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.

Fresh Strawberry Sponge cake recipe that is loaded with fresh strawberries and covered with whipped cream cheese frosting then decorated with strawberries and melted chocolate.

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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 :).

Loaded strawberry cake recipe with layers of fresh strawberries and whipped cream cheese frosting

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:

  1. It is CUTE as can be with old world chocolate and strawberry decor
  2. NOT OVERLY SWEET as is hallmark of my desserts (we love to experience all the flavors of the cake).
  3. 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

strawberry-cake-4

This is THE Strawberry Cake!! It calls for 1 1/2 lbs of fresh strawberries & the whipped cream cheese frosting is simple & delicious. | natashaskitchen.com

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.

strawberry-cake-2

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.

Strawberry Layer Cake-12

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 Layer Cake-13Strawberry Layer Cake-14

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.

Strawberry Layer Cake-15

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.

Strawberry Layer Cake-16

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.

Strawberry Layer Cake-17

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.

This is THE Strawberry Cake!! It calls for 1 1/2 lbs of fresh strawberries & the whipped cream cheese frosting is simple & delicious. | natashaskitchen.com

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.

This is THE Strawberry Cake!! It calls for 1 1/2 lbs of fresh strawberries & the whipped cream cheese frosting is simple & delicious. | natashaskitchen.com

3. Frost the top and sides with remaining frosting. Decorate the top with melted chocolate (click here for chocolate decorating tutorial).

This is THE Strawberry Cake!! It calls for 1 1/2 lbs of fresh strawberries & the whipped cream cheese frosting is simple & delicious. | natashaskitchen.com

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? 😉

Strawberry Layer Cake-4

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.

Cake decorated with fresh strawberries and chocolate designs for how to decorate a cake with chocolate and fruit

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, click to subscribe to our Youtube Cooking Channel and click the bell icon so you will be the first to know when we post a new video recipe.

Must-Try Strawberry Desserts:

Print-Friendly Strawberry Sponge Cake Recipe:

Natasha's Kitchen Cookbook

Strawberry Sponge Cake Recipe

4.92 from 196 votes
Author: Natasha Kravchuk
This is THE Strawberry Cake!! It calls for 1 1/2 lbs of fresh strawberries & the whipped cream cheese frosting is simple & delicious. | natashaskitchen.com
This cake is layer after delicious layer of fresh strawberries, a lightly sweet cream cheese frosting, and moist European sponge cake. It's fantastic and very simple to make.
Prep Time: 45 minutes
Cook Time: 23 minutes
Total Time: 1 hour 8 minutes

Ingredients 

Servings: 8 -12 slices

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.
Course: Dessert
Cuisine: Russian, Ukrainian
Keyword: strawberry cake
Skill Level: Medium
Cost to Make: $$

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This is THE Strawberry Cake!! It calls for 1 1/2 lbs of fresh strawberries & the whipped cream cheese frosting is simple & delicious. | natashaskitchen.com

Now go forth and make this strawberry cake! 🙂

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Tzivia
    August 28, 2016

    Hi Natasha good evening I’m thinking of making this cake either tomorrow or Tuesday I’m a little confused in your short cool video on making the biskivit cake you say 1 cup of sugar but in the written instructions it’s 2/3 of a cup of sugar so can u please clear that up for me luv thanx tons my mouth is totally watering looking @ that cake mmmmm

    Reply

    • Natasha
      natashaskitchen
      August 29, 2016

      Thank you so much for asking!! It would work either way but I have streamlined this cake recipe to make it simpler and more fail proof by using these proportions:
      6 large eggs, room temp
      1 cup granulated sugar
      1 cup all-purpose flour
      1/2 tsp baking powder

      I’ve updated the recipe to clarify this point. Thanks Tzivia!! 🙂

      Reply

      • Tzivia
        August 29, 2016

        Oh really cool that it can go either way but wow I do see the simple biskivit cake recipe thanx tons darlin np anytime glad I can be of help

        Reply

  • Lina
    July 30, 2016

    Hi Natasha, your square cake recipe did not have baking soda in the cake and it fell flat when I tried making it! Now I see this recipe for the round cake and you included 1/2 tsp of baking soda! I’m so disappointed. I’m side the square cake recipe needed baking soda to make the cakes ‘stand’. My cakes absolutely collapsed when we cut it.

    Reply

    • Natasha
      natashaskitchen
      July 30, 2016

      Hi Lina, the traditional sponge cake does not have baking soda or baking powder in it. I recently started adding baking powder to get more consistent even results and to satisfy the very frequent question of “did you forget the baking powder?” 🙂 The most likely reason for the cake not rising properly is underbeating the eggs. The European sponge cake relies on the volume of the eggs to rise and the eggs act as leavening rather than baking powder or baking soda. Have you watched my video on how to make this sponge cake? If not, it should really help to see what the consistency of the cake batter should be at each stage.

      Reply

      • Lina
        July 30, 2016

        Hi Natasha! Thanks for your quick reply! I did watch your video and noticed that 1/4 tsp baking powder included. The cake rose and then sank a bit after taking them out of the oven. But they were too light to take on the strawberry paste and frosting so after piling the filling on, and cutting it, the poor cake collapsed. I made sure the eggs well well beaten but I feel the baking powder would have given a better consistency. I’m going to try your round cake using this recipe and see if it works out! Will let you know, Thanks again. P/s – my hubby still loved the taste 😁

        Reply

        • Natasha
          natashaskitchen
          July 30, 2016

          I’m so glad you still loved it! Thanks Lina 🙂

          Reply

  • Zina
    July 23, 2016

    My husband and I bought beautiful organic Driscoll strawberries today at Costco….Made this for my grandson’s birthday. Well, my only complaint is that I ate too much cake….I guess since it’s not overly sweet it’s “healthy” too! LOL. In fact, I wasn’t alone in eating generous pieces. Thank you again.

    Reply

    • Natasha
      natashaskitchen
      July 23, 2016

      Ha ha!! I love it! Thanks for sharing that with me 🙂

      Reply

  • Anna
    July 23, 2016

    Hi Natasha, do you think the cake is strong enough to cover with fondant as I want to decorate it for a birthday cake. Thanks

    Reply

    • Natasha
      natashaskitchen
      July 23, 2016

      Hi Anna, the sour cream frosting around the cake is pretty loose and soft. I think you might have trouble using fondant over it.

      Reply

  • Tzivia
    July 6, 2016

    Hey ya Natasha mmmmm yummmm love strawberries and cake perfect cool combo what could be better lmao would like to make this cake for my great aunt Shirley who’s turning 95( g-d bless her she should live till 120) in a few weeks since the chocolate @ a decor is optional what’s a good sub to use with the strawberries she for some reason is not a chocolate fan and also if I don’t have cream cheese on hand would it work making a buttercream frosting or is it best to stick with the cc frosting lovely awesome yummy delish tantalizing cake I say mmmmm wow strawberries and summer a perfect match made in heaven

    Reply

    • Natasha
      natashaskitchen
      July 6, 2016

      You can just decorate the top with berries only and only with the chocolate. As far as the frosting, I think it’s better to stick with cream cheese frosting for this cake because the cake absorbs a little bit of it and it adds a lot to the flavor of the cake. I hope you and your great aunt love the cake!

      Reply

      • Tzivia
        July 6, 2016

        Oh really wow that’s totally awesomely cool I can just stick with strawberries and no problem cream cheese frosting it is awwww thanx gonna bring her lots of cake thanx again luv enjoy ur summer stay cool and dry cheers

        Reply

      • Alla
        August 5, 2016

        Hi Natasha! I’ve been making this cake since you posted the recepe . Thank you so much, this is my family’s favorite cake. The only subsistitute I make is using heavy cream and vanilla pudding frosting instead of cream cheese. Again, thank you for this cake!

        Reply

        • Natasha
          natashaskitchen
          August 6, 2016

          I’m curious how you made the frosting. The pudding idea sounds yummy!

          Reply

          • Alla
            August 6, 2016

            2 boxes of 16 oz heavy wiping cream*
            1 box vanilla pudding powder
            Zest from 1 lemon
            Mix the heavy cream with hand mixer for about 2 minutes, then add the pudding and lemon zest. Mix until the frosting becomes the consistency of butter (it will happen very fast)
            * you will have frosting leftover, but when I tried to reduce the quantity to 1bx of 16 and 1 bx of 8 oz , I had barely enough

          • Natasha
            natashaskitchen
            August 7, 2016

            I can’t wait to try it! Thank you so much for sharing that with me 🙂

  • Barbara
    June 28, 2016

    This cake looke wonderful! Can I make the cake ahead of time and freeze until I would put it together.

    Reply

    • Natasha
      natashaskitchen
      June 28, 2016

      Hi Barbara, yes the sponge cake freezes really really well. Once the cake layers are at room temp, place a piece of parchment between the layers and wrap loosely in plastic wrap or just wrap in a plastic bag and freeze. Thaw in the refrigerator or at room temperature and proceed with frosting and assembling the cake 🙂

      Reply

  • Lola
    May 31, 2016

    Hi Natasha, this cake looks great and I would like to make it tomorrow. I do have a couple of questions that I hope you’ll answer 🙂
    1. I was wondering why this round version has only 2/3 cup of sugar compared to half of the original square one that has 1 cup (6 eggs, 1 cup sugar, 1 cup flour). Why did the sugar measurement change for the round one while everything else stayed the same? Can I use one cup of sugar in this recipe?
    2. For the “high speed” at which to beat my eggs (and sugar), is this the highest speed on the electric mixer? I have a KitchenAid (and it looks like you do too). Should I make this cake at speed 10 (my highest speed) for the whole recipe?
    Thank you 🙂

    Reply

    • Natasha
      natashaskitchen
      May 31, 2016

      Hi Lola, you can use 1 cup of sugar, it won’t affect the recipe too much and it will still work great. I was just trying to cut the sweetness a little bit. Hi Lola, yes I use the highest speed on my kitchenaid mixer to beat the egg mixture. Make sure to watch the video on making the sponge cake which should helpful to see what the texture of the cake should look like.

      Reply

      • Lola
        June 1, 2016

        Natasha, Thank you so much for your response. I just brought the cake out of the oven and it is sunken in the middle. I am sad 🙁 I followed the directions exactly. Beat the eggs for 1 min, then add sugar and beat for 8 mins.
        I made it in a 9×13 pan. I greased the botto m of the pan and used parchment paper, but I didn’t grease the parchment paper or the sides of the pan.
        I did notice that the cake has some un-mixed flour in it. I was careful not to overmix, so I may have missed some flour streaks. Is this the reason for the sunken center, or is there somethine else that may have caused this? Thanks for your help

        Reply

        • Natasha
          natashaskitchen
          June 2, 2016

          Hi Lola, for a 9×13 cake, the baking directions are different. I suggest following the instructions on my post for the 9×13 cake.

          Reply

  • Jaja
    May 30, 2016

    This cake is just perfection and tastes like heaven! I made it yesterday for Mother’s Day and all the guests really enjoyed it. So thank you very much 🙂 5* and best regards from France

    Reply

    • Natasha
      natashaskitchen
      May 30, 2016

      Thank you so much for that fantastic review! I’m so happy you all enjoyed it and hello from Idaho! 🙂

      Reply

  • Janine
    May 29, 2016

    I made this strawberry layer cake for daughter’s 25 th birthday and it was horrible- the sponge cake was so dry – not moist at all- consistency was extremely gritty- so disappointing- the frosting was delicious and would have been better on a moist cake.

    Reply

    • Natasha
      natashaskitchen
      May 29, 2016

      Hi Janine, I’m sorry to hear that! The cake is definitely not supposed to be the way you described. I strongly suggest that you watch this new video that I created for how to make the classic sponge cake. It’s unlike American cakes because it doesn’t have the typical leavenings but relies on the egg for volume. I hope you take a minute to watch the video. I hope you give the sponge cake another try.

      Reply

  • Ines Cardillo
    May 21, 2016

    I can hardly wait to try this recipe! Love the idea of whipped cream folded with cream cheese. I did have a question. I was wondering the technique you used when flipping the whipped cream layer over the strawberry layer. Can’t wait when you make a video of this gorgeous cake. Thank you for sharing your recipes.

    Reply

    • Natasha
      natashaskitchen
      May 21, 2016

      Hi Ines, it is a pretty thin layer of frosting so I try to position it in the center and just plop it on. You can slide it a little bit to center it once it’s on the cake. I think a video of this cake is a great idea! Thanks Ines 🙂

      Reply

  • KH
    May 8, 2016

    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 also just now cut the layers and spread the strawberry puree on two layers (I ran out of puree) and haven’t made the filling yet. (I thought I would get head start of soaking those cakes with some of the juice from puree even though I didn’t have frosting ready yet.) My husband and daughter are taking me strawberry picking for Mother’s Day this afternoon so I’ll finish the cake tonight after we get more strawberries. I can’t wait!! I was wondering about refrigeration: 1) should I refrigerate layers with puree now? Or leave on counter for next 5 or 6 hrs? 2) after finished and covered with frosting, it should be refrigerated because of cream cheese?
    Thank you so much!
    Happy Mothers Day to you!

    Reply

    • Natasha
      natashaskitchen
      May 8, 2016

      Hi, sorry I didn’t get to your comment sooner. If the cake already has the strawberry puree on it, it’s best to refrigerate. If it just the cake without the filling, the cake layers alone can stand at room temperature for 24 hours loosely wrapped in plastic. I hope you had a wonderful Mother’s Day!

      Reply

      • KH
        May 11, 2016

        Just wanted to let you know the cake was delicious! Everyone loved it and there’s only one little piece left which I put in freezer.
        Thank you!!

        Reply

        • Natasha
          natashaskitchen
          May 11, 2016

          Thank you for that awesome review! Let me know how freezing works out. I’m curious! 🙂

          Reply

        • Jane
          June 17, 2016

          Did the freezing work? I had to cancel a party because of sickness last week so I froze and defrosted the entire cake and I’m terrified that it’ll be terrible when we eat it tomorrow :/

          Reply

          • Jane
            June 18, 2016

            It worked fine!

  • N Justice
    May 6, 2016

    Hi Natasha,
    This cake looks scrumptious! I’m going to try to make it this weekend for Mother’s day. But I have a quick question, I don’t see any butter or oil in the recipe. Doesn’t it need any??

    Thank you in advance! and have a great mother’s day to you!

    Reply

    • Natasha
      natashaskitchen
      May 6, 2016

      Hi! You have such good timing! I actually just finished updating this recipe. We added 1/2 tsp baking powder, and increased mixing time from 5 minutes to 8 minutes. This cake is easy to make but it is different than most American cakes as it relies on whipped eggs to rise. We felt these changes would be particularly helpful to those who are making this classic European sponge cake for the first time. We also just finished filming a video on how to make the cake layers and will be posting it this afternoon so check back and it should be very helpful 🙂

      Reply

  • Katherine
    April 27, 2016

    Is the frosting stiff enough to decorate with? Wondering if I should use your frosting recipe for the filling and base then decorate with a traditional buttercream.

    Reply

    • Natasha
      natashaskitchen
      April 27, 2016

      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.

      Reply

  • Natalies
    April 15, 2016

    Definitely is going to make this one. Is it ready to eat right after assembling?

    Reply

    • Natasha
      natashaskitchen
      April 15, 2016

      You can serve it right away or the next day. This cake tastes great either way 😀.

      Reply

  • Romanie
    April 15, 2016

    Hi Natasha
    I can’t wait to try this recipe…all the ones O have tried from your website have turned out great and loved by my family.
    However we do not have fresh strawberries readily available in the Caribbean. Can I use frozen strawberries for the puree?

    Reply

    • Natasha
      natashaskitchen
      April 15, 2016

      Hi Romanie, yes, frozen would work fine but you might add a little bit of sugar to keep them tasting and looking fresh, especially if you aren’t serving it soon after it is made.

      Reply

  • Thien Gretchen
    April 15, 2016

    Natasha – I made your lovely cake last night and my husband and I LOVE it. It’s wonderful – so light and not overly sweet even with the icing. It reminds me of the cakes many people of Asian descent tend to like/make – springy, not very sweet, not big and thick. I am not a baker as we did not grow up having desserts very often so baking a cake was on my long list of things I want to learn how to do. I read many recipes and wanted to make a cake worth being my first one – your cake was perfect. Thank you so much for sharing your recipe and the pictures with us all. The comments and replies were also helpful in learning. And I shared my surprise (for my husband) on our business Instagram account and it was very popular with several people asking for the recipe. I am referring them to your website. It’s lovely, by the way. Thanks again!

    Reply

    • Natasha
      natashaskitchen
      April 15, 2016

      Thank you so much for that fantastic review and for sharing my website with others. I really appreciate that! 🙂

      Reply

  • clare
    April 7, 2016

    wow……what a beautiful cake.it really looks delicious…..i am surely gonna try out this recipe.i would like to know if you can post a video of making this cake,which would be great.

    Reply

    • Natasha
      natashaskitchen
      April 7, 2016

      That is a great suggestion! I’ll put it on my list 🙂

      Reply

      • clare
        April 9, 2016

        thanks so much……

        Reply

  • Veronica
    March 18, 2016

    I made this cake for my sons birthday, will try it tomorrow. My girls were licking bowls after cream and strawberries, lol it was that good. Cakes came out perfectly nice. Can’t wait to try it, I already can imagine how light and refreshing this cake. Thanks so much for great recipe!

    Reply

    • Natasha
      natashaskitchen
      March 19, 2016

      What a sweet scene of your girls :). Thank you for sharing that with me! Happy and blessed birthday to your son!

      Reply

      • Karina Kichuk
        April 4, 2016

        Hi Natasha I found 3 recipes so far from your channel, or I’ll say from your website, I already made the chocolate chip cookies, but now I wanna make the panna cotta. I have tasted it at my sister in laws house, she made them for her sons birthday party, and now I wanna make the strawberry cake

        Reply

        • Natasha
          natashaskitchen
          April 4, 2016

          Hi Karina! I’m so happy to hear you are enjoying my recipes 🙂

          Reply

  • monica
    March 9, 2016

    I looked at the other version of this recipe (the rectangular version) and you say to beat the egg mixture for 10 min. Maybe this is why some people have had issues with under beaten eggs? I’m making this recipe tonight for my son’s birthday tomorrow and am excited to try it!

    Reply

    • Natasha
      natashaskitchen
      March 9, 2016

      Monica, I found 6 minutes with room temperature eggs to be sufficient but beating it a little longer doesn’t hurt either 😀.

      Reply

  • Meredith
    March 5, 2016

    I made this recipe in honor of my daughter who turned 30 yesterday for tonight’s dinner celebration. She has always loved strawberries (and even chose wallpaper with tiny strawberries when she was a teen). I followed directions, using my kitchen-aid mixer. The cake came out like a pancake – slightly thicker, about 1/8″. There was no way it could be sliced in half. I made a second batch, carefully sifting the flower over the batter (first time I sifted into a bowl and added it to the batter in thirds) and was very careful not to overmix. Second cake was exactly like the first. It tastes like a crepe. I used all four layers to manage to put the cake together. It looks like a torte and is very pretty, but not light and airy like the photograph. I am serving it anyway, having invested in a dozen eggs, etc. I think it will taste fine, although not as intended. I don’t know what I did wrong – only 4 ingredients and carefully followed twice. I hope she likes it, but I am feeling disappointed. 🙁

    Reply

    • Natasha
      natashaskitchen
      March 5, 2016

      I’m sorry to hear it didn’t turn out. Because the European sponge cake relies on the volume of beaten eggs to rise, the main culprit of getting a pancake-like cake is not beating the eggs long enough. If you don’t beat them long enough, the batter will not rise in the oven. How long did you beat your eggs and did you beat them in batches per the recipe? Beating all 12 eggs together wouldn’t work either because it wouldn’t get enough air whipped into them in one batch. I sure hope that helps!

      Reply

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