Home > Dessert > Layered Strawberry Cake Recipe

Layered Strawberry Cake Recipe

This Strawberry Cake Recipe is among our all-time favorite strawberry desserts. It is moist with layers of fresh strawberries, and whipped cream cheese frosting.

With the easy video tutorial you can master this fresh strawberry cake in no time.

Fresh Strawberry cake recipe that is loaded with fresh strawberries and covered with whipped cream cheese frosting then decorated with strawberries and melted chocolate.

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I hope you’re inspired by the topping on this strawberry cake. I couldn’t resist making the Ukrainian-esque strawberry decorations. Looking forward to seeing all of my nieces faces when they see it at Mom’s. They always get excited about my cakes. It’s adorable :).

Loaded strawberry cake recipe with layers of fresh strawberries and whipped cream cheese frosting

I want you to experience this cake and succeed every time so I made a video recipe for you all (WATCH VIDEO TUTORIAL BELOW) This is also one of my personal favorites because:

  1. It is CUTE as can be with old world chocolate and strawberry decor
  2. NOT OVERLY SWEET as is hallmark of my desserts (we love to experience all the flavors of the cake).
  3. It tastes BAKERY QUALITY (I would argue better because it’s homemade!)

Ingredients for Strawberry Cake Recipe:

It’s almost hard to believe the sponge cakes have only 4 ingredients (flour, sugar, eggs and baking powder). If you have never made a sponge cake, be sure to watch our video tutorial on how to make a sponge cake before you get started. The Whipped Cream Cheese frosting has just 3 ingredients and pairs so well with strawberries

What you’ll need: Two 9″ cake pans, parchment paper, and flour sifter

strawberry-cake-4

This is THE Strawberry Cake!! It calls for 1 1/2 lbs of fresh strawberries & the whipped cream cheese frosting is simple & delicious. | natashaskitchen.com

How to Make Strawberry Cake Layers: 

IMPORTANT: Watch our video tutorial on how to make a sponge cake before you get started:

Preheat Oven to 350˚F and line bottoms of cake pans with parchment paper (do not grease sides).
1. In the bowl of an electric stand mixer (this is the one I have), beat 6 large eggs with the whisk attachment for 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating on high speed 8 min. It will be thick and fluffy.

strawberry-cake-2

2. Whisk together flour (measured correctly) and baking powder. Sift flour in thirds into the batter, folding gently with a spatula between each addition. Fold just until no streaks of flour remain, scraping the bottom of the bowl to ensure you don’t have pockets of flour hiding at the bottom; do not over-mix or you may deflate the batter.

Strawberry Layer Cake-12

3. Divide batter equally between two prepared cake pans and bake at 350˚F fr 23-28 minutes (my oven took 25 min), or until top is golden brown and springs back when poked slightly. Remove from pan by sliding a knife around the edges. Let cool to room temp then peel back parchment paper. Slice cake layers equally in half (I use this bread knife to slice cake layers).

Strawberry Layer Cake-13Strawberry Layer Cake-14

Strawberry Cake Filling:

Cut strawberries into quarters if large and place them in the bowl of a food processor; pulsing until consistency of chunky applesauce; set aside.

Strawberry Layer Cake-15

Frosting:

1. Beat cold heavy whipping cream on high speed with whisk attachment for 1-2 min until stiff and spreadable then remove to a separate dish.

Strawberry Layer Cake-16

2. In the same mixing bowl (no need to wash it), beat together cream cheese and 3/4 cup sugar about 2 min until smooth and lump-free, scraping down a bowl a couple times. Using a spatula, fold in whipped cream.

Strawberry Layer Cake-17

How to Assemble Strawberry Cake:

(Tip: to keep the cake plate clean, place strips of parchment or wax paper under the edges of the bottom cake layer. After frosting the cake, pull the strips out and you have a clean cake stand). 

1. Place the first layer cut-side-up on your serving dish and spread with 1/3 of the strawberry puree.

This is THE Strawberry Cake!! It calls for 1 1/2 lbs of fresh strawberries & the whipped cream cheese frosting is simple & delicious. | natashaskitchen.com

2. Spread about 1/2 cup frosting on the second cake layer and place it over the first layer so the strawberries and cream are hugging. Repeat with the remaining layers.

This is THE Strawberry Cake!! It calls for 1 1/2 lbs of fresh strawberries & the whipped cream cheese frosting is simple & delicious. | natashaskitchen.com

3. Frost the top and sides with remaining frosting. Decorate the top with melted chocolate (click here for chocolate decorating tutorial).

This is THE Strawberry Cake!! It calls for 1 1/2 lbs of fresh strawberries & the whipped cream cheese frosting is simple & delicious. | natashaskitchen.com

How to Decorate a Cake with Chocolate and Fruit:

These are the designs I made because I wasn’t sure how I would decorate this cake going into it. Remember the Russian nesting doll from Instagram? 😉

Strawberry Layer Cake-4

I cut the little strawberries in half and placed them on each of the chocolate “vines.” Then I put strawberries halves around the base of the strawberry cake. If you can’t find small strawberries; raspberries would work well for the decor also as they are tiny and look cute cut in half.

Cake decorated with fresh strawberries and chocolate designs for how to decorate a cake with chocolate and fruit

Watch How To Make this Strawberry Cake Recipe:

Watch Natasha make this Strawberry Cake Recipe! You will be surprised by how easy it is. If you haven’t already, click to subscribe to our Youtube Cooking Channel and click the bell icon so you will be the first to know when we post a new video recipe.

Must-Try Strawberry Desserts:

Print-Friendly Strawberry Cake Recipe:

Strawberry Cake Recipe

4.93 from 166 votes
Prep Time: 45 minutes
Cook Time: 23 minutes
Total Time: 1 hour 8 minutes
This is THE Strawberry Cake!! It calls for 1 1/2 lbs of fresh strawberries & the whipped cream cheese frosting is simple & delicious. | natashaskitchen.com
This cake is layer after delicious layer of fresh strawberries, a lightly sweet cream cheese frosting, and moist European sponge cake. It's fantastic and very simple to make.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $12-$15
Keyword: strawberry cake
Cuisine: Russian, Ukrainian
Course: Dessert
Servings: 8 -12 slices

Ingredients

Cake Layers:

  • 6 large eggs, room temp
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • What you'll need: Two 9" cake pans, parchment paper, and flour sifter

Frosting Ingredients:

  • 1 cup heavy whipping cream
  • 2 packages, 8 oz each cream cheese, softened at room temp
  • 3/4 cup granulated sugar

Filling/Decor:

  • 1 1/2 lbs fresh strawberries, 1 lb to blend and 1/2 lb for decor
  • 1/3 cup chocolate chips to melt and decorate the top, optional

Instructions

How to Make Cake Layers: Preheat Oven to 350˚F and line bottoms of cake pans with parchment paper (do not grease the sides).

  1. Beat 6 large eggs with the whisk attachment for 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating on high speed 8 min until thick and fluffy.
  2. Whisk together flour and baking powder. Sift flour in thirds into the batter, folding gently with a spatula between each addition. Fold just until no streaks of flour remain, scraping the bottom of the bowl to ensure you don't have pockets of flour hiding at the bottom; do not over-mix or you may deflate the batter.
  3. Divide batter equally between two prepared cake pans and bake at 350˚F fr 23-28 minutes (my oven took 25 min), or until top is golden brown and springs back when poked slightly. Remove from pan by sliding a knife around the edges. Let cool to room temp then peel back the parchment paper. Slice Cake Layers equally in half.

Strawberry Filling:

  1. Cut strawberries into quarters if large and place them in the bowl of a food processor; pulse until consistency of chunky applesauce; set aside.

Frosting:

  1. Beat cold heavy whipping cream on high speed with whisk attachment for 1-2 min until stiff and spreadable then remove to a separate dish.
  2. In the same mixing bowl (no need to wash it), beat together cream cheese and 3/4 cup sugar about 2 min until smooth and lump-free, scraping down a bowl a couple times. Using a spatula, fold in whipped cream.

Assembly:

  1. Place the first layer cut-side-up on your serving dish
  2. and spread with 1/3 of the strawberry puree.
  3. Spread about 1/2 cup frosting on the second cake layer and place it over the first layer so the strawberries and cream are hugging. Repeat with the next layers.
  4. Frost the top and sides with remaining frosting. Decorate the top with melted chocolate. I cut the little strawberries in half and placed them on each of the chocolate "vines." Then I put strawberries halves around the base of the cake. If you can't find small strawberries; raspberries would work well for the decor also as they are tiny and look cute cut in half.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This is THE Strawberry Cake!! It calls for 1 1/2 lbs of fresh strawberries & the whipped cream cheese frosting is simple & delicious. | natashaskitchen.com

Now go forth and make this strawberry cake! 🙂

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Cindy Palmer
    August 9, 2022

    I made this cake to take to a friend’s dinner party. It was very easy to make. Nice and light and moist. The frosting is addicting:)

    Reply

    • NatashasKitchen.com
      August 9, 2022

      That’s wonderful! I’m happy to hear you enjoyed this recipe. 🙂

      Reply

  • Eugenia
    August 7, 2022

    My neighbor makes this cake and it is delicious. She shared the recipe with me and I made it for my son’s birthday (he had asked for the same one my neighbor makes) and it came out delicious!!! Thank you so much for sharing this fantastic recipe!

    Reply

    • Natasha's Kitchen
      August 7, 2022

      It’s always nice to know that my recipes are being shared and enjoyed by a lot of people. Thank you for sharing that with us!

      Reply

  • Edita
    August 4, 2022

    Hi Natasha! Can I cover this cake with fondant?
    Thanks!
    Slava Ukraine!

    Reply

    • Natashas Kitchen
      August 4, 2022

      Hi Edita, I do not have any experience with fondant, and this cake is pretty soft, so I’m not sure it would work well. Maybe someone else has experimented? Thanks in advance!

      Reply

  • Kim
    July 29, 2022

    Making this for the second time today…. My baby turns 20 and he requested your fabulous cake!!! So delicious. Not overly sweet, very moist, and just an awesome cake!!!

    Reply

    • Natashas Kitchen
      July 29, 2022

      That’s just awesome! Thank you for sharing your excellent review, Kim! Happy birthday to your baby!

      Reply

  • Wendy Zamostny
    July 20, 2022

    I dont do cream creese. Do you have an icning recipe that would work for this cake?

    Reply

    • NatashasKitchen.com
      July 20, 2022

      Hi Wendy. You can look through some of my other frosting recipes, HERE. A buttercream frosting may be the next best thing. If you want something less sweet, you can try my Swiss Meringue frosting.

      Reply

  • Eleanor Whitaker
    July 19, 2022

    Looks amazing! Can you make this cake the day before a party and refrigerate? Or is it better to the day you’ll serve it?

    Reply

    • Natasha's Kitchen
      July 19, 2022

      Hi Eleonor, you can make this cake a day ahead. I hope you love it!

      Reply

  • Amy
    June 23, 2022

    Just made this cake. My first experience with the european sponge. The cake was absolutely amazing! Everything I dreamed – with the strawberries as the main event. And the process was easy for a first-timer – with your instructions. Thank you!

    Reply

    • Natashas Kitchen
      June 23, 2022

      You’re welcome! I’m so happy you enjoyed it, Amy!!

      Reply

  • Alice
    June 19, 2022

    Hi! I love your recipe for strawberry cake. Do you have a recipe for lemon cake?

    Reply

  • Ren
    June 10, 2022

    I can’t wait to try this recipe!

    I was also looking at your “strawberry layer cake” and trying to figure out the difference between the two. I notice the “strawberry layer cake” recipe is 2x to this one but they both call for each cake pan layer to be cut in half so both recipes will have 4 layers total. What’s the difference between the two recipes?

    Thank you!

    Reply

    • Natasha
      June 11, 2022

      HI Ren, the biggest difference is that one is baked as a rectangular cake and one is a round cake.

      Reply

      • Ren
        June 12, 2022

        Oh! So if that one was to be made using two cake pans, then the layers (even after cutting) would be really thick right?

        Reply

  • Shelby
    June 9, 2022

    My dad used to make a cake very similar to this with a few key differences. I’d love to share the differences with you/get your thoughts!
    Your recipes are always fantastic!

    Reply

    • Natashas Kitchen
      June 10, 2022

      Hi Shelby! I’d love to know more! Please share!

      Reply

  • Vaishali
    June 7, 2022

    Can this be made in advance? I am planning to make it for my friend’s birthday.

    Will it get soggy?

    Reply

    • Natashas Kitchen
      June 7, 2022

      Hi Vaishali, this entire cake can definitely be made the night before and will not get soggy. I’ve kept leftovers in the fridge for 2-3 days, and it holds up well since it is a sponge cake. Properly stored, the cake base will be okay for a couple of days.

      Reply

  • Peggy
    June 4, 2022

    This was absolutely fantastic. My husband suggested I begin selling it at a local farm market😉. I did not try to do the chocolate decorations, and it was still great. Only problem I had was that the cake was sort of sunken in the middle. Any idea why?

    Reply

    • Natashas Kitchen
      June 4, 2022

      Hi Peggy, How long did you bake the cake? It may just need a few extra minutes of baking time to not cave in the center. Please note that the cake relies on the volume of the eggs and sugar to rise, the ingredients are critical, and any substitutes to the ingredients or process will hinder the results.

      Reply

  • Erica
    May 31, 2022

    Hello Natasha I love your recipes I have a question about the frosting. Will it hold its shape for decorating. Flowers etc.?
    I’ve made the cake and froze them for a Birthday Party.I would like to add some more decor. Thanks Erica

    Reply

    • Natashas Kitchen
      May 31, 2022

      Hi Erica, I would suggest decorating with traditional buttercream. You could get this frosting to pipe but it won’t be as nice as buttercream for piping.

      Reply

  • LindaL
    May 28, 2022

    Can the leftovers be frozen, then eaten and still be good later? Frozen for a month or so?
    Also, I have it in the refrigerator right now. I plan to take it out a couple hours before eating. Should this be eaten at room temperature or straight from the refrigerator. Thank you!!!

    Reply

    • NatashasKitchen.com
      May 28, 2022

      Hi Linda. This cake uses a whipped cream frosting and I don’t think it will freeze well. You can make and freeze the cake layers (before assembling). I normally serve it the same day or the following day after refrigerating overnight. It can be served right out of the refrigerator or after an hour or so.

      Reply

  • Edith
    May 27, 2022

    Hello Natasha, can I use frozen strawberries 🍓 ? Thank you

    Reply

    • Natashas Kitchen
      May 27, 2022

      Hi Edith, I think frozen strawberries would work fine in this cake. This cake is not overly sweet so there is room to add some sugar in the strawberry puree which is probably a good idea if you’re using frozen strawberries. I hope you love it!!

      Reply

  • Ellen Paxson
    May 23, 2022

    I believe this is the best cake I have every made and I have made a lot of cakes!!! Everyone raved!!! Thanks so much for the amazing new recipe for my collection!

    Reply

    • Natashas Kitchen
      May 23, 2022

      Wow! That’s just awesome! Thank you for sharing your wonderful review, Ellen! I’m so happy you all loved this recipe!

      Reply

  • Elena
    May 17, 2022

    Hi Natasha,
    I would like to do this recipe for my birthday.
    Is it possible to advise where do I find the quantity in grams please?
    Thank you.
    Best regards,
    Elena

    Reply

    • NatashasKitchen.com
      May 17, 2022

      Hi Elena, my new recipes have a metric conversion option built into the recipe card but I haven’t updated all of my old recipes yet. You can use this ingredient weight chart to help. 🙂

      Reply

  • Pat
    May 13, 2022

    This recipe was amazing and delicious! Was a huge hit at work!

    Reply

    • NatashasKitchen.com
      May 13, 2022

      That’s wonderful! Glad it was a hit. Thank you for the review, Pat.

      Reply

  • Barbara
    May 13, 2022

    Want to make this for my family who love strawberries. Years ago make one very similar, this one uses a lot less sugar. Having a problem making a copy. So how can I get a hard copy of the recipe for my file?

    Reply

    • Natashas Kitchen
      May 13, 2022

      Hi Barbara, The print friendly recipe is at the bottom of each post. Once you scroll there, click on the print icon in that recipe card which will open a print screen, then you would need to click file —> print. I hope that helps! If not, please let me know exactly what steps you are taking and where you are navigating to print our recipes.

      Reply

  • Deborah
    May 11, 2022

    Love your recipes. Is their anyway you can put nutrient numbers after recipes

    Reply

    • NatashasKitchen.com
      May 11, 2022

      Hi Deborah, I have the nutrition facts listed on the recipe card…

      Reply

      • Tatia
        May 11, 2022

        Hello, Natasha! I am fascinated with your channel and I am frequently trying your recipes. Thank you for that!
        I have a question regarding this spongecake. Does not the sponge cake itself needs to be “watered” with rum or boiled sugar juice, or coffee, the sponge came to be juicy?

        Reply

        • NatashasKitchen.com
          May 11, 2022

          Hi Tatia! Thank you, I’m glad you enjoy my recipes. This is a classic European sponge cake that takes on moisture from the frostings and fillings used. I think the sponge would hold together well if you wanted to add additional juices as long as you don’t overdo it.

          Reply

  • Elly
    May 2, 2022

    Hi Natasha, I was wondering if I could bake the cake and freeze it for a day and then assemble it the night before serving? Thanks!

    Reply

    • NatashasKitchen.com
      May 2, 2022

      Hi Elly, yes, the cake base can be frozen. Let it come to room temp, then loosely but fully cover and freeze the cake layers. I place a sheet of parchment paper between the layers (the same one I peeled off the bottom of the cake) and place them in the freezer, just make sure you don’t squash them with anything else in the freezer. They freeze well up to 3 months. I hope that helps

      Reply

  • Alina M
    April 22, 2022

    This cake is amazing, I have made it so many times I lost count, never fails to impress everyone. I especially love that it is light and not too heavy and not overly sweet. Although that brings me to the only bad thing is that I may just sit there and eat it all myself 😅

    Reply

    • Natashas Kitchen
      April 22, 2022

      I’m so glad it has been a hit, Alina! Thank you for sharing your wonderful review with me!

      Reply

    • Kalyn
      May 11, 2022

      Same here. We are a two person household and I’m the only one with an appetite. I love the videos but don’t make them. I would eat it all myself and my work peeps are health nuts. Surely I can find someone to share cake with 🤗

      Reply

  • Kellie
    April 20, 2022

    I love the concept. Never had sponge cake nor have I ever made it. Maybe I did something wrong?My husband and I thought it was bland. I probably won’t be making a sponge cake ever again. I’ve learned that I like regular cake more then sponge cake. Never know till you try. I will be trying other recipes you’ve made.

    Reply

    • NatashasKitchen.com
      April 20, 2022

      Hi Kellie, I’m sorry to hear that. The cake really gets most of its flavor from the filling and the frosting. If you want to add more flavor to the sponge cake next time, maybe try some vanilla or lemon extract. I think it would help. 🙂

      Reply

  • Donna
    April 16, 2022

    Natasha, this is the second comment I’m sending, not sure what happened to the previous one which disappeared after submitting. I’ll be making this cake with heavy cream frosting without cream cheese. Will it still hold the cherries in place without sinking? Thanks.

    Reply

    • Natashas Kitchen
      April 18, 2022

      Hi Donna, I think it would work to use just sweetened whipped cream without the cream cheese, although it wouldn’t taste quite the same.

      Reply

  • Donna
    April 16, 2022

    Natasha, I’ll be making this cake with heavy cream frosting without cream cheese. Will it still hold the strawberries in place without sinking? Thanks.

    Reply

    • NatashasKitchen.com
      April 16, 2022

      Hi Donna, it won’t be as stable but it may still work.

      Reply

  • Robert
    April 7, 2022

    I made this cake yesterday for my mom’s birthday and it turned out great. This is by far the best tasting cake I’ve made. Being that this was my first time making it, I sure my second attempt will be even better. Thank you so much for this cake recipe.

    Reply

    • Natashas Kitchen
      April 7, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Robert! Happy birthday to your mom!

      Reply

  • Katie
    February 19, 2022

    Have you experimented with making this cake in individual portions? I made this cake a few weeks ago and it was so delicious but I had a hard time making it look bakery professional because of how loose the cake held together.

    Reply

    • Natashas Kitchen
      February 19, 2022

      Hi Katie, I haven’t tested that to advise. If you happen to try that, I’d love to know how you like it.

      Reply

  • Jamie
    January 26, 2022

    Absolutely delicious! The whole family went wild. It tastes like the most scrumptious strawberry shortcake you’ve ever had. I made it last week and my husband already asked me when I plan to make another….

    Reply

    • Natasha's Kitchen
      January 27, 2022

      Wow, that’s awesome feedback! Thank you so much for sharing that with us, Jamie.

      Reply

  • Mileidy Delgado
    October 24, 2021

    Hi, Natasha. Thank you for sharing your recipes. I made strawberry cake for my birthday today and it was a hit.

    Reply

    • Natasha's Kitchen
      October 25, 2021

      You’re welcome and that is awesome news! Good job and hope you love all the recipes that you will try. Happy Birthday!

      Reply

  • Monique
    September 17, 2021

    Love love this cake. I’ve made it multiple times already. Always gone in “seconds”.

    Reply

    • Natashas Kitchen
      September 17, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Monique!

      Reply

  • Leilani
    August 6, 2021

    Hi Natasha! I made this cake yesterday for my sister’s birthday and it was really good, it was a hit! I’m 11 years old and I love trying out your recipes.

    Reply

    • Natashas Kitchen
      August 7, 2021

      I’m so glad it was a hit, Leilani! Thank you so much for sharing that with me.

      Reply

  • Leilani Leboy
    August 5, 2021

    Hi Natasha! I made this cake for my sister’s birthday yesterday, and it was really good. My sister loved it.

    Reply

    • Natasha's Kitchen
      August 6, 2021

      I’m happy to hear that Leilani, Thanks for sharing that with us!

      Reply

  • Ameena
    July 18, 2021

    Cream cheese means mascarpone or Philadelphia?

    Reply

    • Natasha's Kitchen
      July 19, 2021

      Hi Ameena, you can use Philadelphia cream cheese

      Reply

  • karina
    July 13, 2021

    I made this cake once and loved it. I want to make it again but can I make it a day before? or it should be done on the same day? maybe I could make sponge in advance and frosting on the same day? thanks

    Reply

    • Natasha's Kitchen
      July 14, 2021

      Great to hear that you loved it, Karina. I normally serve it the same day or the following day after refrigerating overnight.

      Reply

  • Stacie
    July 7, 2021

    Can you use a compote instead of mashed fruit? Like a fresh blueberry peach compote?

    Reply

    • Natasha's Kitchen
      July 7, 2021

      Hi Stacie, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Grace
    June 26, 2021

    Thankyou dear natasha for the lovely recipe . Made for my daughter’s birthday n came out awesome .

    Reply

    • Natashas Kitchen
      June 26, 2021

      Happy Birthday to your daughter, Grace! I’m glad that was a hit!

      Reply

  • Bowen
    May 29, 2021

    Hi Natasha,
    I’m about to make this! Can I make this recipe in two 8 inch pans?

    Reply

    • Natashas Kitchen
      May 29, 2021

      Hi Bowen, I’m a little concerned about it overflowing. My pans are 9″, and the walls are 1 1/2 inches. It might be too much batter for your pan.

      Reply

      • Bowen
        May 30, 2021

        Hi again, my cake pans are 8 inches wide, and the walls are about 2 1/2 inches tall. Do you think I can still make it?

        Reply

        • Natashas Kitchen
          May 31, 2021

          Hi Bowen, that may work. If you experiment, let me know how you liked the recipe.

          Reply

  • Jenny
    May 25, 2021

    This cake is absolutely delicious! It was my first time making a sponge cake and it was very simple and turned out great. I modified to just do 2 layers and I made my frosting a little differently (just heavy whipping cream, powdered sugar, and vanilla extract). I put a heavy layer of whipped cream and strawberry purée in between the two layers. The cake was out of this world good! It tasted even better the next day, so I recommend making it a day ahead so the sponge cake absorbs the flavors. I can’t wait to try the sponge cake recipe again with other flavors!

    Reply

    • Natashas Kitchen
      May 25, 2021

      Hi Jenny! That’s so great! Yes, that sponge cake can be used for many cakes! I’m so glad you enjoyed this one!

      Reply

  • Christina
    May 2, 2021

    Delicious!!!! Made this for my Mom’s birthday. 1st time ever making a sponge cake. The video was such a huge help. Everyone LOVED it. ❤️

    Reply

    • Natashas Kitchen
      May 3, 2021

      Happy Birthday to your Mom!!

      Reply

      • Christina
        May 24, 2021

        Thank you 🙂

        Reply

  • Carol Sowerby
    April 15, 2021

    Hi Natasha, can I use powdered sugar instead of granulated in the frosting please .
    Lovely recipe .

    Reply

  • Viv
    April 12, 2021

    Hi Natasha,

    I love your recipes. I am a novice baker and I only have 6 inch pans. Can I make half the recipe and bake it in two 6 inch pans? Do I need to adjust any ingredients or the bake time?

    Thanks.

    Reply

    • Natashas Kitchen
      April 12, 2021

      Hi Viv, I have not tested this in a 6″ pan to advise on bake time. If you happen to experiment, I would love to know how you like that!

      Reply

  • Christine Waters
    April 11, 2021

    Hi Natasha, I really wanted to make this cake but this recipe does not show the metric conversion for the ingredients like most of your recipes do. Would you be able to convert this for me please as when I try and work it out I get it wrong. Thanks in advance

    Reply

    • Natasha's Kitchen
      April 11, 2021

      Hi Christine, my new recipes have the conversion but I haven’t updated the old recipes. Feel free to use this Ingredient Weight Chart as a guide.

      Reply

  • Nadia Belous
    March 25, 2021

    Hi Natasha! I want to make this cake in a rectangular 9×13 in pan (double the recipe). If I split the batter in half, would I still use the same time/temperature to bake it?

    Reply

    • Natashas Kitchen
      March 25, 2021

      Hi Nadia, this post should help with making it a 9×13 cake.

      Reply

    • Maria Eftimova
      April 11, 2021

      Hi Natasha,
      Thank you so much for sharing your recepies with us.
      I would like to ask you for advice.
      In the strawberry cake there is cream cheese, I’m wondering what cream cheese I can use in UK, please? Thanks a lot.
      Wishing all the best ❤️💐.

      Reply

      • Natashas Kitchen
        April 12, 2021

        Hi Maria, I had to do a quick Google search to find out for you. It says “Cream cheese is a soft white cheese and is sold in most major supermarkets. … If you put “cream cheese” into the search engines of most UK supermarket websites then you will find that they will bring up Philadelphia and soft white cheese.”

        Reply

        • Maria Eftimova
          April 13, 2021

          Many thanks Natasha,
          I have tried the receipt and is so jummuuu…..
          🌹❤️

          Reply

          • Natashas Kitchen
            April 13, 2021

            You’re welcome, Maria! I’m happy you enjoyed that!

  • Amira
    March 23, 2021

    Hi natasha, I did this strawberry cake for the Mother’s Day as well as my husband’s birthday as your discreption and it went out really good everyone loved it.
    I want to thank you alot for your recepies. I am a big fan of you!

    Reply

    • Natasha's Kitchen
      March 23, 2021

      Thank you for your great comments and feedback, Amira. I hope you and your family will love all the recipes that you will try!

      Reply

  • Carina
    March 22, 2021

    I have tried this recipe and it’s deliciois!!!

    Reply

    • Natashas Kitchen
      March 22, 2021

      I’m so glad you enjoyed it!

      Reply

  • Hoda
    March 18, 2021

    Hello Natasha,
    I just love your recipes! I’ve tried last week the vanilla cake with the frosting and it was so yummyyyy.
    I want to try this strawberry cake recipe this week but I have a question. Can I prepare all the Ingredients (cake, filling, frosting) one day before serving it and the next day I combine it and serve it? The strawberry filling will still have the same freshness?
    Thanks.

    Reply

    • Natashas Kitchen
      March 19, 2021

      Hi Hoda, the frosting may be harder to spread after sitting in the fridge, but I bet that could work! If you experiment, I would love to know how you like that.

      Reply

  • Hailey
    March 15, 2021

    Best strawberry cake I’ve ever had! I made this for a friend’s birthday, and it was so delicious. The frosting was so spreadable, and the flavors were divine!

    I did have a question though–is this cake meant to smell a bit eggy while baking? I know the majority of it is eggs, but I worried when it came out and smelled like eggs baking. (It turned out fine in the end)

    Reply

    • Natashas Kitchen
      March 15, 2021

      That’s just awesome! Thank you for sharing your wonderful review! Make sure you keep the cake away from the outdoor draft, which can make it smell eggier. This is the case with all egg-based cakes and meringue desserts. Also, sometimes a bad egg can get in the mix and cause that (although rarer).

      Reply

  • Freny
    March 13, 2021

    Natasha I absolutely love all your recipes. It’s like when I start making your recipes I know its going to turn out fabulous. I made strawberry layered cake for first time, followed your recipe to a T and again it was..super success 🙂 Thank you so much for sharing your knowledge.

    Reply

    • Natashas Kitchen
      March 13, 2021

      Thank you for that wonderful compliment, Freny! I’m so happy you’re enjoying our recipes.

      Reply

  • Debbie
    March 12, 2021

    My husband makes me a cake for my birthday on March 18 and this one looks delicious. However, to make it easier on him, can he divide the batter into three 9 inch pans and skip the slicing of the cakes?

    Reply

    • Natashas Kitchen
      March 13, 2021

      Hi Debbie, I haven’t tried that, but it may work. If you experiment, I would love to know how you like that.

      Reply

  • eve
    March 11, 2021

    I’ve been looking for a recipe like yours for ages. I made it for my daughter’s birthday, and it was the best cake that I’ve ever baked. thanks!

    Reply

    • Natashas Kitchen
      March 11, 2021

      You’re welcome! I’m so happy you enjoyed this! Happy Birthday to your Daughter!

      Reply

  • Joyce
    February 14, 2021

    I made this once and it tasted incredible!! Thank you Natasha!! ❤️

    Reply

    • Natasha's Kitchen
      February 15, 2021

      You are very welcome, Joyce. I am very pleased to know that you loved it!

      Reply

  • Anam
    February 13, 2021

    Hi!
    Can we make this cake but instead of using the sponge cake, use your vanilla cake recipe?
    We would like to keep the frosting and strawberries and everything same though.

    Reply

    • Natashas Kitchen
      February 13, 2021

      Hi Anam, I haven’t tried that combination to advise if you experiment, I would love to know how you like it.

      Reply

    • Chelsea Morris
      May 23, 2021

      How did it turn out ?! I’m thinking of trying it

      Reply

  • Julie
    February 4, 2021

    Hi Natasha,
    Can I cut back on the sugar in the cake by 1/2?

    Thanks!

    Reply

    • Natasha
      February 4, 2021

      Hi Julie, the combination of eggs and sugar helps the cake to rise. I haven’t tested with half the sugar to advise but I suspect it would hinder the rise of the cake.

      Reply

  • Julie
    January 31, 2021

    Natasha, I’m going to be making this as I speak. Thought I had the parchment paper but I don’t. Is there any chance I can make this without the parchment paper?

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Hi Julie, you may use wax paper also if you have it.

      Reply

  • Sue M.
    January 29, 2021

    Do you use semi sweet or milk chocolate chips? Thank you!

    Reply

    • Natashas Kitchen
      January 29, 2021

      Hi Sue, we use semi sweet.

      Reply

  • Halimah
    January 27, 2021

    Thank you so much.I love all your recipes.You made my life easier.May God keep blessing you and your family.

    Reply

    • Natasha's Kitchen
      January 27, 2021

      Thank you for your kind words and well wishes. Wishing you and your family the same too!

      Reply

  • LK
    January 21, 2021

    Thank you for all your wonderful recipes! Without them I would have been lost in the kitchen.
    This cake in particular is a favorite in my house. I’ve even tried blueberry and strawberry layers and they turned out wonderful.

    Reply

    • Natashas Kitchen
      January 21, 2021

      I’m so glad you enjoyed it!

      Reply

  • Julie
    December 28, 2020

    Will this work with gluten free flour?

    Reply

    • Natasha's Kitchen
      December 29, 2020

      Hi Julie, I haven’t tried replacing with gluten-free blend but this is what one of the readers wrote: “Thank you for this wonderful recipe! I’m in process of making this cake in stages (I baked layers yesterday with a gluten-free flour blend and it worked perfectly! Though we haven’t tasted it yet but cake layers look good!).” I hope this helps.

      Reply

  • Debbie
    December 22, 2020

    is a sponge cake the same as a genoise cake?

    Reply

    • Natashas Kitchen
      December 22, 2020

      Hi Debbie, that is correct!

      Reply

  • Ryna
    December 19, 2020

    Natashaaaaa,
    What did I do wrong, my filling is runny:((( the cake came out delish but I wouldn’t take it to my friends’ house.

    Reply

    • Natasha
      December 20, 2020

      Hi Ryna, I haven’t had that happen – did you possibly use frozen strawberries which may have had too much excess liquid when blended?

      Reply

  • Alexandra
    December 11, 2020

    Hello !

    I only have a 8inch cake tin. Is it okay to let one half of the batter to sit while the other bakes ? I also think the sides are higher than yours. Will it be a problem ?

    Thank you!

    Reply

    • Natasha
      December 11, 2020

      Hi Alexandra, I haven’t tested it in an 8″ pan, but if it has taller walls, that may work, although it would need a longer baking time. This cake is best when baked right away otherwise, you run the risk of it deflating while the other one bakes.

      Reply

  • Bianka
    December 3, 2020

    Hi Natasha,

    this cake is our forever favourite and we would like to make it for Christmas as well (have already had it 4 times this year😁). Huge thanks for this!

    My family member is in a program and needs to know how much calorie is in it? Can you give at least an estimate?

    Reply

    • Natashas Kitchen
      December 3, 2020

      I’m so glad you’re enjoying this recipe! We are slowly working through all of our recipes to add nutrition info but it is a time-consuming process as they have to be added one at a time. Thank you for being patient! 🙂

      Reply

      • Bianka
        December 4, 2020

        Thank you so much!

        Reply

      • Lisa
        February 14, 2021

        Can i flavor the frosting??? With how much?

        Reply

        • Natasha's Kitchen
          February 15, 2021

          Hi Lisa, I haven’t tested that yet to advise

          Reply

    • Jackie
      January 4, 2021

      Thank you so much for sharing your recipes and renewing my love of cooking and baking. Until I found your site, I’d forgotten the joy it brings to myself and others.
      I’ve tried MANY of your recipes and all of have been a success. This cake was no exception! Do you think this would work as a “roll/log cake?” For some reason, people are always more impressed when I show up with something like that—even though it might be exactly the same taste.
      Thank you!!

      Reply

      • Natashas Kitchen
        January 4, 2021

        Hi Jackie, You’re welcome! I’m happy you’re enjoying our recipes. You could make a cake roll out of this batter easily. I would suggest following the instructions for the cake roll from this yule log that I created since the proportions are the same. You will need a 21×15 baking sheet if you want to use the full recipe.

        Reply

  • Julie
    November 16, 2020

    Hey Natasha, how long can i bake the base of the cake in advance

    Reply

    • Natashas Kitchen
      November 16, 2020

      Hi Julie, I would follow the recipe bake instructions and bake it for the time listed. If you’re questioning how far in advance you can make the cake – this entire cake can definitely be made the night before and will not get soggy. I’ve kept leftovers in the fridge for 2-3 days, and it holds up well since it is a sponge cake. Properly stored, the cake base will be okay for a couple of days.

      Reply

  • Diana
    October 13, 2020

    Hi Natasha, have you ever made this recipe in 6 inch cake pans? I’m going to use three 6 inch pans just not sure how long to cook for.

    Reply

    • Natashas Kitchen
      October 13, 2020

      Hi Diana, I have not tested this in a 6″ pan to advise. If you happen to experiment, I would love to know how you like that!

      Reply

  • Sharan
    October 4, 2020

    Hi Natasha,
    This cake is an absolute favourite in our family. Thank you for sharing such wonderful recipes. I had a quick question. I wanted to make this for my son’s birthday. I wanted to make a green colour frosting. Will the colour work with this frosting ? TIA

    Reply

    • Natasha
      October 5, 2020

      Hi Sharan, I haven’t tested that, but you would have to be careful adding just a little at a time since this frosting isn’t as thick as a buttercream which is usually a better choice for adding color. Definitely use a gel color and add just a drop at a time until the desired color is reached.

      Reply

      • Sharan
        October 5, 2020

        Thank you for your response. I’ll share and let you know how it went.
        Best wishes

        Reply

  • Sinziana Caraiman-Potorac
    October 2, 2020

    Hi!
    I want to make this cake for my daughter’s birthday which is tomorrow and I baked the layers today and was wondering if I can also make the frosting today and just put it together and decorate it tomorrow?
    P.S. I made the mango cake for my birthday and it was delicious

    Reply

    • Natashas Kitchen
      October 2, 2020

      Hi Sinziana, Yes, that would work fine. Cover and refrigerate overnight and serve the next day.

      Reply

      • Ankita
        December 20, 2020

        Hi! Can I make one 9 inch cake and slice it in half?

        Reply

        • Natasha
          December 21, 2020

          Hi, yes that should work to cut the recipe in half and bake as a 9″. If you are referring to baking the entire batch in a springform pan, (we used to make a coffee cake that way), it won’t rise quite as well.

          Reply

  • Maryam
    September 11, 2020

    Will try soon,thanks for sharing natasha…

    Reply

  • pikachu
    September 9, 2020

    May I know the exact amount of sugar and flour, I don’t know what size of cup is yours

    Reply

    • Natasha's Kitchen
      September 9, 2020

      Hey there. When you are at the recipe you can click Jump to recipe and click Metric to convert the ingredients to grams. I hope that helps!

      Reply

  • Jack ryan
    August 18, 2020

    Can the sugar be substitute for honey?

    Reply

    • Natashas Kitchen
      August 18, 2020

      Hi Jack, the cake relies on the volume of the eggs and sugar to rise, the ingredients are critical and I don’t believe honey will work the same.

      Reply

  • Yana
    August 6, 2020

    I love absolutely all of your recipes, so first of all THANK YOU!!! Do you have gluten free alternatives to your recipes? Especially the layered strawberry cake?

    Reply

    • Natashas Kitchen
      August 6, 2020

      I’m so glad you enjoyed this recipe Yana! That’s so great! I recommend looking through our recipe comments Yana, several of our readers leave great comments with their changes and substitutions. I haven’t tried replacing with gluten-free blend but this is what one of the readers wrote: “Thank you for this wonderful recipe! I’m in process of making this cake in stages (I baked layers yesterday with a gluten-free flour blend and it worked perfectly! Though we haven’t tasted it yet but cake layers look good!).” I hope this helps.

      Reply

  • alaa
    July 28, 2020

    dear natasha,
    can i bake this recipe in an 11 inch pan? if no how can i change the measures?

    Reply

    • Natashas Kitchen
      July 28, 2020

      Hi Alaa, We made this in a 9-inch pan and making it in an 11″ pan will make this a fairly skinny cake. You may need to make more batter. If you experiment please let us know how you like that.

      Reply

  • Margarita Vlad
    July 27, 2020

    After many years eating my mother in law’s home made birthday cakes, which are delicious, I have dared to bake one for my oldest son birthday. I baked this one and it came out excellent! I added vanilla pudding to the cream cheese filling and still came out delicious. The sponge cake came out moist and right on the point of sweetness. I will definitely make it again. Thanks Natasha, your tutorials are great and easy to follow.

    Reply

    • Natasha's Kitchen
      July 28, 2020

      I love reading comments like this. Thanks for sharing that with us, Margarita!

      Reply

      • zaz
        February 4, 2021

        hi natasha,

        im planning to bake this for my son’s bday. can i use whipping cream in replacement of the heavy whipping cream? thank you

        Reply

        • Natasha's Kitchen
          February 5, 2021

          Hi Zaz, I haven’t tried that yet but I saw someone commented that they used whipping cream and liked the result too!

          Reply

  • Sasha
    July 25, 2020

    Hi Natasha,
    I was wondering if the granulated sugar in the frosting leaves a gritty texture?
    Thanks

    Reply

  • Sehar Kamran
    July 22, 2020

    Hi this is the first ever recipe i have come across that dosnt have oil/butter/buttermilk in it to provide moisture? Just wondering will the cake be not dry in texture? I understand u may provide the moist after u have baked it in topping form but wot if it is to be served plain? Without sugar water? Wont it be dry and hard?? Would love to try this recipe though … will this work for tier cake? And can we just double the recipe for more layer? Or half the recipe for smaller cake? Thank u

    Reply

    • Natasha
      July 22, 2020

      Hi Sehar, this is a classic European sponge cake that takes on moisture from the frostings and fillings used. I haven’t tested this through as a layered cake so I can’t give specific advice on that but I have seen others do it online.

      Reply

    • Dasha Platt
      July 22, 2020

      Hi Sehar, I used the sponge recipe for my daughter’s wedding cake. It was three tiers: 10in, 8in, and 6in tiers. I put the second and third tiers on cake cards, and put dowels in the tier beneath each to support the weight. I put it all together the day before and it was perfect for the wedding and when it was served, more than 24 hours after stacking and decorating. Everyone loved the cake!

      Reply

    • Julie
      October 5, 2020

      It comes out super moist, no need for sugar water (I personally don’t like it, so always look for recipes that don’t do that. I have only done this as a layered cake (including two tiers), and it comes out really well.

      Reply

  • Liina
    July 12, 2020

    Hi Natasha! Greetings from Sweden. Made this cake yesterday. I cheated and bought the sponge because it was a last minute decision to have a birthday party for the cats where we are visiting. But… Despite cheating and using store bought sponge, everyone was loving the cake. Had a piece tonight and it was even better! What a great recipe! Next time I’ll try to plan ahead and make my own sponge. Also, I’ll make full amount frosting. When converting to metric, I made a small mistake so we had to pull it off with half. Luckily the sponge only had three layers, and the were thin 🙂
    Thank you!

    Reply

    • Natasha's Kitchen
      July 12, 2020

      That sounds good, at least it worked and they all loved it!

      Reply

  • Sai
    July 6, 2020

    Hi Natasha. Is there a way to omit the eggs and substitute with something friendlier? I have vegetarians in my family that don’t eat eggs. Will this cause the taste or texture to differ?

    Reply

    • Natasha's Kitchen
      July 6, 2020

      Hi Sai, the cake relies on the volume of the eggs and sugar to rise, the ingredients are critical.

      Reply

  • Christina
    June 30, 2020

    Hi Natasha, i plan on making this cake for the fourth this weekend. I got fresh hand picked strawberries yesterday from a local farm (we live in western new york where they are in season right now). I have three questions 1- i have the strawberries in the fridge but i am worried if they’ll be ok in a few days… any thoughts? 2 – i plan to make the cake a day or two in advance… will the cake hold up a few days if in the fridge? 3 – i have to transport it an hour and a half away to our families lake house… would you suggest a cake container? or how would you wrap it up for a car ride? Thanks!!

    Reply

    • Natasha
      July 1, 2020

      Hi Christina, If you are questioing whether or not the berries will hold up, then they probably won’t. If they are super ripe, a few days in the refrigerator might result in spoiled strawberries. This one is best and prettiest when enjoyed within a day of making it. I would keep it refrigerated as long as possible and then keep in a cooler to transport. We love using our cake carrier to store cakes. I would definitely keep it covered.

      Reply

  • Heather
    June 29, 2020

    Hi! I made the cake for my husbands birthday. I had it in the fridge overnight. Wondering if it’s best to eat cold or better to leave at room temp a bit?

    Reply

    • Natashas Kitchen
      June 29, 2020

      Hi Heather, we ate it chilled.

      Reply

  • Kiran
    June 27, 2020

    Hi Natasha
    It’s my son birthday n i hv 8 inch pans at the moment instead of 9
    Inches
    How will they work ?
    Thanks in advance.
    Kiran

    Reply

    • Natashas Kitchen
      June 27, 2020

      Hi Kiran, I’m a little concerned about it overflowing. My pans are 9″ and the walls are 1 1/2 inches. It might be too much batter for your pan.

      Reply

  • Lisa
    June 18, 2020

    Just made this and pulled it out of the oven. It smells very eggy (like I have scrambled eggs) but looks fine. Is this normal for the smell?

    Reply

    • Natasha
      June 18, 2020

      Hi Lisa, it could be a couple of things – make sure you keep the cake away from outdoor draft which can make it smell more eggy. This is the case with all egg-based cakes and meringue desserts. Also, sometimes a bad egg can get in the mix and cause that (although rarer).

      Reply

    • Kauthar
      August 17, 2020

      Hi Lisa,

      I haven’t made this one but made Natasha’s BlackBerry cake for a birthday- also a sponge cake. You are right the cake did smell eggy (which I couldn’t handle and was about to toss out!) but so glad I didn’t. The smell later disappeared and the cake was a hit among everyone! It’s a keeper and will definitely be making again.

      Reply

  • Earl
    June 14, 2020

    Made the strawberry layer cake today. Absolutely the easiest sponge cake.

    Reply

    • Natasha's Kitchen
      June 15, 2020

      Awesome! Thanks for sharing that with us.

      Reply

  • Thahira
    June 10, 2020

    I tried baking this cake for the first time and it was perfect everyone loved it… Also I love listening to you talk….

    Reply

    • Natasha's Kitchen
      June 10, 2020

      Thanks for giving this recipe a try, I’m so glad you enjoyed the cake!

      Reply

  • Deb Payton
    June 2, 2020

    Hey Natasha, I have made this three times and my family devoured it! I love your videos and your sense of humor! My son was wondering if this could be made into a chocolate cake? Like could I reduce the flour and substitute with powdered cocoa?

    Reply

    • Natasha
      June 3, 2020

      HI Deb, yes with a sponge cake, normally you can reduce the amount of flour and substitute an equal amount of unsweetened cocoa.

      Reply

  • Candy Angliongto
    May 31, 2020

    First time to try this recipe and I must say, it was super easy to follow (yay! for the video tutorial). Decided to make it smaller to serve as a birthday cake with candle/s so that the celebrant can blow the candle without any worries (not sure anyone would want to eat the cake if someone blew the candle on it).

    Since I didn’t have any small cake pans, I experimented and used my Crock Pot ramekins which are around 3inches in diameter and 2inches deep, used my kitchen scale to make sure that all 4 of them had the same amount of cake batter for even cooking (I measured 55g, and still had some leftover which I poured into a muffin pan), and baked at a pre-heated oven at 300F. I took them out at 13minutes and, when poked, the toothpick came out clean already.

    Used whipping cream instead of heavy whipping cream (not sure if this is available in Philippines groceries) and they turned out okay.

    The final product turned out yummy, moist, and not sweet, exactly how I like my desserts. Excited to try this recipe next using blueberries.

    I have already tried making your Strawberry Sauce Recipe and Lasagna Rolls Recipe and these were well received. Looking forward to trying your other recipes

    Reply

    • Natasha
      June 1, 2020

      Hi Candy, thanks so much for sharing your detailed review. I’m so glad you enjoyed the cake.

      Reply

  • Monika B
    May 13, 2020

    Hi Natasha, I made it for the second time as it was soo delicious!!! Only in both cases the middle part of the sponge sank, creating a hole. Approxiately half way baking…Any idea what could go wrong? Thank you!

    Reply

    • Natasha
      May 13, 2020

      Hi Monika, it sounds like the cake needed to be beaten longer since the cake relies on the volume of the eggs and sugar to rise, that mixing step is critical. Check out our sponge cake post which may help troubleshoot.

      Reply

      • Monika B
        May 13, 2020

        Thank you will for sure do as have 3rd Birthdays coming

        Reply

  • Alina
    April 30, 2020

    My family absolutely loves this cake, especially my younger brothers (who always ask for seconds and thirds!). Thank you for posting this recipe. We have made this cake over 20 times and it’s always a crowd pleaser!

    Reply

    • Natashas Kitchen
      April 30, 2020

      That’s just awesome!! Thank you for sharing your wonderful review!

      Reply

  • Maria
    April 24, 2020

    Hi I’m making your strawberry layer cake for the second time. Love it. Was wondering what you thought if I made with your strawberry sauce recipe rather then the raw plain strawberries? Thanks, Maria

    Reply

    • Natashas Kitchen
      April 24, 2020

      That may work Maria! If you experiment please let me know how you like that.

      Reply

      • Maria
        April 27, 2020

        It was amazing! Everyone loved it! It was great both ways. I think the first time I made it the strawberries weren’t too sweet this is why I wanted to try it with the strawberry sauce. After it cooled off and refrigerated for a little I gave it a quick pulse in the processor . Drained it. Didn’t use all the extra liquid. Saved the rest for ice cream! Cake was yummy! Thank you!

        Reply

        • Natasha's Kitchen
          April 27, 2020

          That’s great to hear Maria, thanks for sharing that with us and I’m glad that you loved the end result!

          Reply

        • Natashas Kitchen
          April 27, 2020

          You’re welcome! I’m so happy you enjoyed it!

          Reply

  • Emma M
    April 15, 2020

    The cake was so good I love this recipe thank you so much.

    Reply

    • Natashas Kitchen
      April 15, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Ronni
    March 28, 2020

    The cake looks beautiful! I’ve got the cakes in the oven and I’ve noticed there is a dome in the center of the pans. Any idea why it didn’t come out level like yours?

    Reply

    • Natashas Kitchen
      March 28, 2020

      Hi Ronni, How long did you bake the cake? I have found that if I bake for 20 minutes, it caves more in the center. It may just need a few extra minutes of baking time.

      Reply

      • Cassandra
        April 10, 2020

        Loved the cake! But not a huge cream cheese fan so I get that part out. The icing was too runny with the whipped cream. What happened?

        Reply

        • Natashas Kitchen
          April 11, 2020

          Hi Cassandra, I’m not sure I understood, did you completely omit the cream cheese? That may be the culprit. We found the frosting to compliment the cake well but you can experiment with a different frosting if you are not a fan of cream cheese.

          Reply

  • Gail
    March 24, 2020

    I was going to bake the strawberry cake, it says use conventional oven and my oven is convection oven. How do I bake it?

    Reply

    • Natasha
      March 25, 2020

      Hi Gail, I haven’t tested this in a convection oven, but typically, it is recommended to reduce the temperature by 25 degrees for convection baking.

      Reply

  • Holly
    March 5, 2020

    I plan to make this recipe for my son’s 7th birthday party (at his request). I am wondering if I only make a SINGLE cake recipe then split them between to pans? OR do I make two sponge cake recipes (which I would need 12 eggs for)? I am assuming this is just a single cake recipe, but what to make sure! Thanks! Looks delicious.

    Reply

    • Natashas Kitchen
      March 5, 2020

      Hi Holly, a single cake recipe fills two pans. I recommend taking a look at the photos in the recipe post. I hope that helps.

      Reply

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