Easy Strawberry Sponge Cake
This delicious strawberry sponge cake is made with a few simple ingredients and is a showstopper for any meal. The sweetness from the fresh strawberries and the fluffy sponge cakes are beautiful and taste like summer!
Equipment
- 2 9 inch cake pans
- 1 electric mixer
Ingredients
Sponge Cakes
- 6 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
Whipped Cream Icing
- 8 ounces full fat cream cheese, softened
- 2 cups heavy cream, cold
- 1 cup confectioner sugar, powdered sugar
- 1 teaspoon vanilla extract
- 3 cups fresh, sliced strawberries
Instructions
Sponge Cakes
- Preheat your oven to 350°F. Prepare 2 9-inch round baking dishes by lining the bottoms with parchment paper. There’s no need to grease the sides. I like to use a springform pan for ease.
- In the stand of an electric mixer, beat the eggs with the whisk attachment on high speed for 1 minute, or until foamy.
- Slowly add the 1 cup of sugar while the mixer continues whisking.
- Whip your eggs and sugar for 10-15 minutes (this is the most important step!) until fluffy. To test to make sure it is done whipping, let a thick ribbon of the mixture fall in a “figure 8” on top of the mixture. If it disappears immediately into the mixture, keep whipping. If it remains then you’re ready to move on.
- In a medium bowl, whisk together the 1 cup of flour and 1 teaspoon baking powder.
- Add the flour mixture to the egg mixture ¼ cup at a time. Fold the flour into the eggs until just combined. Be sure to scrape the bottom of the bowl to ensure there is no flour stuck to the bottom of the bowl.
- Do not overmix or your cake will fall when baked. You want to keep the air in the fluffy eggs, so fold the flour in until you don’t see any streaks in the batter and then stop.
- Pour the cake batter into the two prepared pans. Bake for 25 minutes, or until the cakes are golden brown on top.
- Remove cakes by releasing the sides by sliding a butter knife around the outside of the cake. Then, turn the cakes over onto a cooling rack to fully cool.
Whipped Cream Icing
- Make your whipped cream icing by whipping the room temperature cream cheese in the stand of your electric mixer for 1-2 minutes until fluffy. Be sure to scrape your bowl and get it all entirely whipped.
- Add the sugar and vanilla and whip again for 2 minutes, scraping down the bowl to get it all incorporated.
- Slowly add in the heavy cream with the mixer on low.
- When the cream is fully mixed in, turn up your mixer on high and allow it to mix until it is fluffy and has stiff peaks.
Assemble Cake
- Cut each cooled cake in half horizontally so you end up with 4 cake layers.
- Set one layer on a cake plate and add ¼ of the whipped cream icing.
- Layer strawberries on top of the whipped cream icing.
- Continue with the next 3 layers of the cake until they are all layered.
- Top the cake with the icing and pile up the strawberries in the center of the cake.
- Chill the cake for 2 hours, uncovered, before slicing. This allows the whipped cream icing to firm up.
Notes
- Be sure the ribbon remains for several seconds with the egg mixture.If you don’t whip the eggs long enough the cake will taste eggy.
- Do not over fold the flour mixture or the cake will fall.
- Leave the oven door shut until the cake is done baking or it will collapse in the center.
- Chill the cake up to a day uncovered. If you are going to chill for longer, consider covering it or putting it in a cake container to keep it fresh.