Strawberries Cream Sponge Cake (Print Version)

Airy sponge layers filled with whipped cream and ripe strawberries, chilled before slicing for clean, elegant servings.

# What You Need:

→ Sponge Cake

01 - 4 large eggs, at room temperature
02 - 2/3 cup granulated sugar
03 - 1 cup all-purpose flour
04 - 1 teaspoon vanilla extract
05 - 1/4 teaspoon salt

→ Filling and Topping

06 - 1 1/4 cups heavy cream
07 - 2 tablespoons powdered sugar
08 - 1 teaspoon vanilla extract
09 - 14 ounces fresh strawberries, hulled and sliced
10 - 2 tablespoons strawberry jam (optional)
11 - Fresh mint leaves, for garnish (optional)

# How to Prepare:

01 - Preheat oven to 350°F (180°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
02 - Beat eggs, granulated sugar, and salt on high speed with an electric mixer for 5–7 minutes until pale, thick, and tripled in volume.
03 - Gently fold in the all-purpose flour and vanilla extract using a spatula without deflating the batter.
04 - Divide the batter evenly into prepared pans. Bake for 20–25 minutes until golden and the cakes spring back when lightly pressed.
05 - Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
06 - Whip cold heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
07 - If desired, spread a thin layer of strawberry jam over one cooled cake layer.
08 - Spread half the whipped cream over the base layer and top with half of the sliced strawberries.
09 - Place the second sponge on top. Spread remaining cream over the top and arrange the remaining strawberries.
10 - Garnish with fresh mint leaves if desired. Chill for at least 30 minutes before slicing.

# Expert Advice:

01 -
  • You get that showstopping, bakery-style result with no fuss and only a handful of fresh ingredients.
  • The combination of sweet cream and juicy berries gives perfect balance—nobody can resist a slice.
02 -
  • I once rushed folding in the flour and ended up with a flat, dense sponge—go slow and be gentle!
  • Layering the cake before it's fully cool made my cream slide right off, so patience really pays off here.
03 -
  • If your sponge domes in the oven, tap the pans down lightly before baking to level the batter.
  • A bit of lemon zest in the whipped cream brings in a fresh note that brightens everything up.

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