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! 🙂
Dear Natasha i loved this cake! But is there a way to make it gluten free if i want to make it for someone who has celiac disease?
Hi Imene! 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.
I made this cake for the first time on Dec 2 of last year and I am about to make my 15th. It is so simple and tasty that I feel I have to make it every time someone comes over who hasn’t had it. It’s become a mission of sorts for me. I even made Christmas cakes out of this. Thank you, thank you!
Wow! I made this for a birthday a few weeks ago and am making it again. So easy compared to most recipes I’ve made. I can’t say enough good things- we all loved it!
Thank you, Amber! I’m so glad it was a hit!
This may sound sinful but could I substitute cool whip & if so, about how many cups?
Hi Dana, I have not tested that to advise. If you do an experiment, we’d love to know how it turns out!
I made this cake for family of 14. Easy to make and everyone loved it. Cake is light and soooo flavorful and not too sweet. Will be my favorite birthday cake from now on.
I’m so glad this was a hit with your family, Mary! Thank you so much for sharing that with me.
OMG so delicious light and fresh my family devoured this cake and the recipe was so easy to follow Love Natasha’s recipes
Thank you the recipes never fail to impress 🍰♥️
Thank you, Jane! I appreciate the feedback.
Hi Natasha could I use store made whipping cream instead I have a hard time making the frosting .
Hi LiZ! I recommend making your own. Pre-made whipping cream just doesn’t have the same consistency and it will be more runny. I’m not sure it will hold up well but feel free to experiment if you’d like.
Hi! Can this be made with fresh peaches instead of strawberries?
Hi Tanya, while I haven’t tried peach in here specifically, it may work. Have you tried my Peach Cake Recipe?
I have! But I really like the cream cheese frosting in this one. I will give it a shot with peaches.
Just made it a few days ago. It’s delicious! And it only gets better on day 2 when cake layers absorb strawberries and icing. I’ll definitely make it again. Thank you for your recipes!
Hi Oksana! I’m so glad you loved the recipe.
Hi, I made this cake for the second time and even tho it is really delicious, when I get the sponge cakes out of the oven they are never completely flat, they always have a dip. Was wondering how to fix that the next time I make it so that it would be flat?
Hi Liana. Two common reasons could be that you cake pan is too small for the amount of batter or your oven runs hot causing the cake to rise too fast then dropping. I would encourage the use of an Internal oven thermometer (affiliate link) to see if your oven is heating correctly. Also- it’s best not to open the oven during the process because temperature drops can cause the cake to collapse in the middle.
Here in Singapore, l went to all out supermarkets n shops tat sells cakes stuffs n flours etc.
They carry only whipping cream n tried using them on blueberry cake, sokay n cream came out ok. But l feel if using heavy whipping cream will be better n solid. Any improvisation on my side.
Tks.
I made this cake and it turned out well. Thanks. I just modified your frosting. A hit with everyone.
1 cup heavy cream
2 Tbsp Instant vanilla pudding
4 Tbsp confectioners sugar (icing sugar).
I found this had a lighter taste with the strawberries. I just wanted to share this with you and your readers.
Thank you so much for sharing that with me, Ruth!
Hello Ruth. Thanks for your modification. Do you add the instant pudding and confectioners sugar to the heavy cream after whisking it? Or before?
I usually love your recipes, but this frosting is just so hard to make. It didn’t fluff up and it was so runny. I’ve made your mango layer cake and it came out great. But this recipe feels like I can’t seem to figure it out.
Hi Carolyn! I’m sorry you are having such a hard time. A couple of things to help troubleshoot. The temperature of your ingredients is important. The cream cheese should be soft, but not overly soft or warm. The heavy cream needs to be very cold, directly from the refrigerator. You can also use a glass or stainless steel bowl to make the frosting and place it in the fridge for a little while beforehand. This will help your cream whip up nicely. Lastly, be sure to use “heavy whipping cream” and not whipping cream. You want cream that has at least 36% fat content. I hope that helps.
It is my birthday today, and normally my mother-in-law has made my cake for the last 33 years. However, she died about three months ago so I have to make my own. I’ve never made a sponge cake before and I doubt I will again after this. It’s not that it’s a bad cake, it’s just too eggy for my taste buds. I was so shocked because every recipe I’ve had from your site has been a hit. This is the first one where my taste buds just said, nope.
Hi Melody, Happy Birthday! It could be a couple of things causing it to smell more eggy– 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). I hope this is helpful.
Loved the actual cake but frosting tasted too much like just cream cheese and not a sweet frosting. Overall a great recipe but next time will make it with a different frosting.
Can I make this a day ahead and does it need to be refrigerated if made a day ahead? Thank you!
Hi Amy! Yes, cover and refrigerate the fully assembled cake and serve it the next day.
How to store sponge of this cake for 1 day before frosting and moisten cake
Hi Ghanyah, you can store it at room temperature for 1-2 days (or refrigerate). Keep it in an air tight container. Let it cool first.
My very first time making a sponge cake! Well let me tell you this cake is amazing and so easy..I watched the video first..
I made it for a birthday and it was a huge hit..This is certainly a keeper. Thank you
You’re very welcome, thank you for your great comments and feedback!
Can I frost this cake from frozen or do I need to defrost layers first.
Hi Rosemarie. I believe it would be best to thaw it first before frosting.
Hi Natasha. I’ve made this cake several times and love it. I would like to try changing it up using some thin meringues in the middle like the Kiev cake. Do you think the meringues would hold up between layers of the whipped cream/cream cheese frosting or would vanilla buttercream be better between layers? I would still frost the outside with whipped cream/cream cheese.
Hello Nancy, I have not tested that to advise. If you happen to try that, we’d love to know how it turns out.
I have troubleshooting question. When I fold in the flour as directed, I noticed the flour doesn’t mix with the batter. It still comes out has patches of flour when pouring into pans. I keep mixing but I’m afraid to over mix. That is one issue. The next issue, when I pull the cake out of the oven, it doesn’t stay fluffy and sinks about half an inch. Please let me know what I should do or what im doing wrong. In any case, I do love how it tastes.
Disregard my first message. I baked the cake and it came out perfect. I just didn’t mix the flour enough the first time. Still a great cake.
Thank you
Hi Robert! That’s great. Thanks so much for giving us an update. 🙂