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! 🙂
This cake was a success for my son’s birthday, everyone loved it! Thank you for sharing.
My pleasure Silvia! I’m glad the recipe was a hit. Thanks for sharing your fantastic review!
I need enough cake for 50 people! Could I double the recipe and use 2 13×9 pans, or bake very thin layers in a 17×11 jelly roll pan and cut and layer? Would any of these options work?/
Hi Diane, here is our version of this cake doubled in 13×9 pans. You will have to mix and bake the layers separately or it will overwhelm your mixer.
Was there a link attached to your comment?
Oh sorry about that!! I fixed that and here is the recipe for the 9×13 strawberry cake 🙂
Hi Natasha, great recipe. I was wondering could you possibly put up a rosette cake recipe on your blog?
I’m glad you enjoy the recipe! Thanks for sharing and I will definitely keep your request in mind!
This cake is absolutely amazing! Super easy to make.
I’m glad you love the recipe! Thanks for sharing your great review!
Would gluten free flour work in this cake recipe? Thank you.
Hi Kathie, 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 absolutely love this cake !!
I have made it several times and it’s a huge hit with my family.
Thanks for sharing so many great recipes 😆
My pleasure Wendy! I’m glad to hear how much everyone loves the recipe. Thanks for sharing your great review!
Making this for tomorrow. Does the finished cake need to be refrigerated to keep until tomorrow? Can the chocolate just be piped straight in the cake? Why do the vines need to be refrigerated, and do you just peel them off the wax paper and place them on top?
Hi Laura, yes you do need to refrigerate the finished cake. You can pipe the chocolate straight onto the cake, there is just no room for error :). I used parchment paper which is a better non-stick surface than wax paper. I hope you love the cake! 🙂
I did it, and it was a huge hit!! I wish I knew how to post a picture!
Awesome, I’m glad to hear that Laura! I would love it if you joined our private Facebook group where you can share your yummy photos!!
I tried to make the sponge cakes yesterday. We had the eggy smell too. So strong! The cakes over cooked even though we cooked for less time. We tossed them. Today, we tried again. I saw the comment of someone else having an eggy smell, so we beat the eggs around 20 minutes instead of the 8 like you said. Still have an eggy smell to them. I’m afraid they are just going to taste like eggs!
Hi Sara, If the eggs are whipped for the specified amount of time with a high powered mixer, it should sufficiently incorporate enough air to result in a fluffy soft and non-eggy sponge cake. Also be sure to bake right away without leaving the cakes on the counter. One thing I have noticed is that this cake can have an egg scent when set in a drafty area – where you have outdoor air draft. I’m not sure why but it’s the same with meringue desserts and cakes – something about baked egg desserts and outdoor draft don’t meld well. 🙂 You could also fold in 1/2 tsp vanilla before adding the flour if you are very sensitive to an “eggy” smell. I hope that helps for next time!!
This will be perfect for strawberry season here in FL! On the menu for the weekend and cannot wait!
Great timing! I hope you love it Lesli, please let me know what you think!
I’ve made this cake multiple times and it’s always a hit! Do you think the frosting will hold up if I pour ganache (your recipe) over the top of the cake?
Hi Elina, I haven’t tried ganache over the top but the frosting and cake are both fairly soft so they probably aren’t ideal candidates for ganache.
Im planning on making this beatiful cake for my daughters 1st birthday party next week. What would be the best way to make the icing pink? Food colouring? If i added strawberry puree would it change the consistency of the icing and make it too runny?
Hi Lesya, since the frosting is not very thick to begin with, I would suggest using a gel food coloring so it doesn’t change the consistency of the frosting. Strawberry puree would probably be too much liquid here unless you used a different frosting. Happy first birthday to your daughter!! 🙂
Made your sponge cake for a princess cake and it came out perfect!
Have you tried replacing reg flour with a gluten free blend?
Hi Nancy and thank you for the great review 😀. I haven’t tried replacing flour 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.
This cake was so delicious the whole family has declared they want one for each of their birthdays! The icing was light from the whipped cream but had body so it stayed on the cake. I added some vanilla to the cake batter and also to the icing which seemed to work well.
That’s great, I’m glad to hear how much your family enjoys the recipe. Thanks for sharing your wonderful review Kathy!
I used 8 oz mascarpone cheese and 8 oz cream cheese and it works very well
Great tip Marimar! Thanks for sharing with other readers!
Hi Natasha,
the cake looks delicious and I’d like to try it for Christmas! Can I use mascarpone cheese instead of cream cheese?
Hi Laura, I haven’t tried that substitution to be honest but it may work well also on this cake. Our berry tiramisu might be a good guide for you. I do love the cream cheese frosting here and the depth of flavor it has but mascarpone would be a thicker frosting.
Hi Natasha 🙂
2 questions please,
1)I am using a hand electric mixer, how can I make sure I am not over beating it ?
2)is there a chart or any way to know the ingredients for bigger pans? and what about rectangular pans??
Hi Raghda, there is risk of underbeating rather than overbeating. With a high powered electric hand mixer, add 3 minutes to the mixing time for the eggs and sugar. I don’t have a chart like that, but I have made this cake into a 9×13 rectangular cake.
Natasha!! I made this cake today for my moms birthday, I havent tasted it yet but as it was cooking, it smells so eggy! Is that normal??
Hi Gina, did it rise like the one I have in the photo? I have found 2 causes of the “eggy” smell and it is either due to underbeating the eggs and sugar (you need a high powered mixer and beat with the whisk attachment for the stated time and if using an electric hand mixer, you need to add 2-3 minutes of mixing time since it is not as efficient in whipping). This cake relies on the volume of the eggs and sugar to rise and if that volume isn’t there, it will be dense and smell eggy. Also, as will any egg based cakes including meringue, keep it away from outdoor draft which can make it smell eggy also (not sure what the science is behind that but it has been my experience). I hope that helps!
Hi Natasha, I’ve made this cake a few times and it has turned out beautifully. Just wondering if you could use frozen strawberries for the recipe. I went strawberry picking this summer and froze them.
Hi Bridget, I think frozen strawberries with a little sugar to taste would work great in the center since the strawberries are blended.
Hi, I only have 1 9″ round pan so can I bake the whole in 1 pan and then cut int 4 slices? Does the baking temperature remain the same and how long must I bake? Thanks for help!
Hi Teo, I have tried this cake base in a 9″ springform pan (it would overwhelm a regular 9″ cake pan – it really needs the tall walls to fit in 1 pan). And I baked in the springform pan 30 minutes. It would be very difficult to cut into 4 layers but you could probably get 3 layers.
So, the entire batter as mentioned in the recipe can be used in one 9″ springform pan and cut into 3 layers?
Hi Beans, it is doable but not ideal since the layers rise better in 2 cake pans. Baking in the springform also requires a longer bake time.
Thank you Natasha.
I think I’ll try one cake and 2 layers first. Should I then just half the quantities for the frosting?
Hi Beans, if you are cutting the cake portion in half, I would suggest cutting everything down in half.
Hi Natasha, can I use regular strawberry slices instead of pureed?
Hi Angela, we prefer pureed in this cake since it absorbs some moisture into the layers, but you could use sliced and still make it work well. It would be similar to my kiwi berry cake if you did it that way 🙂