Strawberries and Cream Sponge Cake (Printable Version)
An airy sponge layered with whipped cream and fresh strawberries, chilled for clean slices and a light, elegant finish.
# What You'll Need:
→ 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 & Topping
06 - 1 1/4 cups heavy cream
07 - 2 tablespoons powdered sugar
08 - 1 teaspoon vanilla extract
09 - 2 2/3 cups fresh strawberries, hulled and sliced
10 - 2 tablespoons strawberry jam (optional)
11 - Fresh mint leaves, for garnish (optional)
# How To Make:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large mixing bowl, beat eggs, granulated sugar, and salt on high speed with an electric mixer for 5 to 7 minutes until thick, pale, and tripled in volume.
03 - Gently fold in all-purpose flour and vanilla extract with a spatula, ensuring the batter remains airy and well combined.
04 - Divide the batter evenly between the prepared pans. Bake for 20 to 25 minutes, or until the cakes are golden and spring back when pressed lightly.
05 - Remove cakes from oven and let cool in pans for 10 minutes. Then turn out onto a wire rack and allow to cool completely.
06 - In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
07 - If desired, spread a thin layer of strawberry jam over one cooled cake layer. Spread half the whipped cream over this base and top with half the sliced strawberries.
08 - Place the second sponge layer on top. Spread remaining cream over the top and arrange the remaining strawberries decoratively.
09 - Garnish with fresh mint leaves if desired. Refrigerate for at least 30 minutes before slicing for best texture and flavor.
# Expert Tips:
01 -
- There&aposs no need to fuss—the cake tastes like hours of work even though it&aposs secretly quite simple.
- The combination of airy sponge, cool cream, and juicy strawberries will have people asking for seconds long before you get a chance to grab one yourself.
02 -
- If you rush the egg whipping, your sponge will turn out flat and dense—take the full time for maximum fluffiness.
- I discovered brushing the layers lightly with strawberry syrup keeps everything incredibly moist for hours.
03 -
- Use a light hand when folding batter; aggressive mixing deflates everything.
- Lining the pans with parchment paper instead of just greasing guarantees you can lift out the sponges without drama.