Strawberries and Cream Sponge Cake (Printable)
An airy sponge layered with whipped cream and juicy strawberries, chilled and garnished with mint.
# Ingredient List:
→ Sponge Cake
01 - 4 large eggs, at room temperature
02 - 2/3 cup granulated sugar
03 - 1 cup all-purpose flour
04 - 1 teaspoon vanilla extract
05 - 1/4 teaspoon salt
→ Filling and Topping
06 - 1 1/4 cups heavy cream
07 - 2 tablespoons powdered sugar
08 - 1 teaspoon vanilla extract
09 - 14 ounces fresh strawberries, hulled and sliced
10 - 2 tablespoons strawberry jam (optional, for additional flavor)
11 - Fresh mint leaves, for garnish (optional)
# Steps:
01 - Preheat oven to 350°F (180°C). Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large mixing bowl, beat eggs, granulated sugar, and salt with an electric mixer on high speed for 5 to 7 minutes until mixture is thick, pale, and has tripled in volume.
03 - Gently fold in all-purpose flour and vanilla extract using a spatula, taking care to maintain the batter’s volume.
04 - Divide the batter evenly between prepared pans and bake for 20 to 25 minutes until golden and cakes gently spring back to touch.
05 - Remove cakes from oven, allow to cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
06 - While cakes cool, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
07 - Optionally, spread a thin layer of strawberry jam over one cake layer. Spread half the whipped cream over this layer, then arrange half of the fresh strawberries on top.
08 - Place the second sponge layer over the strawberries. Spread remaining whipped cream over the top and finish by arranging the rest of the strawberries.
09 - Garnish with fresh mint leaves if desired. Refrigerate for at least 30 minutes before slicing for easier serving.
# Expert Tips:
01 -
- The fresh strawberries melt perfectly into pillowy whipped cream for a texture that almost vanishes in your mouth.
- This cake turns any ordinary afternoon into a secret celebration—even if it’s just you and a mug of tea.
02 -
- Never rush cooling the cakes—if you fill when warm, everything slides into a delicious but wobbly mess.
- I once overbeat the cream and ended up with near-butter; stop at soft peaks for that dreamy, billowy finish.
03 -
- Weigh your flour for consistent results; small variations can change the cake’s tenderness.
- Parchment lining is your friend—removing the cakes is effortless and keeps the layers picture-perfect.