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Strawberry Sponge Cake

A light and fluffy dessert featuring a soft vanilla sponge cake layered with fresh strawberries and whipped cream.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Afternoon Tea, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 4 large large eggs Fresh and free-range, their golden yolks promise richness.
  • 1 cup granulated sugar Sweet crystals that dissolve into a joyous sweetness.
  • 1 cup all-purpose flour Fine and soft, creating a tender texture that melts in your mouth.
  • 1 teaspoon vanilla extract Aromatic and warm, infusing the cake with its comforting essence.
Filling and Topping Ingredients
  • 2 cups fresh strawberries, sliced Bright red, juicy, and bursting with summery vibes.
  • 1 cup heavy whipping cream Rich and silky, transforming into clouds of delight upon whipping.
  • 8 oz cream cheese, softened Smooth and tangy, balancing the sweetness perfectly.
  • 1/2 cup powdered sugar Fine, snowy sweetness that lightens the cream, creating an ethereal frosting.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and generously grease a round cake pan to prevent any sticking.
  2. In a large mixing bowl, add the eggs and granulated sugar. Beat them together until the mixture is light and fluffy, turning a pale golden hue.
  3. Gently fold in the flour and vanilla extract using a spatula, ensuring the batter remains airy and light.
  4. Carefully pour the fluffy batter into your prepared cake pan, smoothing the top to ensure even baking.
  5. Bake for 25-30 minutes, or until a toothpick comes out clean.
  6. Allow the cake to cool completely in the pan before transferring it to a wire rack.
Filling and Assembly
  1. In another bowl, whip together heavy cream, cream cheese, and powdered sugar until smooth.
  2. Once your sponge has cooled, use a serrated knife to slice it in half horizontally.
  3. Layer the bottom half with sliced strawberries and a good dollop of the whipped cream mixture.
  4. Carefully place the top half of the cake over this layer.
  5. Frost the top with the remaining whipped cream mixture and decorate with strawberries and a sprinkle of powdered sugar.
  6. Serve chilled.

Notes

Avoid overmixing the batter to prevent a dense sponge. Ensure the cake cools completely before frosting to prevent melting.