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! 🙂
Sorry forgot to put a star ⭐️ rating of 5 obviously
Thanks, Yelena!
This has probably become one of my most popular and favorite cakes! I’ve made it several times for my family for birthday parties and it was gone in minutes! It was a real crowd pleaser and after that I got asked to make it for weddings and I’m about to make it for the 3rd wedding already!!!! Back when I lived in Hawaii my friend Oksana made it and everyone LOVED it! I asked for the recipe and she sent me the link and that’s how I first found out about Natasha’s Kitchen! And now as the saying goes “Thabk God for Natasha and her kitchen!!!!!” And that’s very true because whenever I need to cook or bake something, first place I go is Natasha’s kitchen!!!! Even if I don’t find a recipe of something that I wanted to make I still find something either similar or even better! That’s like the only place where I get my recipes! So thank you very much
You are so nice! Thank you Yelena for all of your wonderful comments and reviews! I’m so happy you discovered our blog!
Hi Natasha
I want to know if I want to make 16” cake instead of 9”, should I double up all the ingredients? Also, do think will taste good if I make mable cake (half layer of chocolate and half layer of yellow cake?)
Thanks
Candace
Hi Candace those are such great questions! The marble idea sounds really creative! If you try that out I’d love to see some photos and hear how you like the recipe! Doubling would be a great idea although I’m not sure how thin the cake would be.
Sounds really good – thank you and have a great weekend.
It sure is! Thank you, you also!
I’ve made this cake several times and I can’t wait to make it again this weekend! It’s easy and a total crowd pleaser
Awww that’s the best! Thank you so much for sharing that with me :).
I made this cake today, super easy and it’s delicious!!! Thank you so much Natasha for this awesome recipe 💗
I’m so glad you enjoyed it! Thank you for the wonderful review!
My 12 year old son and I made this today. Huge hit at our family dinner! What a delicious recipe and so easy to follow! Ours wasn’t as pretty as yours but it tasted divine! Thank you!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi
Your recipes are awesome!
In the recipe of the strawberry cake, for the frosting -cream cheese- can I use mascarpone?
Hi Safa! 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.
you have done a great work well-made keep going on.
Thank you, Jack!
I did a bad job of reading and following the recipe and it still came out great! Nice and spongey.
I think the only thing I got right were the ingredients and cook time. Very delicious!! I also added some vanilla extract and it was amazing!
Thank you for the wonderful review, Emily! I’m glad you enjoyed it!
Hi Natasha, this is my first time making this cake. I am doing a 2 teir cake 9inch on bottom and a 6inch on top. How thin should the 9inch layer be after sliced. I baked two 9inch pans but when I sliced them in half there about a half an inch will the cake hold up with such thin layers. This cake looks amazing!
Hi Stephanie, mine held up without issues even with a strawberry puree on it. I Haven’t done taller than this and if you do, I would probably use a little less puree between the layers so it doesn’t get too heavy.
OMG this is the best strawberry cake I’ve ever had. Because it has so little sugar, being a diabetic, it is such a wonderful treat and I do not feel guilty enjoying it. I made it and served it to a friend who is the best cook and best baker, and she went nuts over it !! Thank you Natasha.
I’m so inspired reading your review, Arlene. Thank you! Sounds like you found a new favorite!
Hi Natasha,
I’m wanting to make this cake for a birthday because it’s so beautiful and looks absolutely delish! However, I’m just wondering what I can use instead of granulated sugar? Can I use white or caster sugar for a substitute?
Hi Whitney, I haven’t tried making the sponge cake with castor sugar so I can’t say exactly. If you experiment, please let me know how it goes! I’m not sure what you mean by “white” sugar. We typically use either white granulated sugar or powdered (confectioners) sugar in recipes.
Hi Natasha,
The cake turned out great with the caster sugar. It looked exactly like the pictures. I wanted to use that because granulated sugar is quite expensive and I think it’s actually exactly the same. I’ve read some of the comments about how the cake smells ‘eggy’ and mine did too. It also tasted eggy around the edges so that was a slight disappointment, but I’ll be willing to give it a go again!
Hi Whitney,
Caster sugar is the equivalent of US granulated or superfine sugar and what should be used , if you are not in the US, in this recipe. If you use , e.g., UK granulated sugar, it is too coarse and wouldn’t produce the same results. I am an American ex-pat living in the UK and have also baked in Australia and New Zealand and this is what I have used there as well. I know you will LOVE this cake!
If you are unable to get the cream cheese “bricks”, it’s also a good idea to drain the cream cheese for 24 hours or so, and be careful not to over-beat the frosting as it can go runny.
Thank you for sharing this informations with all of us, Dasha!
Thanks! That’s very useful for future baking! (:
Ooooh I wish I had known that about the cream cheese before I made it! Mine turned out super runny and was no good at all because I beat it too long! I ended up having to use whipped cream and piped it around the sides. That said, it turned out to be a beautiful cake and hopefully on my next try it will turn out the way I want!
Natasha hi, do you think I can make this cake and freeze it for 5 days??
Thank you!
Hi Vera, 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!
Would granulated sugar give the frosting a crunchy texture? Can icing sugar be used?
Hi Malak, there is no grain texture in the frosting using granulated sugar. I think you could still make it work with powdered sugar. Follow the process for this frosting though when using powdered sugar.
Great cake! Since I am gluten sensitive made it with gluten free flour for a party of people who we invited for lunch and everyone loved it! People commented how light it is and not too sweet and asking for a recipe. Thanks Natasha, will be definitely trying some of your other recipes.
Thank you for the wonderful review, Ingrid! 🙂
Hi Natasha,
I’ve tried making your sponge cake base twice, and both times, they’ve collapsed. 🙁 I don’t own a Kitchen Aid unfortunately, and had to use a hand-mixer, so I suspect that this might be the culprit. Can you recommend how much longer I’d have to mix the batter using a handheld mixer? Your cakes look so beautiful, so I’m determined to get it right! Haha
Hi Danielle, the hand mixer is very likely the culprit. You can still make it work with a hand mixer but you would want to add 3-5 minutes of mixing time on the highest speed. You can test for doneness when you pull up on the whisk, the batter should sit in a thick ribbon on the cake for several seconds before disappearing back into the cake. It should be thick.
Thanks, Natasha! I’ll keep that in mind for next time. 🙂
The good news is that I was still able to assemble the cake! I just leveled the cake layers, and they were still thick enough to slice in half. I took it to a Memorial Day picnic and everyone loved it! ❤️
My pleasure Danielle, I’m happy to hear how much everyone enjoys the recipe! I hope you had a great holiday weekend! 🙂
One of my favorite cakes to eat, to bake, and to serve. So very good. Always such a hit! I’m getting ready to print a copy of this recipe right now to give to a friend who fell in love with it when I served it yesterday. Every time I serve one of your cakes I find myself printing and handing out the recipes.
I’m happy to hear how much you enjoy the recipe Jenny! Thanks for spreading the love and sharing your wonderful review!
great recipe! I just made it for an office party and they all loved it! thank you!!!
You’re welcome! I’m happy to hear the recipe is a hit. Thanks for sharing Holly!
Hi Natasha
I have made this cake twice with great results- it is a wonderful recipe. It is really worth the time for the finished product and so delicious. I had a question about freezing. Have you or anyone else every frozen the sponge cake layers or this entire cake when it’s finished, I have four kids so I wanted to be able to prepare this like a week in advance and freeze it and be able to get it out when I need it but I wasn’t sure how it would do with the fresh strawberries and sponge cake. Would it maintain the same great consistency and taste?
Thanks so much
Rachel
Hi Rachel! I’m so happy you loved the cake :). I have frozen the sponge cake for this, covered loosely but fully in plastic wrap and frozen up to 3 months, just be sure not to place anything over the top of the layers. It is just as good after it is thawed (thaw either at room temp or in the refrigerator). I haven’t frozen the full cake so I”m not sure how the filling and frosting would hold up.
Hi Natasha,
So I want to try making this cake for my daughter’s first birthday, but I wanted to make it a little bigger and taller. I want to use 10″ springform pans. Should I then double the recipe or should I add another half to the recipe? And how much longer should I bake it?
Hi Christina, with 10″ springform pans, I would do 1 1/2 times the recipe. That will really fill your mixer though. I think you would need a 6Qt mixer to whip that adequately and maybe beat an extra 2-3 minutes. It will probably take on the higher end to bake – 28 to 30 minutes.