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

Strawberry Sponge Cake on rustic table
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Strawberry Sponge Cake is light and refreshing summertime dessert. If you are not a a fan of a dense and heavy cake, then this recipe is a winner. Fluffy, moist, spongy cake base, made with just 4 ingredients, strawberry filling and whipped cream cheese frosting are the perfect combination of textures and flavours.

Ingredients

Scale

Strawberry Filling:

  • 3 cups diced fresh strawberries
  • 2 Tablespoons lemon juice
  • 1/2 cup light brown sugar
  • 2 1/2 Tablespoons cornstarch
  • 1 teaspoon vanilla extract

Sponge Cake Layers:

  • 6 eggs-room temperature
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder

Whipped Cream Cheese Frosting:

  • 1 cup heavy whipping cream
  • 16 oz. cream cheese-softened at room temperature
  • 1/2 cup unsalted butter-softened at room temperature
  • 1 1/4 cup powdered sugar
  • 2 teaspoons vanilla extract
  • about 1 cup sliced strawberries for decoration

Instructions

1. In a heavy saucepan combine half of the diced strawberries and lemon juice. Cook over medium-high heat for 5 to 6 minutes until the strawberries burst and juice is formed.

2. In a separate bowl, combine the brown sugar and cornstarch. Then stir it into the strawberry mixture. Add remaining strawberries and cook for an additional 2 minutes, stirring constantly. Once the mixture has thickened, remove from heat and set aside to cool completely.

3. Preheat oven to 350˚F and line three round 9-inch cake pans with parchment paper. Grease with baking spray, and set aside.

4. In a small bowl, whisk together flour and baking powder, and set aside.

5. Beat 6 eggs for 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating on high speed 8 min, or until pale yellow, thick and fluffy.

6. Sift flour in thirds into the batter, folding gently with a spatula between each addition. Scrape the bottom of the bowl to ensure you don’t have pockets of flour at the bottom. Do not over-mix.

7. Divide batter equally between three prepared cake pans, smooth the tops and bake at 350˚F about 20-25 minutes, or until top is golden and springs back when poked slightly.

8. Slide a knife around the edges and remove the cakes from pans. Cool to room temp then peel back the parchment paper.

9. Beat cold heavy whipping cream on high speed for 1-2 minutes, add ¼ cup of powdered sugar and mix until stiff peaks form. Set aside.

10. In another bowl beat together cream cheese, butter and vanilla for 1-2 minutes. Add 1 cup of powdered sugar and mix until smooth and creamy. Fold in whipped cream.

11. Place the first cake layer on a serving dish.

12. Spread half of the strawberry filling, leaving a ½-inch rim without the filling.

13. Spread about 1/2 cup frosting on the second cake layer, invert the filled side down and place it over the first layer so the strawberries and cream are next to each other.

14. Spread the remaining half of strawberry filling. Again, spread about 1/2 cup frosting on the third cake layer, invert the filled side down and place it over the strawberry filling.

15. Reserve 1 cup of frosting for decoration. Spread remaining frosting over the cake and place in the fridge for a few hours, or overnight.

16. To decorate the cake, pipe remaining frosting around the cake and arrange sliced strawberries on top.

17. Store leftovers in the fridge for 3–4 days.

Notes

This cake is best served chilled. Make it the night before for easier slicing and firmer layers.

Use baking strips to ensure flat, evenly baked cake layers.

Substitute strawberries with other berries if desired.

Ensure your cream cheese and butter are softened to room temperature for a smooth frosting.

Don’t overmix the sponge batter to maintain its fluffiness.

Find it online: https://cookingwithramsay.com/strawberry-sponge-cake/