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! 🙂
Ok, let me just put it out there, this is hands down one one the greatest cakes I’ve ever made. It was a HUGE hit in my house and everyone loved it so much!! I loved how it was not too sweet and was delicious with raspberry jam instead of purée. Thanks, Natasha! Your recipes always make days better! 💜
Hi Gig! That’s awesome! I’m so glad it was a hit. You’re very welcome!
Love this cake! Is it possible to make the same exact cake but with chocolate cake layers. What would the ratio be for cocoa powder?
Hi Elena! I think it would be but I have not tested it to provide instructions on how to make the adjustments. Let us know if you experiment with it.
So funny story about this cake. I have a 2 year old and on his first b-day his dad who bakes made a chocolate cake (child hated it and would not touch it) On 2nd b-day I made this cake and he loved it! and I am not even someone who likes to bake normally. Thanks Natasha!
I’m so glad this was a hit, Andrea!
Hi Natasha, what will the measurements be if i decide to use 2 9×13 pans for a big cake (not cutting each cake in 2)?Thanks
Hi Svetla. I have not made it in that size to advise. You may find this cake pan conversion chart helpful.
I made this cake to take to a friend’s dinner party. It was very easy to make. Nice and light and moist. The frosting is addicting:)
That’s wonderful! I’m happy to hear you enjoyed this recipe. 🙂
My neighbor makes this cake and it is delicious. She shared the recipe with me and I made it for my son’s birthday (he had asked for the same one my neighbor makes) and it came out delicious!!! Thank you so much for sharing this fantastic recipe!
It’s always nice to know that my recipes are being shared and enjoyed by a lot of people. Thank you for sharing that with us!
Hi Natasha! Can I cover this cake with fondant?
Thanks!
Slava Ukraine!
Hi Edita, I do not have any experience with fondant, and this cake is pretty soft, so I’m not sure it would work well. Maybe someone else has experimented? Thanks in advance!
Making this for the second time today…. My baby turns 20 and he requested your fabulous cake!!! So delicious. Not overly sweet, very moist, and just an awesome cake!!!
That’s just awesome! Thank you for sharing your excellent review, Kim! Happy birthday to your baby!
I dont do cream creese. Do you have an icning recipe that would work for this cake?
Hi Wendy. You can look through some of my other frosting recipes, HERE. A buttercream frosting may be the next best thing. If you want something less sweet, you can try my Swiss Meringue frosting.
I also hate cream cheese, but mascarpone isn’t the same as cream cheese. Mascarpone is more on the milky sweet side smoother. Not tart or tangy like cream cheese.
Looks amazing! Can you make this cake the day before a party and refrigerate? Or is it better to the day you’ll serve it?
Hi Eleonor, you can make this cake a day ahead. I hope you love it!
Just made this cake. My first experience with the european sponge. The cake was absolutely amazing! Everything I dreamed – with the strawberries as the main event. And the process was easy for a first-timer – with your instructions. Thank you!
You’re welcome! I’m so happy you enjoyed it, Amy!!
Hi! I love your recipe for strawberry cake. Do you have a recipe for lemon cake?
Hi Alice, I have 2 recipes here that you can try.
I can’t wait to try this recipe!
I was also looking at your “strawberry layer cake” and trying to figure out the difference between the two. I notice the “strawberry layer cake” recipe is 2x to this one but they both call for each cake pan layer to be cut in half so both recipes will have 4 layers total. What’s the difference between the two recipes?
Thank you!
HI Ren, the biggest difference is that one is baked as a rectangular cake and one is a round cake.
Oh! So if that one was to be made using two cake pans, then the layers (even after cutting) would be really thick right?
My dad used to make a cake very similar to this with a few key differences. I’d love to share the differences with you/get your thoughts!
Your recipes are always fantastic!
Hi Shelby! I’d love to know more! Please share!
Can this be made in advance? I am planning to make it for my friend’s birthday.
Will it get soggy?
Hi Vaishali, 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.
This was absolutely fantastic. My husband suggested I begin selling it at a local farm market😉. I did not try to do the chocolate decorations, and it was still great. Only problem I had was that the cake was sort of sunken in the middle. Any idea why?
Hi Peggy, How long did you bake the cake? It may just need a few extra minutes of baking time to not cave in the center. Please note that the cake relies on the volume of the eggs and sugar to rise, the ingredients are critical, and any substitutes to the ingredients or process will hinder the results.
Hello Natasha I love your recipes I have a question about the frosting. Will it hold its shape for decorating. Flowers etc.?
I’ve made the cake and froze them for a Birthday Party.I would like to add some more decor. Thanks Erica
Hi Erica, 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.
Can the leftovers be frozen, then eaten and still be good later? Frozen for a month or so?
Also, I have it in the refrigerator right now. I plan to take it out a couple hours before eating. Should this be eaten at room temperature or straight from the refrigerator. Thank you!!!
Hi Linda. This cake uses a whipped cream frosting and I don’t think it will freeze well. You can make and freeze the cake layers (before assembling). I normally serve it the same day or the following day after refrigerating overnight. It can be served right out of the refrigerator or after an hour or so.
Hello Natasha, can I use frozen strawberries 🍓 ? Thank you
Hi Edith, 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 believe this is the best cake I have every made and I have made a lot of cakes!!! Everyone raved!!! Thanks so much for the amazing new recipe for my collection!
Wow! That’s just awesome! Thank you for sharing your wonderful review, Ellen! I’m so happy you all loved this recipe!