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.

Like our Strawberry and Cream Sponge Cake? Check Out Some More Winning Cake Recipes

Easy Strawberry and Almond Rolled Pavlova

easy pavlova strawberry and almond roll

Strawberry pavlova is a sensational dessert that looks difficult but in fact is super easy to make. We have been making rolled pavlovas since we were children. In fact we grew up next door to a strawberry farm where we had jobs picking strawberries. Weʼd come home with fresh strawberries and whip up a rolled pavlova in no time.

Plum Streusel Cake

plum streusel cake baked sitting on a brown cake rack with fresh plums in the background

Plum streusel cake is a sure sign that summer has arrived. Every summer we wait for the stone fruit season to start at our local farmers market, in particular for blood plums to make this delicious plum streusel cake. It is a perfect dessert for afternoon tea and is perfectly at home served after dinner with a generous dollop of softly whipped cream.

Apple Blueberry Crumble Cake

apple and blueberry crumble cake cooked and served on a white plate

Apple blueberry crumble cake is almost a cross between a pudding and a cake. Almonds, crumble and sugar create the topping covering a thick layer of sliced and spiced apples atop a rich butter cake swimming with blueberries.

Italian Lemon Almond & White Chocolate Cake – Gluten Free

Italian lemon almond and white chocolate cake

Italian Lemon Almond and White Chocolate Cake is so moist and lemony with white chocolate as a secret ingredient that adds a luxury smoothness to the dense crumb. This Italian Lemon Almond and White Chocolate Cake is a complete winner! Delicious, moist and utterly fantastic as an easy to make cake that completely delivers.

Lemon Curd Sponge Roulade

lemon curd sponge roulade on white platter with side plate and a slice of roulade and spoon

Lemon Curd Sponge Roulade is a light as a feather sponge, filled with lip puckering lemon curd and fresh cream. It will become a winning recipe for your repertoire. Ten minutes to make the sponge and ten more to bake, add another 10 minutes for your lemon curd and job done. Delish!

Still Hungry?

 Subscribe to our newsletter and follow along on PinterestFacebookTwitter and Instagram for all of the latest updates.

What’s your favorite cake recipe? Leave us a comment as we would love to hear from you.

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!


  • 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


  • 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, vanilla 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!


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

Nutrition Information



Serving Size


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.

Did you make our Strawberry and Cream Sponge Cake recipe? Tag us in social media so we can see it!

Related Recipes


  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.

  2. Is there really only supposed to be 2 1/2 tsp of flour? will that be enough?

    1. Recipe Winners says:

      Hi Catie, yes it’s only two and a half teaspoons of flour. Put the flour, bicarbonate of soda and cream of tarter into a one cup measuring cup, then top up the cup with wheaten cornflour. It’s a great recipe. Make sure you use wheaten cornflour and not cornflour made from corn (maize) though. The wheaten cornflour has marginally more gluten than cornflour which helps with the structure of the sponge.
      Love to hear from you when you make this.
      Also check that your bicarbonate and cream of tarter are in date.
      All the best, Jo and Jen

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe