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.
This post may contain affiliate links. Read my disclosure policy.
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! 🙂
Hi Natasha, i plan on making this cake for the fourth this weekend. I got fresh hand picked strawberries yesterday from a local farm (we live in western new york where they are in season right now). I have three questions 1- i have the strawberries in the fridge but i am worried if they’ll be ok in a few days… any thoughts? 2 – i plan to make the cake a day or two in advance… will the cake hold up a few days if in the fridge? 3 – i have to transport it an hour and a half away to our families lake house… would you suggest a cake container? or how would you wrap it up for a car ride? Thanks!!
Hi Christina, If you are questioing whether or not the berries will hold up, then they probably won’t. If they are super ripe, a few days in the refrigerator might result in spoiled strawberries. This one is best and prettiest when enjoyed within a day of making it. I would keep it refrigerated as long as possible and then keep in a cooler to transport. We love using our cake carrier to store cakes. I would definitely keep it covered.
Hi! I made the cake for my husbands birthday. I had it in the fridge overnight. Wondering if it’s best to eat cold or better to leave at room temp a bit?
Hi Heather, we ate it chilled.
Hi Natasha
It’s my son birthday n i hv 8 inch pans at the moment instead of 9
Inches
How will they work ?
Thanks in advance.
Kiran
Hi Kiran, I’m a little concerned about it overflowing. My pans are 9″ and the walls are 1 1/2 inches. It might be too much batter for your pan.
Just made this and pulled it out of the oven. It smells very eggy (like I have scrambled eggs) but looks fine. Is this normal for the smell?
Hi Lisa, it could be a couple of things – make sure you keep the cake away from outdoor draft which can make it smell more eggy. This is the case with all egg-based cakes and meringue desserts. Also, sometimes a bad egg can get in the mix and cause that (although rarer).
Hi Lisa,
I haven’t made this one but made Natasha’s BlackBerry cake for a birthday- also a sponge cake. You are right the cake did smell eggy (which I couldn’t handle and was about to toss out!) but so glad I didn’t. The smell later disappeared and the cake was a hit among everyone! It’s a keeper and will definitely be making again.
Made the strawberry layer cake today. Absolutely the easiest sponge cake.
Awesome! Thanks for sharing that with us.
I tried baking this cake for the first time and it was perfect everyone loved it… Also I love listening to you talk….
Thanks for giving this recipe a try, I’m so glad you enjoyed the cake!
Hey Natasha, I have made this three times and my family devoured it! I love your videos and your sense of humor! My son was wondering if this could be made into a chocolate cake? Like could I reduce the flour and substitute with powdered cocoa?
HI Deb, yes with a sponge cake, normally you can reduce the amount of flour and substitute an equal amount of unsweetened cocoa.
First time to try this recipe and I must say, it was super easy to follow (yay! for the video tutorial). Decided to make it smaller to serve as a birthday cake with candle/s so that the celebrant can blow the candle without any worries (not sure anyone would want to eat the cake if someone blew the candle on it).
Since I didn’t have any small cake pans, I experimented and used my Crock Pot ramekins which are around 3inches in diameter and 2inches deep, used my kitchen scale to make sure that all 4 of them had the same amount of cake batter for even cooking (I measured 55g, and still had some leftover which I poured into a muffin pan), and baked at a pre-heated oven at 300F. I took them out at 13minutes and, when poked, the toothpick came out clean already.
Used whipping cream instead of heavy whipping cream (not sure if this is available in Philippines groceries) and they turned out okay.
The final product turned out yummy, moist, and not sweet, exactly how I like my desserts. Excited to try this recipe next using blueberries.
I have already tried making your Strawberry Sauce Recipe and Lasagna Rolls Recipe and these were well received. Looking forward to trying your other recipes
Hi Candy, thanks so much for sharing your detailed review. I’m so glad you enjoyed the cake.
Hi Natasha, I made it for the second time as it was soo delicious!!! Only in both cases the middle part of the sponge sank, creating a hole. Approxiately half way baking…Any idea what could go wrong? Thank you!
Hi Monika, it sounds like the cake needed to be beaten longer since the cake relies on the volume of the eggs and sugar to rise, that mixing step is critical. Check out our sponge cake post which may help troubleshoot.
Thank you will for sure do as have 3rd Birthdays coming
My family absolutely loves this cake, especially my younger brothers (who always ask for seconds and thirds!). Thank you for posting this recipe. We have made this cake over 20 times and it’s always a crowd pleaser!
That’s just awesome!! Thank you for sharing your wonderful review!
Hi I’m making your strawberry layer cake for the second time. Love it. Was wondering what you thought if I made with your strawberry sauce recipe rather then the raw plain strawberries? Thanks, Maria
That may work Maria! If you experiment please let me know how you like that.
It was amazing! Everyone loved it! It was great both ways. I think the first time I made it the strawberries weren’t too sweet this is why I wanted to try it with the strawberry sauce. After it cooled off and refrigerated for a little I gave it a quick pulse in the processor . Drained it. Didn’t use all the extra liquid. Saved the rest for ice cream! Cake was yummy! Thank you!
That’s great to hear Maria, thanks for sharing that with us and I’m glad that you loved the end result!
You’re welcome! I’m so happy you enjoyed it!
The cake was so good I love this recipe thank you so much.
I’m so happy you enjoyed that. Thank you for sharing that with us!
The cake looks beautiful! I’ve got the cakes in the oven and I’ve noticed there is a dome in the center of the pans. Any idea why it didn’t come out level like yours?
Hi Ronni, How long did you bake the cake? I have found that if I bake for 20 minutes, it caves more in the center. It may just need a few extra minutes of baking time.
Loved the cake! But not a huge cream cheese fan so I get that part out. The icing was too runny with the whipped cream. What happened?
Hi Cassandra, I’m not sure I understood, did you completely omit the cream cheese? That may be the culprit. We found the frosting to compliment the cake well but you can experiment with a different frosting if you are not a fan of cream cheese.
I was going to bake the strawberry cake, it says use conventional oven and my oven is convection oven. How do I bake it?
Hi Gail, I haven’t tested this in a convection oven, but typically, it is recommended to reduce the temperature by 25 degrees for convection baking.
I plan to make this recipe for my son’s 7th birthday party (at his request). I am wondering if I only make a SINGLE cake recipe then split them between to pans? OR do I make two sponge cake recipes (which I would need 12 eggs for)? I am assuming this is just a single cake recipe, but what to make sure! Thanks! Looks delicious.
Hi Holly, a single cake recipe fills two pans. I recommend taking a look at the photos in the recipe post. I hope that helps.
Finally baked a cake which is bakery style and more delicious! Thanks a ton for sharing 🙂 Truly grateful 🙂
You’re very welcome and I’m glad you loved it!
Hey Natasha, I was wondering can this cake be made 4-5 hours before eating or does it need to sit overnight? I just want it to be moist if I do make a few hours ahead of time. Thank you!
Hi Rosina, it should work great to serve the same day. I normally serve it the same day or the following day after refrigerating overnight.
Hi Natasha!
This looks delicious! So far I’ve loved every recipe I’ve made of yours! I’m hoping to make this cake but it’s not strawberry season right now and I was wondering if I could use frozen strawberries instead of fresh? If yes, how would I do that?
I should clarify, could I use frozen strawberries for the strawberry filling? I know that they wouldn’t work for the pretty outside decorations
Hi Becky, 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!!
This is my first cake I have ever made in my life! So it did take me about 3 hour start to finish but I am happy how it turned out! I however do not like the taste of cream cheese frosting. Too sweet to me. My husband loves it but next time I think I’ll use less cream cheese and figure out a different frosting to use! I’ll be making your other cakes soon as I want to get into baking!!
Thank you for sharing that feedback with us, Lacey!
I am making this strawberry cake tomorrow for my mans bday. I will let u know how it goes
That’s so great! I hope he loves it!