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.
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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 :).
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 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 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.
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 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 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, 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:
- 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 Cake Recipe:
Strawberry Cake Recipe
- 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
- 1 cup heavy whipping cream
- 2 packages, 8 oz each cream cheese, softened at room temp
- 3/4 cup granulated sugar
- 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
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.
Cut strawberries into quarters if large and place them in the bowl of a food processor; pulse until consistency of chunky applesauce; set aside.
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.
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! 🙂
I have troubleshooting question. When I fold in the flour as directed, I noticed the flour doesn’t mix with the batter. It still comes out has patches of flour when pouring into pans. I keep mixing but I’m afraid to over mix. That is one issue. The next issue, when I pull the cake out of the oven, it doesn’t stay fluffy and sinks about half an inch. Please let me know what I should do or what im doing wrong. In any case, I do love how it tastes.
Disregard my first message. I baked the cake and it came out perfect. I just didn’t mix the flour enough the first time. Still a great cake.
Hi Robert! That’s great. Thanks so much for giving us an update. 🙂
Ok, let me just put it out there, this is hands down one one the greatest cakes I’ve ever made. It was a HUGE hit in my house and everyone loved it so much!! I loved how it was not too sweet and was delicious with raspberry jam instead of purée. Thanks, Natasha! Your recipes always make days better! 💜
Hi Gig! That’s awesome! I’m so glad it was a hit. You’re very welcome!
Love this cake! Is it possible to make the same exact cake but with chocolate cake layers. What would the ratio be for cocoa powder?
Hi Elena! I think it would be but I have not tested it to provide instructions on how to make the adjustments. Let us know if you experiment with it.
So funny story about this cake. I have a 2 year old and on his first b-day his dad who bakes made a chocolate cake (child hated it and would not touch it) On 2nd b-day I made this cake and he loved it! and I am not even someone who likes to bake normally. Thanks Natasha!
I’m so glad this was a hit, Andrea!
Hi Natasha, what will the measurements be if i decide to use 2 9×13 pans for a big cake (not cutting each cake in 2)?Thanks
Hi Svetla. I have not made it in that size to advise. You may find this cake pan conversion chart helpful.
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:)
That’s wonderful! I’m happy to hear you enjoyed this recipe. 🙂
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!
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!
Hi Natasha! Can I cover this cake with fondant?
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!
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!!!
That’s just awesome! Thank you for sharing your excellent review, Kim! Happy birthday to your baby!
I dont do cream creese. Do you have an icning recipe that would work for this cake?
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.
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?
Hi Eleonor, you can make this cake a day ahead. I hope you love it!
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!
You’re welcome! I’m so happy you enjoyed it, Amy!!
Hi! I love your recipe for strawberry cake. Do you have a recipe for lemon cake?
Hi Alice, I have 2 recipes here that you can try.
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?
HI Ren, the biggest difference is that one is baked as a rectangular cake and one is a round cake.
Oh! So if that one was to be made using two cake pans, then the layers (even after cutting) would be really thick right?
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!
Hi Shelby! I’d love to know more! Please share!
Can this be made in advance? I am planning to make it for my friend’s birthday.
Will it get soggy?
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.
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?
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.
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
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.
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!!!
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.
Hello Natasha, can I use frozen strawberries 🍓 ? Thank you
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!!
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!
Wow! That’s just awesome! Thank you for sharing your wonderful review, Ellen! I’m so happy you all loved this recipe!
I would like to do this recipe for my birthday.
Is it possible to advise where do I find the quantity in grams please?
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. 🙂
This recipe was amazing and delicious! Was a huge hit at work!
That’s wonderful! Glad it was a hit. Thank you for the review, Pat.
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?
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.
Love your recipes. Is their anyway you can put nutrient numbers after recipes
Hi Deborah, I have the nutrition facts listed on the recipe card…
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?
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.
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!
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
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 😅
I’m so glad it has been a hit, Alina! Thank you for sharing your wonderful review with me!
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 🤗
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.
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. 🙂
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.
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.
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.
Hi Donna, it won’t be as stable but it may still work.
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.
That’s just awesome! Thank you for sharing your wonderful review, Robert! Happy birthday to your mom!
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.
Hi Katie, I haven’t tested that to advise. If you happen to try that, I’d love to know how you like it.
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….
Wow, that’s awesome feedback! Thank you so much for sharing that with us, Jamie.
Hi, Natasha. Thank you for sharing your recipes. I made strawberry cake for my birthday today and it was a hit.
You’re welcome and that is awesome news! Good job and hope you love all the recipes that you will try. Happy Birthday!
Love love this cake. I’ve made it multiple times already. Always gone in “seconds”.
I’m so happy to hear that! Thank you for sharing your great review, Monique!
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.
I’m so glad it was a hit, Leilani! Thank you so much for sharing that with me.
Hi Natasha! I made this cake for my sister’s birthday yesterday, and it was really good. My sister loved it.
I’m happy to hear that Leilani, Thanks for sharing that with us!
Cream cheese means mascarpone or Philadelphia?
Hi Ameena, you can use Philadelphia cream cheese
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
Great to hear that you loved it, Karina. I normally serve it the same day or the following day after refrigerating overnight.
Can you use a compote instead of mashed fruit? Like a fresh blueberry peach compote?
Hi Stacie, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Thankyou dear natasha for the lovely recipe . Made for my daughter’s birthday n came out awesome .
Happy Birthday to your daughter, Grace! I’m glad that was a hit!
I’m about to make this! Can I make this recipe in two 8 inch pans?
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.
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?
Hi Bowen, that may work. If you experiment, let me know how you liked the recipe.
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!
Hi Jenny! That’s so great! Yes, that sponge cake can be used for many cakes! I’m so glad you enjoyed this one!
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. ❤️
Happy Birthday to your Mom!!
Thank you 🙂
Hi Natasha, can I use powdered sugar instead of granulated in the frosting please .
Lovely recipe .
Hi Carol, you would essentially be making our Cupcake Frosting which would be very tasty with this strawberry cake.
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?
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!
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
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.
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?
Hi Nadia, this post should help with making it a 9×13 cake.
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 ❤️💐.
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.”
Many thanks Natasha,
I have tried the receipt and is so jummuuu…..
You’re welcome, Maria! I’m happy you enjoyed that!
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!
Thank you for your great comments and feedback, Amira. I hope you and your family will love all the recipes that you will try!
I have tried this recipe and it’s deliciois!!!
I’m so glad you enjoyed it!
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?
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.
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)
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).
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.
Thank you for that wonderful compliment, Freny! I’m so happy you’re enjoying our recipes.
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?
Hi Debbie, I haven’t tried that, but it may work. If you experiment, I would love to know how you like that.
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!
You’re welcome! I’m so happy you enjoyed this! Happy Birthday to your Daughter!
I made this once and it tasted incredible!! Thank you Natasha!! ❤️
You are very welcome, Joyce. I am very pleased to know that you loved it!
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.
Hi Anam, I haven’t tried that combination to advise if you experiment, I would love to know how you like it.
How did it turn out ?! I’m thinking of trying it
Can I cut back on the sugar in the cake by 1/2?
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.
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?
Hi Julie, you may use wax paper also if you have it.
Do you use semi sweet or milk chocolate chips? Thank you!
Hi Sue, we use semi sweet.
Thank you so much.I love all your recipes.You made my life easier.May God keep blessing you and your family.
Thank you for your kind words and well wishes. Wishing you and your family the same too!
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.
I’m so glad you enjoyed it!
Will this work with gluten free flour?
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.
is a sponge cake the same as a genoise cake?
Hi Debbie, that is correct!
What did I do wrong, my filling is runny:((( the cake came out delish but I wouldn’t take it to my friends’ house.
Hi Ryna, I haven’t had that happen – did you possibly use frozen strawberries which may have had too much excess liquid when blended?
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 ?
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.
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?
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! 🙂
Thank you so much!
Can i flavor the frosting??? With how much?
Hi Lisa, I haven’t tested that yet to advise
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.
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.
Hey Natasha, how long can i bake the base of the cake in advance
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.
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.
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!
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
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.
Thank you for your response. I’ll share and let you know how it went.
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
Hi Sinziana, Yes, that would work fine. Cover and refrigerate overnight and serve the next day.
Hi! Can I make one 9 inch cake and slice it in half?
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.
Will try soon,thanks for sharing natasha…
May I know the exact amount of sugar and flour, I don’t know what size of cup is yours
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!
Can the sugar be substitute for honey?
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.
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?
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.
can i bake this recipe in an 11 inch pan? if no how can i change the measures?
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.
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.
I love reading comments like this. Thanks for sharing that with us, Margarita!
im planning to bake this for my son’s bday. can i use whipping cream in replacement of the heavy whipping cream? thank you
Hi Zaz, I haven’t tried that yet but I saw someone commented that they used whipping cream and liked the result too!
I was wondering if the granulated sugar in the frosting leaves a gritty texture?
Hi Sasha, I have never noticed a gritty texture.
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
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.
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!
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.
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 🙂
That sounds good, at least it worked and they all loved it!
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?
Hi Sai, the cake relies on the volume of the eggs and sugar to rise, the ingredients are critical.
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!!
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.
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?
Hi Heather, we ate it chilled.
It’s my son birthday n i hv 8 inch pans at the moment instead of 9
How will they work ?
Thanks in advance.
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.
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?
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).
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.
Made the strawberry layer cake today. Absolutely the easiest sponge cake.
Awesome! Thanks for sharing that with us.
I tried baking this cake for the first time and it was perfect everyone loved it… Also I love listening to you talk….
Thanks for giving this recipe a try, I’m so glad you enjoyed the cake!
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?
HI Deb, yes with a sponge cake, normally you can reduce the amount of flour and substitute an equal amount of unsweetened cocoa.
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
Hi Candy, thanks so much for sharing your detailed review. I’m so glad you enjoyed the cake.
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!
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.
Thank you will for sure do as have 3rd Birthdays coming
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!
That’s just awesome!! Thank you for sharing your wonderful review!
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
That may work Maria! If you experiment please let me know how you like that.
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!
That’s great to hear Maria, thanks for sharing that with us and I’m glad that you loved the end result!
You’re welcome! I’m so happy you enjoyed it!
The cake was so good I love this recipe thank you so much.
I’m so happy you enjoyed that. Thank you for sharing that with us!
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?
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.
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?
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.
I was going to bake the strawberry cake, it says use conventional oven and my oven is convection oven. How do I bake it?
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.
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.
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.