Strawberries and Cream Sponge Cake (Printable)
Airy sponge layered with whipped cream and ripe strawberries; chill before slicing for clean, elegant servings.
# 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 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
11 - Fresh mint leaves, for garnish, optional
# How To Make:
01 - Preheat the oven to 350°F (180°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
02 - In a large mixing bowl, combine eggs, granulated sugar, and salt. Beat with an electric mixer on high speed for 5 to 7 minutes, until pale, thick, and tripled in volume.
03 - Gently fold in all-purpose flour and vanilla extract using a spatula, taking care not to deflate the mixture.
04 - Divide the batter equally between the prepared cake pans. Bake for 20 to 25 minutes or until golden and springy to the touch.
05 - Remove pans from the oven and let cool for 10 minutes. Turn out cakes onto a wire rack to cool completely.
06 - While cakes are cooling, whip heavy cream, powdered sugar, and vanilla extract in a mixing bowl until soft peaks form.
07 - If using, spread a thin layer of strawberry jam over one cooled sponge. Spread half of the whipped cream on this layer and top with half of the sliced strawberries.
08 - Place the second sponge cake layer on top of strawberries. Spread the remaining whipped cream over the top and arrange the rest of the strawberries.
09 - Garnish with fresh mint leaves if desired. Chill the assembled cake for at least 30 minutes before slicing.
# Expert Tips:
01 -
- The layers are as cloud-like as you'd hope, with just enough sweetness to let the berries shine.
- The assembly is almost meditative, and every bite tastes like you've pulled off something a little magical without fuss.
02 -
- Don’t rush the egg whipping step—I once ended up with a flat pancake when I thought I could cut corners.
- Switching to a metal spatula for folding makes it easier to keep the batter light and pillowy.
03 -
- Whip the cream just to soft peaks—overdoing it makes it tricky to spread.
- A thin layer of jam or syrup under the cream keeps the sponge extra moist.