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    Home » Recipes » cake

    Strawberry Sponge Cake

    Published: Oct 17, 2022 · by Radwa.

    Jump to Recipe

    My Strawberry Sponge Cake is a soft, fluffy, perfectly baked sponge cake filled and decorated with a thick layer of vanilla whipped cream and lots of fresh strawberries.

    Cutting a slice of the Strawberry Sponge Cake.

    Strawberry Sponge Cake Recipe

    Oh my god, friends, look how elegant this cake turned out; it is also SO DELICIOUS. The most appropriate way to describe this cake is a moist, airy, and light cake with all the goodness of strawberries.

    My strawberry sponge cake is so simple to make; all you need to do is whisk the wet ingredients and then fold in the dry ingredients. Pour the batter into the cake tins and bake. Ta-dah, It is finished!

    In my opinion, the icing is a must! It's quite literally the icing on the cake that makes this simple cake so worthwhile.

    As I mentioned before, I recommend using fresh fruits in making my cake recipes. So, I used fresh strawberries; I washed, dried and cut them into halves, and I even didn't hull them for a lovely color.

    Also, I thought I should add Vanilla bean paste to this cake as they have a deep vanilla flavor, which was SO GOOD. I like to serve this cake with Korean Strawberry Milk.

    slice of Strawberry Sponge Cake and the whole cake in the background

    Ingredients

    Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

    For The Sponge Cake

    • Butter: I used unsalted.
    • Granulated sugar
    • Vanilla bean paste: My favorite cake flavouring.
    • Eggs: I used 4 eggs, make sure to keep the eggs at room temperature.
    • Self-rising flour: If you don't have self-rising flour on hand, use all-purpose flour and add an extra teaspoon of baking powder.
    • Baking powder: For a fluffy cake, I recommend using good-quality baking powder.

    For The Strawberry Filling

    • Heavy cream: We want it cold.
    • Vanilla: I used vanilla bean past, but vanilla extract will work just fine.
    • Icing sugar: I use icing sugar in any frosting I make due to its nature to dissolve easily.
    • Fresh strawberries: When selecting strawberries for your cake, make sure to go for bright red, ripe strawberries with shiny skin for the best flavor.

    For more strawberry cake recipes, check my French Strawberry Cake recipe and Strawberry Loaf Cake. Both are so delicious!

    How To Make Strawberry Sponge Cake - Step by Step

    To Make The Sponge Cake

    Before we start prepping the cake, preheat the oven to 180C / 350F and line 2 round 20cm cake tins with parchment paper.

    Cream the butter with the sugar, mix in the eggs and vanilla.

    One: Cream the butter with the sugar in a mixing bowl until fluffy, and then mix in the eggs and vanilla.

    Once all the liquid ingredients are dissolved well together, we can move on to the dry ingredients.

    Fold in the flour, baking powder and salt and pour the batter into the 2 cake tins.

    Two: Fold in the flour, baking powder and salt until well combined.

    Pro Tip: I like to sift the flour and the baking powder before adding them to the batter. To ensure that my sponge cake rises to its full possible potential!

    Three: Beat the batter gently, until it’s fluffy. Divide and pour the batter into the 2 cake tins.

    Four: Bake in the oven for 22-25 minutes. Lastly, allow it to cool completely.

    Make The Filling

    Whilst you’re waiting for your cakes to rise, you can utilize this time to whip up the filling that will go right between the cakes and on top.

    beat heavy cream, icing sugar and vanilla until stiff peaks form.

    Five: To make the filling, pour the heavy cream into a large bowl. Add in the icing sugar and vanilla and whisk until stiff peaks form.

    Six: That’s it! You’re vanilla icing is ready. As for the strawberries, just out the stem and leaves, and chop them and halves or quarters.

    Assemble The Strawberry Sponge Cake

    Once the cakes are cooled, we can start bringing the cake together.

    Seven: Place one of the cakes on a serving plate, and spread half of the vanilla icing you just prepared on top. Now, plop the strawberries, and then top them with the second cake.

    Step by step photo instructions collage for adding the toppings.

    Three: Spread the remaining icing and arrange some strawberries on top.

    Voila! Your tall and elegant strawberry cake is ready to be served.

    a forkful of Strawberry Sponge Cake.

    Top Tips

    • Make sure to pat the strawberries dry with paper towels before adding them to the cake; otherwise, if they are wet, the cake may turn out a little soggy.
    • I know from experience that using fresh strawberries is way better than frozen in taste and texture.
    • Self-rising flour can also be made by mixing all-purpose flour with baking powder.

    Recipe FAQ

    What's the difference between a victoria sponge cake and a strawberry sponge cake?

    Both types of cake are baked to be light, fluffy, and moist; though the recipes are essentially the same, they take different approaches in the preparation, making them a bit different from each other. For a sponge cake, the air is whipped into the eggs; the foamier they are, the more rise you'll get in the final cake. The Victoria sponge recipes don't require that step and rely instead on baking powder (sometimes baking soda). This reduces the amount of prep time involved.

    How do you keep strawberries from wilting or drying out on cake?

    You can brush a layer of warm preserves such as raspberry preserves, and jams or use glazed strawberries to ensure the strawberries hold their texture for long on the cake.

    More Sponge Cake Recipes

    • Sponge Cake Recipe (4 Ingredients) 
    • Easy Vanilla Sponge Cake Recipe
    • Lazy Cake (no bake chocolate biscuit cake).
      Lazy Cake - Chocolate Biscuit Cake
    • Cornbread cake topped with butter and honey.
      Easy Cornbread Cake Recipe
    • Chocolate Orange Cake.
      Easy Chocolate Orange Cake Recipe
    • marzipan loaf cake drizzled with sweet syrup.
      Easy Marzipan Cake

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    Recipe Card

    Strawberry Sponge Cake
    Print Pin
    5 from 3 votes

    Strawberry Sponge Cake

    My strawberry sponge cake is a soft, fluffy, perfectly baked sponge cake filled and decorated with a thick layer of vanilla whipped cream and lots of fresh strawberries.
    Course Cake, Dessert
    Cuisine American
    Diet Vegetarian
    Prep Time 10 minutes minutes
    Cook Time 25 minutes minutes
    Total Time 35 minutes minutes
    Servings 16 servings
    Calories 304kcal
    Author Radwa

    Equipment

    • 2 Cake tins
    • Measuring spoons
    • Measuring cups
    • Mixing bowl

    Ingredients

    • 225 g butter , at room temperature
    • 225 g granulated sugar
    • 1 teaspoon vanilla bean paste
    • 4 large eggs
    • 225 g self-raising flour
    • 1 teaspoon baking powder
    • pinch of salt

    Vanilla whipped cream

    • 200 ml heavy cream , cold
    • 1 teaspoon vanilla bean paste
    • ¼ cup icing sugar
    • 250 g fresh strawberries , cut into halves

    Instructions

    To make the cake

    • Preheat the oven to 180C / 350F and line 2 round 20cm cake tins with parchment paper.
    • Cream the butter with the sugar in a mixing bowl until fluffy, and then whisk in the eggs and vanilla extract.
      225 g butter, 225 g granulated sugar, 4 large eggs, 1 teaspoon vanilla bean paste
    • Now, fold in the flour, baking powder and salt until combined. Divide it between the 2 cake tins.
      225 g self-raising flour, 1 teaspoon baking powder, pinch of salt
    • Bake in the oven for 22-25 minutes. Allow to cool completely.

    Make the whipped cream

    • Pour the cream into a large bowl, add the vanilla and whisk until soft peaks form.
      200 ml heavy cream, 1 teaspoon vanilla bean paste
    • Now, fold in icing sugar.
      ¼ cup icing sugar

    Assemble the cake

    • Place one of the cakes on a serving plate, spread over the cream, add the strawberries, and then top it with the second cake.
      250 g fresh strawberries
    • Spread the remaining icing and arrange some strawberries on top.

    Notes

    • Make sure to pat the strawberries dry with paper towels before adding them to the cake; otherwise, if they are wet, the cake may turn out a little soggy.
    • I know from experience that using fresh strawberries in baking is way better than frozen ones in taste and texture.
    • Self-rising flour can also be made by mixing all-purpose flour with baking powder.
    • When selecting strawberries for your cake, make sure to go for bright red, ripe strawberries with shiny skin for the best flavor.

    Nutrition

    Serving: 1serving | Calories: 304kcal | Carbohydrates: 28g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 49mg | Potassium: 68mg | Fiber: 1g | Sugar: 17g | Vitamin A: 255IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 0.5mg
    Tried this Recipe? Pin it for Later!Mention @HealthyLifeTrainer or tag #healthylifetrainer!

    About Radwa

    Hi, I am Radwa! I've always been fond of food—seriously, it's my love language. I share my tried-and-true recipes and provide easy, step-by-step recipes that anyone can follow.

    Comments

    1. Tessa says

      January 04, 2023 at 2:40 pm

      Please amend your recipe - you didn't include salt in the ingredients so I wasn't sure how much to add. I just guessed about a teaspoon but it turned out fine.

      Reply
    2. Beth says

      October 17, 2022 at 10:37 am

      5 stars
      We call it strawberry shortcake and it is so delicious.

      Reply
    3. Cico says

      October 17, 2022 at 10:35 am

      5 stars
      The cake is super fluffy and soft! Thanks for sharing the recipe.

      Reply
    5 from 3 votes (1 rating without comment)

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    Healthy Life Trainer

    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

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