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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 :).

MY LATEST VIDEOS

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

4.91 from 90 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.

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  • Ekaterina
    November 8, 2016

    Natasha, I want to make this cake for my son’s forth birthday. Do you think I can cover it with fondant? He wants lego themed cake. Thank you. Reply

    • Natasha
      natashaskitchen
      November 8, 2016

      Hi Ekaterina, I think it might be too soft to be covered with fondant. the sour cream frosting around the cake is pretty loose and soft. I think you might have trouble using fondant over it. Reply

  • Diana
    November 7, 2016

    Thank you Natasha, I made this cake for my sister’s birthday and everyone loved it😃 I also made it for church…I ran out of whipping cream and used cream cheese butter and homemade very condensed milk (2 cups milk and 3\4 C sugar without stirring know heat in a large heavy bottomed pot)..the inner layers I thinned the cream with some plain milk..and the outer cake I used the thicker cream…thank you again for this recipe..I really like that the cake calls for no butter.. Reply

    • Natasha
      natashaskitchen
      November 7, 2016

      I’m so happy you enjoyed it! 🙂 Reply

  • Alex
    November 7, 2016

    Hi Natasha! Thank you for a really lovely recipe! I tried this after a few other recipes that resulted in pretty dense cakes 🙁 Your recipe came up with such soft fluffy cakes even my mum, who isn’t a cake person at all, said it was great! So thank you very much 🙂
    I do have a question: how did you get your frosting so white? I used every according to your recipe, it my frosting ended up a little yellowish! Appreciate any pointers you may have:) Reply

    • Natasha
      natashaskitchen
      November 7, 2016

      Thank you and I’m so glad you enjoyed it! The only thing I could think of with the frosting is if you let the cream cheese sit out too long, or if you try to speed soften it in the microwave or oven, it can change color slightly. I’m not sure why else it would have any yellowish tint. Reply

    • Natasha
      natashaskitchen
      November 7, 2016

      Thank you and I’m so glad you enjoyed it! The only thing I could think of with the frosting is if you let the cream cheese sit out too long, or if you try to speed soften it in the microwave or oven, it can change color slightly. I’m not sure why else it would have any yellowish tint. Reply

  • KV
    October 20, 2016

    Hello Natasha, i have a question about de strawberry cake.
    How much is 1 cup heavy whipping cream? I mean how big is a cup in this recept? Reply

    • Natasha
      natashaskitchen
      October 20, 2016

      1 cup is 8 oz or 240 mL. Reply

  • Simona
    October 14, 2016

    This cake is super delicious Natasha! the cake baked in 12 minutes in my oven at 350, it’s a gas oven.
    I believe this is becoming a favorite in my house with variations as to what fruit I use. I’m trying it next time with peaches. 🙂 Reply

    • Natasha
      natashaskitchen
      October 15, 2016

      Hi Simona, thank you so much for sharing that! That is very quick! Did you use a convection setting or a regular bake setting in your gas oven? I think peaches or even apricots would work well 🙂 Reply

      • Simona
        June 16, 2018

        I used just the regular oven setting. But now, that I have an electric oven, I had to leave the cake for 15 minutes. I guess it depends on the oven how fast it gets done. I am getting ready to assemble it, I am making one for Father’s Day foe my hubby and me too :-). Reply

  • Anne
    October 14, 2016

    How come my frosting didn’t look as good as yours? Haha frosting was NOT a piece of cake for me. It wasn’t covering everything evenly. Maybe I didn’t blend the cream cheese long enough? Regardless, the taste of it was so dang good. Reply

    • Natasha
      natashaskitchen
      October 14, 2016

      I’m so glad you liked how it tastes! Did you get a chance to watch the video for the frosting? If not, be sure to watch it and that should help to see what the frosting should look like. Reply

  • Simona
    October 3, 2016

    Hi Natasha,

    I would like to make this cake for my daughter’s 6th bday. She wants a castle cake. For that, I’ll need to put one cake (or half) on top of another. Do you think this cake is too moist to be used for castle cake?

    Thank you,
    Simona Reply

    • Natasha
      natashaskitchen
      October 3, 2016

      Hi Simona, I think it is too moist to stand up as a castle cake. It’s a great cake but it is very soft. Reply

  • Tenneille
    September 30, 2016

    I made this yesterday for my son’s birthday, and wow it was easy and delicious!! And I love that it was my first time trying the 4 ingredient cake and it came out perfectly. Its a delicious cake, flavorful and moist! Thanks for sharing the recipe! Reply

    • Natasha
      natashaskitchen
      September 30, 2016

      You’re welcome Tenneille! I’m so happy you enjoyed it 😀. Reply

  • Cyndi B
    September 24, 2016

    Hi, I made this cake for my sister in laws birthday. It was amazing!# My family said it was the best cake I have ever made. I make a LOT of cakes. So that is really saying something. Delicious and beautiful. Thank you for sharing your recipe. Reply

    • Natasha
      natashaskitchen
      September 24, 2016

      Cyndi, thank you for such a rave review, I’m all smiles 😁. Reply

  • Vera
    September 17, 2016

    Natasha hi, can I make this cake a night before or will it get too soggy the next day and how long will it be good in the fridge. Reply

    • Natasha
      natashaskitchen
      September 17, 2016

      Hi Vera, 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

      • Beena Latheesh
        September 22, 2016

        Hi Natasha

        I am going to make this cake this weekend for my son’s birthday. Is it possible to skip the cheese frosting part and just the cream frosting, does it works the same either way
        thanks BL Reply

        • Natasha
          natashaskitchen
          September 22, 2016

          Do you mean is it ok to omit the cream cheese in the frosting? I think it would work to use just sweetened whipped cream although it wouldn’t taste quite the same. Reply

  • Laura
    September 8, 2016

    Hello Natasha,
    Just a question, if i do not have any stand mixer, is it working with the same result with a normal mixer, like this one : https://www.google.nl/search?q=mixer&espv=2&biw=1920&bih=955&source=lnms&tbm=isch&sa=X&ved=0ahUKEwj0ufOx4__OAhWLAMAKHZ2bC8oQ_AUIBigB#imgrc=WYqQ1TTv20Yn9M%3A
    Thank you in advance.
    Laura Reply

    • Natasha
      natashaskitchen
      September 8, 2016

      Hi Laura, an electric hand mixer would work but keep in mind it takes a little longer to mix with a hand mixer (add 2-3 minutes of mixing time to the egg mixture) and make sure you are beating on high speed. Reply

  • Emmanuelle
    September 8, 2016

    Hi Natasha, your cake looks amazing! How much lb or oz are a cup of flour and a cup of sugar?
    Many thanks in advance. Emmanuelle Reply

    • Natasha
      natashaskitchen
      September 8, 2016

      Hi :). 1 cup of flour is about 4 1/2 oz or 125 grams. 1 cup of granulated sugar is about 200 grams (7 1/2 ounces) Reply

  • Cris
    September 7, 2016

    Hi Natasha! My son’s bday is this weekend and I”m making his cakes. I came across this recipe, looks great! My concern is, we’re having the party outside at a park, it’s still pretty warm here in L.A. Will your icing hold up well in warm weather?? I’ve been reading on butter vs shortening, but wanted to ask about your recipe. Thank you! Reply

    • Natasha
      natashaskitchen
      September 8, 2016

      Hi Cris, I don’t think this is the best frosting to have this cake outdoors in the heat. It might be smarter to stick with a butter-based frosting. Reply

  • Nina
    September 7, 2016

    Hello Natasha, The photos show vanilla extract added to the batter of this strawberry cake, but no measurement is listed in the ingredients. How much extract did you add? I made the apple sharlotka version of the sponge cake for my husband’s birthday, and he was very happy. It reminded me of a plum cake that my Grandmother made. Thank you for these wonderful recipes. – Nina Reply

    • Natasha
      natashaskitchen
      September 7, 2016

      Nina, Thank you so much for pointing that out! I have updated the recipe to reflect the video instructions. I stopped using vanilla for more consistent results. Thanks again! Reply

  • September 4, 2016

    Made this cake on Thursday had a minor cake disaster one of the cut layers was a no go to put on the cake soooo I got really way crafty I tore up one of the cut layers added the rest of the strawberry jam and a little frosting mixed it up and then shaped it on top of the other layer put the other layer on top frosted the cake from head to toe topped with fresh strawberries let it sit in the fridge overnight and wow regardless of the little mishap cake was delish and really very yummy definitely making this again hun ur dessert recipes really rock happy blessed labor day weekend peace and g-d bless Reply

    • Natasha
      natashaskitchen
      September 5, 2016

      Hi Tzivia, I have a video recipe coming for this cake and I will be posting it this week. What happened with the cake layer that didn’t work out? I’m always happy to help troubleshoot. 🙂 Reply

      • September 6, 2016

        Oh really wow cool can’t wait luv ur vids gurl what happened was I couldn’t find my parchment paper @ that moment so I improvised by using wax paper perhaps not the best thing cuz it didn’t quite bake up so evenly so I had to then use my crafty creativity lmao and yo it worked out in the end and the cake ended up being delish so we call it strawberry cream piece of cake lol thanx for ur offer to help sweetie Reply

        • Natasha
          natashaskitchen
          September 6, 2016

          Hi Tzivia, thanks for reporting back! Yes I’ve tried wit wax paper and this cake sticks to wax paper badly unless you try to peel it back immediately after it’s out of the oven, so I only use parchment. I’m so glad you still enjoyed it 🙂 Reply

  • Tzivia
    August 28, 2016

    Hi Natasha good evening I’m thinking of making this cake either tomorrow or Tuesday I’m a little confused in your short cool video on making the biskivit cake you say 1 cup of sugar but in the written instructions it’s 2/3 of a cup of sugar so can u please clear that up for me luv thanx tons my mouth is totally watering looking @ that cake mmmmm Reply

    • Natasha
      natashaskitchen
      August 29, 2016

      Thank you so much for asking!! It would work either way but I have streamlined this cake recipe to make it simpler and more fail proof by using these proportions:
      6 large eggs, room temp
      1 cup granulated sugar
      1 cup all-purpose flour
      1/2 tsp baking powder

      I’ve updated the recipe to clarify this point. Thanks Tzivia!! 🙂 Reply

      • August 29, 2016

        Oh really cool that it can go either way but wow I do see the simple biskivit cake recipe thanx tons darlin np anytime glad I can be of help Reply

  • Lina
    July 30, 2016

    Hi Natasha, your square cake recipe did not have baking soda in the cake and it fell flat when I tried making it! Now I see this recipe for the round cake and you included 1/2 tsp of baking soda! I’m so disappointed. I’m side the square cake recipe needed baking soda to make the cakes ‘stand’. My cakes absolutely collapsed when we cut it. Reply

    • Natasha
      natashaskitchen
      July 30, 2016

      Hi Lina, the traditional sponge cake does not have baking soda or baking powder in it. I recently started adding baking powder to get more consistent even results and to satisfy the very frequent question of “did you forget the baking powder?” 🙂 The most likely reason for the cake not rising properly is underbeating the eggs. The European sponge cake relies on the volume of the eggs to rise and the eggs act as leavening rather than baking powder or baking soda. Have you watched my video on how to make this sponge cake? If not, it should really help to see what the consistency of the cake batter should be at each stage. Reply

      • Lina
        July 30, 2016

        Hi Natasha! Thanks for your quick reply! I did watch your video and noticed that 1/4 tsp baking powder included. The cake rose and then sank a bit after taking them out of the oven. But they were too light to take on the strawberry paste and frosting so after piling the filling on, and cutting it, the poor cake collapsed. I made sure the eggs well well beaten but I feel the baking powder would have given a better consistency. I’m going to try your round cake using this recipe and see if it works out! Will let you know, Thanks again. P/s – my hubby still loved the taste 😁 Reply

        • Natasha
          natashaskitchen
          July 30, 2016

          I’m so glad you still loved it! Thanks Lina 🙂 Reply

  • Zina
    July 23, 2016

    My husband and I bought beautiful organic Driscoll strawberries today at Costco….Made this for my grandson’s birthday. Well, my only complaint is that I ate too much cake….I guess since it’s not overly sweet it’s “healthy” too! LOL. In fact, I wasn’t alone in eating generous pieces. Thank you again. Reply

    • Natasha
      natashaskitchen
      July 23, 2016

      Ha ha!! I love it! Thanks for sharing that with me 🙂 Reply

  • Anna
    July 23, 2016

    Hi Natasha, do you think the cake is strong enough to cover with fondant as I want to decorate it for a birthday cake. Thanks Reply

    • Natasha
      natashaskitchen
      July 23, 2016

      Hi Anna, the sour cream frosting around the cake is pretty loose and soft. I think you might have trouble using fondant over it. Reply

  • Tzivia
    July 6, 2016

    Hey ya Natasha mmmmm yummmm love strawberries and cake perfect cool combo what could be better lmao would like to make this cake for my great aunt Shirley who’s turning 95( g-d bless her she should live till 120) in a few weeks since the chocolate @ a decor is optional what’s a good sub to use with the strawberries she for some reason is not a chocolate fan and also if I don’t have cream cheese on hand would it work making a buttercream frosting or is it best to stick with the cc frosting lovely awesome yummy delish tantalizing cake I say mmmmm wow strawberries and summer a perfect match made in heaven Reply

    • Natasha
      natashaskitchen
      July 6, 2016

      You can just decorate the top with berries only and only with the chocolate. As far as the frosting, I think it’s better to stick with cream cheese frosting for this cake because the cake absorbs a little bit of it and it adds a lot to the flavor of the cake. I hope you and your great aunt love the cake! Reply

      • July 6, 2016

        Oh really wow that’s totally awesomely cool I can just stick with strawberries and no problem cream cheese frosting it is awwww thanx gonna bring her lots of cake thanx again luv enjoy ur summer stay cool and dry cheers Reply

      • Alla
        August 5, 2016

        Hi Natasha! I’ve been making this cake since you posted the recepe . Thank you so much, this is my family’s favorite cake. The only subsistitute I make is using heavy cream and vanilla pudding frosting instead of cream cheese. Again, thank you for this cake! Reply

        • Natasha
          natashaskitchen
          August 6, 2016

          I’m curious how you made the frosting. The pudding idea sounds yummy! Reply

          • Alla
            August 6, 2016

            2 boxes of 16 oz heavy wiping cream*
            1 box vanilla pudding powder
            Zest from 1 lemon
            Mix the heavy cream with hand mixer for about 2 minutes, then add the pudding and lemon zest. Mix until the frosting becomes the consistency of butter (it will happen very fast)
            * you will have frosting leftover, but when I tried to reduce the quantity to 1bx of 16 and 1 bx of 8 oz , I had barely enough

          • Natasha
            natashaskitchen
            August 7, 2016

            I can’t wait to try it! Thank you so much for sharing that with me 🙂

  • Barbara
    June 28, 2016

    This cake looke wonderful! Can I make the cake ahead of time and freeze until I would put it together. Reply

    • Natasha
      natashaskitchen
      June 28, 2016

      Hi Barbara, yes the sponge cake freezes really really well. Once the cake layers are at room temp, place a piece of parchment between the layers and wrap loosely in plastic wrap or just wrap in a plastic bag and freeze. Thaw in the refrigerator or at room temperature and proceed with frosting and assembling the cake 🙂 Reply

  • Lola
    May 31, 2016

    Hi Natasha, this cake looks great and I would like to make it tomorrow. I do have a couple of questions that I hope you’ll answer 🙂
    1. I was wondering why this round version has only 2/3 cup of sugar compared to half of the original square one that has 1 cup (6 eggs, 1 cup sugar, 1 cup flour). Why did the sugar measurement change for the round one while everything else stayed the same? Can I use one cup of sugar in this recipe?
    2. For the “high speed” at which to beat my eggs (and sugar), is this the highest speed on the electric mixer? I have a KitchenAid (and it looks like you do too). Should I make this cake at speed 10 (my highest speed) for the whole recipe?
    Thank you 🙂 Reply

    • Natasha
      natashaskitchen
      May 31, 2016

      Hi Lola, you can use 1 cup of sugar, it won’t affect the recipe too much and it will still work great. I was just trying to cut the sweetness a little bit. Hi Lola, yes I use the highest speed on my kitchenaid mixer to beat the egg mixture. Make sure to watch the video on making the sponge cake which should helpful to see what the texture of the cake should look like. Reply

      • Lola
        June 1, 2016

        Natasha, Thank you so much for your response. I just brought the cake out of the oven and it is sunken in the middle. I am sad 🙁 I followed the directions exactly. Beat the eggs for 1 min, then add sugar and beat for 8 mins.
        I made it in a 9×13 pan. I greased the botto m of the pan and used parchment paper, but I didn’t grease the parchment paper or the sides of the pan.
        I did notice that the cake has some un-mixed flour in it. I was careful not to overmix, so I may have missed some flour streaks. Is this the reason for the sunken center, or is there somethine else that may have caused this? Thanks for your help Reply

        • Natasha
          natashaskitchen
          June 2, 2016

          Hi Lola, for a 9×13 cake, the baking directions are different. I suggest following the instructions on my post for the 9×13 cakeReply

  • Jaja
    May 30, 2016

    This cake is just perfection and tastes like heaven! I made it yesterday for Mother’s Day and all the guests really enjoyed it. So thank you very much 🙂 5* and best regards from France Reply

    • Natasha
      natashaskitchen
      May 30, 2016

      Thank you so much for that fantastic review! I’m so happy you all enjoyed it and hello from Idaho! 🙂 Reply

  • Janine
    May 29, 2016

    I made this strawberry layer cake for daughter’s 25 th birthday and it was horrible- the sponge cake was so dry – not moist at all- consistency was extremely gritty- so disappointing- the frosting was delicious and would have been better on a moist cake. Reply

    • Natasha
      natashaskitchen
      May 29, 2016

      Hi Janine, I’m sorry to hear that! The cake is definitely not supposed to be the way you described. I strongly suggest that you watch this new video that I created for how to make the classic sponge cake. It’s unlike American cakes because it doesn’t have the typical leavenings but relies on the egg for volume. I hope you take a minute to watch the video. I hope you give the sponge cake another try. Reply

  • Ines Cardillo
    May 21, 2016

    I can hardly wait to try this recipe! Love the idea of whipped cream folded with cream cheese. I did have a question. I was wondering the technique you used when flipping the whipped cream layer over the strawberry layer. Can’t wait when you make a video of this gorgeous cake. Thank you for sharing your recipes. Reply

    • Natasha
      natashaskitchen
      May 21, 2016

      Hi Ines, it is a pretty thin layer of frosting so I try to position it in the center and just plop it on. You can slide it a little bit to center it once it’s on the cake. I think a video of this cake is a great idea! Thanks Ines 🙂 Reply

  • KH
    May 8, 2016

    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 also just now cut the layers and spread the strawberry puree on two layers (I ran out of puree) and haven’t made the filling yet. (I thought I would get head start of soaking those cakes with some of the juice from puree even though I didn’t have frosting ready yet.) My husband and daughter are taking me strawberry picking for Mother’s Day this afternoon so I’ll finish the cake tonight after we get more strawberries. I can’t wait!! I was wondering about refrigeration: 1) should I refrigerate layers with puree now? Or leave on counter for next 5 or 6 hrs? 2) after finished and covered with frosting, it should be refrigerated because of cream cheese?
    Thank you so much!
    Happy Mothers Day to you! Reply

    • Natasha
      natashaskitchen
      May 8, 2016

      Hi, sorry I didn’t get to your comment sooner. 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. I hope you had a wonderful Mother’s Day! Reply

      • KH
        May 11, 2016

        Just wanted to let you know the cake was delicious! Everyone loved it and there’s only one little piece left which I put in freezer.
        Thank you!! Reply

        • Natasha
          natashaskitchen
          May 11, 2016

          Thank you for that awesome review! Let me know how freezing works out. I’m curious! 🙂 Reply

        • Jane
          June 17, 2016

          Did the freezing work? I had to cancel a party because of sickness last week so I froze and defrosted the entire cake and I’m terrified that it’ll be terrible when we eat it tomorrow :/ Reply

          • Jane
            June 18, 2016

            It worked fine!

  • N Justice
    May 6, 2016

    Hi Natasha,
    This cake looks scrumptious! I’m going to try to make it this weekend for Mother’s day. But I have a quick question, I don’t see any butter or oil in the recipe. Doesn’t it need any??

    Thank you in advance! and have a great mother’s day to you! Reply

    • Natasha
      natashaskitchen
      May 6, 2016

      Hi! You have such good timing! I actually just finished updating this recipe. We added 1/2 tsp baking powder, and increased mixing time from 5 minutes to 8 minutes. This cake is easy to make but it is different than most American cakes as it relies on whipped eggs to rise. We felt these changes would be particularly helpful to those who are making this classic European sponge cake for the first time. We also just finished filming a video on how to make the cake layers and will be posting it this afternoon so check back and it should be very helpful 🙂 Reply

  • Katherine
    April 27, 2016

    Is the frosting stiff enough to decorate with? Wondering if I should use your frosting recipe for the filling and base then decorate with a traditional buttercream. Reply

    • Natasha
      natashaskitchen
      April 27, 2016

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

  • Natalies
    April 15, 2016

    Definitely is going to make this one. Is it ready to eat right after assembling? Reply

    • Natasha
      natashaskitchen
      April 15, 2016

      You can serve it right away or the next day. This cake tastes great either way 😀. Reply

  • Romanie
    April 15, 2016

    Hi Natasha
    I can’t wait to try this recipe…all the ones O have tried from your website have turned out great and loved by my family.
    However we do not have fresh strawberries readily available in the Caribbean. Can I use frozen strawberries for the puree? Reply

    • Natasha
      natashaskitchen
      April 15, 2016

      Hi Romanie, yes, frozen would work fine but you might add a little bit of sugar to keep them tasting and looking fresh, especially if you aren’t serving it soon after it is made. Reply

  • April 15, 2016

    Natasha – I made your lovely cake last night and my husband and I LOVE it. It’s wonderful – so light and not overly sweet even with the icing. It reminds me of the cakes many people of Asian descent tend to like/make – springy, not very sweet, not big and thick. I am not a baker as we did not grow up having desserts very often so baking a cake was on my long list of things I want to learn how to do. I read many recipes and wanted to make a cake worth being my first one – your cake was perfect. Thank you so much for sharing your recipe and the pictures with us all. The comments and replies were also helpful in learning. And I shared my surprise (for my husband) on our business Instagram account and it was very popular with several people asking for the recipe. I am referring them to your website. It’s lovely, by the way. Thanks again! Reply

    • Natasha
      natashaskitchen
      April 15, 2016

      Thank you so much for that fantastic review and for sharing my website with others. I really appreciate that! 🙂 Reply

  • clare
    April 7, 2016

    wow……what a beautiful cake.it really looks delicious…..i am surely gonna try out this recipe.i would like to know if you can post a video of making this cake,which would be great. Reply

    • Natasha
      natashaskitchen
      April 7, 2016

      That is a great suggestion! I’ll put it on my list 🙂 Reply

      • clare
        April 9, 2016

        thanks so much…… Reply

  • Veronica
    March 18, 2016

    I made this cake for my sons birthday, will try it tomorrow. My girls were licking bowls after cream and strawberries, lol it was that good. Cakes came out perfectly nice. Can’t wait to try it, I already can imagine how light and refreshing this cake. Thanks so much for great recipe! Reply

    • Natasha
      natashaskitchen
      March 19, 2016

      What a sweet scene of your girls :). Thank you for sharing that with me! Happy and blessed birthday to your son! Reply

      • Karina Kichuk
        April 4, 2016

        Hi Natasha I found 3 recipes so far from your channel, or I’ll say from your website, I already made the chocolate chip cookies, but now I wanna make the panna cotta. I have tasted it at my sister in laws house, she made them for her sons birthday party, and now I wanna make the strawberry cake Reply

        • Natasha
          natashaskitchen
          April 4, 2016

          Hi Karina! I’m so happy to hear you are enjoying my recipes 🙂 Reply

  • monica
    March 9, 2016

    I looked at the other version of this recipe (the rectangular version) and you say to beat the egg mixture for 10 min. Maybe this is why some people have had issues with under beaten eggs? I’m making this recipe tonight for my son’s birthday tomorrow and am excited to try it! Reply

    • Natasha
      natashaskitchen
      March 9, 2016

      Monica, I found 6 minutes with room temperature eggs to be sufficient but beating it a little longer doesn’t hurt either 😀. Reply

  • Meredith
    March 5, 2016

    I made this recipe in honor of my daughter who turned 30 yesterday for tonight’s dinner celebration. She has always loved strawberries (and even chose wallpaper with tiny strawberries when she was a teen). I followed directions, using my kitchen-aid mixer. The cake came out like a pancake – slightly thicker, about 1/8″. There was no way it could be sliced in half. I made a second batch, carefully sifting the flower over the batter (first time I sifted into a bowl and added it to the batter in thirds) and was very careful not to overmix. Second cake was exactly like the first. It tastes like a crepe. I used all four layers to manage to put the cake together. It looks like a torte and is very pretty, but not light and airy like the photograph. I am serving it anyway, having invested in a dozen eggs, etc. I think it will taste fine, although not as intended. I don’t know what I did wrong – only 4 ingredients and carefully followed twice. I hope she likes it, but I am feeling disappointed. 🙁 Reply

    • Natasha
      natashaskitchen
      March 5, 2016

      I’m sorry to hear it didn’t turn out. Because the European sponge cake relies on the volume of beaten eggs to rise, the main culprit of getting a pancake-like cake is not beating the eggs long enough. If you don’t beat them long enough, the batter will not rise in the oven. How long did you beat your eggs and did you beat them in batches per the recipe? Beating all 12 eggs together wouldn’t work either because it wouldn’t get enough air whipped into them in one batch. I sure hope that helps! Reply

  • Wilder
    January 29, 2016

    So I made this cake with frosting and have some concerns. The six eggs, 3/4 sugar vanilla and flour mixture makes a very small batch. Separating the two makes even smaller batches and harder to cut in half. Second, the frosting comes out tasting very much like slightly sweetened cream cheese. I followered your directions to the T still everything comes out the same. And the finished product of the cake batter comes out tasting heavy of eggs. Is all of this normal? Any feedback is appreciated. Reply

    • Wilder
      January 29, 2016

      I guess after re-reading everything, it came out exactly how you described it would. Not very familiar with cakes and especially European sponge cake. Reply

      • Natasha
        natashaskitchen
        January 29, 2016

        Hello again :). I just replied to your previous comment. Sorry it took me a little bit – I was away at worship practice tonight :). Did your batter, layers and frosting look like my cake in the photos? Reply

    • Natasha
      natashaskitchen
      January 29, 2016

      Hi Wilder, if your cake layers are coming out small, it’s very likely that you underbeat your eggs. European sponge cakes rely on the volume of the eggs to rise, thats why it is important to beat the eggs adequately and not overmix the batter or it can deflate. It should not taste like eggs unless the batter was deflated. Did you use the correct amount of whipping cream and sugar in the frosting? It will taste like cream cheese because it is cream cheese based but should not be overwhelming of cream cheese. Reply

  • Mary Ann
    January 23, 2016

    This has to be one of the prettiest cakes I have ever seen. And it sounds delicious. Can’t wait to try when strawberry season comes this year! Reply

    • Natasha
      natashaskitchen
      January 23, 2016

      Thank you so much Mary Ann! 🙂 Reply

  • Jerusha
    January 23, 2016

    Hey Natasha
    I tried this cake yesterday and it was soooo good!
    The cake had a wonderful fresh taste to it and it wasn’t very sweet.
    I scraped half a vanilla bean into the batter too

    Thanks 🙂 Reply

    • Natasha
      natashaskitchen
      January 23, 2016

      I love the idea of adding vanilla bean to the batter. Yum!! That’s brilliant! Reply

  • Syed
    January 20, 2016

    Hi natasha!

    Ur cake was really awesome and the decoration was Nice. I hav a dout u didnt use butter or baking powder to ur cake. Is it not necessary? Also i have only one large cake pan. Can i bake it into a single cake and cut into four? Reply

    • Natasha
      natashaskitchen
      January 20, 2016

      Hi Syed, the traditional European sponge cake does not use butter or baking powder. It relies on the whipped eggs to rise. I think that should work fine in a single large cake pan. How large is the pan? Reply

      • Syed
        January 20, 2016

        Thank you soo much for ur quick reply. Diameter of my cake pan is 8 inches and the width (side wall) is 2.5 inches. Is it ok or should i bake in two parts? Pls advice me the temperature and time for baking. Reply

        • Natasha
          natashaskitchen
          January 20, 2016

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

          • Syed
            January 24, 2016

            Hi natasha!
            I tried ur strawberry cake recipe and it was really yummy.. Evryone loved it… Thank you soo much..

          • Natasha
            natashaskitchen
            January 25, 2016

            Thank you for sharing your awesome review!

        • Syed
          January 20, 2016

          Ok then i ll bake in two batches😊 Reply

  • Natallia
    October 28, 2015

    This cake is amazing! I was wondering, do you have any ideas on how to make a chocolate version of this cake? Thank you! Reply

    • Natasha
      natashaskitchen
      October 28, 2015

      Oooh I haven’t thought about turning this one into a chocolate cake, but it does sound like a good idea! 🙂 Usually when making biskvit into a chocolate cake, you add cocoa powder and remove the same amount of flour. So if you add 2 Tbsp cocoa, remove 2 Tbsp flour. Reply

  • sara
    October 5, 2015

    Hi Natasha,

    I just came to know about your blog and it is fantastic. I made this cake last week and it was a blast. Everyone in my office at work loved it. I will make it on my birthday too (it’s in 2 weeks) but I have a question. The all-purpose flour seemed to be a little hard, can I use cake flour instead? Is cake flour strong enough to hold the weight of the cake and not to sag?
    Thanks a lot for your recipes. I also found a wonderful recipe of Piroshki in your blog that I am gonna make 😉 Reply

    • Natasha
      natashaskitchen
      October 5, 2015

      Did you sift it into the cake? That really helps with distributing the flour. You can use cake flour, but normally it’s not necessary. Also, it helps if you do not grease the sides of the cake pan before baking. Reply

      • sara
        October 6, 2015

        Thanks for your quick response. Yes I did sift the floor and I didn’t grease the sides of the pan. Maybe I need to leave the cake frosted and chilled longer before serving it… Reply

        • Natasha
          natashaskitchen
          October 6, 2015

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

          • sara
            October 6, 2015

            Oh that’s a good point. I think I overcooked it. Thanks Natasha. I will be more accurate about bake time 😉

  • Pooja
    September 16, 2015

    Hi Natasha,
    You have a great blog, recipes and instructions.
    I want to make this cake for my daughter’s birthday. Could I make the sponge a day before and do the filling and decoration the following day.
    Also I had made this sponge recipe from your blog for the pomegranate cake. There was a strong smell and flavor of eggs in the cake. Anything I can do to avoid the egg smell and flavor. Thanks. Reply

    • Natasha
      natashaskitchen
      September 16, 2015

      I would just say to beat the eggs longer and do not set the layers outside to cool. For some reason this (as well as meringue) smells strongly of eggs when it hits outdoor air; I have no idea why, but it does. It also helps to use store-bought white eggs instead of fresh eggs. It can be made in advance the way you are describing. Happy birthday to your daughter! Reply

  • Barbara
    September 3, 2015

    Thanks for your quick reply Natasha. Here’s a link to a picture of the cake. Not as pretty as yours, but it sure got gobbled up!

    https://picasaweb.google.com/lh/photo/5SwnqHvOWZpaeUSZPdFMdkMhxbxfisVZywwo3ouNmIg?feat=directlink Reply

    • Natasha
      natashaskitchen
      September 3, 2015

      I love that you shared a picture! Thank you! Your cake looks delicious and lovely! 🙂 Reply

  • Dona
    August 30, 2015

    Absolutely delicious! Natasha you hit it out of the park with this recipe! I made it for my mom’s birthday and everyone loved it. It’s one of the easiest and best recipes that I have made!! It’s moist, light and not overly sweet.Thank you! Reply

    • Natasha
      natashaskitchen
      August 30, 2015

      Dona, thank you for the wonderful review and happy birthday to your mom :). Reply

  • Barbara
    August 27, 2015

    This looks perfect for a special birthday cake. Just wondering, could I use frozen strawberries to make the puree? I would use fresh for the topping.Thanks! Reply

    • Natasha
      natashaskitchen
      August 27, 2015

      Barbara, yes, that should work just fine 🙂 and you are welcome. Reply

      • Barbara
        September 2, 2015

        Hi Natasha, I need to transport this cake very early in the morning. Would it be all right to assemble it the night before? Will the strawberry puree soak into the cake layers and make them soggy? And will the frosting stay soft?
        Thank you! Reply

        • Natasha
          natashaskitchen
          September 2, 2015

          You can definitely assemble it overnight without any issues. The cake is a sponge cake so it absorbs liquid well without turning soggy. The frosting will be fine. I do recommend covering the cake in the refrigerator overnight so it doesn’t absorb any food odors and so the frosting doesn’t dry out. Reply

  • Alla
    August 23, 2015

    Thank you so much for posting this recipe. I made this cake from your previous post (the one with 12 eggs) and it came out great. I just have one question: when you divide the batter into two pans, how do you make sure that it equal? Reply

    • Natasha
      natashaskitchen
      August 23, 2015

      I use an OXO kitchen scale. It’s so handy. I just weigh the cake pans and make sure they weigh the same amount. Perfect sized layers every time! 🙂 Reply

  • Yuliya
    August 6, 2015

    In your recipe you say to mix 6 eggs together. Do they need to be separated by whites and yolks by mixing whites first ? This is how I always did this type of yellow cake. I did try to mix them together at the same time, but the cake unfortunately did not raise and was not fluffy, so I assume it was due to not separating whites and yolks. Also, I used a regular mixer while mixing them. Please advise. Thanks. Reply

    • Natasha
      natashaskitchen
      August 6, 2015

      I used to separate them but I found that it is faster, easier and I got more even cake rise when I didn’t separate them. The usual culprit for not rising is if the eggs are not beaten long enough. Your batter should look like what I have in the pictures; thick and fluffy. Reply

      • Svjetlana
        February 13, 2016

        I just made this and had to throw away both layers. I was mixing the eggs for almost 10 minutes and they never got like in the picture. They remained yellow, not white and just kind of bubbly. The cake mix never got to a batter like texture and was maybe 5 millimetres thick once it was baked. It also burned the sides because it was too thin. I know I did something wrong I’m sure. Please let me know what I’m doing wrong. I have the toppings ready and no cake batter and it’s too late for me to go get more eggs..oooops Reply

        • Natasha
          natashaskitchen
          February 13, 2016

          That seems really unusual to be mixing that long and not get it whipped. Can you tell me what kind of mixer you were using? My sister in law used to have a really old mixer that even on high speed was really slow to mix anything. With a standard electric hand mixer or a kitchenaid stand mixer using the whisk attachment, it shouldn’t take that long and end up just bubbly. Also, yu were just beating eggs and sugar correct? You didn’t have anything extra in the bowl? Reply

          • Svjetlana
            February 14, 2016

            Hi,

            Thanks for the reply. I actually sent you an Instagram DM. I used a hand mixer. Did I use wrong eggs (organic brown?) Nothing else was in the bowl, just eggs ands sugar. I actually tried to make another one and the away that batter too. I honestly have no idea what I’m doing wrong. I left the cream cheese frosting and strawberry puree in the fridge over night and I’m going to try again today with a different white cake recipe. I don’t know what else to do.

          • Natasha
            natashaskitchen
            February 14, 2016

            It doesn’t matter if you are using store-bought or organic eggs. As long as your bowl is clean and dry, it should work fine. I’m stumped at this point. I’ve made this cake base (since I use it for most of my cakes) at least 100 times and I’ve never had that issue. Are you certain your bowl was free of oils and not wet? And you’re mixing on high speed? I’d recommend watching one of my videos where I make the cake batter to see how it is supposed to look: (go to the 2:45 spot in the video to see what the eggs and sugar look like: https://natashaskitchen.com/2011/03/06/russian-tiramisu-recipe/)

  • ani
    July 29, 2015

    this cake looks delicious and I want to make it today, but I do not have mixer, will this work without mixer? thanks so much. Reply

    • Natasha
      natashaskitchen
      July 31, 2015

      You will need at least an electric hand mixer or you won’t be able to beat up the eggs enough for the cake to work. Reply

  • Yelena
    July 16, 2015

    Hi Natasha, I want to make this cake but I need it bigger, do you think it would work if I double the recipie and bake it in 2 12 inch pans? Thanks 🙂 Reply

    • Natasha
      natashaskitchen
      July 17, 2015

      I should work fine (how tall are the walls of your cake pan?), except you probably want to mix and bake the layers separately since I don’t think you will fit that many eggs into your mixer. I do have a doubled recipe posted here:https://natashaskitchen.com/2013/01/15/strawberry-layer-cake-recipe/, P.S. the new processes described above with lining only the bottom of the pan works a little better. Reply

  • July 15, 2015

    Great decoration! Reply

    • Natasha
      natashaskitchen
      July 15, 2015

      Thank you Razana, I had fun doing it :). Reply

  • Svetlana
    July 12, 2015

    Hey Natasha,
    For some reason my cake was coming out really flat and rubbery. Please let me know what I did wrong? Reply

    • Natasha
      natashaskitchen
      July 13, 2015

      There are usually two reasons for the cake not rising: Since it is a sponge cake, it relies on the beaten eggs for volume. Either you didn’t beat the eggs long enough or the batter was over-mixed which could have caused the eggs to deflate. How did your batter look compared to mine in the photos? Reply

      • Svetlana
        July 17, 2015

        Hmm, I remember it looking more yellow than white, there was about 1 inch foam on top of the beaten egg mixture and the rest looked runny. Reply

        • Natasha
          natashaskitchen
          July 17, 2015

          It sounds like you didn’t beat the egg mixture long enough. It should all be thick and not just foamy. If it’s just foamy, you need to beat your mixture longer. Reply

          • Svetlana
            July 17, 2015

            Thanks, I will need to try it again. I think I was too scared to over beat the eggs

          • Natasha
            natashaskitchen
            July 17, 2015

            No problem :). With this method, I don’t think it’s really possible to overbeat the eggs. It seems like the longer the better :). I’ve tested up to 12 minutes on high speed but anything between 6 minutes and 12 minutes really gives you the same result so it’s not necessary to go that far 😉

  • July 10, 2015

    This cake is just so beautiful and looks so delicious, Natasha.
    I have to make it.
    Those strawberries look like homegrown and that chocolate matryoshka is lovely. xo Reply

    • Natasha
      natashaskitchen
      July 10, 2015

      Thanks Coco 🙂 They sure are homegrown. I picked them from my Mom’s large strawberry patch 🙂 Reply

  • alina
    July 9, 2015

    Hey Natasha,
    First of all, I want to tell you that I love your blog and I get all my dessert recipes from here 🙂
    I just had one question, I tried baking this Strawberry Cake but my cake doesn’t turn out as big as yours. I divided the batter into two but its so thin its impossible to cut it in half to make two more sections. How do you make yours so good and fluffy? Reply

    • Natasha
      natashaskitchen
      July 9, 2015

      Did you beat the eggs the recommended amount? The cake really relies on the volume of the eggs to rise properly so you have to make sure your eggs are beat long enough and that you don’t over mix it once the flour is added. I hope that helps! Reply

  • Pat Tucker
    July 8, 2015

    OMGoodness, didn’t have round pans and used a 9×13 pan, measured and cut in half for two cakes…then continued and built the cake…I and my family have another favorite recipe. The only thing, I was generous with the icing when building, but had about a cup left over…no problem…had an apple pie and a dollup of icing goes well Reply

    • Natasha
      natashaskitchen
      July 8, 2015

      Thank you for the great review Pat and a great way to use up leftover frosting :). Reply

  • Oksana
    July 6, 2015

    I made this cake for my in laws and it turned out soo good! It was the perfect amount of sweetness that went very well with tea. For the strawberries, I added half a banana to add more fruity flavor. On top, I decorated with melted Nutella. The chocolaty flavor of it with the cream cheese frosting was the perfect combo. This is one of my favorite cakes now, really easy to make and really delicious! Thank you! 🙂 Reply

    • Natasha
      natashaskitchen
      July 6, 2015

      Oksana, thank you for such a great review and awesome job on improvising :). Reply

  • Tanya
    July 6, 2015

    Thanks for your great recepies, Natasha. Love your blog.
    We made this cake last weekend. It was really good. Kids love it.They even insisted to decorated it the same. Cake is very moist and not so sweet, which is great. Reply

    • Natasha
      natashaskitchen
      July 6, 2015

      Tanya, thank you for such a sweet comment, I’m so happy that everyone loved it :). Reply

  • Zinaida
    July 4, 2015

    Such a beautiful cake, and the design is so creative! I made this cake and it was so delicious, unfortunately I’m not as artistic/talented as you are but I gave it my best shot LOL. Love your blog and your truly inspired creations!! You are really gifted! Reply

    • Natasha
      natashaskitchen
      July 4, 2015

      I’m sure your cake was lovely. If you posted it somewhere, I’d love to see it! 🙂 I’m so happy you enjoyed the recipe! Reply

  • What a pretty cake! I especially love those little chocolate designs you added to the top. It’s so fun looking! Reply

    • Natasha
      natashaskitchen
      July 3, 2015

      Thanks Shelby! I had no idea what I was going to do going into it, but it was fun to decorate this one 🙂 Reply

  • July 3, 2015

    This cake just makes me smile! Cuteness overload…not sure if it’s the right word to describe a cake but there you have it! I love the super thin layers laced with luscious frosting and the strawberry vine design is ADORABLE!
    Btw, my site has been under major attacks for the last two weeks as well. 🙁 Reply

    • Natasha
      natashaskitchen
      July 3, 2015

      Julia, we had to sign up for cloudflare and the attacks stopped. They work to speed up sites and at the same time protect them from various attacks. We signed up for the $200/month plan but they also have free and $20/month plans. You might look into it. The attack we were having was called a syn flood attack and we had to sign up for the $200/month plan so we wouldn’t miss out on all that beautiful traffic from our viral salad post :). It’s spendy, but I think it’s worth it so it doesn’t happen again. Reply

      • July 3, 2015

        Wow, it is expensive! I don’t know what type of attack mine was but I was told it was set up so the site gets attacked multiple times per second. Just horrible! Reply

        • Natasha
          natashaskitchen
          July 3, 2015

          There are alot of people filled with evil out there. Look into the cloud flare thing and see if the free one or the $20/month one would help mitigate a future attack. I noticed quite a few bloggers use it like: simply recipes, pioneer woman, steamy kitchen, etc. Reply

  • July 3, 2015

    This is so pretty! And strawberries are my favourite fruit, so this is bound to be a winner here! Reply

    • Natasha
      natashaskitchen
      July 3, 2015

      Thank you Annie, I love fresh fruit in desserts, especially strawberries :). Reply

  • Nata b
    July 2, 2015

    Love love this cake so perfect and fluffy yet moist. I love that the cream is not overly sweet. I made it with the kiwis and berries from your older post! Thanks for sharing Reply

    • Natasha
      natashaskitchen
      July 2, 2015

      oooh the kiwis and berries one is my husbands favorite! We love fruit in cakes 🙂 Reply

  • That does look like an incredible cake! Terrific use for fresh strawberries 🙂 Reply

    • Natasha
      natashaskitchen
      July 2, 2015

      Thank you June, I love incorporating fresh fruit in desserts :). Reply

  • Juliana
    July 2, 2015

    Hello. Is it ok if I use frozen strawberries? Or do they have to be fresh? Thank you in advance(: Reply

    • Natasha
      natashaskitchen
      July 2, 2015

      Thawed frozen strawberries would work fine for this recipe. I probably would not use frozen strawberry for the decoration though. Reply

      • Juliana
        July 2, 2015

        Ok. Thanks(: Reply

  • Alena
    July 2, 2015

    This cake is awesome, you have this recipe already but its a bigger portion:) I usually divide it and comes out like this:) looove it, sooo easy, light and moist!! Best cake for beginners:) Reply

    • Natasha
      natashaskitchen
      July 2, 2015

      Alena, thank you for the great feedback on the cake, I’m so happy you love it :). Reply

  • Amy
    July 2, 2015

    Hi Natasha.
    Is there no baking powder in this recipe? I just finished making this cake but the cakes didn’t rise as much as yours in the picture. Did I do something wrong?
    Thanks Reply

    • Natasha
      natashaskitchen
      July 2, 2015

      There is no baking powder in this recipe. The cake relies on the volume of the eggs to rise. The most likely reasons why your cake did not rise are either or you did not beat eggs long enough, the batter was over mixed after adding the flour, or sometimes if you leave the finished batter out too long before baking it, it can deflate. I hope that helps. Did you do anything differently from what I showed in the recipe. Did your batter look like mine in the photos? Reply

  • Janetta
    July 2, 2015

    Hello again Natasha,I mentioned yesterday about making the cake & I did it! This cake is out of this world delicious, like literally the best cake that I have had in the past year. It added a little extra strawberry sauce that called for so it turned out extra extra moist, if you don’t want a super wet cake then add a little less then I did lol but overall this cake deserves 100 stars. Reply

    • Natasha
      natashaskitchen
      July 2, 2015

      Janetta, thank you for such a great review on this cake and for the tips. I’m so glad you enjoyed it :). Reply

  • Mariam
    July 1, 2015

    Hi Natasha thanks for the recipe 🙂 any frosting without cream cheese please? Reply

    • Natasha
      natashaskitchen
      July 1, 2015

      Are you not a fan of cream cheese? You can used just a sweetened whipped cream. I think that would work well also. Reply

      • Mariam
        July 2, 2015

        Thanks Natasha:) I love cream cheese but my family members not a too fan  Reply

  • July 1, 2015

    I love how simple this is! Right up my alley 🙂 And this cake looks so Russian, not what it is (in a completely cute sweet way of course – I think it’s the way you decorated it 🙂 Reply

    • Natasha
      natashaskitchen
      July 1, 2015

      Thank you Katya, I had fun decorating it :D. Reply

  • July 1, 2015

    This cake looks really good! Lite and fluffy! Reply

    • Natasha
      natashaskitchen
      July 1, 2015

      Thanks :), it sure is. Reply

  • Tatyana
    July 1, 2015

    Wow! This cake screams summer!!! Reply

    • Natasha
      natashaskitchen
      July 1, 2015

      I totally agree :D. Reply

      • Mary Smith
        July 1, 2015

        can u do a video on the cake please cause i want to see how u do it.
        Thanks for this great cake recipe Reply

        • Natasha
          natashaskitchen
          July 1, 2015

          We will definitely keep this one in mind for a future video. Thanks Mary! 🙂 Reply

          • Mary Smith
            July 2, 2015

            You are welcome,your so sweet.:)

  • July 1, 2015

    This cake is so sweet it actually has a face on it…the berries and chocolate twists look like a sweet child’s face. Oh my, I just think how much my Ukrainian grandparents would have loved me to make this cake for them if I were blessed enough to have them with me. Sponge cake goes down perfect with a cup of tea =). And how about adding a few edible flowers on top? How pretty would that be? Reply

    • Natasha
      natashaskitchen
      July 1, 2015

      I didn’t see that until you mentioned it! That’s awesome! I agree it does go down well with tea 🙂 I love the idea of adding edible flowers on top. That would be one gorgeous summer cake. Reply

  • Natasha
    July 1, 2015

    So cute! Your so creative!
    I at least will give a shot at This hopefully I can beat you lol Reply

    • Natasha
      natashaskitchen
      July 1, 2015

      I can’t wait to see your creation!! 🙂 Reply

  • Janetta
    July 1, 2015

    I started to worry after seeing that you haven’t posted anything for 3 days…so I kept on checking your site every hour lol and then just now stumbled upon this! Russian/ Ukrainian cakes are good but not always my super favorite but this one…wow, looks amazing. Most definitely will try this one tomorrow! Thank you Natasha. (: Reply

    • Natasha
      natashaskitchen
      July 1, 2015

      You’re so sweet Janetta :). Last week we had the inlaws over and on Monday we had some kind of hacker try to attack our website so we got a little behind. :). Everything is good now. Thanks Janetta! Reply

  • I know you said your nieces are excited about this cake. But personally, I am WAY more excited about this cake. Fresh strawberries here are CRAZY expensive. I mean a cantaloupe here costs $25. I know canned doesn’t taste nearly as delicious. But if were to use say a raspberry preserve instead, would that work alright too? Or would it become to runny? Thoughts? Reply

    • Natasha
      natashaskitchen
      July 1, 2015

      Trisha, I think raspberry preserve would work great for this cake. The cake is a sponge cake so it absorbs moisture very well. Hope this helps :). Reply

  • Lavkur
    June 30, 2015

    I love love love ur blog. I became a pro because of ur detailed and beautiful recipes. I made this today for my sons birthday. Reply

    • Natasha
      natashaskitchen
      July 1, 2015

      Thank you for such a a sweet comment and Happy Birthday to your son :). Reply

      • lavkur
        July 1, 2015

        thanx, and btw i made the cherry forest cake too, not as pretty as yours, but i hope it will be awsome. since i found out about your website im a much happier persen. love everything u post Reply

        • Natasha
          natashaskitchen
          July 1, 2015

          You are so welcome, your comment is music to my ears :D. Reply

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