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! First off, I want to say I’ve always loved your recipes! Thanks for sharing! I just have a few questions. Am I able to make the cake a week in advance and freeze it? Will it stay moist? Do I need to coat it with simple syrup to keep it moist? I’m making this cake in the summer and it gets hot over here. I was also wondering if the cake can stay out in the hot weather. I’m still an amateur baker so any help is appreciated! Thanks! ^_^
Hi Emily, I have not tried freezing this entire cake so I’m not certain how the frosting and strawberries would hold up, but I have frozen the cake base with great success. 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! 🙂
Oh yes! I meant freezing the cake layers before layering and decorating! Thanks! And after it’s been decorated, do I store it in the refrigerator due to the fruits and cream or can it sit out in room temperature? =)
Hi Emily, once it is decorated, if it isn’t going to be served soon after, I would recommend refrigerating until ready to serve since there is dairy and the fresh fruit. It will also be a little easier to slice if it is chilled.
Oh okay! Thank you so much for replying and for your tips! I can’t wait to make this cake now! I’m making it for my daughter’s 1st birthday in August and I’m doing some research now since I’m new to this and don’t want to mess up! 😂 Take care Natalie!
How do you keep the straw berries from running? The juice runs when I cut the strawberries in half.
Cindie, It helps to use not overly ripe strawberries. If you are having this issue, try to pat them dry with the paper towel.
The best way to prevent strawberries from running is to clean them with a wet paper towel, do not wipe them in water directly
Would this cake turn out with just egg whites? Thanks!
Hi Lilly, I haven’t tried that but you would be looking more at an angel-food-like cake and that would be a completely different method and recipe. If you experiment, let me know how it goes! 🙂
My family has made the cake twice and it keeps sinking and the first one was hard as a rock. What is going on.
Hi Mary, it is cruicial to make sure you beat the eggs and sugar long enough with a high powered mixer on high speed for the time specified. This cake relies on the volume/air in the whipped eggs as leavening and without beating it properly, it will not rise. Make sure you read through my post and watch my video on how to make this classic European sponge cake which should help!
Natasha,
I want to make this cake for my husbands birthday. I only have a hand mixer, will the frosting and cake turn out ok?.
Hi Lisa, a high powered electric mixer will still work for the cake and frosting but you will have to beat the cake longer by about 3 minutes on high speed since a stand mixer is more effective in whipping air into the eggs/sugar.
Made this cake for Easter and loved it! I did not get to try it until the second day, and it held the shape and was so moist! Was not nearly as pretty as Natasha’s but that was not the goal. Sponge cake worked out much better this time than when I tried tiramisu. Which I am making again today using the updated recipe!
I’m happy to hear that Dasha! Thank you for sharing your review! 🙂
Natasha, I have a question. I followed directions for your 4 ingredient sponge cake and they didn’t rise! Do you have any idea why that may have happened??
Hi Anna, I would strongly suggest reading through all of the tips and watching the video that I shared on this post. The primary reason why this classic genoise sponge cake may not rise is due to under-beating the eggs and sugar. It is really important to use a high powered mixer and beat for the full time stated in the recipe. One of my friends had a similar issue and I found out she was using a really slow, low powered mixer that just did not adequately incorporate air into the batter. This sponge cake post should answer your questions 🙂
Hi Natasha
Tried this cake with added pineapple, turned out amazing. Very light, not too sweet, just perfect. Wish could share the photo
I’m so happy you enjoyed that. Thank you for sharing that with us!
Fabulous recipe. I made it twice, and the second time the volume doubled. Don’t make my mistake, add another pan so the batter doesn’t pour over the sides.
I’m glad you enjoy the recipe Terry! Thanks for sharing 🙂
A+ Followed the recipe exactly and it came out perfectly. Everyone thought I bought the cake from a bakery! I particularly like how moist, delicate and not overly sweet the cake was – very European. Thank you for coming up with these sure fire recipes!
You’re welcome! I’m glad to hear everyone loved the recipe so much! 🙂
Hi,
I only have one springfrom pan..about 9inches (i think), can I put and bake all the batter on to it instead of half-half?
I’m planning on baking this tomorrow. Thank you!
Hi Haru, I think this rises a little more evenly in 2 pans but you can use a 9″ springform pan with taller walls and bake a little longer (30 minutes). I hope you love it!
Hi Natasha can make it in just 1 big pan instead of two 9 inch pans? and also can i spray sugar water to make it more moist?
Thank you.
Hi Azra, are you talking about a 9×13 pan or a tall round 9″ springform pan? Also, yes you can spray with sugar water if you like, but usually the strawberry syrup gives the cake plenty of moisture.
Can i make the whole cake a day ahead before serve
Yes that would work fine. Cover and refrigerate overnight and serve the next day 🙂
My frosting was melted when I frosted it to the cake, why it happened?
I Adeeba, it’s not a very thick frosting but it definitely should not have melted. Did you beat your HEAVY whipping cream long enough until it was stiff and spreadable? Also, did you make sure to use Heavy whipping cream and not just whipping cream? Did you let your cream cheese soften at room temperature? I have found that trying to speed soften cream cheese can result in a looser frosting. I hope that helps!
In my town so hard to find heavy whipping cream. Can i just use WHIPPING CREAM?
Hi Adeeba, because the frosting is not super firm to begin with, it’s pretty important to use the heavy whipping cream. The higher fat content ensures that it will whip to a stiff spreadable consistency. If it’s too loose, the frosting won’t stay on the cake very well.
I made it yesterday and this came out great. can add sugar and lemon to the strawberries?. how I can reduce the scrum when I frost?
Yes, I think that should work great to add a little lemon juice and sugar to the strawberries for even more flavor. I’m not sure what you mean by “scrum”.
I’ve made this cake before but never for an event so I always made everything and assembled all in one day. Could the cake be made in advance of 1 1/2 days or will it not be the same?
Hi Lorraine, it can be made a day ahead. Use the freshest strawberries you can get (not overly ripe) and it will work well. Make sure to cover and refrigerate overnight until ready to serve 🙂
Thank you can the cake be baked ahead of assembling? Like bake one day, assemble next day and serve the following day? If so what would be your recommended storage? I usually wrap in Saran Wrap and leave at room temp
Yes, this cake can definitely be made ahead. Let it cool to room temp then cover in a plastic bag and leave at room temp. Seran wrap is ok also, just wrap loosely 🙂
Can I use cake flour instead of all-purpose flour? Will it affect the structure of the cake?
Thanks!
I have used cake flour for a cake roll with the same base. It worked really well, but keep in mind that the cake will have a softer crumb if you use cake flour. It may not hold up as well if you have heavy fillings and frostings over it. This is especially true with the layered cake.I hope you love it!
So you mean it will be too soft wit the icing and strawberries as it is in this recipe?
Hi Anna, yes that is what I’m assuming. I haven’t tested it in this cake but the strawberry syrup and frosting are fairly weighty.
Can i use white chocolate to decorate the cake? Is it okay if I add a little drops of food colouring to white chocolate ?
Hi Adeeba, I think that would be fine. Let me know how you like it!
Can you be my baking friend or teacher
I’m afraid the best I can do is provide the detailed recipes with step-by-step photos on my blog. If I could clone myself, maybe then it would be possible. LOL. I hope you love all the recipes you try and have great success with them!
My oven is too small, can i make half of the batch and make another batch after the first layer cake ia done bake
Hi Adeeba, that would work but I would mix the mixtures separately. You don’t want this batter to sit on the counter too long or it will deflate and not rise properly. Or if you have a springform pan, you might consider baking it in one pan like I did in my tiramisu cake recipe.
Okay, thank you for the answer. Maybe it would be nice if I mix the mixtures separately
Hi Natasha. This will be my first time making a European sponge cake. I’ll be making this recipe this weekend and I am so excited! Would cake flour work well for this type of cake or do you recommend sticking to all purpose?
Thanks in advance!!
Hi Maggie, I’ve done both and it depends on the cake you’re making and what kind of frosting is going over it. Cake flour will give the cake a finer crumb and will make it softer. For this strawberry cake, because of the weight of the strawberry puree and frosting, I would use regular all-purpose flour.
Hi Natasha- I want to make this for my daughter’s birthday. But I dont have a electric stand mixer and a food processor. I have an immersion blender. Do you think I can still make this cake?
To sufficiently beat the eggs and sugar, you really need either an electric stand mixer or a high-powered hand-held electric mixer. An immersion blender would definitely not work for this recipe.
Got it! Thanks. I borrowed one from my neighbor 🙂 One more question – can I make the cake the night before and make the frosting and filling the next morning?
Also- can I do a frosting with just whipped heavy cream and not do the cream cheese?
Hi Mini, yes you can make the cake base the night before, leave it at room temperature, loosely covered with plastic and assemble and frost the next day 🙂
I made it on Sunday and this came out great. It was a big hit with my daughter and it tastes better on day 2.
It’s a little bit sweet, I think I will reduce 1/4 cup sugar in the frosting and will increase amount of whipped cream next time. Also, my cake didn’t rise as much as yours or look as nice as yours but everyone is loving it. I will be making this again.
I’m so glad you liked it!! Here are some tips for the cake to rise properly – the #1 thing is to beat long enough at high speed. If you are using a hand mixer, it takes a few minutes longer to adequately whip. The cake relies on the volume of the eggs so beating is vitally crucial. Also, it really helps to work with room temperature eggs or you will have to beat longer. I hope that helps! 🙂
Thanks Natasha, I’m going to try this recipe soon! Do you think that strawberry or raspberry puree from the freezer will have same results in the cake? Or its better to make fresh puree (strawberries not in season right now). Also, if I will add sugar to the strawberries will it be too sweet?
Thanks!
Hi Tanya, 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!! Also, I’m not sure I would use frozen raspberries – with that many raspberries, you’ll end up with alot of seeds in the puree and cake.