air comes from, which is what gives your cake its tender, cotton-soft texture. Take your time here—a stand mixer or hand mixer on high speed makes the process wonderfully simple.

Step 3: Add Wet Ingredients

Pour in the milk, vegetable oil, and vanilla. Gently fold or mix just until smooth. The milk and oil help your Strawberry Sponge Cake stay moist and supple, while the vanilla creates a subtle aroma that beautifully underscores the fruit and cream filling.

Step 4: Sift and Fold in Dry Ingredients

Sift together your flour and baking powder, then sprinkle them right over your egg mixture. Fold them in carefully with a spatula to avoid knocking out the air you so lovingly whipped into the eggs earlier. Your batter should be smooth, light, and airy.

Step 5: Bake

Divide the batter evenly between the two prepared pans, smoothing the tops gently. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back lightly to the touch. Let the cakes cool completely before attempting any assembly—this patience is totally worth it for a pristine Strawberry Sponge Cake.

Step 6: Prepare the Filling

While the cakes are cooling, whip your cream until soft peaks form, if you haven’t already, and slice your strawberries. The contrast of airy cream and juicy fruit is what takes this cake to the next level, so go for ripe, fragrant strawberries whenever possible.

Step 7: Assemble the Cake

Once the layers have completely cooled, place one on your serving plate. Spread a thick, dreamy layer of whipped cream on top, then scatter with sliced strawberries. Add the second sponge layer, pressing gently so everything nestles together. You’re already on your way to Strawberry Sponge Cake perfection!

Step 8: Mix and Drizzle the Glaze

In a small bowl, combine powdered sugar and milk until smooth and pourable. If you want a rosy finish, add a drop or two of pink food coloring. Drizzle this sweet glaze over the stacked cake, letting it cascade down the sides for an irresistible, bakery-worthy look.

Step 9: Garnish and Serve

Finish by topping your Strawberry Sponge Cake with a flourish of whole or halved fresh strawberries. This last burst of color and freshness is what makes it utterly showstopping at first glance and first bite.

How to Serve Strawberry Sponge Cake

Garnishes

Take your Strawberry Sponge Cake to the next level by crowning it with extra whole berries, delicate mint leaves, or even a dusting of powdered sugar. Edible flowers like violets or pansies add an enchanting touch for parties or spring celebrations.

Side Dishes

Pair your cake with a lightly brewed tea, crisp sparkling wine, or a bright lemonade to balance out the cake’s sweet, creamy flavors. For something indulgent, a scoop of vanilla bean gelato on the side never hurts!

Creative Ways to Present

Try serving generous wedges on vintage dessert plates for timeless charm, or slice the cake into neat squares and stack them as petit fours. You can even build individual mini Strawberry Sponge Cakes in glass jars—layered parfait-style for a fun twist at picnics or showers.

Make Ahead and Storage

Storing Leftovers

To keep your Strawberry Sponge Cake fresh, cover it tightly and refrigerate for up to three days. The whipped cream and fruit will stay luscious, and the sponge cake remains tender. If possible, store the cake in an airtight cake dome or container to lock in moisture and flavor.

Freezing

For longer storage, you can freeze the sponge cake layers (unfilled) tightly wrapped for up to two months. Thaw at room temperature, then assemble with whipped cream and strawberries just before serving for maximum freshness—your future self will thank you!

Reheating

While you won’t want to reheat the finished Strawberry Sponge Cake due to the cream and fruit, a quick rest at room temperature before serving refreshes its texture and taste beautifully. This helps the flavors to blossom and makes the cake taste like it was just made.

FAQs

Why did my sponge cake turn out dense rather than fluffy?

The most common culprit is overmixing after adding flour or not whipping the eggs and sugar enough. For the lightest texture, gently fold in the dry ingredients and make sure your eggs are whipped until pale, thick, and airy.

Can I prepare the whole Strawberry Sponge Cake ahead of time?

You can assemble the cake a few hours before serving; just keep it chilled. For best results, add the glaze and garnishes right before serving so everything looks its freshest.

What can I use instead of whipped cream for the filling?

If you want a twist, try mascarpone mixed with a bit of sweetened yogurt, or use a vegan whipped topping for a dairy-free version. Both options keep the filling creamy and light.

How do I prevent the strawberries from making the cream watery?

Slice and gently pat the strawberries dry with paper towels before layering them into the cake. You can also assemble the cake close to serving time so the fruit stays vibrant and the cream holds its shape.

Is it possible to make this gluten-free?

Absolutely! Swap the flour for your favorite cup-for-cup gluten-free flour blend. The results are still light and delicious, so everyone can enjoy Strawberry Sponge Cake.

Final Thoughts

If you’re searching for a dessert that’s pure joy in every slice, Strawberry Sponge Cake is the one to try. Bursting with fresh berries, cloud-like cream, and that classic pillowy crumb, this cake will win hearts and spark smiles wherever it goes. Don’t wait for a celebration—make it today and watch it become your new favorite too!

Strawberry Sponge Cake Recipe