Strawberry Sponge Cake Recipe

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:

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 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

4.92 from 200 votes

Author: Natasha Kravchuk

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.

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Prep Time: 45 minutes mins

Cook Time: 23 minutes mins

Total Time: 1 hour hr 8 minutes mins

Ingredients 

Servings: 8 -12 slices

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

Cook ModePrevent your screen from going dark

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.

• Full Nutrition Label
• Nutrition Disclosure

Course: Dessert

Cuisine: Russian, Ukrainian

Keyword: strawberry cake

Skill Level: Medium

Cost to Make: $$

Now go forth and make this strawberry cake! 🙂