Strawberry Sponge Cake Recipe tastes light, airy, and fruity with a soft crumb that soaks up sweet strawberry juices in the best way. It works for beginner bakers who want a showy dessert in about 1 hour from start to finish, including baking and cooling time on the counter. I still bake this for my own birthday because I trust it more than any bakery cake in town.
Why Strawberry Sponge Cake Recipe Is Worth It
This strawberry sponge cake recipe gives you a tall, fluffy cake that feels special but uses simple pantry ingredients. You get real strawberry flavor from fresh berries, not mystery pink syrup, so it tastes fresh and bright instead of heavy.
You can slice and fill it, layer it, or keep it simple with berries and whipped cream on top. It fits spring brunch, summer cookouts, or a random Tuesday night when you need something sweet after dinner.
“This Strawberry Sponge Cake Recipe tastes like a bakery cake but comes together with grocery store basics and zero stress. ★★★★★”
Ingredients You Need
The sponge cake
- 1 cup cake flour, sifted
- Use cake flour for the softest crumb; if you only have all purpose, sift it twice and remove 2 teaspoons for a lighter texture.
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 4 large eggs, room temperature
- Room temp eggs whip higher and give more volume.
- 3/4 cup granulated sugar
- I like organic cane sugar, but standard white sugar works perfectly.
- 2 tablespoons neutral oil (canola, sunflower, or light olive oil)
- 2 tablespoons whole milk, room temperature
- 1 teaspoon pure vanilla extract
- Use real vanilla for better flavor; I like Nielsen-Massey or Costco’s pure vanilla.
The strawberry filling and topping
- 2 cups fresh strawberries, hulled and sliced
- Choose ripe but firm berries; if they taste bland, add a tiny pinch of sugar.
- 2 tablespoons granulated sugar, to toss with berries
- 1 teaspoon lemon juice, optional, to brighten flavor
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Optional flavor boosters
- 1–2 tablespoons strawberry jam, to brush on the cake layers for extra berry punch
- Extra sliced strawberries or small whole berries for decorating the top
Pantry shortcuts and substitutions
- Use store bought whipped topping if you feel short on time, though real whipped cream tastes richer.
- Use frozen strawberries in a pinch; thaw, drain well, and pat dry so they do not soak the sponge.
- Swap lemon juice with orange juice if that sits in your fridge already.
Equipment list
- 1 round 8 inch or 9 inch cake pan, at least 2 inches tall
- Parchment paper
- Mixing bowls, medium and large
- Electric hand mixer or stand mixer with whisk attachment
- Fine mesh sieve for sifting flour
- Rubber spatula
- Cooling rack
- Serrated knife for slicing the cake into layers
- Offset spatula or spoon for spreading cream and berries
Quick Tips & substitutions
- Line the pan with parchment and lightly grease only the bottom so the sponge climbs the sides.
- Keep eggs at room temperature for at least 30 minutes so they whip with more volume.
- Add sugar gradually while you whip eggs so the mixture stays stable and fluffy.
- Fold flour in gently with a spatula, not a whisk, so you keep the air you just whipped in.
- Use cake flour for the softest crumb; if you use all purpose, sift it twice and measure lightly.
- Swap strawberries with raspberries or blueberries if strawberries look sad at the store.
- Use coconut cream instead of heavy cream for a dairy free topping.
- Replace sugar with a 1:1 baking sweetener if you need a lower sugar version, but expect a slightly different texture.
- Cool the cake fully before you add whipped cream so it does not melt and slide.
- Slice with a serrated knife in a gentle sawing motion so the sponge stays fluffy and tall.
How to Make Strawberry Sponge Cake
1: Prep the pan and oven
Preheat your oven to 350°F. Lightly grease the bottom of an 8 or 9 inch round pan, then line the bottom with a parchment circle. Leave the sides ungreased so the batter can cling and rise higher.
2: Sift dry ingredients
In a medium bowl, sift together cake flour, baking powder, and salt. Sift twice if you want an extra fine, cloudlike texture. Set the bowl aside while you work on the eggs.
3: Whip eggs and sugar
Crack the eggs into a large mixing bowl. Beat them with an electric mixer on medium speed until they look foamy, about 1 minute. Start adding sugar 1 tablespoon at a time while you keep mixing, then increase speed to high and beat 5 to 7 minutes until the mixture looks thick, pale, and forms ribbons that sit on the surface for a few seconds.
4: Add vanilla, milk, and oil
In a small bowl or cup, stir together milk, oil, and vanilla. Turn the mixer to low and pour this mixture in slowly, just until it blends. Stop the mixer and scrape the sides of the bowl so everything mixes evenly.
5: Fold in the flour
Sprinkle one third of the sifted flour mixture over the egg mixture. Use a rubber spatula to fold gently from the bottom of the bowl up and over, turning the bowl as you go. Repeat with the next third and then the final third, folding just until no dry streaks remain so you keep the batter airy.
6: Bake the sponge
Pour the batter into the prepared pan and smooth the top lightly. Tap the pan once on the counter to pop any large air bubbles. Bake 22 to 28 minutes, until the top looks golden and a toothpick in the center comes out clean or with a few moist crumbs.
7: Cool the cake
Set the pan on a cooling rack and let the cake cool 10 minutes. Run a thin knife around the edge to loosen it, then flip the cake out onto the rack and peel off the parchment. Turn the cake right side up and let it cool completely, about 30 to 40 minutes.
8: Prep the strawberries
While the cake cools, place sliced strawberries in a bowl. Sprinkle with sugar and lemon juice, then toss gently. Let them sit 10 to 15 minutes so they release some juices and taste extra sweet.
9: Whip the cream
Pour cold heavy cream into a chilled bowl. Add powdered sugar and vanilla. Beat on medium high speed until soft to medium peaks form that hold their shape but still look smooth and billowy.
10: Slice and fill the cake
Use a serrated knife to slice the cooled sponge horizontally into two even layers. Place the bottom layer on a serving plate and, if you use it, brush lightly with strawberry jam. Spoon some whipped cream over the surface, then scatter a generous layer of strawberries and a little of their juice.
11: Top and decorate
Place the second cake layer on top. Spread the remaining whipped cream over the top and swirl it casually for a rustic look. Arrange extra strawberries on top in a circle or pile them in the center, then chill the cake for at least 20 minutes before slicing so it sets a bit.
Recipe Variations
- Gluten free: Use a 1:1 gluten free baking flour blend and sift it well; add 1 extra tablespoon milk if the batter feels thick.
- Dairy free: Use plant based milk and neutral oil in the batter and coconut cream whipped with a little sugar for the topping.
- Egg free / vegan: Use an aquafaba whip (chickpea brine) with sugar for the foam and a tested vegan sponge base, then finish with coconut whipped cream and strawberries.
- Low carb: Use a low carb sweetener that measures like sugar and almond flour sponge recipe, then top with berries and lightly sweetened whipped cream.
- Extra strawberry: Add finely chopped strawberries to the whipped cream or swirl strawberry jam between the layers.
- Citrus twist: Add 1 teaspoon lemon or orange zest to the batter for a bright, fresh note.
Ways to Serve Strawberry Sponge Cake
- Serve slices with extra fresh strawberries on the side.
- Add a spoonful of vanilla yogurt on top for a brunch style dessert.
- Pair with hot coffee, black tea, or iced tea for an afternoon treat.
- Cut into small squares and serve as finger food at baby showers or picnics.
- Top with a scoop of vanilla or strawberry ice cream for a more indulgent dessert.
Storage Success
Store leftover strawberry sponge cake in the fridge because of the whipped cream and fresh berries. Cover the cake with a dome or wrap the plate loosely with plastic wrap so the sponge does not dry out. Eat it within 2 to 3 days for the best texture, since the berries soften the layers over time. If you want to prep ahead, bake the sponge a day early, wrap it tightly at room temperature, then slice and fill it with cream and strawberries a few hours before serving.
Strawberry Sponge Cake Recipe
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper.
- In a mixing bowl, beat the eggs and granulated sugar together with an electric mixer on high speed for 6–8 minutes, until thick, pale, and tripled in volume.
- Beat in the vanilla extract just until combined.
- In a separate bowl, whisk together the cake flour, baking powder, and salt. Gently sift and fold the dry ingredients into the egg mixture in two additions, using a spatula and taking care not to deflate the batter.
- In a small bowl, combine the melted butter and milk. Stir a small spoonful of the batter into this mixture, then gently fold it back into the main batter until just incorporated.
- Pour the batter into the prepared pan and smooth the top. Bake for 22–25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then run a knife around the edge, remove from the pan, and cool completely on a wire rack.
- In a small bowl, toss the sliced strawberries with the granulated sugar and let sit for 10–15 minutes to macerate and release their juices.
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft to medium peaks form.
- Once the cake is completely cool, slice it horizontally into two even layers using a serrated knife.
- Place the bottom layer on a serving plate. Spread a thin layer of whipped cream over it, then spoon half of the strawberries (drained of excess juices) evenly on top.
- Place the second cake layer on top. Spread the remaining whipped cream over the top and garnish with the remaining strawberries.
- Refrigerate the cake for at least 30 minutes before slicing to allow it to set, then slice and serve.
Notes
Approximate per serving (1/8 of cake): 260–290 calories; fat 14 g; saturated fat 8 g; carbohydrates 32 g; fiber 1 g; sugars 21 g; protein 5 g; sodium 170 mg. Values will vary based on specific ingredients, brands, and portion size.