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.

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

4.9 from 84 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
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! 🙂

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Sarnya
    December 1, 2018

    Hello, another question. I noticed you used a stand mixer for both the sponge cake and the icing. I don’t own an electric mixer, so would it be possible to do those two things successfully with a hand whisk? Reply

    • Natasha
      December 1, 2018

      Hi Sarnya, I think it would be extremely difficult to make the cake with a hand whisk. The cake relies on the volume of the eggs and sugar to rise and it would just be extremely difficult to get the right consistency by hand. If you use an electric hand mixer, add 3 minutes to the mixing time on high speed. Reply

    • Claudia
      December 5, 2018

      Hello Natasha, thank you for this recipe. I did it, but unfortunately my frosting (cream+cheese+sugar) was super liquid, so I couldn’t use it to cover the cake. What could It be wrong? Too much mixing? When I mixed the cream cheese+sugar, it just got super liquid and when I added the heavy whipped cream it just got worse. Reply

      • Natasha
        December 5, 2018

        Hi Claudia, I’m sorry to hear that but I am always happy to help troubleshoot. A few things it could be – make sure you are using heavy whipping cream and beat that until stiff peaks form (fluffy and spreadable), before transferring whipped cream to a separate bowl. Be sure not to over-soften the cream cheese (if it gets too warm, the frosting will be more loose) – always soften at room temperature and not in the microwave. Beat the cream cheese and sugar together for the full 2 minutes so the sugar incorporates into the cream cheese and it should look fluffy/smooth at this point. It should stiffen up more when adding whipped cream unless the whipped cream was under-beaten. I hope that helps to figure out what might have gone wrong. Reply

        • Claudia
          December 6, 2018

          Thanks for the feedback! I’ll try it that way. Reply

          • Natashas Kitchen
            December 6, 2018

            I hope it works out for you, Claudia!

      • Dasha Platt
        December 5, 2018

        If you are using anything other than Original Philadelphia bricks, you should drain your cream cheese. Place the cream cheese in a double layer of muslin and tie with cotton twine. Hang it over a bowl for about 24 hours before using. It’s surprising how much liquid comes out!
        We don’t have the bricks in the UK and this solved the runny frosting problem completely. Reply

        • Natashas Kitchen
          December 5, 2018

          Thank you for sharing your tips with us, Dasha! Reply

        • Claudia
          December 6, 2018

          Yes, I did. I used Philadelphia cheese. I think the problem could be the whipped cream. I’ll check it out. Thanks for the tip anyways 😉 Reply

          • Natashas Kitchen
            December 6, 2018

            My pleasure!!

  • Malvika Das
    November 17, 2018

    Hi Natasha, I want to bake this cake for my daughter’s first birthday and I am new to baking. Do we not add vanilla essence in this recipe ? Reply

    • Natashas Kitchen
      November 17, 2018

      This recipe does not require it. If you’d prefer that some of our readers have added vanilla and loved it! Reply

  • November 13, 2018

    This cake was FABULOUS! My 6 year old requested a strawberry cake this year for her birthday and it took quite some time to find a recipe that didn’t include artificial colors/flavorings. This cake is IT. Flavor was amazing, color was beautiful – the frosting was a light pink and SO flavorful. Love it. It’s going in the family cookbook. Thank you! Reply

    • Natashas Kitchen
      November 13, 2018

      You’re so welcome! I’m so happy you enjoyed this recipe! Thank you for the wonderful review! Reply

  • Olga
    November 1, 2018

    Hey, where did you get the small strawberries? I guess they’re homegrown because I bought some at the store and they’re really big, so they almost fully covered the sides (the sponge cake wasn’t that tall either). Do you maybe know where I could get some small strawberries? Thanks and the cake was really good! Reply

    • Natasha
      November 1, 2018

      HI Olga, these were homegrown. Sometimes you can pick through the packages of strawberries (the packages of organic strawberries are usually smaller). Reply

  • Sarnya
    October 27, 2018

    If I wanted to put two more tiers on this cake (7 inch and 4 inch) how much would I have to increase the recipe by? Reply

    • Natasha
      October 27, 2018

      Hi Sarnya, I haven’t tested it that way but I would probably do at least 1 1/2 times the recipe, but keep in mind if you don’t have a professional sized mixer, you might have to make it in 2 separate batches or it will overwhelm your mixer and not beat adequately which will affect the rise. Reply

      • Sarnya
        October 28, 2018

        Thanks Natasha! Reply

        • Natashas Kitchen
          October 28, 2018

          You’re welcome! Reply

      • Sarnya
        October 28, 2018

        One more question. Is it possible to make this recipe (just the normal one) with just a hand whisk? Reply

        • Natashas Kitchen
          October 28, 2018

          Hi Sarnya! You can still make it work with a hand mixer but you would want to add 3-5 minutes of mixing time on the highest speed. You can test for doneness when you pull up on the whisk, the batter should sit in a thick ribbon on the cake for several seconds before disappearing back into the cake. It should be thick. Reply

  • Tina k
    October 23, 2018

    Made this today because we got a flat of strawberries from the farm (in late October! Gotta love Oregon)
    It was super delicious and reminded us of summer, and it was perfect to cozy up with and a hot cup of coffee. Thank you Natasha! Reply

    • Natashas Kitchen
      October 23, 2018

      Wow! That’s amazing!! Thank you for this wonderful review! Reply

  • Myriam
    October 19, 2018

    I love you since I started doing your salad omg my husband now eat salad .thank you so much . Reply

    • Natashas Kitchen
      October 19, 2018

      That’s so great! happy to help with that 🙂 Thank you so much for sharing this with me! Reply

  • Grace
    October 11, 2018

    Hello Natasha, I would like to know if I can make this cake 2 days before my party. Thank you for the recipe, this cake is delicious! Reply

    • Natashas Kitchen
      October 11, 2018

      You can definitely do that. I recommend assembling it the night before or day of, however. Store the layers in the fridge until you are ready to assemble the cake. Reply

  • Anna
    September 10, 2018

    This recipe is fantastic and so easy to make! I’ve made it twice so far and everyone loved it. The first time I made it with a hand held mixer, it took longer to mix to get to the thick and fluffy consistency which I don’t think I fully got so my sponge cake didn’t rise too much. That was fine because I just had 2 layers instead of 4. Still great. Second time I used the kitchen aid stand mixer and that was way easier and faster! I got the right consistency and it rose well and was able to cut in half. Overall this is a super easy recipe with minimal ingredients and so delicious. Looking forward to making it again! Reply

    • Natashas Kitchen
      September 10, 2018

      I’m so happy it worked out for you, Anna! Thank you for sharing this awesome review with me! Reply

  • arline
    September 9, 2018

    I MUST compliment you on this recipe and your detailed directions. I’m an experienced cook and true “foodie” and this was SUPERB!! I followed the cake directions to the letter (used a hand mixer for 15 min. to get the ‘figure eight’ impression) and am delighted with the results. The outside edges were a little shaggy on one of the two cakes but don’t know why. Perhaps I need to use a “sharper” tool to loosen (is there an alternative … like lining the vertical part with parchment also?). The strawberry prep was easy and delicious, too. I only used “stabilized” whipped cream (with powdered gelatin) and no cream cheese and it was just outstanding. Have paid $60 for almost the identical cake in a high-end bakery. I’m thrilled beyond belief and can’t thank you enough. Job well done!! Reply

    • Natashas Kitchen
      September 9, 2018

      Hi Arline! Thank you so much for your thoughtful and detailed review! I’m so happy you enjoyed this recipe. Parchment paper may be an option but making sure the cake is cool enough is best before removing, to help with the edges. I appreciate your feedback! 🙂 Reply

  • Catherine
    September 6, 2018

    Hi Natasha,
    I want to make this cake for my daughter’s 12th birthday but use 3 9inch pans for more layers. Would I just then make 1 1/2 times the recipe? And, would the cake still hold up with the additional layers?
    Thank you so much,
    Catherine Reply

    • Natasha
      September 6, 2018

      Hi Catherine, the cake will still hold up with the additional layers. My only concern is that the eggs and sugar batter might overwhelm a stand mixer. It might still work well in a large 6Qt mixer, but would need a little longer mixing time to beat adequately. You also may need to bake slightly longer if making 1 1/2 times the recipe. Reply

      • Catherine
        September 7, 2018

        Thanks Natasha! One more question. I wanted to bake the cake tonight and then decorate and assemble tomorrow. What is the best way to store the cake layers overnight? Reply

        • Natashas Kitchen
          September 7, 2018

          I would recommend refrigerating the layers. Make sure to have them cover well with saran wrap. Reply

          • Catherine
            September 8, 2018

            Thanks Natasha!

        • Dasha Platt
          September 7, 2018

          Hi Catherine, I used this recipe as the base for my daughter’s wedding cake (12, 9,, and 6 inch tiers). We had to travel, so I needed to make the cake layers beforehand. I did a test cake, baked all the layers, then cooled and double wrapped in clingfilm. I left them on the counter for a week and then constructed the cake. They were perfect! I only refidgerated once they were filled. And my daughter’s wedding cake was a huge hit. This is quite a versatile recipe! Reply

          • Catherine
            September 8, 2018

            Thanks so much Dasha!

  • Anna
    August 23, 2018

    Hello,
    I’m looking forward to trying this recipe for my neice’s 5th birthday. My mom always makes a biskvit (we’re also from Ukraine) but she doesn’t add the strawberries/cream. If I frost the cake the night before the party would it become too moist? Or is that safe to do? Thanks! Reply

    • Natashas Kitchen
      August 23, 2018

      Hi Anna. 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. 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. Reply

  • Sarah Beth
    August 21, 2018

    Hi Natasha! I made this cake today for our daughters 11th birthday and it was a hit! Thank you! The recipe was easy to follow but I liked watching the YouTube video for it when it came to the strawberry consistency. I will definitely make this again. Reply

    • Natashas Kitchen
      August 21, 2018

      You’re so welcome Sarah! I’m so happy you all enjoyed that! Reply

  • Carolyn
    August 12, 2018

    Beautiful! I made this for my mother in law from China. They do not care of the super sweet American cakes. I made this for her and it was perfect! Not as beautiful as yours, Natasha, but pretty and delicious! Reply

    • Natashas Kitchen
      August 12, 2018

      Thank you for the wonderful review Carolyn! I’m so happy everyone loved this! Reply

  • Susan
    August 8, 2018

    Generally I grease and flour the cake pans. Why do you say that greasing the pans is not necessary for this recipe? Reply

    • Natasha
      August 10, 2018

      Hi Susan, greasing the pan for this specific type of sponge cake will cause the cake to pull away from the walls of the pan and it won’t be as even of a cake layer. Reply

  • Anna
    July 27, 2018

    Hi Natasha, if I use frozen strawberries for the puree, should I defrost the strawberries first and get rid of excess water or blend them frozen? Thank you Reply

    • Natashas Kitchen
      July 27, 2018

      Hi Anna, I haven’t tried putting frozen strawberries inside the cake so I’m not sure if they would be too wet or would interfere with the cakes rising. I think it’s worth an experiment if that is all you have but I haven’t tried that myself. You could definitely use frozen for the strawberry sauce, just add sugar to taste if they are too tart after blending. Reply

  • Kathy Miller
    July 21, 2018

    I made the cake last night but I’m wondering if the cake, before assembling, tastes different than when after it is assembled? The texture of the cake (plain) is rubbery and spongy (hence the name) but does the texture change after the fruit and frosting is applied?
    Thanks! Reply

    • Natashas Kitchen
      July 22, 2018

      This cake will absorb some of the moisture from the cream if it sits for a bit but it shouldn’t feel to dense. Did it rise like the one I have in the photo? This cake relies on the volume of the eggs and sugar to rise and if that volume isn’t there, it will be dense. Reply

      • Kathy Miller
        July 26, 2018

        Thanks for your help! The cake did rise as the picture. After adding the fruit and frosting layer, the cake was a little more moist but still kind of rubbery/gritty. Thanks for the recipe, I did learn some new techniches and might give it another try in the future : ) Reply

        • Natashas Kitchen
          July 26, 2018

          I sure hope it works better for you Kathy! Reply

  • Christian Sommer
    July 18, 2018

    I am going to try and make this for a Birthday this Saturday, looks delicious. To be sure though, can I use Philadelphia for the cream cheese? I always thought that was regular cream cheese but I see different opinions on that online. Reply

    • Natashas Kitchen
      July 18, 2018

      Hi Christian, you can definitely use Philadelphia cream cheese! Reply

      • Christian Sommer
        July 19, 2018

        Thank you so much! 😊 Reply

        • Natashas Kitchen
          July 19, 2018

          You’re welcome! Reply

  • Danielle
    July 11, 2018

    Hi Natasha! Love this recipe, so delicious! Just a quick question, wanted to make this for my mom but she doesn’t care for cream cheese frosting. Could I just do this with a whipped cream frosting? Thanks!

    Danielle Reply

    • Natasha
      July 12, 2018

      Hi Danielle, I think that could still work. It is a little more sturdy with the cream cheese frosting but that substitution should be ok. Reply

  • Yelena Lepekhin
    July 10, 2018

    Sorry forgot to put a star ⭐️ rating of 5 obviously Reply

    • Natashas Kitchen
      July 10, 2018

      Thanks, Yelena! Reply

  • Yelena Lepekhin
    July 10, 2018

    This has probably become one of my most popular and favorite cakes! I’ve made it several times for my family for birthday parties and it was gone in minutes! It was a real crowd pleaser and after that I got asked to make it for weddings and I’m about to make it for the 3rd wedding already!!!! Back when I lived in Hawaii my friend Oksana made it and everyone LOVED it! I asked for the recipe and she sent me the link and that’s how I first found out about Natasha’s Kitchen! And now as the saying goes “Thabk God for Natasha and her kitchen!!!!!” And that’s very true because whenever I need to cook or bake something, first place I go is Natasha’s kitchen!!!! Even if I don’t find a recipe of something that I wanted to make I still find something either similar or even better! That’s like the only place where I get my recipes! So thank you very much Reply

    • Natashas Kitchen
      July 10, 2018

      You are so nice! Thank you Yelena for all of your wonderful comments and reviews! I’m so happy you discovered our blog! Reply

  • Candace
    July 5, 2018

    Hi Natasha

    I want to know if I want to make 16” cake instead of 9”, should I double up all the ingredients? Also, do think will taste good if I make mable cake (half layer of chocolate and half layer of yellow cake?)

    Thanks
    Candace Reply

    • Natashas Kitchen
      July 5, 2018

      Hi Candace those are such great questions! The marble idea sounds really creative! If you try that out I’d love to see some photos and hear how you like the recipe! Doubling would be a great idea although I’m not sure how thin the cake would be. Reply

  • IBPS
    July 5, 2018

    Sounds really good – thank you and have a great weekend. Reply

    • Natashas Kitchen
      July 5, 2018

      It sure is! Thank you, you also! Reply

  • Raleigh
    July 1, 2018

    I’ve made this cake several times and I can’t wait to make it again this weekend! It’s easy and a total crowd pleaser Reply

    • Natashas Kitchen
      July 1, 2018

      Awww that’s the best! Thank you so much for sharing that with me :). Reply

  • Nina
    June 30, 2018

    I made this cake today, super easy and it’s delicious!!! Thank you so much Natasha for this awesome recipe 💗 Reply

    • Natashas Kitchen
      June 30, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Shayna
    June 29, 2018

    My 12 year old son and I made this today. Huge hit at our family dinner! What a delicious recipe and so easy to follow! Ours wasn’t as pretty as yours but it tasted divine! Thank you! Reply

    • Natashas Kitchen
      June 29, 2018

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

  • SAFA TABBARA
    June 29, 2018

    Hi
    Your recipes are awesome!
    In the recipe of the strawberry cake, for the frosting -cream cheese- can I use mascarpone? Reply

    • Natashas Kitchen
      June 29, 2018

      Hi Safa! I haven’t tried that substitution to be honest but it may work well also on this cake. Our berry tiramisu might be a good guide for you. I do love the cream cheese frosting here and the depth of flavor it has but mascarpone would be a thicker frosting. Reply

  • jack rain
    June 23, 2018

    you have done a great work well-made keep going on. Reply

    • Natashas Kitchen
      June 23, 2018

      Thank you, Jack! Reply

  • Emily
    June 21, 2018

    I did a bad job of reading and following the recipe and it still came out great! Nice and spongey.

    I think the only thing I got right were the ingredients and cook time. Very delicious!! I also added some vanilla extract and it was amazing! Reply

    • Natashas Kitchen
      June 21, 2018

      Thank you for the wonderful review, Emily! I’m glad you enjoyed it! Reply

  • Arlene Heaps
    June 12, 2018

    OMG this is the best strawberry cake I’ve ever had. Because it has so little sugar, being a diabetic, it is such a wonderful treat and I do not feel guilty enjoying it. I made it and served it to a friend who is the best cook and best baker, and she went nuts over it !! Thank you Natasha. Reply

    • Natashas Kitchen
      June 12, 2018

      I’m so inspired reading your review, Arlene. Thank you! Sounds like you found a new favorite! Reply

  • Whitney
    June 10, 2018

    Hi Natasha,
    I’m wanting to make this cake for a birthday because it’s so beautiful and looks absolutely delish! However, I’m just wondering what I can use instead of granulated sugar? Can I use white or caster sugar for a substitute? Reply

    • Natasha
      June 11, 2018

      Hi Whitney, I haven’t tried making the sponge cake with castor sugar so I can’t say exactly. If you experiment, please let me know how it goes! I’m not sure what you mean by “white” sugar. We typically use either white granulated sugar or powdered (confectioners) sugar in recipes. Reply

      • Whitney
        June 16, 2018

        Hi Natasha,
        The cake turned out great with the caster sugar. It looked exactly like the pictures. I wanted to use that because granulated sugar is quite expensive and I think it’s actually exactly the same. I’ve read some of the comments about how the cake smells ‘eggy’ and mine did too. It also tasted eggy around the edges so that was a slight disappointment, but I’ll be willing to give it a go again! Reply

    • Dasha Platt
      June 16, 2018

      Hi Whitney,
      Caster sugar is the equivalent of US granulated or superfine sugar and what should be used , if you are not in the US, in this recipe. If you use , e.g., UK granulated sugar, it is too coarse and wouldn’t produce the same results. I am an American ex-pat living in the UK and have also baked in Australia and New Zealand and this is what I have used there as well. I know you will LOVE this cake!
      If you are unable to get the cream cheese “bricks”, it’s also a good idea to drain the cream cheese for 24 hours or so, and be careful not to over-beat the frosting as it can go runny. Reply

      • Natashas Kitchen
        June 16, 2018

        Thank you for sharing this informations with all of us, Dasha! Reply

      • Whitney
        June 16, 2018

        Thanks! That’s very useful for future baking! (:
        Ooooh I wish I had known that about the cream cheese before I made it! Mine turned out super runny and was no good at all because I beat it too long! I ended up having to use whipped cream and piped it around the sides. That said, it turned out to be a beautiful cake and hopefully on my next try it will turn out the way I want! Reply

  • Vera
    June 9, 2018

    Natasha hi, do you think I can make this cake and freeze it for 5 days??
    Thank you! Reply

    • Natashas Kitchen
      June 9, 2018

      Hi Vera, I have not tried freezing this entire cake so I’m not certain how the frosting and strawberries would hold up, but I have frozen the cake base with great success. 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

  • Malak
    June 6, 2018

    Would granulated sugar give the frosting a crunchy texture? Can icing sugar be used? Reply

    • Natasha
      June 6, 2018

      Hi Malak, there is no grain texture in the frosting using granulated sugar. I think you could still make it work with powdered sugar. Follow the process for this frosting though when using powdered sugar. Reply

  • Ingrid Morris
    June 3, 2018

    Great cake! Since I am gluten sensitive made it with gluten free flour for a party of people who we invited for lunch and everyone loved it! People commented how light it is and not too sweet and asking for a recipe. Thanks Natasha, will be definitely trying some of your other recipes. Reply

    • Natashas Kitchen
      June 4, 2018

      Thank you for the wonderful review, Ingrid! 🙂 Reply

  • Danielle
    May 27, 2018

    Hi Natasha,

    I’ve tried making your sponge cake base twice, and both times, they’ve collapsed. 🙁 I don’t own a Kitchen Aid unfortunately, and had to use a hand-mixer, so I suspect that this might be the culprit. Can you recommend how much longer I’d have to mix the batter using a handheld mixer? Your cakes look so beautiful, so I’m determined to get it right! Haha Reply

    • Natasha
      May 28, 2018

      Hi Danielle, the hand mixer is very likely the culprit. You can still make it work with a hand mixer but you would want to add 3-5 minutes of mixing time on the highest speed. You can test for doneness when you pull up on the whisk, the batter should sit in a thick ribbon on the cake for several seconds before disappearing back into the cake. It should be thick. Reply

      • Danielle
        May 28, 2018

        Thanks, Natasha! I’ll keep that in mind for next time. 🙂

        The good news is that I was still able to assemble the cake! I just leveled the cake layers, and they were still thick enough to slice in half. I took it to a Memorial Day picnic and everyone loved it! ❤️ Reply

        • Natasha's Kitchen
          May 29, 2018

          My pleasure Danielle, I’m happy to hear how much everyone enjoys the recipe! I hope you had a great holiday weekend! 🙂 Reply

  • Jenny
    May 25, 2018

    One of my favorite cakes to eat, to bake, and to serve. So very good. Always such a hit! I’m getting ready to print a copy of this recipe right now to give to a friend who fell in love with it when I served it yesterday. Every time I serve one of your cakes I find myself printing and handing out the recipes. Reply

    • Natasha's Kitchen
      May 25, 2018

      I’m happy to hear how much you enjoy the recipe Jenny! Thanks for spreading the love and sharing your wonderful review! Reply

  • holly
    May 16, 2018

    great recipe! I just made it for an office party and they all loved it! thank you!!! Reply

    • Natasha's Kitchen
      May 17, 2018

      You’re welcome! I’m happy to hear the recipe is a hit. Thanks for sharing Holly! Reply

  • Rachel Tilghman
    May 9, 2018

    Hi Natasha
    I have made this cake twice with great results- it is a wonderful recipe. It is really worth the time for the finished product and so delicious. I had a question about freezing. Have you or anyone else every frozen the sponge cake layers or this entire cake when it’s finished, I have four kids so I wanted to be able to prepare this like a week in advance and freeze it and be able to get it out when I need it but I wasn’t sure how it would do with the fresh strawberries and sponge cake. Would it maintain the same great consistency and taste?
    Thanks so much
    Rachel Reply

    • Natasha
      natashaskitchen
      May 9, 2018

      Hi Rachel! I’m so happy you loved the cake :). I have frozen the sponge cake for this, covered loosely but fully in plastic wrap and frozen up to 3 months, just be sure not to place anything over the top of the layers. It is just as good after it is thawed (thaw either at room temp or in the refrigerator). I haven’t frozen the full cake so I”m not sure how the filling and frosting would hold up. Reply

  • Christina Velichko
    April 16, 2018

    Hi Natasha,
    So I want to try making this cake for my daughter’s first birthday, but I wanted to make it a little bigger and taller. I want to use 10″ springform pans. Should I then double the recipe or should I add another half to the recipe? And how much longer should I bake it? Reply

    • Natasha
      natashaskitchen
      April 16, 2018

      Hi Christina, with 10″ springform pans, I would do 1 1/2 times the recipe. That will really fill your mixer though. I think you would need a 6Qt mixer to whip that adequately and maybe beat an extra 2-3 minutes. It will probably take on the higher end to bake – 28 to 30 minutes. Reply

  • Silvia
    March 28, 2018

    This cake was a success for my son’s birthday, everyone loved it! Thank you for sharing. Reply

    • Natasha's Kitchen
      March 28, 2018

      My pleasure Silvia! I’m glad the recipe was a hit. Thanks for sharing your fantastic review! Reply

  • Diane
    March 17, 2018

    I need enough cake for 50 people! Could I double the recipe and use 2 13×9 pans, or bake very thin layers in a 17×11 jelly roll pan and cut and layer? Would any of these options work?/ Reply

    • Natasha
      natashaskitchen
      March 17, 2018

      Hi Diane, here is our version of this cake doubled in 13×9 pans. You will have to mix and bake the layers separately or it will overwhelm your mixer. Reply

      • Diane
        March 17, 2018

        Was there a link attached to your comment? Reply

  • M
    March 13, 2018

    Hi Natasha, great recipe. I was wondering could you possibly put up a rosette cake recipe on your blog? Reply

    • Natasha's Kitchen
      March 14, 2018

      I’m glad you enjoy the recipe! Thanks for sharing and I will definitely keep your request in mind! Reply

  • Lyudmila
    March 8, 2018

    This cake is absolutely amazing! Super easy to make. Reply

    • Natasha's Kitchen
      March 9, 2018

      I’m glad you love the recipe! Thanks for sharing your great review! Reply

  • Kathie
    March 7, 2018

    Would gluten free flour work in this cake recipe? Thank you. Reply

    • Natasha
      natashaskitchen
      March 8, 2018

      Hi Kathie, 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

  • Wendy
    February 26, 2018

    I absolutely love this cake !!
    I have made it several times and it’s a huge hit with my family.
    Thanks for sharing so many great recipes 😆 Reply

    • Natasha's Kitchen
      February 26, 2018

      My pleasure Wendy! I’m glad to hear how much everyone loves the recipe. Thanks for sharing your great review! Reply

  • Laura
    February 14, 2018

    Making this for tomorrow. Does the finished cake need to be refrigerated to keep until tomorrow? Can the chocolate just be piped straight in the cake? Why do the vines need to be refrigerated, and do you just peel them off the wax paper and place them on top? Reply

    • Natasha
      natashaskitchen
      February 14, 2018

      Hi Laura, yes you do need to refrigerate the finished cake. You can pipe the chocolate straight onto the cake, there is just no room for error :). I used parchment paper which is a better non-stick surface than wax paper. I hope you love the cake! 🙂 Reply

      • Laura
        March 8, 2018

        I did it, and it was a huge hit!! I wish I knew how to post a picture! Reply

        • Natasha's Kitchen
          March 9, 2018

          Awesome, I’m glad to hear that Laura! I would love it if you joined our private Facebook group where you can share your yummy photos!! Reply

  • Sara Crookston
    February 11, 2018

    I tried to make the sponge cakes yesterday. We had the eggy smell too. So strong! The cakes over cooked even though we cooked for less time. We tossed them. Today, we tried again. I saw the comment of someone else having an eggy smell, so we beat the eggs around 20 minutes instead of the 8 like you said. Still have an eggy smell to them. I’m afraid they are just going to taste like eggs! Reply

    • Natasha
      natashaskitchen
      February 12, 2018

      Hi Sara, If the eggs are whipped for the specified amount of time with a high powered mixer, it should sufficiently incorporate enough air to result in a fluffy soft and non-eggy sponge cake. Also be sure to bake right away without leaving the cakes on the counter. One thing I have noticed is that this cake can have an egg scent when set in a drafty area – where you have outdoor air draft. I’m not sure why but it’s the same with meringue desserts and cakes – something about baked egg desserts and outdoor draft don’t meld well. 🙂 You could also fold in 1/2 tsp vanilla before adding the flour if you are very sensitive to an “eggy” smell. I hope that helps for next time!! Reply

  • Lesli M
    February 6, 2018

    This will be perfect for strawberry season here in FL! On the menu for the weekend and cannot wait! Reply

    • Natasha's Kitchen
      February 6, 2018

      Great timing! I hope you love it Lesli, please let me know what you think! Reply

  • Elina
    January 29, 2018

    I’ve made this cake multiple times and it’s always a hit! Do you think the frosting will hold up if I pour ganache (your recipe) over the top of the cake? Reply

    • Natasha
      natashaskitchen
      January 29, 2018

      Hi Elina, I haven’t tried ganache over the top but the frosting and cake are both fairly soft so they probably aren’t ideal candidates for ganache. Reply

  • Lesya
    January 21, 2018

    Im planning on making this beatiful cake for my daughters 1st birthday party next week. What would be the best way to make the icing pink? Food colouring? If i added strawberry puree would it change the consistency of the icing and make it too runny? Reply

    • Natasha
      natashaskitchen
      January 22, 2018

      Hi Lesya, since the frosting is not very thick to begin with, I would suggest using a gel food coloring so it doesn’t change the consistency of the frosting. Strawberry puree would probably be too much liquid here unless you used a different frosting. Happy first birthday to your daughter!! 🙂 Reply

  • nancy
    January 20, 2018

    Made your sponge cake for a princess cake and it came out perfect!

    Have you tried replacing reg flour with a gluten free blend? Reply

    • Natasha
      natashaskitchen
      January 20, 2018

      Hi Nancy and thank you for the great review 😀. I haven’t tried replacing flour 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

  • Kathy
    January 14, 2018

    This cake was so delicious the whole family has declared they want one for each of their birthdays! The icing was light from the whipped cream but had body so it stayed on the cake. I added some vanilla to the cake batter and also to the icing which seemed to work well. Reply

    • Natasha's Kitchen
      January 15, 2018

      That’s great, I’m glad to hear how much your family enjoys the recipe. Thanks for sharing your wonderful review Kathy! Reply

  • Marimar
    December 14, 2017

    I used 8 oz mascarpone cheese and 8 oz cream cheese and it works very well Reply

    • Natasha's Kitchen
      December 14, 2017

      Great tip Marimar! Thanks for sharing with other readers! Reply

  • Laura
    December 13, 2017

    Hi Natasha,

    the cake looks delicious and I’d like to try it for Christmas! Can I use mascarpone cheese instead of cream cheese? Reply

    • Natasha
      natashaskitchen
      December 13, 2017

      Hi Laura, I haven’t tried that substitution to be honest but it may work well also on this cake. Our berry tiramisu might be a good guide for you. I do love the cream cheese frosting here and the depth of flavor it has but mascarpone would be a thicker frosting. Reply

  • Raghda
    December 11, 2017

    Hi Natasha 🙂
    2 questions please,
    1)I am using a hand electric mixer, how can I make sure I am not over beating it ?
    2)is there a chart or any way to know the ingredients for bigger pans? and what about rectangular pans?? Reply

    • Natasha
      natashaskitchen
      December 11, 2017

      Hi Raghda, there is risk of underbeating rather than overbeating. With a high powered electric hand mixer, add 3 minutes to the mixing time for the eggs and sugar. I don’t have a chart like that, but I have made this cake into a 9×13 rectangular cakeReply

  • Gina
    November 19, 2017

    Natasha!! I made this cake today for my moms birthday, I havent tasted it yet but as it was cooking, it smells so eggy! Is that normal?? Reply

    • Natasha
      natashaskitchen
      November 20, 2017

      Hi Gina, did it rise like the one I have in the photo? I have found 2 causes of the “eggy” smell and it is either due to underbeating the eggs and sugar (you need a high powered mixer and beat with the whisk attachment for the stated time and if using an electric hand mixer, you need to add 2-3 minutes of mixing time since it is not as efficient in whipping). This cake relies on the volume of the eggs and sugar to rise and if that volume isn’t there, it will be dense and smell eggy. Also, as will any egg based cakes including meringue, keep it away from outdoor draft which can make it smell eggy also (not sure what the science is behind that but it has been my experience). I hope that helps! Reply

  • Bridget Russo
    November 14, 2017

    Hi Natasha, I’ve made this cake a few times and it has turned out beautifully. Just wondering if you could use frozen strawberries for the recipe. I went strawberry picking this summer and froze them. Reply

    • Natasha
      natashaskitchen
      November 15, 2017

      Hi Bridget, I think frozen strawberries with a little sugar to taste would work great in the center since the strawberries are blended. Reply

  • teo ai li
    October 29, 2017

    Hi, I only have 1 9″ round pan so can I bake the whole in 1 pan and then cut int 4 slices? Does the baking temperature remain the same and how long must I bake? Thanks for help! Reply

    • Natasha
      natashaskitchen
      October 30, 2017

      Hi Teo, I have tried this cake base in a 9″ springform pan (it would overwhelm a regular 9″ cake pan – it really needs the tall walls to fit in 1 pan). And I baked in the springform pan 30 minutes. It would be very difficult to cut into 4 layers but you could probably get 3 layers. Reply

      • Beans
        July 17, 2018

        So, the entire batter as mentioned in the recipe can be used in one 9″ springform pan and cut into 3 layers? Reply

        • Natasha
          July 17, 2018

          Hi Beans, it is doable but not ideal since the layers rise better in 2 cake pans. Baking in the springform also requires a longer bake time. Reply

          • Beans
            July 19, 2018

            Thank you Natasha.
            I think I’ll try one cake and 2 layers first. Should I then just half the quantities for the frosting?

          • Natasha
            July 19, 2018

            Hi Beans, if you are cutting the cake portion in half, I would suggest cutting everything down in half.

  • Angela
    October 19, 2017

    Hi Natasha, can I use regular strawberry slices instead of pureed? Reply

  • Holly
    October 8, 2017

    This cake was delicious. It’s like eating upscale strawberry shortcake. Very similar to Portillo’s but much better. I made it for my daughter’s birthday. She says it’s as good as anything her aunt Charity makes which, in our household, is high praise! Reply

    • Natasha's Kitchen
      October 8, 2017

      I’m glad to hear how much you and your family enjoy the recipe! Thanks for sharing your excellent review Holly! Reply

  • Janice
    September 24, 2017

    I will be making this wonderful cake, but will be using basic box cake. That should work. Correct? Reply

    • Natasha
      natashaskitchen
      September 25, 2017

      Hi Janice, the problem I have had with boxed cakes is that they will turn mushy if they have fresh strawberry puree on them. What I love about this sponge cake base is that it absorbs liquid very well and never turns mushy even after a couple of days in the refrigerator. Reply

  • Kim
    September 21, 2017

    Hi Natasha. Your cream cheese frosting looks very white. What kind of cream cheese are you using?
    Thank you. Reply

    • Natasha
      natashaskitchen
      September 21, 2017

      Hi Kim, It is just basic cream cheese. I have used the Raskas brand from Costco as well as philadelphia cream cheese with the same results. Reply

  • Anna
    September 11, 2017

    Hi, amateur baker here, if I use frozen strawberries should I defrost them and strain them or use from frozen? Thanks Reply

    • Natasha
      natashaskitchen
      September 12, 2017

      Hi Anna, I haven’t tried putting frozen strawberries inside the cake so I’m not sure if they would be too wet or would interfere with the cakes rising. I think it’s worth an experiment if that is all you have but I haven’t tried that myself. You could definitely use frozen for the strawberry sauce, just add sugar to taste if they are too tart after blending. Reply

  • KAVYA VARADARAJAN
    August 3, 2017

    Hi Natasha,
    I tried the cake and it came out much better than I had expected as I am baking a cake for the first time 🙂

    I am planning to bake for my daughter’s 2nd birthday and had a couple of questions:

    1) I had taken the same measurement and 9″ pan as you had mentioned for the cake but it wasn’t as thick as yours. Any specific reason for that??

    2) Do I have to apply one coat of frosting and keep it in the fridge for it to set and then apply the second coating??

    3) Can I prepare the cake previous day of the birthday? Will it remain fresh? Reply

    • Natasha
      natashaskitchen
      August 3, 2017

      Hi Kavya, the best way to get a good rise on this cake is to beat it for enough time at high speed. The volume of the eggs is the primary leavening in this classic European sponge cake so I would recommend beating it longer and see if you get better results. You do not have to refrigerate the cake layers between frosting them and yes it is ok to assemble the day before if your strawberries are not overly ripe :). I would recommend adding fresh strawberries on top for decor the day you are serving it for maximal freshness Reply

  • Rafael
    August 2, 2017

    Hi , I made the cake today but wanted to take to work on friday.
    Can I leave it in the fridge for 2 days or would the filling leak ? Should I freeze?
    Please help!! 🙂 Reply

    • Natasha
      natashaskitchen
      August 2, 2017

      Rafael, I’ve had it in the fridge for that long and it was fine. But it depends on the freshness of the strawberries. If they are overly ripe, you might not want to leave the cake in the fridge for that long. Reply

      • Kavya
        August 13, 2017

        Hey Natasha..

        Thank you so much for the recipe…
        The cake was a huge hit and as it was my daughter’s birthday it was even bigger hit ..
        Though the decoration was not upto the mark, the taste was super..

        I would like to show a snap of my cake.. Let me know where and how to post it..

        Thanks again!!! Reply

        • Natasha's Kitchen
          August 14, 2017

          I’m glad to hear the recipe is enjoyed by all! Thanks for sharing your great review Kavya! I would love it if you joined our private Facebook group where you can share your yummy photos!! Reply

  • Adeeba
    July 31, 2017

    Hi Natasha,can I freeze the whole cake with the frosting on it for about a week? Reply

    • Natasha
      natashaskitchen
      July 31, 2017

      Hi Adeeba, you can freeze the individual cake layers for up to 3 months, just make sure you don’t place anything over the top of them or they can get warped. Reply

  • Adeeba
    July 30, 2017

    Any substitute for strawberry puree? Chocolate ganache or custard.which better for this cake Reply

    • Natasha
      natashaskitchen
      July 31, 2017

      You can change it up to whatever flavor combination you prefer. That is the beauty of this cake base, however if you pull out the strawberry purée it would no longer really be a strawberry cake. Reply

  • Carol joyce
    July 29, 2017

    Hi natasha, I made the gorgeous strawberry cake yesterday for a friends birthday it was Devine!! I cook and bake lots and I have to say it’s a great recipe although I did tweak it a little,
    I made the sponge exactly as per the recipe result was fantastic, but I made a strawberry jam ( not too sweet! ) and layered it up with the cream cheese filling and added some lemon juice as I didn’t want it too sweet and only used the cream in the layers and duster the top with icing sugar it was truly beautiful
    My question to you is do you think I could use the the cream cheese filling for the black Forrest cake? ( minus the lemon juice)I have to make one in a couple of weeks it has to be transported I thought it’s a bit more solid mixture, thicker than just whipped cream Reply

    • Natasha
      natashaskitchen
      July 29, 2017

      Hi Carol! I’m so glad you loved the cake :). I think that would work fine for the black forest cake. Here is an example of a cake that I made with cream cheese with a similar flavor profile and it worked well. Reply

  • Sarah
    July 21, 2017

    This cake didn’t work at all! It seems to be missing ingredients… eggs, flour, sugar and baking powder seems incorrect. Reply

    • Natasha
      natashaskitchen
      July 21, 2017

      Hi Sarah, it is correct. The traditional European sponge cake is just 3 ingredients; eggs, flour and sugar. I have been adding the baking powder for a little more consistent results. The biggest issue that people have with this cake is under-beating the eggs and sugar. The cake relies on the volume of that mixture as leavening to rise. I would strongly suggest looking at our sponge cake post to help troubleshoot. Reply

  • Natia
    July 20, 2017

    Oh my god! It was divine! Best strawberry cake I have ever tasted! I made this yesterday and it was surprisingly easy. Added vanilla extract to frosting and vanilla powder(I didn’t know if vanilla extract could work cause it’s liquid) to batter. We have a family of two, so I just baked one layer with 3 eggs, cut it in half and made a half cake ) I left it in a fridge for a night and it was amazing in the morning. The frosting is so fluffy and velvety and the layers are moist and soft, and it holds so much strawberries. I’m gonna make this again this weekend for my friend’s birthday) Reply

    • Natasha's Kitchen
      July 20, 2017

      I’m happy to hear how much you enjoy the recipe Natia! Thanks for sharing your excellent review! 😀 Reply

  • Olya
    July 11, 2017

    Can I substitute cream cheese with mascarapone? Do you think that would work? Reply

    • Natasha
      natashaskitchen
      July 11, 2017

      Hi Olya, I haven’t tried that substitution to be honest but it may work well also on this cake. Our berry tiramisu might be a good guide for you. I do love the cream cheese frosting here and the depth of flavor it has but mascarpone would be a thicker frosting. Reply

  • Lisa
    July 4, 2017

    Hi Natasha, This cake looks lovely and I can’t wait to try it. I’d love to make it for a friend’s birthday party, which is about a 3-hour drive from our house. I’m thinking that I’ll need to the sponge, the strawberry puree, and the frosting all separately, and then transport them in a cooler to the party location, and assemble it there. Is that what you’d recommend? Will the frosting still be spreadable if I make it ahead and transport it in a cooler for a few hours? Reply

    • Natasha
      natashaskitchen
      July 5, 2017

      Hi Lisa, I’m thinking that would work the way you are describing and to assemble it at your destination. I hope you all love it! Reply

  • Elina
    July 2, 2017

    This cake looks fantastic. I have a question. Do you usually refrigerate it right way or wait a couple hours until cake layers absorb filling? I need to make it a day ahead. Thank you Natasha for wonderful recipes! 🙂 Reply

    • Natasha
      natashaskitchen
      July 2, 2017

      Elina, If the cake already has the strawberry puree on it, it’s best to refrigerate. If it just the cake without the filling, the cake layers alone can stand at room temperature for 24 hours loosely wrapped in plastic. Reply

  • Catie
    June 30, 2017

    I made the cake and taste was great but it was a bit crumbly in texture and not sure why. Do you think I over cooked it? Or do you think there was another issue. Reply

    • Natasha
      natashaskitchen
      July 1, 2017

      Hi Catie, it can get a little crumbly if too dry or overbaked. Reply

  • Bridget Russo
    June 29, 2017

    Love the sponge cake. Just wondering about making a 10 inch using 2 pans. How can I change the ratio ingredients? Also how can it be changed to a chocolate cake. Love your website. Reply

    • Natasha
      natashaskitchen
      June 29, 2017

      Hi Bridget, for a 10″ cake, I think you could make it work using 8 eggs and increasing everything proportionally. The bake time should still be the same. You will need a mixer that is fairly large – I would recommend a 6 Qt mixer if possible. If using a hand mixer, you will need to beat a few minutes longer for the eggs and sugar since a stand mixer is more effective in whipping in air. I’m so glad you enjoy our blog 🙂 Reply

  • June 9, 2017

    I’ll be baking my third cake in a month…yes…third!! This cake is so simple, delicious and above all, my daughter loves it! She recently made 4 and has never really liked cake…this is the first birthday cake she’s tasted. I made the first to try out the recipe, then made it for her birthday party and now, the grand parents are visiting and I am baking it again. My husband loves it too. Thank you for this wonderful and easy recipe. Reply

    • Natasha's Kitchen
      June 9, 2017

      Wow, that’s great! I’m happy to hear your family loves this recipe! Thanks for sharing your wonderful review 🙂 Reply

  • Maja
    May 28, 2017

    Would this cake be strong enough to use with fondant décor?

    Thank you Reply

    • Natasha
      natashaskitchen
      May 29, 2017

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

    • Lorraine
      May 29, 2017

      The cake is way too light to be covered in fondant. I’ve made this cake several times and even as a tiered cake each tier needs to be supported with clear acetate around it so they don’t slide Reply

    • Tanya
      May 30, 2017

      I make these sponge cakes covered with fondant once in awhile .. but– I only use the recommended frosting inside the cake . I’ll let the cake stand “naked” in the fridge with a book on top for a few hours , then use buttercream frosting on the outside , cool it a bit and finally cover the cake with fondant ..
      so it’s possible .. and still tastes great! Reply

      • Natasha's Kitchen
        May 30, 2017

        Great tip Tanya! Thanks for sharing with other readers! Reply

  • Vanya
    May 25, 2017

    I meant light frosting, haha! Sorry about the mistake, I was writing with my 4 year old son. He helped me beat the eggs with a hand mixer for exactly 8 minutes. Very easy to make the cake and a lot of fun decorating it with kids. Reply

    • Natasha's Kitchen
      May 25, 2017

      That’s great! Thanks for sharing your great review Vanya! 🙂 Reply

  • Vanya
    May 25, 2017

    Natasha, thank you for this great recipe! I made it yesterday for my daughter’s first birthday and everyone loved it, including her 😊. Even my husband who is not a big cake lover asked for a second piece! Very tender layers and light fluffing with just the right amount of sweetness. Reply

    • Natasha's Kitchen
      May 25, 2017

      YES! Your review put a smile on my face! Thanks for sharing your wonderful review 😀 Reply

  • Emily
    May 17, 2017

    Hi Natasha! First off, I want to say I’ve always loved your recipes! Thanks for sharing! I just have a few questions. Am I able to make the cake a week in advance and freeze it? Will it stay moist? Do I need to coat it with simple syrup to keep it moist? I’m making this cake in the summer and it gets hot over here. I was also wondering if the cake can stay out in the hot weather. I’m still an amateur baker so any help is appreciated! Thanks! ^_^ Reply

    • Natasha
      natashaskitchen
      May 17, 2017

      Hi Emily, I have not tried freezing this entire cake so I’m not certain how the frosting and strawberries would hold up, but I have frozen the cake base with great success. 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

      • Emily
        May 17, 2017

        Oh yes! I meant freezing the cake layers before layering and decorating! Thanks! And after it’s been decorated, do I store it in the refrigerator due to the fruits and cream or can it sit out in room temperature? =) Reply

        • Natasha
          natashaskitchen
          May 17, 2017

          Hi Emily, once it is decorated, if it isn’t going to be served soon after, I would recommend refrigerating until ready to serve since there is dairy and the fresh fruit. It will also be a little easier to slice if it is chilled. Reply

          • Emily
            May 18, 2017

            Oh okay! Thank you so much for replying and for your tips! I can’t wait to make this cake now! I’m making it for my daughter’s 1st birthday in August and I’m doing some research now since I’m new to this and don’t want to mess up! 😂 Take care Natalie!

  • Cindie Warmuth
    May 14, 2017

    How do you keep the straw berries from running? The juice runs when I cut the strawberries in half. Reply

    • Natasha
      natashaskitchen
      May 15, 2017

      Cindie, It helps to use not overly ripe strawberries. If you are having this issue, try to pat them dry with the paper towel. Reply

    • Marimar
      May 16, 2017

      The best way to prevent strawberries from running is to clean them with a wet paper towel, do not wipe them in water directly Reply

  • Lilly
    May 13, 2017

    Would this cake turn out with just egg whites? Thanks! Reply

    • Natasha
      natashaskitchen
      May 13, 2017

      Hi Lilly, I haven’t tried that but you would be looking more at an angel-food-like cake and that would be a completely different method and recipe. If you experiment, let me know how it goes! 🙂 Reply

  • Mary laflin
    April 30, 2017

    My family has made the cake twice and it keeps sinking and the first one was hard as a rock. What is going on. Reply

    • Natasha
      natashaskitchen
      May 1, 2017

      Hi Mary, it is cruicial to make sure you beat the eggs and sugar long enough with a high powered mixer on high speed for the time specified. This cake relies on the volume/air in the whipped eggs as leavening and without beating it properly, it will not rise. Make sure you read through my post and watch my video on how to make this classic European sponge cake which should help! Reply

  • Lisa
    April 29, 2017

    Natasha,

    I want to make this cake for my husbands birthday. I only have a hand mixer, will the frosting and cake turn out ok?. Reply

    • Natasha
      natashaskitchen
      April 29, 2017

      Hi Lisa, a high powered electric mixer will still work for the cake and frosting but you will have to beat the cake longer by about 3 minutes on high speed since a stand mixer is more effective in whipping air into the eggs/sugar. Reply

  • Dasha
    April 18, 2017

    Made this cake for Easter and loved it! I did not get to try it until the second day, and it held the shape and was so moist! Was not nearly as pretty as Natasha’s but that was not the goal. Sponge cake worked out much better this time than when I tried tiramisu. Which I am making again today using the updated recipe! Reply

    • Natasha's Kitchen
      April 18, 2017

      I’m happy to hear that Dasha! Thank you for sharing your review! 🙂 Reply

  • Anna
    April 9, 2017

    Natasha, I have a question. I followed directions for your 4 ingredient sponge cake and they didn’t rise! Do you have any idea why that may have happened?? Reply

    • Natasha
      natashaskitchen
      April 10, 2017

      Hi Anna, I would strongly suggest reading through all of the tips and watching the video that I shared on this post. The primary reason why this classic genoise sponge cake may not rise is due to under-beating the eggs and sugar. It is really important to use a high powered mixer and beat for the full time stated in the recipe. One of my friends had a similar issue and I found out she was using a really slow, low powered mixer that just did not adequately incorporate air into the batter. This sponge cake post should answer your questions 🙂 Reply

  • Terry Peterson
    April 6, 2017

    Fabulous recipe. I made it twice, and the second time the volume doubled. Don’t make my mistake, add another pan so the batter doesn’t pour over the sides. Reply

    • Natasha's Kitchen
      April 7, 2017

      I’m glad you enjoy the recipe Terry! Thanks for sharing 🙂 Reply

  • Maleeha
    April 6, 2017

    A+ Followed the recipe exactly and it came out perfectly. Everyone thought I bought the cake from a bakery! I particularly like how moist, delicate and not overly sweet the cake was – very European. Thank you for coming up with these sure fire recipes! Reply

    • Natasha's Kitchen
      April 6, 2017

      You’re welcome! I’m glad to hear everyone loved the recipe so much! 🙂 Reply

  • Haru
    March 31, 2017

    Hi,

    I only have one springfrom pan..about 9inches (i think), can I put and bake all the batter on to it instead of half-half?

    I’m planning on baking this tomorrow. Thank you! Reply

    • Natasha
      natashaskitchen
      April 1, 2017

      Hi Haru, I think this rises a little more evenly in 2 pans but you can use a 9″ springform pan with taller walls and bake a little longer (30 minutes). I hope you love it! Reply

  • Azra
    March 16, 2017

    Hi Natasha can make it in just 1 big pan instead of two 9 inch pans? and also can i spray sugar water to make it more moist?

    Thank you. Reply

    • Natasha
      natashaskitchen
      March 17, 2017

      Hi Azra, are you talking about a 9×13 pan or a tall round 9″ springform pan? Also, yes you can spray with sugar water if you like, but usually the strawberry syrup gives the cake plenty of moisture. Reply

  • March 15, 2017

    Can i make the whole cake a day ahead before serve Reply

    • Natasha
      natashaskitchen
      March 15, 2017

      Yes that would work fine. Cover and refrigerate overnight and serve the next day 🙂 Reply

      • Adeeba
        March 17, 2017

        My frosting was melted when I frosted it to the cake, why it happened? Reply

        • Natasha
          natashaskitchen
          March 17, 2017

          I Adeeba, it’s not a very thick frosting but it definitely should not have melted. Did you beat your HEAVY whipping cream long enough until it was stiff and spreadable? Also, did you make sure to use Heavy whipping cream and not just whipping cream? Did you let your cream cheese soften at room temperature? I have found that trying to speed soften cream cheese can result in a looser frosting. I hope that helps! Reply

          • Adeeba
            March 18, 2017

            In my town so hard to find heavy whipping cream. Can i just use WHIPPING CREAM?

          • Natasha
            natashaskitchen
            March 19, 2017

            Hi Adeeba, because the frosting is not super firm to begin with, it’s pretty important to use the heavy whipping cream. The higher fat content ensures that it will whip to a stiff spreadable consistency. If it’s too loose, the frosting won’t stay on the cake very well.

  • Martha Calle
    March 14, 2017

    I made it yesterday and this came out great. can add sugar and lemon to the strawberries?. how I can reduce the scrum when I frost? Reply

    • Natasha
      natashaskitchen
      March 14, 2017

      Yes, I think that should work great to add a little lemon juice and sugar to the strawberries for even more flavor. I’m not sure what you mean by “scrum”. Reply

  • Lorraine
    February 24, 2017

    I’ve made this cake before but never for an event so I always made everything and assembled all in one day. Could the cake be made in advance of 1 1/2 days or will it not be the same? Reply

    • Natasha
      natashaskitchen
      February 24, 2017

      Hi Lorraine, it can be made a day ahead. Use the freshest strawberries you can get (not overly ripe) and it will work well. Make sure to cover and refrigerate overnight until ready to serve 🙂 Reply

      • Lorraine
        February 24, 2017

        Thank you can the cake be baked ahead of assembling? Like bake one day, assemble next day and serve the following day? If so what would be your recommended storage? I usually wrap in Saran Wrap and leave at room temp Reply

        • Natasha
          natashaskitchen
          February 24, 2017

          Yes, this cake can definitely be made ahead. Let it cool to room temp then cover in a plastic bag and leave at room temp. Seran wrap is ok also, just wrap loosely 🙂 Reply

  • Anna
    February 23, 2017

    Can I use cake flour instead of all-purpose flour? Will it affect the structure of the cake?
    Thanks! Reply

    • Natasha
      natashaskitchen
      February 24, 2017

      I have used cake flour for a cake roll with the same base. It worked really well, but keep in mind that the cake will have a softer crumb if you use cake flour. It may not hold up as well if you have heavy fillings and frostings over it. This is especially true with the layered cake.I hope you love it! Reply

      • Anna
        February 24, 2017

        So you mean it will be too soft wit the icing and strawberries as it is in this recipe? Reply

        • Natasha
          natashaskitchen
          February 24, 2017

          Hi Anna, yes that is what I’m assuming. I haven’t tested it in this cake but the strawberry syrup and frosting are fairly weighty. Reply

  • Adeeba
    February 21, 2017

    Can i use white chocolate to decorate the cake? Is it okay if I add a little drops of food colouring to white chocolate ? Reply

    • Natasha
      natashaskitchen
      February 21, 2017

      Hi Adeeba, I think that would be fine. Let me know how you like it! Reply

      • Adeeba
        February 23, 2017

        Can you be my baking friend or teacher Reply

        • Natasha
          natashaskitchen
          February 24, 2017

          I’m afraid the best I can do is provide the detailed recipes with step-by-step photos on my blog. If I could clone myself, maybe then it would be possible. LOL. I hope you love all the recipes you try and have great success with them! Reply

  • Adeeba
    February 20, 2017

    My oven is too small, can i make half of the batch and make another batch after the first layer cake ia done bake Reply

    • Natasha
      natashaskitchen
      February 20, 2017

      Hi Adeeba, that would work but I would mix the mixtures separately. You don’t want this batter to sit on the counter too long or it will deflate and not rise properly. Or if you have a springform pan, you might consider baking it in one pan like I did in my tiramisu cake recipeReply

      • Adeeba
        February 21, 2017

        Okay, thank you for the answer. Maybe it would be nice if I mix the mixtures separately Reply

  • Maggie
    February 8, 2017

    Hi Natasha. This will be my first time making a European sponge cake. I’ll be making this recipe this weekend and I am so excited! Would cake flour work well for this type of cake or do you recommend sticking to all purpose?

    Thanks in advance!! Reply

    • Natasha
      natashaskitchen
      February 8, 2017

      Hi Maggie, I’ve done both and it depends on the cake you’re making and what kind of frosting is going over it. Cake flour will give the cake a finer crumb and will make it softer. For this strawberry cake, because of the weight of the strawberry puree and frosting, I would use regular all-purpose flour. Reply

  • Mini
    January 28, 2017

    Hi Natasha- I want to make this for my daughter’s birthday. But I dont have a electric stand mixer and a food processor. I have an immersion blender. Do you think I can still make this cake? Reply

    • Natasha
      natashaskitchen
      January 28, 2017

      To sufficiently beat the eggs and sugar, you really need either an electric stand mixer or a high-powered hand-held electric mixer. An immersion blender would definitely not work for this recipe. Reply

      • Mini
        January 29, 2017

        Got it! Thanks. I borrowed one from my neighbor 🙂 One more question – can I make the cake the night before and make the frosting and filling the next morning?
        Also- can I do a frosting with just whipped heavy cream and not do the cream cheese? Reply

        • Natasha
          natashaskitchen
          January 29, 2017

          Hi Mini, yes you can make the cake base the night before, leave it at room temperature, loosely covered with plastic and assemble and frost the next day 🙂 Reply

          • Mini
            January 31, 2017

            I made it on Sunday and this came out great. It was a big hit with my daughter and it tastes better on day 2.

            It’s a little bit sweet, I think I will reduce 1/4 cup sugar in the frosting and will increase amount of whipped cream next time. Also, my cake didn’t rise as much as yours or look as nice as yours but everyone is loving it. I will be making this again.

          • Natasha
            natashaskitchen
            January 31, 2017

            I’m so glad you liked it!! Here are some tips for the cake to rise properly – the #1 thing is to beat long enough at high speed. If you are using a hand mixer, it takes a few minutes longer to adequately whip. The cake relies on the volume of the eggs so beating is vitally crucial. Also, it really helps to work with room temperature eggs or you will have to beat longer. I hope that helps! 🙂

  • Tanya
    January 23, 2017

    Thanks Natasha, I’m going to try this recipe soon! Do you think that strawberry or raspberry puree from the freezer will have same results in the cake? Or its better to make fresh puree (strawberries not in season right now). Also, if I will add sugar to the strawberries will it be too sweet?
    Thanks! Reply

    • Natasha
      natashaskitchen
      January 23, 2017

      Hi Tanya, 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!! Also, I’m not sure I would use frozen raspberries – with that many raspberries, you’ll end up with alot of seeds in the puree and cake. Reply

  • Lina
    January 20, 2017

    Do you think the cream from the kiwi berry cake work for this strawberry cake? Reply

    • Natasha
      natashaskitchen
      January 20, 2017

      Yes! Definitely! They are the same frosting 🙂 Reply

  • Carol
    December 25, 2016

    Sorry, Natashia. The cake was dry and didn’t taste good. The filling and frosting are fantastic. I wonder if I should have baked at 325 since I used coated pans. I left it in oven for 25 minutes – perhaps too long. I may try again. Reply

    • Natasha
      natashaskitchen
      December 25, 2016

      Hi Carol, the large amount of. Strawberries in this cake are usually sufficient to make it moist enough. Did you use any different measurements from what is this in the recipe? I’m not sure why also it would turn out Drive. Generally with a sponge cake like this, even if you overbake it slightly, the moisture from the strawberries will make it soft. Reply

  • Evgenia
    December 15, 2016

    Hi Natasha,
    I love this recipe – it comes out perfect every time! (and I’ve always struggled with that)). Can this same recipe be used to make rulet?? And if yes, do you think the proportions of any ingredients need to change? Or do you think 2 rolls can be made (since in this recipe you split the batter in two forms)… Reply

    • Natasha
      natashaskitchen
      December 15, 2016

      I’m so glad you like it!! 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 like this one if you want to use the full recipe. Reply

  • Nina
    December 11, 2016

    Hi Natasha, I already made this cake in summer delicious!!!!!!But I would like to make this cake again for Christmas, my question is..since strawberries are not in season now..should I add sugar to them when I put them in food processor or it will be ok without? Thank you 😊 Reply

    • Natasha
      natashaskitchen
      December 11, 2016

      Hi Nina, it should still be ok without but it depends on how sweet you like your cakes. If you like a little more sweetness, it won’t hurt to add a little sugar when blending strawberries. 🙂 Reply

      • Nina
        December 12, 2016

        Ok great, I’ll add 1 teaspoon just in case they are too tart ,thank you again merry Christmas to you and your family! Reply

  • Manal
    November 25, 2016

    Hi Natasha
    Have just baked the cakes but they didn’t rise enough I feel they can’t be cut in half because they may become too thin.
    I realised after I started that the eggs needed to be at room temperature – could that be the cause? Reply

    • Natasha
      natashaskitchen
      November 25, 2016

      Hi Manal, yes, if the eggs are cold, you would need to add a few more minutes to the mixing time in order to incorporate enough air to whip the eggs. The cake relies on the volume of the eggs to rise so if they are not whipped enough, it won’t rise properly. Cold eggs take longer. Reply

Read more comments/reviewsAdd comment/review

Leave a comment

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.