Strawberry Sponge Cake Recipe – Light, Fluffy & Full of Flavor

Strawberry Sponge Cake is that sweet spot between simple and stunning. Light, airy, and just the right amount of indulgent, it’s the kind of dessert that makes you feel like a baking rockstar without needing a culinary degree. If you’ve ever found traditional cakes to be a bit too dense or rich, this cake is your perfect match. The sponge layers are pillowy soft, the strawberry filling is bright and juicy, and the whipped cream cheese frosting? Oh, it’s dreamy. Think of it as a sophisticated take on your favorite childhood strawberry shortcake—grown-up, but still fun at heart.

This Strawberry Sponge Cake is especially popular during spring and summer (hello, strawberry season), but truthfully, it’s a year-round kind of treat. You’ll love that it doesn’t sit heavy, so even after a big family meal, there’s always room for a slice. Whether you’re prepping for a Mother’s Day brunch or just want to spoil yourself after a long workweek, this cake’s got your back. And let’s be real—who doesn’t want a dessert that tastes like sunshine?

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What is Strawberry Sponge Cake?

Strawberry Sponge Cake is a classic American dessert made up of soft, airy sponge cake layers filled with a sweet strawberry compote and topped with fluffy whipped cream cheese frosting. Unlike heavier butter-based cakes, sponge cakes rely on whipped eggs for their rise, giving them that signature light and bouncy texture. It’s like biting into a sweet little cloud. And when you add strawberries into the mix? It’s magic.

The strawberry filling is made by cooking down fresh berries with lemon juice, a bit of brown sugar, and cornstarch. It thickens up into a jammy, luscious layer that complements the sponge so well. Add a cool layer of whipped cream cheese frosting—part tangy, part sweet—and you’ve got a dessert that hits every note just right. If you’re a fan of Strawberry Earthquake Cake or Strawberry Crunch Cupcakes, this cake is your next baking adventure.

Reasons to Try Strawberry Sponge Cake

Let’s be honest—sometimes we want to bake something impressive without juggling 14 ingredients and three trips to the store. Strawberry Sponge Cake delivers on all fronts: taste, texture, and visual wow factor. It’s that dessert that makes people ask, “You made this?” (and you proudly say “Yep.”)

First off, it’s not overly sweet. The whipped cream cheese balances the strawberries perfectly, keeping things fresh instead of cloying. Second, it’s versatile. Want to swap strawberries for raspberries or blueberries? Go for it. Craving a layered trifle instead of a full cake? This recipe adapts easily. And lastly, it’s actually fun to make. Beating eggs to fluffy peaks feels kind of therapeutic, and assembling those layers is like adult arts and crafts—but tastier.

If you’re short on time, you can prep parts ahead. The strawberry filling keeps well, and the sponge layers can be baked and stored a day in advance. So yes, it’s special enough for birthdays and baby showers but practical enough for weekend cravings.

Ingredients Needed to Make Strawberry Sponge Cake

For the Strawberry Filling:

• 3 cups diced fresh strawberries
• 2 tablespoons lemon juice
• ½ cup light brown sugar
• 2½ tablespoons cornstarch
• 1 teaspoon vanilla extract

For the Sponge Cake Layers:

• 6 large eggs, room temperature
• 1 cup granulated sugar
• 1 cup all-purpose flour
• ½ teaspoon baking powder

For the Whipped Cream Cheese Frosting:

• 1 cup heavy whipping cream
• 16 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 1¼ cup powdered sugar
• 2 teaspoons vanilla extract

To Decorate:

• About 1 cup sliced strawberries

Instructions to Make Strawberry Sponge Cake

Making Strawberry Sponge Cake is easier than it looks. Here’s a step-by-step guide to walk you through it—no stress, just strawberry bliss.

Step 1: Cook the Strawberry Filling

In a heavy-bottomed saucepan, combine half of your diced strawberries with lemon juice. Let that cook over medium heat for about 5-6 minutes until the berries start to break down and release their juices. In a separate bowl, mix brown sugar with cornstarch, then stir it into the strawberry mix. Add in the remaining fresh strawberries and cook everything together for another 2 minutes, stirring constantly. Once it thickens up and looks glossy, remove from heat and set it aside to cool completely.

Step 2: Bake the Sponge Cake Layers

Preheat your oven to 350°F. Line three 9-inch round cake pans with parchment paper and give them a good spray of baking spray. In a small bowl, whisk together flour and baking powder. In a separate large bowl, beat the eggs on high speed for one minute, then gradually add the granulated sugar. Keep beating for 8 minutes until the mixture turns pale yellow and super fluffy. Gently fold in the flour mixture in thirds, being careful not to deflate the batter—this is where all the airiness comes from!

Divide the batter evenly into the prepared pans and smooth out the tops. Bake for 20–25 minutes until the tops are golden and spring back lightly when touched. Let them cool in the pans for a few minutes before running a knife around the edges and removing the cakes. Cool completely before peeling off the parchment.

Step 3: Make the Whipped Cream Cheese Frosting

Start by whipping the cold heavy cream with ¼ cup powdered sugar until you get stiff peaks. In a separate bowl, beat together the softened cream cheese, butter, remaining powdered sugar, and vanilla until smooth and creamy. Gently fold in the whipped cream to keep everything light and airy.

Step 4: Assemble the Cake

Place your first cake layer on a plate or cake stand. Spread half the strawberry filling over it, leaving about a ½-inch border around the edge. Spread about ½ cup of the frosting on the underside of the second cake layer and place it—frosted side down—on top of the strawberry-covered first layer. Repeat with the remaining filling and third cake layer.

Now cover the whole cake with the remaining frosting. You can go rustic or smooth it out for a polished look. Pipe some decorative swirls on top and garnish with fresh sliced strawberries for that bakery-worthy finish. Pop it in the fridge for a few hours (or overnight) to let everything set beautifully.

Looking for a shortcut version? Try Strawberry Cheesecake Dump Cake—no layering required, but just as tasty!

What to Serve with Strawberry Sponge Cake

This cake is pretty much a showstopper on its own, but if you’re building a whole dessert spread or planning a summer gathering, it pairs wonderfully with light, fruity sides. A glass of cold sparkling rosé? Perfect. Some lemon-infused iced tea or a lavender lemonade? Also perfect. Even a scoop of vanilla bean ice cream would complement the sponge and strawberries like a charm.

If you’re thinking about pairing it with other strawberry-themed treats, consider serving it alongside Strawberry Pretzel Salad or Strawberry Crunch Poke Cake for a strawberry-lovers dessert table. Or make it the centerpiece at brunch with savory contrast dishes like this High-Protein Unstuffed Peppers.

Key Tips for Making Strawberry Sponge Cake

1. Use room temperature eggs – This helps you get the most volume when whipping.
2. Fold gently – Sponge cakes are all about that airy texture. Over-mixing the batter will deflate it and lead to a denser cake.
3. Cool layers completely before assembly – You don’t want your frosting to melt into a soupy mess.
4. Chill before serving – A few hours in the fridge helps the flavors come together and the frosting set.
5. Use fresh strawberries for the best flavor. Frozen ones can work in a pinch, but they’ll be more watery.

And if decorating cakes stresses you out? Don’t worry—this one looks just as lovely with a simple dusting of powdered sugar and a few scattered berries.

Storage and Reheating Tips for Strawberry Sponge Cake

You can store Strawberry Sponge Cake in the fridge, covered loosely with plastic wrap or in a cake carrier, for 3–4 days. The sponge holds up well, and the whipped frosting keeps its texture nicely when chilled.

If you want to make it ahead, bake the sponge layers and freeze them (wrapped well) for up to a month. Let them thaw at room temperature before assembling.

Reheating isn’t really necessary, but if you’re bringing it to room temp, pull it out of the fridge about 30 minutes before serving. This softens the frosting and brings out the full flavor of the strawberries.

FAQs

Can I use a different fruit?
Totally! Blueberries, raspberries, or even peaches would be delicious. Just adjust the sugar based on how sweet the fruit is.

Can I make this gluten-free?
Yes, a good 1:1 gluten-free flour mix should work. Just be gentle when folding it in, as it can be a little more delicate.

Is it okay to use store-bought whipped topping?
You can, but the homemade whipped cream cheese frosting really makes this cake stand out. It’s worth the extra few minutes.

How do I keep my sponge layers from doming?
Try using baking strips around your cake pans or trimming the tops off after baking for perfectly flat layers.

Can I make this as a sheet cake instead?
Absolutely. Just adjust your bake time accordingly—check for springiness and a golden top around 25–30 minutes.

Final Thoughts

If you’re looking for a dessert that checks all the boxes—easy, impressive, not too sweet, and seasonally flexible—Strawberry Sponge Cake is your new go-to. It’s the kind of recipe you’ll find yourself coming back to again and again, whether you’re celebrating something big or just making an average Tuesday a little sweeter.

And if you loved this one, check out our other fan-favorite strawberry treats like Strawberry Shortcake Cake and Strawberry White Chocolate Gooey Bars. Because honestly, life’s just better with more cake.

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