Strawberry and Cream Sponge Cake
This light, fruity dessert features tender sponge layers, lightly whipped cream, and fresh strawberries, making it perfect for celebrations and spring gatherings.
Ingredients
For the sponge cake
- 2 cups all-purpose flour Sifted
- 1 cup granulated sugar Plus additional for dusting
- 3 large eggs Room temperature
- 1/2 cup unsalted butter Melted and cooled
- 1 tbsp baking powder For leavening
- 1/2 tbsp vanilla extract For flavor
For the filling and topping
- 2 cups heavy cream Whipped to soft peaks
- 1 qt fresh strawberries Sliced or whole for decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In a large bowl, beat together the eggs and sugar until they are light and fluffy.
- Gently fold in the melted butter, flour, baking powder, and vanilla extract until just combined.
- Pour the batter evenly into the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
Assembly
- Once the sponge layers are completely cool, place one layer on a serving plate and spread a layer of whipped cream on top.
- Add half of the sliced strawberries on top of the cream, then place the second sponge layer on top.
- Spread whipped cream over the top and decorate with the remaining strawberries.
Notes
Store the assembled cake in an airtight container in the refrigerator. It's best enjoyed the same day it's made to maintain the texture and flavor.