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,  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:

Print-Friendly Strawberry Sponge Cake Recipe:

Strawberry Sponge Cake Recipe

4.92 from 202 votes
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:

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: $$
Natasha's Kitchen Cookbook

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! 🙂

4.92 from 202 votes (50 ratings without comment)

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Recipe Rating




Comments

  • Lina
    January 20, 2017

    Do you think the cream from the kiwi berry cake work for this strawberry cake?

    Reply

    • Natasha
      natashaskitchen
      January 20, 2017

      Yes! Definitely! They are the same frosting 🙂

      Reply

  • Carol
    December 25, 2016

    Sorry, Natashia. The cake was dry and didn’t taste good. The filling and frosting are fantastic. I wonder if I should have baked at 325 since I used coated pans. I left it in oven for 25 minutes – perhaps too long. I may try again.

    Reply

    • Natasha
      natashaskitchen
      December 25, 2016

      Hi Carol, the large amount of. Strawberries in this cake are usually sufficient to make it moist enough. Did you use any different measurements from what is this in the recipe? I’m not sure why also it would turn out Drive. Generally with a sponge cake like this, even if you overbake it slightly, the moisture from the strawberries will make it soft.

      Reply

  • Evgenia
    December 15, 2016

    Hi Natasha,
    I love this recipe – it comes out perfect every time! (and I’ve always struggled with that)). Can this same recipe be used to make rulet?? And if yes, do you think the proportions of any ingredients need to change? Or do you think 2 rolls can be made (since in this recipe you split the batter in two forms)…

    Reply

    • Natasha
      natashaskitchen
      December 15, 2016

      I’m so glad you like it!! 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 like this one if you want to use the full recipe.

      Reply

  • Nina
    December 11, 2016

    Hi Natasha, I already made this cake in summer delicious!!!!!!But I would like to make this cake again for Christmas, my question is..since strawberries are not in season now..should I add sugar to them when I put them in food processor or it will be ok without? Thank you 😊

    Reply

    • Natasha
      natashaskitchen
      December 11, 2016

      Hi Nina, it should still be ok without but it depends on how sweet you like your cakes. If you like a little more sweetness, it won’t hurt to add a little sugar when blending strawberries. 🙂

      Reply

      • Nina
        December 12, 2016

        Ok great, I’ll add 1 teaspoon just in case they are too tart ,thank you again merry Christmas to you and your family!

        Reply

  • Manal
    November 25, 2016

    Hi Natasha
    Have just baked the cakes but they didn’t rise enough I feel they can’t be cut in half because they may become too thin.
    I realised after I started that the eggs needed to be at room temperature – could that be the cause?

    Reply

    • Natasha
      natashaskitchen
      November 25, 2016

      Hi Manal, yes, if the eggs are cold, you would need to add a few more minutes to the mixing time in order to incorporate enough air to whip the eggs. The cake relies on the volume of the eggs to rise so if they are not whipped enough, it won’t rise properly. Cold eggs take longer.

      Reply

  • Ekaterina
    November 8, 2016

    Natasha, I want to make this cake for my son’s forth birthday. Do you think I can cover it with fondant? He wants lego themed cake. Thank you.

    Reply

    • Natasha
      natashaskitchen
      November 8, 2016

      Hi Ekaterina, I think it might be too soft to be covered with fondant. the sour cream frosting around the cake is pretty loose and soft. I think you might have trouble using fondant over it.

      Reply

  • Diana
    November 7, 2016

    Thank you Natasha, I made this cake for my sister’s birthday and everyone loved it😃 I also made it for church…I ran out of whipping cream and used cream cheese butter and homemade very condensed milk (2 cups milk and 3\4 C sugar without stirring know heat in a large heavy bottomed pot)..the inner layers I thinned the cream with some plain milk..and the outer cake I used the thicker cream…thank you again for this recipe..I really like that the cake calls for no butter..

    Reply

    • Natasha
      natashaskitchen
      November 7, 2016

      I’m so happy you enjoyed it! 🙂

      Reply

  • Alex
    November 7, 2016

    Hi Natasha! Thank you for a really lovely recipe! I tried this after a few other recipes that resulted in pretty dense cakes 🙁 Your recipe came up with such soft fluffy cakes even my mum, who isn’t a cake person at all, said it was great! So thank you very much 🙂
    I do have a question: how did you get your frosting so white? I used every according to your recipe, it my frosting ended up a little yellowish! Appreciate any pointers you may have:)

    Reply

    • Natasha
      natashaskitchen
      November 7, 2016

      Thank you and I’m so glad you enjoyed it! The only thing I could think of with the frosting is if you let the cream cheese sit out too long, or if you try to speed soften it in the microwave or oven, it can change color slightly. I’m not sure why else it would have any yellowish tint.

      Reply

    • Natasha
      natashaskitchen
      November 7, 2016

      Thank you and I’m so glad you enjoyed it! The only thing I could think of with the frosting is if you let the cream cheese sit out too long, or if you try to speed soften it in the microwave or oven, it can change color slightly. I’m not sure why else it would have any yellowish tint.

      Reply

  • KV
    October 20, 2016

    Hello Natasha, i have a question about de strawberry cake.
    How much is 1 cup heavy whipping cream? I mean how big is a cup in this recept?

    Reply

    • Natasha
      natashaskitchen
      October 20, 2016

      1 cup is 8 oz or 240 mL.

      Reply

  • Simona
    October 14, 2016

    This cake is super delicious Natasha! the cake baked in 12 minutes in my oven at 350, it’s a gas oven.
    I believe this is becoming a favorite in my house with variations as to what fruit I use. I’m trying it next time with peaches. 🙂

    Reply

    • Natasha
      natashaskitchen
      October 15, 2016

      Hi Simona, thank you so much for sharing that! That is very quick! Did you use a convection setting or a regular bake setting in your gas oven? I think peaches or even apricots would work well 🙂

      Reply

      • Simona
        June 16, 2018

        I used just the regular oven setting. But now, that I have an electric oven, I had to leave the cake for 15 minutes. I guess it depends on the oven how fast it gets done. I am getting ready to assemble it, I am making one for Father’s Day foe my hubby and me too :-).

        Reply

  • Anne
    October 14, 2016

    How come my frosting didn’t look as good as yours? Haha frosting was NOT a piece of cake for me. It wasn’t covering everything evenly. Maybe I didn’t blend the cream cheese long enough? Regardless, the taste of it was so dang good.

    Reply

    • Natasha
      natashaskitchen
      October 14, 2016

      I’m so glad you liked how it tastes! Did you get a chance to watch the video for the frosting? If not, be sure to watch it and that should help to see what the frosting should look like.

      Reply

  • Simona
    October 3, 2016

    Hi Natasha,

    I would like to make this cake for my daughter’s 6th bday. She wants a castle cake. For that, I’ll need to put one cake (or half) on top of another. Do you think this cake is too moist to be used for castle cake?

    Thank you,
    Simona

    Reply

    • Natasha
      natashaskitchen
      October 3, 2016

      Hi Simona, I think it is too moist to stand up as a castle cake. It’s a great cake but it is very soft.

      Reply

  • Tenneille
    September 30, 2016

    I made this yesterday for my son’s birthday, and wow it was easy and delicious!! And I love that it was my first time trying the 4 ingredient cake and it came out perfectly. Its a delicious cake, flavorful and moist! Thanks for sharing the recipe!

    Reply

    • Natasha
      natashaskitchen
      September 30, 2016

      You’re welcome Tenneille! I’m so happy you enjoyed it 😀.

      Reply

  • Cyndi B
    September 24, 2016

    Hi, I made this cake for my sister in laws birthday. It was amazing!# My family said it was the best cake I have ever made. I make a LOT of cakes. So that is really saying something. Delicious and beautiful. Thank you for sharing your recipe.

    Reply

    • Natasha
      natashaskitchen
      September 24, 2016

      Cyndi, thank you for such a rave review, I’m all smiles 😁.

      Reply

  • Vera
    September 17, 2016

    Natasha hi, can I make this cake a night before or will it get too soggy the next day and how long will it be good in the fridge.

    Reply

    • Natasha
      natashaskitchen
      September 17, 2016

      Hi Vera, this 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. Since you are using fresh strawberries both on top and inside, for max freshness, I would plan to serve it the same day or the following day after refrigerating overnight.

      Reply

      • Beena Latheesh
        September 22, 2016

        Hi Natasha

        I am going to make this cake this weekend for my son’s birthday. Is it possible to skip the cheese frosting part and just the cream frosting, does it works the same either way
        thanks BL

        Reply

        • Natasha
          natashaskitchen
          September 22, 2016

          Do you mean is it ok to omit the cream cheese in the frosting? I think it would work to use just sweetened whipped cream although it wouldn’t taste quite the same.

          Reply

  • Laura
    September 8, 2016

    Hello Natasha,
    Just a question, if i do not have any stand mixer, is it working with the same result with a normal mixer, like this one : https://www.google.nl/search?q=mixer&espv=2&biw=1920&bih=955&source=lnms&tbm=isch&sa=X&ved=0ahUKEwj0ufOx4__OAhWLAMAKHZ2bC8oQ_AUIBigB#imgrc=WYqQ1TTv20Yn9M%3A
    Thank you in advance.
    Laura

    Reply

    • Natasha
      natashaskitchen
      September 8, 2016

      Hi Laura, an electric hand mixer would work but keep in mind it takes a little longer to mix with a hand mixer (add 2-3 minutes of mixing time to the egg mixture) and make sure you are beating on high speed.

      Reply

  • Emmanuelle
    September 8, 2016

    Hi Natasha, your cake looks amazing! How much lb or oz are a cup of flour and a cup of sugar?
    Many thanks in advance. Emmanuelle

    Reply

    • Natasha
      natashaskitchen
      September 8, 2016

      Hi :). 1 cup of flour is about 4 1/2 oz or 125 grams. 1 cup of granulated sugar is about 200 grams (7 1/2 ounces)

      Reply

  • Cris
    September 7, 2016

    Hi Natasha! My son’s bday is this weekend and I”m making his cakes. I came across this recipe, looks great! My concern is, we’re having the party outside at a park, it’s still pretty warm here in L.A. Will your icing hold up well in warm weather?? I’ve been reading on butter vs shortening, but wanted to ask about your recipe. Thank you!

    Reply

    • Natasha
      natashaskitchen
      September 8, 2016

      Hi Cris, I don’t think this is the best frosting to have this cake outdoors in the heat. It might be smarter to stick with a butter-based frosting.

      Reply

  • Nina
    September 7, 2016

    Hello Natasha, The photos show vanilla extract added to the batter of this strawberry cake, but no measurement is listed in the ingredients. How much extract did you add? I made the apple sharlotka version of the sponge cake for my husband’s birthday, and he was very happy. It reminded me of a plum cake that my Grandmother made. Thank you for these wonderful recipes. – Nina

    Reply

    • Natasha
      natashaskitchen
      September 7, 2016

      Nina, Thank you so much for pointing that out! I have updated the recipe to reflect the video instructions. I stopped using vanilla for more consistent results. Thanks again!

      Reply

  • Tzivia
    September 4, 2016

    Made this cake on Thursday had a minor cake disaster one of the cut layers was a no go to put on the cake soooo I got really way crafty I tore up one of the cut layers added the rest of the strawberry jam and a little frosting mixed it up and then shaped it on top of the other layer put the other layer on top frosted the cake from head to toe topped with fresh strawberries let it sit in the fridge overnight and wow regardless of the little mishap cake was delish and really very yummy definitely making this again hun ur dessert recipes really rock happy blessed labor day weekend peace and g-d bless

    Reply

    • Natasha
      natashaskitchen
      September 5, 2016

      Hi Tzivia, I have a video recipe coming for this cake and I will be posting it this week. What happened with the cake layer that didn’t work out? I’m always happy to help troubleshoot. 🙂

      Reply

      • Tzivia
        September 6, 2016

        Oh really wow cool can’t wait luv ur vids gurl what happened was I couldn’t find my parchment paper @ that moment so I improvised by using wax paper perhaps not the best thing cuz it didn’t quite bake up so evenly so I had to then use my crafty creativity lmao and yo it worked out in the end and the cake ended up being delish so we call it strawberry cream piece of cake lol thanx for ur offer to help sweetie

        Reply

        • Natasha
          natashaskitchen
          September 6, 2016

          Hi Tzivia, thanks for reporting back! Yes I’ve tried wit wax paper and this cake sticks to wax paper badly unless you try to peel it back immediately after it’s out of the oven, so I only use parchment. I’m so glad you still enjoyed it 🙂

          Reply

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