This Strawberry Sponge 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 sponge cake in no time.
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I hope you’re inspired by the topping on this strawberry sponge 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 :).
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:
- It is CUTE as can be with old world chocolate and strawberry decor
- NOT OVERLY SWEET as is hallmark of my desserts (we love to experience all the flavors of the cake).
- It tastes BAKERY QUALITY (I would argue better because it’s homemade!)
Ingredients for Strawberry Sponge 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
How to Make Strawberry Sponge 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.
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.
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 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.
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.
How to Assemble Strawberry Sponge 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.
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.
3. Frost the top and sides with remaining frosting. Decorate the top with melted chocolate (click here for chocolate decorating tutorial).
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? 😉
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 sponge 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.
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, to our and click the bell icon so you will be the first to know when we post a new video recipe.
Must-Try Strawberry Desserts:
- Mini Strawberry Cheesecakes – cute and delicious, these fly off the plate
- Berry Tiramisu – strikingly beautiful and loaded with fresh strawberries
- Strawberries Romanoff – elegant and easy strawberry dessert
- Mixed Berry and Angel Food Trifle – one of the easiest cakes ever
Print-Friendly Strawberry Sponge Cake Recipe:
Strawberry Sponge Cake Recipe
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).
- 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.
- 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.
- 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:
- 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:
- 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.
- 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:
- Place the first layer cut-side-up on your serving dish
- and spread with 1/3 of the strawberry puree.
- 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.
- 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
Now go forth and make this strawberry cake! 🙂
Hi! Can I cut the ingredients in half just to make 1 pan instead of 2 pans? I don’t have two of the same size pan?
Hi Vivian! Yes, that would work fine.
I’ve made this cake several times and it never disappointed! Absolutely amazing! Clear and easy to follow instructions with a great result in the end. The cake not only tastes great, it also looks professional. Perfect all over!
Hi Misha! Thank you for the feedback. I’m so glad you loved the recipe.
I love this recipe and all your recipes so much!!!!!! I don’t know if you will see this but just an idea/suggestion/request for another recipe you should make a chocolate strawberry cake recipe!!
Hi. Can I use frozen strawberries instead of fresh? Since they’re blender anyways..
Hi Britt! 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!!
Yeah… this recipe was a hard fail for me. I’m an experienced baker, too, so I don’t think it’s a matter of skill. I understand why we don’t grease the sides of the pan, but this needed to be in a springform or something because the edges were absolutely destroyed by my attempts to “run a knife along the edge,” as we’re my fairly expensive nonstick cake pans. There is just a bit too much batter for 2 rounds, so as the cakes rose in the oven, they spilled over and burnt along the edges which sealed them like glue to the rim of the pan. I’m pretty bummed as I was making this for a friend’s birthday, but luckily I have enough ingredients left to make a regular schmegular cake and I didn’t waste any of the expensive strawberries.
Hi River, check out my post on how to make a sponge cake – this is a traditional European sponge cake and has a different process than most American cakes.
Hello Natasha. Can I bake this cake one at a time, as I only have one 9inch pan. Can the batter sit while the first cake is baking? I want to bake this cake on Sunday for my mom’s birthday. Thank you!
Hi Beverly. This will be too much batter for just one pan. The batter should be baked right away, if it’s sitting out for too long, it can deflate and you’ll end up with a dense and flat cake. If you have a larger pan, it may work in one.
Thank you, Natasha! I’ll be sure to let you know how out turned out!
Hi Natasha,
This cake was super delicious!! I’ve made it many times and each time my family loved it. Thank you for the recipe!
Natasha, thank you so much for this cake recipe! Some of my friends like strawberries and they love this cake. I made it for their birthdays and some holidays already for a few years. The cake is easy to make and delicious. Thank you very much! Also thank you for salmon asparagus recipe, panda cotta and other delicious recipes!
Hello,
Would 1 tsp of vanilla be ok to add to the cake mixture? We love hints of vanilla.
Hi! That should be fine. Hope you love the recipe!
This is such an amazing cake!!! I made it many times and it was always a big success. But I have a question: a friend of mine asked me to make this cake for her daughter’s birthday but she wants it with chcolate drizzle on top. Is it possible to drizzle chcoloate on top of.this cream?
Hi Laura, thank you! I imagine that will be fine. Just drizzle it before serving!
Dear Natasha,
Thank you for the recipe. I try it several times and they were the blast! Even my student son made it.
Ideally, I would make it in the morning to serve it in the evening, but this time I wouldn’t be able to do it even a day before. For how long in advance you can make this cake? Is two days too much and it will get too moist and too soggy?
Hi Tatyana! The cake layers can be made days in advance and even refrigerated or frozen for longer storage. But when assembled, the cake is really best enjoyed within a day of making it. This 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, but since you are using fresh strawberries both on top and inside, for max freshness, I would plan to serve it the same day or the following day after refrigerating overnight.
I’ve been making that frosting for several years now. It is absolutely the best. Everyone that I’ve served to to loves it and wants the recipe. Will have to try this cake with it as we love strawberries and this sounds delicious.
Great cake! Good Instructions that made it easy. Didn’t quite have enough frosting so ended up with a semi naked cake, but that was ok. Not too sweet as promised. Made it for my 92 year old Scottish mom’s birthday. She requested a sponge cake. If never made one before, but it was a hit!
Hi Kim, glad to hear that this was a huge hit! Thank you for sharing that with us
The proportions of ingredients in the recipe is spot on. Works very nicely!! I have tried an eggless version as well. Turn out great.
Where is eggless version of this recipe? Can you please mention link or recipe