Strawberry Sponge Cake

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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 flavors.

A slice of strawberry cake on a plate. The cake features multiple layers, with a bright, moist yellow sponge, creamy white frosting, and a generous amount of vibrant red strawberry slices and jam between the layers.

If you love light strawberry cakes, then check my No Bake Strawberry Jello Lasagna, No Bake Strawberry Cheesecake, or Strawberry Icebox Shortcake.

Homemade Sponge Cake with Strawberries and Whipped Cream Filling

Cake with strawberries and whipped cream cheese frosting are really match made in heaven. But I’m not talking about artificially flavored strawberry cake mix or frosting. Homemade sponge cake with tangy, homemade, cream cheese frosting and sweet and juicy strawberry filling, that is all-time favorite strawberry dessert.

A close-up view of a slice of strawberry cake. This cake features multiple layers of soft, light yellow sponge cake separated by thick layers of creamy white frosting and a generous amount of glossy, deep red strawberry pie filling.

This sponge cake base is super moist, light and fluffy. It’s almost hard to believe that have only 4 basic ingredients. To make the sponge cake, you’ll need: eggs, flour, sugar, and baking powder.

For the frosting, you’ll need: cream cheese, powdered sugar, vanilla extract, and heavy cream, and some butter.

How To Make Homemade Strawberry Filling?

Season of fresh strawberries is perfect time to try this recipe.

This cake has fresh strawberries on top and cooked strawberry filling in the center. Don’t let that put you off, it’s really easy to make.

The image showcases ingredients and steps for making a strawberry filling or topping, most likely for desserts like cheesecake. On the left side, there are four bowls with individual ingredients labeled: brown sugar, fresh strawberries, lemon juice, and vanilla, along with a small bowl of corn starch. The right side of the image shows a bowl with the strawberries mixed into a red, saucy mixture, indicating that the strawberries have been cooked down with the other ingredients to create a thickened filling or topping.

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

Then stir the mixture of light brown sugar and corn-starch 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. You can make the strawberry sauce in advance and store in the fridge.

Although, the filling has added sugar, not just the sweetness from the strawberries, the cake itself is not overly sweet. It is light and airy, extremely moist and just sweet enough.

How To Make The Sponge Cake and Cream Cheese Frosting?

The frosting is super simple to make. First make homemade whipped cream. Beat cold heavy whipping cream on high speed for 1-2 min, add ¼ cup of powdered sugar and mix until stiff peaks form. Set aside.
In another bowl beat together cream cheese, butter and vanilla for 1-2 minutes. Add 1 cup of powdered sugar and mix untill smoth and creamy. Fold in whipped cream.

Beat 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.

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

If you have baking stripes, I suggest you to use it, to make sure the cake layers are flat, not domed.
Divide batter equally between three prepared cake pans, smooth the tops and bake at 350ËšF about 20-25 minutes , or until top is golden and springs back when poked slightly.

Cake ingredients

How to Assemble the Cake?

Place the first cake layer on a serving dish. Spread half of strawberry filling, but don’t go all the way to the edges, leave about ½ inch rim without the filling.

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 be next to each other.

Assembling cake steps.

Spread another 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. Reserve 1 cup of frosting for decoration.

Unassembled strawberry cake. It consists of two layers of golden yellow sponge cake.

Spread remaining frosting over the cake and place in the fridge for a few hours, or overnight.
To decorate the cake pipe remaining frosting around the cake, and arrange sliced strawberries on top.
Store leftovers in the fridge for 3-4 days.

Whole strawberry cake on a plate, beautifully decorated and ready to be served. The cake is covered in a smooth white frosting and bordered with elegant whipped cream swirls around the top edge.

Enjoy!

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Strawberry Sponge Cake

Description

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

Strawberry Filling:

  • 3 cups diced fresh strawberries
  • 2 Tablespoon lemon juice
  • 1/2 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

Strawberry Filling:

  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.

How To Make Sponge Cake Layers: 

  1. Preheat Oven to 350ËšF and line three round 9-inches cake pans with parchment paper. Grease with baking spray, and set aside.
  2. In a small bowl, whisk together flour and baking powder, and set aside.
  3. 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 palle yellow, thick and fluffy.
  4. Sift flour in thirds into the batter, folding gently with a spatula between each addition. Scrap the bottom of the bowl to ensure you don’t have pockets of flour at the bottom. Do not over-mix or you could deflate the batter. If you have baking stripes, I suggest you to use it, to make sure the cake layers are flat, not domed.
  5. Divide batter equally between three prepared cake pans, smooth the tops and bake at 350ËšF about 20-25 minutes , or until top is golden and springs back when poked slightly.
  6. Slide a knife around the edges and remove the cakes from pans. Cool to room temp then peel back the parchment paper.

How To Make The Frosting:

  1. Beat cold heavy whipping cream on high speed for 1-2 min, add ¼ cup of powdered sugar and mix untill stiff peaks form. Set aside.
  2. In another bowl beat together cream cheese, butter and vanilla for 1-2 minutes. Add 1 cup of powdered sugar and mix untill smoth and creamy. Fold in whipped cream.

How to Assemble the Cake:

  1. Place the first cake layer on a serving dish.
  2. Spread half of strawberry filling, but don’t go all the way to the edges, leave about ½ inch rim without the filling.
  3. 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 be next to each other.
  4. Spread another 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 strawberryfilling. Reserve 1 cup of frosting for decoration.Spread remaining frosting over the cake and place in the fridge for a few hours, or overnight.
  5. To decorate the cake pipe remaining frosting aroun the cake, and arrange sliced strawberries on top.
  6. Store leftovers in the fridge for 3-4 days.

 

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