Strawberry sponge cake is a classic dessert, combining light and airy cake with strawberry jam and cream. I never met anyone who wasn’t a fan of this yummy dessert, but do you know what’s even better than a slice of this from the bakery? Making it at home, which is the very best! And when it’s this easy to make there’s no reason not to make your own!
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This recipe is made in two layers which are sandwiched together with strawberry jam and cream. A little confectioners' sugar on top gives it an elegant look with ease. Actually, the hardest part of the recipe is having the patience to wait for the layers to cool before you can sandwich them together. You’ll want to taste this wonderful cake as soon as possible!
Whether you are brand new to making cakes or you’ve tried a few recipes, this is one of the simplest ones even though it's made from scratch. Your kitchen will smell like a bakery while this is in the oven and the light-as-air texture and juicy strawberry jam filling will melt in your mouth.
Some other strawberry-based desserts that I love to make include this strawberry crunch cake and my favorite strawberry filled cupcakes which always get so many compliments!
Main Ingredients
There aren’t many ingredients you need to make a classic strawberry sponge cake, but let’s take a look at some of the key ingredients you need to make it:
- Strawberry jam: This pairs so well with both the cake and the whipped cream, but you can use whichever flavor of jam you like best; blueberry, raspberry, cherry, or peach would all be great.
- Double cream: This might be labeled as heavy cream or heavy whipping cream, but any of these will work perfectly. You can save time using aerosol whipped topping.
- Baking powder: Don’t forget the baking powder. That’s how to get the sponge cake as "light as air."
- Salt: Did you know a pinch of salt gives baked goods a better flavor? It perks up the sweeter flavors. If you’re using salted butter because you don’t have unsalted, then omit this ingredient.
Instructions Overview
How easy can it be to make a professional-looking cake? The answer is even easier than you might have imagined. Boxed mixes are pretty simple to use, but making one from scratch is really no more difficult and it tastes much better.
First, line a couple of springform cake pans with parchment paper and preheat the oven. Next beat the butter, vanilla, and sugar until the mixture is fluffy and then add the beaten eggs. The flour, baking powder, and salt are mixed in a second bowl and then you can blend this into the egg mixture. Divide this between the pans and bake in the oven.
You can whip the cream until it forms soft peaks while the cake is cooling. Sandwich the two layers together with the jam and cream, sprinkle confectioners' sugar on top, and enjoy!
Common Questions
Shortcake is a biscuit made with sugar, flour, butter, cream, and sometimes eggs. It’s like a soft cookie in texture. Strawberry sponge cake, on the other hand, is a cake made with sugar, flour, and eggs, along with baking powder and other ingredients. Despite the name, "shortcake" is more like a biscuit than a cake.
A dense or heavy cake is often caused by insufficient mixing. You want to pull plenty of air into the batter so the sponge comes out fluffy and light, so ensure you mix the ingredients together well.
This can happen if you don’t give the strawberry sponge cake long enough in the oven or if the oven isn’t hot enough. The heat of the oven makes the baking powder react with the other ingredients to produce a light, airy cake.
If there isn’t enough heat to set the batter, the mixture is likely to rise and then fall back down in the middle. If this has happened to you before when baking you might like to invest in an ovenproof thermometer to check whether your oven is running cooler than it’s supposed to.
Gently press the top of the cake when the baking time is up. If it springs back, it’s done. If not, give it another few minutes and then check again.
You can make it up to two days in advance. If doing this, wrap each layer of cake in plastic (when it’s completely cooled) and keep them in the refrigerator.
Wrap the layers in plastic wrap and freeze them for up to three months, then thaw overnight before sandwiching them together with the jam and cream.
Although some can be kept boxed on the kitchen counter for a couple of days, this one has fresh cream inside, so it’s best to refrigerate it instead.
This strawberry sponge cake doesn’t need any accompaniments. You don’t need whipped cream on the side since it has a whipped cream filling. I like it served with a glass of lemonade or perhaps some iced tea. Celebrating something? A glass of bubbly is always a great pairing!
Any fruit jam or preserves would be great as the filling. You can even add sliced fresh strawberries if you have some. If you prefer, you can use something else entirely, such as Nutella or lemon curd.
Chopnotch Tips
- To achieve the best results, ensure all your ingredients are at room temperature. For instance, avoid using cold eggs stored in the refrigerator, as they tend to hold less air when whipped. Opt for fresh eggs.
- Place the baking pans in the center of the oven to achieve the right soft spongy texture.
- To evenly coat the cake with light confectioners' sugar, use a fine sieve. Place a small amount of confectioners' sugar in the sieve and softly shake it all over the top.
- Mix the butter and sugar using an electric mixer but fold in the flour with a spoon. This ensures you’ll be mixing in plenty of air (and that’s the secret to a great sponge!)
- Use parchment paper to line the pans. Using butter instead can make the cake greasy after baking.
- Important: Do not open the oven door before the baking time is up! If you do, the resulting air release will make it sink and you can wave goodbye to the airy texture!
This delicious strawberry sponge cake is perfect for spring or summer. Decorate the finished cake with fresh berries for an elegant look.
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Recipe
How to Make
Strawberry Sponge Cake
Ingredients
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ¾ cup granulated sugar
- ¾ cup unsalted butter, softened
- 3 eggs
- 1 teaspoon vanilla extract
- ⅖ cup double cream
- 4 ½ ounces strawberry jam
- 1 tablespoon confectioners’ sugar, for serving
Instructions
- Prepare two 8-inch springform cake pans and line them with baking paper. Preheat the oven to 350°F.
- Whisk butter, sugar and vanilla extract in a bowl until slightly fluffy. Slightly beat eggs in a separate bowl, add to butter mixture, mix well.
- In a separate bowl mix flour, baking powder and salt. Slowly add this mix to the egg butter mixture. Mix well to form batter and divide between two pans.
- Bake for 25-30 minutes. Let cool for about 5 minutes, remove from the pan.
- Whip cream in a bowl to soft peaks, and then spread it on one half of the cake. Spread the second layer of strawberry jam and cover it with the second half of the cake. Serve dusted with confectioners' sugar.
Notes
- To achieve the best results, ensure all your ingredients are at room temperature. For instance, avoid using cold eggs stored in the refrigerator, as they tend to hold less air when whipped. Opt for fresh eggs.
- Place the baking pans in the center of the oven to achieve the right soft spongy texture.
- To evenly coat the cake with light confectioners' sugar, use a fine sieve. Place a small amount of confectioners' sugar in the sieve and softly shake it all over the top.
- Mix the butter and sugar using an electric mixer but fold in the flour with a spoon. This ensures you’ll be mixing in plenty of air (and that’s the secret to a great sponge!)
- Use parchment paper to line the pans. Using butter instead can make the cake greasy after baking.
- Important: Do not open the oven door before the baking time is up! If you do, the resulting air release will make it sink and you can wave goodbye to the airy texture!
Can’t Wait to make this sponge strawberry cake looks so yummy
Let me know how it turns out!