This Strawberry Sponge Cake Recipe is among our all-time favorite strawberry desserts. It is moist with layers of fresh strawberries, and whipped cream cheese frosting.
With the easy video tutorial you can master this fresh strawberry sponge cake in no time.
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I hope you’re inspired by the topping on this strawberry sponge cake. I couldn’t resist making the Ukrainian-esque strawberry decorations. Looking forward to seeing all of my nieces faces when they see it at Mom’s. They always get excited about my cakes. It’s adorable :).
I want you to experience this cake and succeed every time so I made a video recipe for you all (WATCH VIDEO TUTORIAL BELOW) This is also one of my personal favorites because:
- It is CUTE as can be with old world chocolate and strawberry decor
- NOT OVERLY SWEET as is hallmark of my desserts (we love to experience all the flavors of the cake).
- It tastes BAKERY QUALITY (I would argue better because it’s homemade!)
Ingredients for Strawberry Sponge Cake Recipe:
It’s almost hard to believe the sponge cakes have only 4 ingredients (flour, sugar, eggs and baking powder). If you have never made a sponge cake, be sure to watch our video tutorial on how to make a sponge cake before you get started. The Whipped Cream Cheese frosting has just 3 ingredients and pairs so well with strawberries
What you’ll need: Two 9″ cake pans, parchment paper, and flour sifter
How to Make Strawberry Sponge Cake Layers:
IMPORTANT: Watch our video tutorial on how to make a sponge cake before you get started:
Preheat Oven to 350˚F and line bottoms of cake pans with parchment paper (do not grease sides).
1. In the bowl of an electric stand mixer (this is the one I have), beat 6 large eggs with the whisk attachment for 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating on high speed 8 min. It will be thick and fluffy.
2. Whisk together flour (measured correctly) and baking powder. Sift flour in thirds into the batter, folding gently with a spatula between each addition. Fold just until no streaks of flour remain, scraping the bottom of the bowl to ensure you don’t have pockets of flour hiding at the bottom; do not over-mix or you may deflate the batter.
3. Divide batter equally between two prepared cake pans and bake at 350˚F fr 23-28 minutes (my oven took 25 min), or until top is golden brown and springs back when poked slightly. Remove from pan by sliding a knife around the edges. Let cool to room temp then peel back parchment paper. Slice cake layers equally in half (I use this bread knife to slice cake layers).
Strawberry Cake Filling:
Cut strawberries into quarters if large and place them in the bowl of a food processor; pulsing until consistency of chunky applesauce; set aside.
Frosting:
1. Beat cold heavy whipping cream on high speed with whisk attachment for 1-2 min until stiff and spreadable then remove to a separate dish.
2. In the same mixing bowl (no need to wash it), beat together cream cheese and 3/4 cup sugar about 2 min until smooth and lump-free, scraping down a bowl a couple times. Using a spatula, fold in whipped cream.
How to Assemble Strawberry Sponge Cake:
(Tip: to keep the cake plate clean, place strips of parchment or wax paper under the edges of the bottom cake layer. After frosting the cake, pull the strips out and you have a clean cake stand).
1. Place the first layer cut-side-up on your serving dish and spread with 1/3 of the strawberry puree.
2. Spread about 1/2 cup frosting on the second cake layer and place it over the first layer so the strawberries and cream are hugging. Repeat with the remaining layers.
3. Frost the top and sides with remaining frosting. Decorate the top with melted chocolate (click here for chocolate decorating tutorial).
How to Decorate a Cake with Chocolate and Fruit:
These are the designs I made because I wasn’t sure how I would decorate this cake going into it. Remember the Russian nesting doll from Instagram? 😉
I cut the little strawberries in half and placed them on each of the chocolate “vines.” Then I put strawberries halves around the base of the strawberry sponge cake. If you can’t find small strawberries; raspberries would work well for the decor also as they are tiny and look cute cut in half.
Watch How To Make this Strawberry Cake Recipe:
Watch Natasha make this Strawberry Cake Recipe! You will be surprised by how easy it is. If you haven’t already, to our and click the bell icon so you will be the first to know when we post a new video recipe.
Must-Try Strawberry Desserts:
- Mini Strawberry Cheesecakes – cute and delicious, these fly off the plate
- Berry Tiramisu – strikingly beautiful and loaded with fresh strawberries
- Strawberries Romanoff – elegant and easy strawberry dessert
- Mixed Berry and Angel Food Trifle – one of the easiest cakes ever
Print-Friendly Strawberry Sponge Cake Recipe:
Strawberry Sponge Cake Recipe
Ingredients
Cake Layers:
- 6 large eggs, room temp
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- What you'll need: Two 9" cake pans, parchment paper, and flour sifter
Frosting Ingredients:
- 1 cup heavy whipping cream
- 2 packages, 8 oz each cream cheese, softened at room temp
- 3/4 cup granulated sugar
Filling/Decor:
- 1 1/2 lbs fresh strawberries, 1 lb to blend and 1/2 lb for decor
- 1/3 cup chocolate chips to melt and decorate the top, optional
Instructions
How to Make Cake Layers: Preheat Oven to 350˚F and line bottoms of cake pans with parchment paper (do not grease the sides).
- Beat 6 large eggs with the whisk attachment for 1 min on high speed. With the mixer on, gradually add 1 cup sugar and continue beating on high speed 8 min until thick and fluffy.
- Whisk together flour and baking powder. Sift flour in thirds into the batter, folding gently with a spatula between each addition. Fold just until no streaks of flour remain, scraping the bottom of the bowl to ensure you don't have pockets of flour hiding at the bottom; do not over-mix or you may deflate the batter.
- Divide batter equally between two prepared cake pans and bake at 350˚F fr 23-28 minutes (my oven took 25 min), or until top is golden brown and springs back when poked slightly. Remove from pan by sliding a knife around the edges. Let cool to room temp then peel back the parchment paper. Slice Cake Layers equally in half.
Strawberry Filling:
- Cut strawberries into quarters if large and place them in the bowl of a food processor; pulse until consistency of chunky applesauce; set aside.
Frosting:
- Beat cold heavy whipping cream on high speed with whisk attachment for 1-2 min until stiff and spreadable then remove to a separate dish.
- In the same mixing bowl (no need to wash it), beat together cream cheese and 3/4 cup sugar about 2 min until smooth and lump-free, scraping down a bowl a couple times. Using a spatula, fold in whipped cream.
Assembly:
- Place the first layer cut-side-up on your serving dish
- and spread with 1/3 of the strawberry puree.
- Spread about 1/2 cup frosting on the second cake layer and place it over the first layer so the strawberries and cream are hugging. Repeat with the next layers.
- Frost the top and sides with remaining frosting. Decorate the top with melted chocolate. I cut the little strawberries in half and placed them on each of the chocolate "vines." Then I put strawberries halves around the base of the cake. If you can't find small strawberries; raspberries would work well for the decor also as they are tiny and look cute cut in half.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Now go forth and make this strawberry cake! 🙂
My sponge cake is sticky. What am I doing wrong? Thanks!
Hi Maura, is it very humid where you are? That could be the culprit. Also, check out our post on sponge cakes which may help with troubleshooting.
Argh, I want to make this cake. I did make the sponge and I’m waiting on the icing because of cream cheese. Their ingredients aren’t healthy, not with nature. What to do?!
Hi Rachelanne, I’m not sure I understand your question. We found the frosting to compliment the cake well but you can experiment with a different frosting.
I want to make this cake for my daughter’s 7th bday party. However I don’t have a mixer! Could I get away with a Vitamix on low???
Hi Rachelanne, I have not tested that in a Vitamix to advise. 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.
This is a great cake I have made it two Christmases in row.
Hi Yayne, I’m so happy to hear that! Thank you for sharing your wonderful review. I hope you had a beautiful Christmas!
Just made this cake using raspberries and it was a huge hit! I couldn’t believe I could make something as pretty as this! The raspberries seemed runny, so I let them drain for 1/2 hour before putting it all together. Thanks! This may be my go-to Birthday Cake!
I bet it looks so pretty with raspberries!! Thank you for sharing that awesome review with me!
Thank you for this recipe! This is my very first time baking from scratch and it turned out wonderful and I’m quite proud of myself. It is so yummy I’ve eaten half of the cake myself already haha! The sponge cake didn’t rise enough to make it a four layer cake, do you have any clue as to why that happened? Regardless, this is still absolutely delicious as a two layer cake and I’ll be trying more of your recipes soon
Hi Karina, it is crucial 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. I hope that helps.
Hey Lauren, did you strain the seeds out for the filling? Making this cake for my hubby’s birthday & might use raspberries or a strawberry raspberry combo…
Hi Natasha,
First of all, thank you very much for all the efforts you put into the recipes you share with us. I tried most of your cakes and I am never disappointed. There is never a piece left of any of those cakes I made out of your website.
I’d like to use this cake for my daughter’s birthday and I’d like to add some decoration on the top using this frosting (flowers, and edge decoration). Do you think the frosting would be strong enough to hold the decoration or I have to use buttercream?
Thanks.
Thank you for that amazing feedback, Kamar! 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.
I tried this cake for a family reunion and was a big hit! Since I have been following you blog for the past year, I have become a better baker and a Adventurous one too! Thanks so much for what your doing!
I’m so happy to hear that! Your comment is so inspiring. I hope you have a wonderful Thanksgiving and Christmas season!
What if the strawberries are not sweet is that ok or should I add sugar?
Hi Cynthia, you can definitely add sugar to the puree to taste.
Hi, the cake looks delicious. One question though. Can I use frozen strawberries and how to go about it?
Thanks
Hi Selma, 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
Hi,
I was wondering if I can use less cream cheese for the frosting similar to the Tiramisu frosting of 1 pack of 8oz cream cheese, 1/2 cup sugar, and 2 cups heavy whipping cream?
Thanks
Hi Olga, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
I’ve tried this way when making teramisu and liked it better. Cream is softer (not as cheesy) soaks into layers wonderfully, everyone loves it!
Hi, I would like to ask if I can add cacao for the frosting and how much please?
Thank you
Hi, I haven’t tried with this frosting so I’m not sure if it would work or keep a nice consistency.
Can you make this with a hand mixer. I do not have a stand mixer just yet?
Hi Meshell, 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.
Whatd the best way to store this? In my cake stand room temp or fridge?
Hi Stephany, yes you do need to refrigerate the finished cake. I hope you love the cake!
I’ve made this cake several times and it never disappoints!
Natasha, I’m thinking of trying to make cupcakes with this recipe. Do you think that’s possible? Have you ever tried to make cupcakes with this recipe?
Thank you!
I ‘m so happy you’ve enjoyed this recipe, Victoria! I haven’t tested that to advise but it may work. If you experiment, let me know how you liked the recipe
I’ve been wanting to make this for weeks. Finally made it today. Although the cakes did not rise much, they were too flat to cut in half so I made it double layer. I did not mix the cream cheese long enough so there were lumps – It still came out delicious but not as pretty,
I’m so happy you enjoyed that. Thank you for sharing that with us!
thankyou for the plain cake sponge recipe im going to use it a lot especialy for a napolean cake
It’ so versatile sin’t it? It sounds like you have a new favorite, David!
Hi,
I believe Selma was asking if frozen strawberries could be used, and if so, method. I’m only pointing this out because I have same question, since strawberries are no longer in season. Also, is there no sugar added to strawberries? I can’t wait to make this and I live your videos!
Hi Jill, I think frozen strawberries would work fine in this cake. This cake is not overly sweet so there is room to add some sugar in the strawberry puree which is probably a good idea if you’re using frozen strawberries. I hope you love it!!
I want to make this for a crowd of about 24 people. Can I use a 9×13 pan? My thought was to make 2 9×13 cakes and frost and fill the same as the round cake. Thank you for such a beautiful cake recipe ❤️
Hi Denise, this post should help with making it a 9×13 cake.
Hi Natasha! Made this strawberry birthday cake yesterday I added some blueberries for decorations on top, everyone loved it! So delicious, can’t wait to make one again with mango filling my favorite! Wish I could share you the pics thank you
You’re welcome! I’m so happy you enjoyed it Letz.
Thanks forgot to mention what I made was a gluten free cake and it’s really good thank you!
Hi Natasha! I am planning to make this cake for 4th of July party. My eggs are small. Do you think I need 7 instead of 6?
Hi Maryna, according to conversion calculators online, 6 large eggs = 8 small eggs. I hope you love the cake.
Hi Natasha! I made the biskvit and it’s only 1″ tall. If I cut the layers in half would it be too thin / soggy? Should I only have two layers and only use half of frosting/filling? Or do you think it’s OK to cut the layers?
Hi Marianna, it is crucial 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. I hope that helps.
But for the layers that I made already, will splitting them in half be too thin?
Marianna, without testing that I can’t advise. If you experiment, let me know how you liked the recipe
hi i felt the same but when you look at picture of a slice you can see that its got thin layers of cake as well
My grandson Tommy and I made this cake. However he wanted to add blueberries with the strawberries. Yummmmmy. Keep on posting the yummy recipes.
I bet it is so good with those berries added! Thank you for sharing that awesome review with me, Tommy & Helena!
Do you have a calories guide for this recipe??
Hi Fanny, we are slowly working through all of our recipes to add nutrition info but it is a time consuming process as they have to be added one at a time. Thank you for being patient!