Fresh Strawberry Sponge Cake

This gorgeous strawberry sponge cake is the fluffiest you'll ever eat. Its incredible flavor is all thanks to the combination of fresh strawberries, whipped cream and a fluffy sponge cake!

The sponge layers, separated by whipped cream and fresh strawberries and finally dusted with powdered sugar, will make your heart beat faster.

This delicious cake is prepared without any butter and ready to be enjoyed in just over an hour.

With this recipe, you can make two strawberry sponge cakes, each with two layers of sponge g'teau base, or one tall strawberry sponge cake with four layers.

Today's sponge cake recipe can be easily reused as a base for other cake recipes.

This strawberry sponge cake layer cake is an amazing summer treat!

I love the strawberry season! Do you too? Try my other strawberry recipes if you're looking for another strawberry recipe!

• Strawberry Cupcakes with Ricotta
• Strawberry Flavored Whipped Cream
• Strawberry Cobbler
• Strawberry Simple Syrup
• Strawberry Popsicles
• Strawberry Spritz
• No-bake Strawberry Cheesecake
• Strawberry Milkshake
• Strawberry Cream
• Strawberry Milk
• Strawberry Moscow Mule

🥘 Ingredients

• Eggs
• Superfine granulated sugar
• Vanilla sugar
• Cake flour
• Heavy cream -canned or fresh
• Fresh strawberries
• Powdered sugar -for dusting

See the recipe card for quantities.

🔪 Instructions

Making the Sponge Cake

Before preparing the sponge, preheat your oven to 180 °C // 356 °F top/bottom heat and separate the eggs into two separate bowls.

I recommend not using bowls that are too shallow. Nothing would be more unfortunate if the whipped egg whites "overflow" over the bowl. The egg whites will increase in height accordingly.

All ingredients will be mixed together in the second bowl at the end, which requires quite a bit of volume. So better reach for the high and large bowl before a mishap happens.

Take the bowl with the egg yolks and add half of the superfine sugar and the entire vanilla sugar. Beat the ingredients with an electric mixer until very foamy and set aside.

Wash the beaters of your mixer and dry them.

Grab the bowl with the egg whites and add the second half of the superfine sugar. Beat them until stiff peaks form.

In the mixing bowl with the beaten egg yolks, gently fold in the stiffly beaten egg whites. Then sift the flour over it and mix it in.

In the last step, before everything is placed in the oven, fill the cake batter into the springform pans (about three-quarters full) and put the filled springform pans in the oven.

Bake on the middle shelf until golden brown for half an hour.

Test whether the dough is baked properly at the end of the baking time.

Poke the dough with a long wooden stick. Pull it out again, and if no dough sticks to it, you can take the cake out of the oven.

Remove the springform pans from the oven and let them cool for 15 minutes. Before opening the springform pan, cut along the edge once with a knife to ensure no dough sticks to the sides.

Take the cake out of the springform pan and let it cool further on a cooling rack. Once the dough is no longer warm, take the first sponge cake and cut it in half. Do the same with the second sponge.

I used a regular bread knife to cut through. Since the sponge cake dough is very fluffy, make sure you really "saw" when cutting, and do not just try to push the knife through the dough with sheer force. The force will cause the sponge to tear and fray - We don't want that!

Assembling the Sponge Cake Layers

As described earlier, you have to decide: one big cake or two small ones?

I chose two small ones because it looks better to me.

I grabbed a cake stand for the cake assembly that I could use for serving afterward.

In preparation for assembling, prepare the strawberries. Wash the strawberries and remove the green. If you want to put the strawberries around like in the picture, you need at least 12 strawberry halves per cake.

Now place the first sponge cake layer on the cake stand.

Now add a fluffy layer of whipped cream (freshly whipped or from a can) to the sponge.

I prefer the freshly whipped cream. But since I had a can leftover from my reserve and wanted to use it up before it went off, I didn't use freshly whipped cream this time.

Next

• place the prepared strawberry halves around the edge of the sponge cake,
• dust the whole whipped cream strawberry surface with powdered sugar,
• and then place the second sponge cake base on top.

If you fancy more strawberries, you can add some to the whipped cream before adding the second sponge cake layer. Cut the strawberries into eight pieces and add as many as you like to the whipped cream.

Once the second sponge cake layer is on top, you can continue in the same way. Place the strawberries and the whipped cream, dust with powdered sugar, and place the remaining two sponge cake layers.

Or you can be satisfied with the result of a two-layer strawberry sponge cake, and now it's time to decorate.

Sprinkle the top sponge cake layer with powdered sugar and place a fanned strawberry in the center. Locking it with a scoop of whipped cream underneath.

Sprinkle a second time with powdered sugar, and the strawberry sponge cake is ready to be served! Enjoy it!

🍓 More delicious strawberry recipes for you to try:

• Strawberry Cream
• Strawberry Cupcakes with Ricotta
• Strawberry Flavored Whipped Cream
• Strawberry Cobbler
• Strawberry Simple Syrup
• Strawberry Popsicles
• Strawberry Spritz
• No-bake Strawberry Cheesecake
• Strawberry Milkshake
• Strawberry Moscow Mule
• Strawberry White Chocolate Cocoa

🙋🏻 FAQ

🌡️ Storage

It would be best if you ate this cake rather quickly, which should be a problem. It keeps under the cake bell for only three days in the refrigerator. After that, it begins to become soggy.

💭 Top tip

Sprinkle the strawberries with dextrose powder for even better tolerance of fruit in fructose malabsorption. I got this tip from my nutritionist.

It's best to do this after you cut the strawberries open and before you put them on the cake.

The dextrose helps the fructose to be absorbed in the small intestine. It had always helped me a lot when I was craving fruit and didn't want to suffer afterward.

If you fancy a gluten-free combination of cake and strawberries, try out this gorgeous gluten free strawberry shortcake!

More delicious recipes for you to try:

• Chestnut Cake
• Egg White Chocolate Cake
• Flourless Chocolate Cake
• Potato Flour Cake with Eggnog
• Whipping Cream Bundt Cake
• Chocolate Chip Ricotta Loaf Cake
• Double Chocolate Bundt Cake
• Healthy Rhubarb Crumble (created by nourishyourglow.com)

If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.

📖 Recipe

⛑️ Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

For further information, check Safe Food Handling - FDA.