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! 🙂
Thank you for all your wonderful recipes! Without them I would have been lost in the kitchen.
This cake in particular is a favorite in my house. I’ve even tried blueberry and strawberry layers and they turned out wonderful.
I’m so glad you enjoyed it!
Will this work with gluten free flour?
Hi Julie, I haven’t tried replacing with gluten-free blend but this is what one of the readers wrote: “Thank you for this wonderful recipe! I’m in process of making this cake in stages (I baked layers yesterday with a gluten-free flour blend and it worked perfectly! Though we haven’t tasted it yet but cake layers look good!).” I hope this helps.
is a sponge cake the same as a genoise cake?
Hi Debbie, that is correct!
Natashaaaaa,
What did I do wrong, my filling is runny:((( the cake came out delish but I wouldn’t take it to my friends’ house.
Hi Ryna, I haven’t had that happen – did you possibly use frozen strawberries which may have had too much excess liquid when blended?
Hello !
I only have a 8inch cake tin. Is it okay to let one half of the batter to sit while the other bakes ? I also think the sides are higher than yours. Will it be a problem ?
Thank you!
Hi Alexandra, I haven’t tested it in an 8″ pan, but if it has taller walls, that may work, although it would need a longer baking time. This cake is best when baked right away otherwise, you run the risk of it deflating while the other one bakes.
Hi Natasha,
this cake is our forever favourite and we would like to make it for Christmas as well (have already had it 4 times this year😁). Huge thanks for this!
My family member is in a program and needs to know how much calorie is in it? Can you give at least an estimate?
I’m so glad you’re enjoying this recipe! We are slowly working through all of our recipes to add nutrition info but it is a time-consuming process as they have to be added one at a time. Thank you for being patient! 🙂
Thank you so much!
Can i flavor the frosting??? With how much?
Hi Lisa, I haven’t tested that yet to advise
Thank you so much for sharing your recipes and renewing my love of cooking and baking. Until I found your site, I’d forgotten the joy it brings to myself and others.
I’ve tried MANY of your recipes and all of have been a success. This cake was no exception! Do you think this would work as a “roll/log cake?” For some reason, people are always more impressed when I show up with something like that—even though it might be exactly the same taste.
Thank you!!
Hi Jackie, You’re welcome! I’m happy you’re enjoying our recipes. You could make a cake roll out of this batter easily. I would suggest following the instructions for the cake roll from this yule log that I created since the proportions are the same. You will need a 21×15 baking sheet if you want to use the full recipe.
Hey Natasha, how long can i bake the base of the cake in advance
Hi Julie, I would follow the recipe bake instructions and bake it for the time listed. If you’re questioning how far in advance you can make the cake – this entire cake can definitely be made the night before and will not get soggy. I’ve kept leftovers in the fridge for 2-3 days, and it holds up well since it is a sponge cake. Properly stored, the cake base will be okay for a couple of days.
Hi Natasha, have you ever made this recipe in 6 inch cake pans? I’m going to use three 6 inch pans just not sure how long to cook for.
Hi Diana, I have not tested this in a 6″ pan to advise. If you happen to experiment, I would love to know how you like that!
Hi Natasha,
This cake is an absolute favourite in our family. Thank you for sharing such wonderful recipes. I had a quick question. I wanted to make this for my son’s birthday. I wanted to make a green colour frosting. Will the colour work with this frosting ? TIA
Hi Sharan, I haven’t tested that, but you would have to be careful adding just a little at a time since this frosting isn’t as thick as a buttercream which is usually a better choice for adding color. Definitely use a gel color and add just a drop at a time until the desired color is reached.
Thank you for your response. I’ll share and let you know how it went.
Best wishes
Hi!
I want to make this cake for my daughter’s birthday which is tomorrow and I baked the layers today and was wondering if I can also make the frosting today and just put it together and decorate it tomorrow?
P.S. I made the mango cake for my birthday and it was delicious
Hi Sinziana, Yes, that would work fine. Cover and refrigerate overnight and serve the next day.
Hi! Can I make one 9 inch cake and slice it in half?
Hi, yes that should work to cut the recipe in half and bake as a 9″. If you are referring to baking the entire batch in a springform pan, (we used to make a coffee cake that way), it won’t rise quite as well.
Will try soon,thanks for sharing natasha…
May I know the exact amount of sugar and flour, I don’t know what size of cup is yours
Hey there. When you are at the recipe you can click Jump to recipe and click Metric to convert the ingredients to grams. I hope that helps!
Can the sugar be substitute for honey?
Hi Jack, the cake relies on the volume of the eggs and sugar to rise, the ingredients are critical and I don’t believe honey will work the same.
I love absolutely all of your recipes, so first of all THANK YOU!!! Do you have gluten free alternatives to your recipes? Especially the layered strawberry cake?
I’m so glad you enjoyed this recipe Yana! That’s so great! I recommend looking through our recipe comments Yana, several of our readers leave great comments with their changes and substitutions. I haven’t tried replacing with gluten-free blend but this is what one of the readers wrote: “Thank you for this wonderful recipe! I’m in process of making this cake in stages (I baked layers yesterday with a gluten-free flour blend and it worked perfectly! Though we haven’t tasted it yet but cake layers look good!).” I hope this helps.
dear natasha,
can i bake this recipe in an 11 inch pan? if no how can i change the measures?
Hi Alaa, We made this in a 9-inch pan and making it in an 11″ pan will make this a fairly skinny cake. You may need to make more batter. If you experiment please let us know how you like that.
After many years eating my mother in law’s home made birthday cakes, which are delicious, I have dared to bake one for my oldest son birthday. I baked this one and it came out excellent! I added vanilla pudding to the cream cheese filling and still came out delicious. The sponge cake came out moist and right on the point of sweetness. I will definitely make it again. Thanks Natasha, your tutorials are great and easy to follow.
I love reading comments like this. Thanks for sharing that with us, Margarita!
hi natasha,
im planning to bake this for my son’s bday. can i use whipping cream in replacement of the heavy whipping cream? thank you
Hi Zaz, I haven’t tried that yet but I saw someone commented that they used whipping cream and liked the result too!
Hi Natasha,
I was wondering if the granulated sugar in the frosting leaves a gritty texture?
Thanks
Hi Sasha, I have never noticed a gritty texture.
Hi this is the first ever recipe i have come across that dosnt have oil/butter/buttermilk in it to provide moisture? Just wondering will the cake be not dry in texture? I understand u may provide the moist after u have baked it in topping form but wot if it is to be served plain? Without sugar water? Wont it be dry and hard?? Would love to try this recipe though … will this work for tier cake? And can we just double the recipe for more layer? Or half the recipe for smaller cake? Thank u
Hi Sehar, this is a classic European sponge cake that takes on moisture from the frostings and fillings used. I haven’t tested this through as a layered cake so I can’t give specific advice on that but I have seen others do it online.
Hi Sehar, I used the sponge recipe for my daughter’s wedding cake. It was three tiers: 10in, 8in, and 6in tiers. I put the second and third tiers on cake cards, and put dowels in the tier beneath each to support the weight. I put it all together the day before and it was perfect for the wedding and when it was served, more than 24 hours after stacking and decorating. Everyone loved the cake!
It comes out super moist, no need for sugar water (I personally don’t like it, so always look for recipes that don’t do that. I have only done this as a layered cake (including two tiers), and it comes out really well.
Hi Natasha! Greetings from Sweden. Made this cake yesterday. I cheated and bought the sponge because it was a last minute decision to have a birthday party for the cats where we are visiting. But… Despite cheating and using store bought sponge, everyone was loving the cake. Had a piece tonight and it was even better! What a great recipe! Next time I’ll try to plan ahead and make my own sponge. Also, I’ll make full amount frosting. When converting to metric, I made a small mistake so we had to pull it off with half. Luckily the sponge only had three layers, and the were thin 🙂
Thank you!
That sounds good, at least it worked and they all loved it!
Hi Natasha. Is there a way to omit the eggs and substitute with something friendlier? I have vegetarians in my family that don’t eat eggs. Will this cause the taste or texture to differ?
Hi Sai, the cake relies on the volume of the eggs and sugar to rise, the ingredients are critical.