There’s something magical about the way strawberries smell when they’ve just been sliced. Last July, I baked this sponge cake with strawberries for my niece’s birthday picnic—and despite the ants and a runaway frisbee, it was a total hit! The kind of cake you eat barefoot on the grass, with whipped cream smudged on your cheek.
Contents
Ingredients for Sponge Cake with Strawberries
- 4 large eggs, room temp
- ¾ cup granulated sugar (150 g)
- 1 tsp vanilla extract (5 ml)
- 1 cup all-purpose flour (120 g)
- 1 tsp baking powder (4 g)
- ¼ tsp salt (1 g)
- 3 tbsp whole milk (45 ml)
- 2 tbsp unsalted butter, melted (30 g)
- 2 cups fresh strawberries, sliced (300 g)
- 1 tbsp sugar for berries (optional)
- 1 cup heavy whipping cream (240 ml)
- 2 tbsp powdered sugar (15 g)
Step-by-Step Instructions for Sponge Cake with Strawberries
- Preheat oven to 350°F (175°C). Line an 8-inch round pan with parchment paper.
- Separate the eggs. In one bowl, whip whites until stiff peaks form—like clouds with attitude.
- Beat yolks with sugar and vanilla until pale and ribbon-like, about 3 minutes.
- Fold in flour, baking powder, and salt gently, then mix in milk and butter.
- Carefully fold in egg whites in two parts. Don’t overmix—you want fluff, not slump.
- Pour batter into the pan and bake for 23–25 minutes. Toothpick should come out clean.
- Cool the cake in the pan 5 minutes, then turn onto a wire rack.
- Whip cream with powdered sugar until soft peaks form.
- Macreate strawberries with 1 tbsp sugar (optional) while the cake cools.
- Slice cooled cake, layer or top with cream and juicy berries. Whoosh—dessert’s done!
Pro Tips & Variations for Sponge Cake with Strawberries
- Lemon-Zest Twist: Add 1 tsp lemon zest to the batter for a sunny citrus vibe.
- Strawberry Shortcake Vibe: Bake in two layers and sandwich with cream + berries.
- Maple Cream Option: Fold 1 tbsp maple syrup into the whipped cream for a Canadian kiss.
Last summer, my neighbor Betty added crushed graham crackers between layers. Gave it a nostalgic s’mores-ish crunch!
Storage & Food Safety
You can store this sponge cake with strawberries in the fridge for up to 3 days.
Cover it well to keep the cream from drying out. Don’t freeze once the cream’s on—it weeps.
For food safety, follow USDA guidelines when using fresh dairy and eggs. And always rinse your strawberries—yes, even the organic ones!
Nutrition & Serving Ideas
| Nutrient | Amount (1 slice) |
|---|---|
| Calories | 210 |
| Carbs | 26g |
| Fat | 11g |
| Protein | 4g |
| Fiber | 2g |
| Sugar | 17g |
Pair it with iced coffee, rosé wine, or just a cold glass of milk. It’s a showstopper for Fourth of July picnics, birthday brunches, or NHL playoff snacks—if you’ve got sweet teeth in the crowd!
FAQs
Can I use frozen strawberries?
Sure can, but thaw and drain them well. You don’t want soggy cake, do ya?
Can I make this a day ahead?
Yes! Bake the sponge a day early, but add the cream and berries just before serving for peak freshness.
Is this cake gluten-free?
Not as written, but you can swap the all-purpose flour with a 1:1 gluten-free blend. My cousin did that once during a snowstorm bake-a-thon!
Author Note: I’m a proud home baker from Halifax who grew up making cakes with my Grandma—and now I pass those traditions (and whipped cream tips) on to you.
