Strawberry Sponge Cake Classic

Strawberry Sponge Cake Classic

Fluffy sponge cake layers, fresh strawberry filling, and whipped cream cheese for a light, summery treat.

Preparation Time

60 min

Cooking Time

30 min

Overall Time

90 min

Created By: Lili Clark

Category: Desserts

Skill Level: Moderate

Cuisine Type: American

Output: 12 Serves (One 3-layer 9-inch cake)

Dietary Options: Vegetarian

Ingredients

→ Strawberry Filling

3 cups diced fresh strawberries

2 tablespoons lemon juice

1/2 cup light brown sugar

2 1/2 tablespoons cornstarch

1 teaspoon vanilla extract

→ Sponge Cake Layers

6 eggs, room temperature

1 cup granulated sugar

1 cup all-purpose flour

1/2 teaspoon baking powder

→ Whipped Cream Cheese Frosting

1 cup heavy whipping cream

16 oz cream cheese, softened at room temperature

1/2 cup unsalted butter, softened at room temperature

1 1/4 cups powdered sugar

2 teaspoons vanilla extract

About 1 cup sliced strawberries for decoration

Steps

In a heavy saucepan, combine half of the diced strawberries and lemon juice. Cook over medium-high heat for 5 to 6 minutes until the strawberries burst and juice is formed. In a separate bowl, mix brown sugar and cornstarch, then stir into the strawberry mixture. Add remaining strawberries and cook for 2 more minutes, stirring constantly, until thickened. Remove from heat and cool completely.

Preheat oven to 350°F (175°C) and line three 9-inch round cake pans with parchment paper. Grease with baking spray and set aside. In a bowl, whisk together flour and baking powder, then set aside. Beat eggs for 1 minute on high speed, then gradually add sugar while continuing to beat for 8 minutes until pale yellow, thick, and fluffy. Sift flour in thirds into the batter, gently folding with a spatula between additions. Divide batter equally between pans, smooth tops, and bake for 20-25 minutes until golden and springy to touch. Let cool before peeling off parchment.

Beat cold heavy whipping cream on high speed for 1-2 minutes, add 1/4 cup powdered sugar, and mix until stiff peaks form. In another bowl, beat cream cheese, butter, and vanilla for 1-2 minutes. Add 1 cup powdered sugar and beat until smooth. Fold in whipped cream.

Place the first cake layer on a serving dish. Spread half of the strawberry filling on top, leaving a 1/2-inch rim. Spread 1/2 cup frosting on the second cake layer, invert it over the first layer, and repeat the process with the remaining filling and third cake layer. Reserve 1 cup frosting for decoration. Spread the remaining frosting over the cake and refrigerate for several hours or overnight. Decorate with piped frosting and sliced strawberries on top before serving.

Tips

Ensure cake layers are completely cool before frosting to prevent melting.
Store the finished cake in the fridge for up to 3-4 days for optimal freshness.

Required Tools

Heavy saucepan
9-inch round cake pans
Electric mixer
Mixing bowls
Spatula
Baking spray
Piping bag for decoration

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.

Contains dairy (cream cheese, butter, whipping cream).
Contains eggs.
Contains gluten (all-purpose flour).

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.

Calories: 320
Fats: 14 g
Carbohydrates: 45 g
Proteins: 5 g

Lili Clark

Hi! I’m LiLi, a former kitchen disaster who learned to cook by documenting my grandmother’s recipes. I believe cooking should be accessible, sometimes messy, and always delicious. Join me as I share everything from family classics to weeknight emergencies!

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