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Strawberry and Cream Sponge Cake

Vanilla Sponge Cake with Strawberries and Cream
strawberry and cream sponge cake served on a white plate decorated with whole and sliced strawberries

Strawberry and Cream Sponge Cake is a classic simple pairing of light and airy sponge, whipped cream and fresh strawberries. This recipe could not be easier to make. Itʼs all done in one bowl and your mixmaster does all the work.

Growing up we lived next door to a strawberry farm where we had after school jobs in season, of picking strawberries. When they were in season strawberries featured in our baking. This recipe for Strawberry and Cream Sponge Cake is a classic and one we have been making for years. Easy to put together, a sponge cake would be whipped up and baked in no time. Of course, living on a poultry farm ensured their was always plenty of eggs ready to whip one up.

Our Mum was an excellent cook and Mum rated this sponge recipe 10/10! A great recommendation which we fully agree.

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Vanilla Sponge Cake with Strawberries and Cream
Yield: 10 serves

Strawberry and Cream Sponge Cake

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Classic strawberry sponge cake filled with cream and fresh strawberries is so easy and impressive to make. Sponge is best eaten within 2 days. Enjoy!

Ingredients

  • 4 eggs at room temperature
  • 3/4 cup castor sugar
  • 2 teaspoons vanilla extract
  • 2 1/2 teaspoons all purpose (plain flour)
  • 1/2 teaspoon baking soda (bicarb soda)
  • 1 teaspoon cream of tartar
  • wheaten cornflour
  • 10 fl ounces (300 ml) whipping cream
  • 1 punnet strawberries hulled and halved or sliced
  • icing sugar to dust

Instructions

  • preheat oven to 340 f (170 c) fan or 375 f (190 c) bake
  • lightly grease, flour and line the base of two 8 inch (20 cm) cake tins with baking (parchment) paper. Lightly tap the tin to remove excess flour
  • put flour, baking soda (bicarb soda) and cream of tarter into a one cup measuring cup
  • fill the remainder of the cup with cornstarch (cornflour)
  • beat eggs and sugar on high speed for 7 minutes
  • sift flour mixture three times onto baking paper
  • after 7 minutes beating add flour mixture on low speed and beat for 1 minute
  • divide mixture between 2 tins - it's a good idea to use a kitchen scale to evenly weigh each tin with the batter
  • bake on middle shelf for 15 minutes -see notes
  • place a sheet of baking paper over cake rack
  • when sponges are ready turn out onto baking paper
  • cool completely
  • spread bottom sponge with cream
  • place strawberries on sponge
  • lightly dust with icing sugar
  • place second sponge on top 
  • dust with icing sugar and dress with sliced and whole strawberries
  • serve and enjoy!

Notes

  • keep an eye on sponges as all ovens are different
  • sponges will shrink from side of tin when ready

Nutrition Information

Yield

10

Serving Size

1

Amount Per Serving Calories 238Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 108mgSodium 100mgCarbohydrates 28gFiber 0gSugar 28gProtein 3g

Nutritional information provided here is only intended as a guide.

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2 comments

  1. I found this perfect sponge easy to make.
    Light and fluffy, just delicious.

    1. Recipe Winners says:

      Hi Sarah, so happy to hear you enjoyed the sponge and you found it easy to make. We think it’s a winner and by the sound of it you do also.

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