Sponge Cake Recipe Strawberry

How to Bake the Perfect Strawberry Sponge Cake

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This strawberry sponge cake is a light and yummy dessert. It has layers of soft vanilla cake, creamy Chantilly cream, and juicy strawberries. Making it is easy and quick. It’s light and sweet, perfect for special occasions like birthdays or Mother’s Day. With basic ingredients like flour, eggs, and strawberries, you can make this at home. The cake layers and strawberries can be prepared ahead and stored.

We will show you how to make a perfect strawberry sponge cake. Whether you love baking or just starting, our directions are clear and easy to follow. Your family and friends will love this treat.

Ingredients and Preparation

To make the strawberry sponge cake, get these ingredients:

  • Water
  • Vanilla extract
  • Plain flour
  • Cornflour
  • Baking powder
  • Eggs
  • Caster sugar
  • Fresh strawberries
  • Maple syrup
  • Balsamic vinegar
  • Whipping cream

Sift and mix dry ingredients for the cake layers. Beat eggs and sugar until light and fluffy. Then, fold in the dry mix and vanilla. After that, you can bake the batter.

Macerated strawberries are made by mixing sugar, maple syrup, and balsamic vinegar. Add chopped strawberries and let them soak for 45 minutes to 1 hour. For the Chantilly cream, whip cream, vanilla extract, and sugar until peaks form.

Now, assemble your cake by layering sponge, cream, and strawberries. Decorate with more cream and strawberries on top.

With the ingredients ready, let’s prepare the cake. Combine dry items in a bowl after sifting. Beat eggs and sugar until thick. This is the ribbon stage.

Fold the dry mixes into the wet ingredients. Then, add vanilla and water, folding but not overmixing for a soft cake.

Grease and flour cake tins. Divide batter and bake at 350°F for 25-30 minutes. Test with a toothpick for doneness.

For the strawberries, mix sugar, maple syrup, and balsamic. Add strawberries and let them rest for up to an hour. This helps the flavors blend.

For the Chantilly cream, whisk cream, vanilla, and sugar until it holds peaks. Avoid over-whipping to keep it smooth.

To complete the cake, layer it with sponge, cream, and strawberries. Top with more cream and strawberries.

Tips and Storage

To make a perfect strawberry sponge cake, you need to get the details right. Proper storage methods are key. Follow these tips for a beautiful cake each time:

1. Beat the eggs until they reach ribbon stage

Tips: For a light and fluffy cake, beat the eggs till they hit ribbon stage. What’s that? It’s when the mixture falls from the beaters in a ribbon-like way. This step makes sure your cake will be airy and wonderful.

2. Use a metal spoon for folding the batter

Tips: When you add the dry ingredients, use a metal spoon to fold them in. It keeps the air bubbles intact. This means your cake will turn out light and fluffy.

3. Turn the baked sponge layers upside down

Tips: After baking and cooling the layers, flip them over. Doing this gives your cake a flat, smooth top. It also makes it easier to decorate and stack your layers.

4. Use a folding action when incorporating dry ingredients and vanilla

Tips: Be gentle when you add the dry ingredients and vanilla extract. Folding prevents overmixing, which can make your cake heavy. Mix only until everything is just combined.


Storing your strawberry sponge cake right keeps it fresh and tasty. Here’s how to store each part:

  • Sponge Cake Layers: You can freeze the sponge cake layers without cream and strawberries for up to 3 months. Before freezing, wrap them in plastic or put them in an airtight container. Thaw them at room temperature when you’re ready to use.
  • Macerated Strawberries: Keep the macerated strawberries in the fridge, covered, for up to 3 days. Remember, they will get softer. Make sure to cover the strawberries and juice well.
  • Chantilly Cream: The Chantilly cream is good in the fridge for a day, covered. Whip it with a whisk if it loses fluffiness before serving.

If you’re storing the whole cake, put it in an airtight container and refrigerate. This way, it stays fresh for 1-2 days. Share your delicious homemade strawberry sponge cake with everyone!

Strawberry Sponge Cake


The process of baking a strawberry sponge cake is both fun and worthwhile. This recipe offers a detailed way to make a delicious cake for any event. The mix of light sponge cake, smooth Chantilly cream, and sweet macerated strawberries makes a fantastic dessert. It’s sure to wow your loved ones.

With the provided advice, making the perfect cake becomes easy. Beat the eggs until light, gently fold in the dry parts, and flip the layers after they bake for a clean look. Using these methods, you’re on your way to baking a sponge cake that’s both soft and delicious.

Dive into the joy of a homemade strawberry sponge cake today. Perfect for celebrations or just when you want something tasty, this cake is a winner. Add some Chantilly cream and fresh strawberries for a fancy touch. With each bite of this cake, create lasting memories.


Can I freeze the sponge cake layers?

Yes, you can freeze the sponge cake layers for up to 3 months. Wrap them in plastic wrap tightly first.

How long can I store the macerated strawberries?

You can keep the macerated strawberries in the fridge for up to 3 days. Use an airtight container. But remember, they might get softer over time.

Can I make the Chantilly cream ahead of time?

Yes, you can prepare the Chantilly cream ahead and chill it overnight. Cover it with plastic wrap to keep it from drying out. If it gets less fluffy, whip it a bit with a balloon whisk before serving.

How long can the whole cake be kept in the fridge?

The whole cake will last 1-2 days in an airtight container in the fridge. Yet, it tastes the best when freshly made.

What are some tips for making the perfect strawberry sponge cake?

Here are ways to ensure your strawberry sponge cake is perfect. Beat the eggs to ribbon stage and fold using a metal spoon. After baking, turn your sponge layers upside down for a nice top edge. Then, when adding dry ingredients and vanilla, use a gentle folding method.

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