Description
Strawberry Sponge Cake is a light, airy dessert featuring tender sponge layers paired with fresh strawberries and whipped cream, offering a perfect balance of sweetness and slight tartness.
Ingredients
Scale
- 1 cup (120g) cake flour
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) milk
- 1/4 cup (60ml) vegetable oil or melted butter
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup (240ml) heavy cream (for frosting)
- 2 cups (300g) strawberries, hulled and halved (for topping)
- Additional sugar for macerating strawberries (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Sift together cake flour, baking powder, and salt in a bowl.
- In another bowl, whisk eggs with granulated sugar until pale and fluffy. Gradually add milk, vegetable oil (or melted butter), and vanilla extract; mix well.
- Gently fold dry ingredients into wet ingredients to keep batter airy.
- Pour batter into prepared pan, smooth the top, and bake for 25-30 minutes until a toothpick comes out clean. Cool in pan 10 minutes, then on wire rack completely.
- Wash and slice strawberries; sprinkle with sugar and let macerate for 15 minutes if desired.
- Whip heavy cream until stiff peaks form, careful not to overwhip.
- Once cake is cool, spread whipped cream on top and layer with fresh strawberries. For layers, slice cake horizontally and add cream and strawberries between layers.
- Slice and serve immediately or refrigerate for an hour to chill.
Notes
- Use gluten-free flour for a gluten-free version.
- Substitute almond or coconut milk and plant-based cream for dairy-free option.
- Replace sugar with erythritol or monk fruit sweetener for sugar-free alternative.
- Use flax eggs or applesauce as egg substitutes for an egg-free cake.
- Add lemon zest for citrus flavor or fold in chocolate chips for a chocolate-strawberry twist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
Keywords: strawberry sponge cake, light sponge cake, whipped cream cake, fresh strawberry dessert, summer cake