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! 🙂
Hi Natasha,
I would like to do this recipe for my birthday.
Is it possible to advise where do I find the quantity in grams please?
Thank you.
Best regards,
Elena
Hi Elena, my new recipes have a metric conversion option built into the recipe card but I haven’t updated all of my old recipes yet. You can use this ingredient weight chart to help. 🙂
This recipe was amazing and delicious! Was a huge hit at work!
That’s wonderful! Glad it was a hit. Thank you for the review, Pat.
Want to make this for my family who love strawberries. Years ago make one very similar, this one uses a lot less sugar. Having a problem making a copy. So how can I get a hard copy of the recipe for my file?
Hi Barbara, The print friendly recipe is at the bottom of each post. Once you scroll there, click on the print icon in that recipe card which will open a print screen, then you would need to click file —> print. I hope that helps! If not, please let me know exactly what steps you are taking and where you are navigating to print our recipes.
Love your recipes. Is their anyway you can put nutrient numbers after recipes
Hi Deborah, I have the nutrition facts listed on the recipe card…
Hello, Natasha! I am fascinated with your channel and I am frequently trying your recipes. Thank you for that!
I have a question regarding this spongecake. Does not the sponge cake itself needs to be “watered” with rum or boiled sugar juice, or coffee, the sponge came to be juicy?
Hi Tatia! Thank you, I’m glad you enjoy my recipes. This is a classic European sponge cake that takes on moisture from the frostings and fillings used. I think the sponge would hold together well if you wanted to add additional juices as long as you don’t overdo it.
Hi Natasha, I was wondering if I could bake the cake and freeze it for a day and then assemble it the night before serving? Thanks!
Hi Elly, yes, the cake base can be frozen. 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
This cake is amazing, I have made it so many times I lost count, never fails to impress everyone. I especially love that it is light and not too heavy and not overly sweet. Although that brings me to the only bad thing is that I may just sit there and eat it all myself 😅
I’m so glad it has been a hit, Alina! Thank you for sharing your wonderful review with me!
Same here. We are a two person household and I’m the only one with an appetite. I love the videos but don’t make them. I would eat it all myself and my work peeps are health nuts. Surely I can find someone to share cake with 🤗
I love the concept. Never had sponge cake nor have I ever made it. Maybe I did something wrong?My husband and I thought it was bland. I probably won’t be making a sponge cake ever again. I’ve learned that I like regular cake more then sponge cake. Never know till you try. I will be trying other recipes you’ve made.
Hi Kellie, I’m sorry to hear that. The cake really gets most of its flavor from the filling and the frosting. If you want to add more flavor to the sponge cake next time, maybe try some vanilla or lemon extract. I think it would help. 🙂
Natasha, this is the second comment I’m sending, not sure what happened to the previous one which disappeared after submitting. I’ll be making this cake with heavy cream frosting without cream cheese. Will it still hold the cherries in place without sinking? Thanks.
Hi Donna, I think it would work to use just sweetened whipped cream without the cream cheese, although it wouldn’t taste quite the same.
Natasha, I’ll be making this cake with heavy cream frosting without cream cheese. Will it still hold the strawberries in place without sinking? Thanks.
Hi Donna, it won’t be as stable but it may still work.
I made this cake yesterday for my mom’s birthday and it turned out great. This is by far the best tasting cake I’ve made. Being that this was my first time making it, I sure my second attempt will be even better. Thank you so much for this cake recipe.
That’s just awesome! Thank you for sharing your wonderful review, Robert! Happy birthday to your mom!
Have you experimented with making this cake in individual portions? I made this cake a few weeks ago and it was so delicious but I had a hard time making it look bakery professional because of how loose the cake held together.
Hi Katie, I haven’t tested that to advise. If you happen to try that, I’d love to know how you like it.
Absolutely delicious! The whole family went wild. It tastes like the most scrumptious strawberry shortcake you’ve ever had. I made it last week and my husband already asked me when I plan to make another….
Wow, that’s awesome feedback! Thank you so much for sharing that with us, Jamie.
Hi, Natasha. Thank you for sharing your recipes. I made strawberry cake for my birthday today and it was a hit.
You’re welcome and that is awesome news! Good job and hope you love all the recipes that you will try. Happy Birthday!
Love love this cake. I’ve made it multiple times already. Always gone in “seconds”.
I’m so happy to hear that! Thank you for sharing your great review, Monique!
Hi Natasha! I made this cake yesterday for my sister’s birthday and it was really good, it was a hit! I’m 11 years old and I love trying out your recipes.
I’m so glad it was a hit, Leilani! Thank you so much for sharing that with me.
Hi Natasha! I made this cake for my sister’s birthday yesterday, and it was really good. My sister loved it.
I’m happy to hear that Leilani, Thanks for sharing that with us!
Cream cheese means mascarpone or Philadelphia?
Hi Ameena, you can use Philadelphia cream cheese
I made this cake once and loved it. I want to make it again but can I make it a day before? or it should be done on the same day? maybe I could make sponge in advance and frosting on the same day? thanks
Great to hear that you loved it, Karina. I normally serve it the same day or the following day after refrigerating overnight.
Can you use a compote instead of mashed fruit? Like a fresh blueberry peach compote?
Hi Stacie, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Thankyou dear natasha for the lovely recipe . Made for my daughter’s birthday n came out awesome .
Happy Birthday to your daughter, Grace! I’m glad that was a hit!