Strawberry Sponge Cake Classic (Print Format)
Fluffy sponge cake layers, fresh strawberry filling, and whipped cream cheese for a light, summery treat.
# Ingredients:
→ Strawberry Filling
01 -
3 cups diced fresh strawberries
02 -
2 tablespoons lemon juice
03 -
1/2 cup light brown sugar
04 -
2 1/2 tablespoons cornstarch
05 -
1 teaspoon vanilla extract
→ Sponge Cake Layers
06 -
6 eggs, room temperature
07 -
1 cup granulated sugar
08 -
1 cup all-purpose flour
09 -
1/2 teaspoon baking powder
→ Whipped Cream Cheese Frosting
10 -
1 cup heavy whipping cream
11 -
16 oz cream cheese, softened at room temperature
12 -
1/2 cup unsalted butter, softened at room temperature
13 -
1 1/4 cups powdered sugar
14 -
2 teaspoons vanilla extract
15 -
About 1 cup sliced strawberries for decoration
# Steps:
01 -
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.
02 -
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.
03 -
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.
04 -
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:
01 -
Ensure cake layers are completely cool before frosting to prevent melting.
02 -
Store the finished cake in the fridge for up to 3-4 days for optimal freshness.