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If you’re dreaming of a dessert that’s as beautiful as it is delicious, this Strawberry Sponge Cake is about to become your new obsession. Imagine biting into pillowy soft sponge layers, creamy Chantilly whipped cream, and sweet-tart macerated strawberries that burst with flavor in every forkful. This isn’t just any cake it’s a celebration on a plate, perfect for birthdays, spring gatherings, or simply treating yourself to something special.
What makes this strawberry sponge cake truly exceptional is the technique. We’re creating an airy, cloud-like sponge using the ribbon stage method, which gives you that melt-in-your-mouth texture. The macerated strawberries, dressed with a hint of balsamic vinegar and maple syrup, elevate the flavor profile beyond your typical strawberry shortcake. And that Chantilly cream? It’s the silky, vanilla-kissed finishing touch that brings everything together beautifully.
Table of Contents
Why You’ll Love This Strawberry Sponge Cake
This recipe delivers restaurant-quality results right in your home kitchen. Unlike dense butter cakes, this sponge is incredibly light yet still satisfying. The maceration process draws out the natural juices from the strawberries, creating a syrupy sweetness that soaks gently into the cake layers. Plus, with just a few basic ingredients and some patience, you’ll create a showstopper dessert that looks like it came from a fancy bakery.
The best part? This cake actually tastes better after a few hours of resting, making it an ideal make-ahead dessert for dinner parties or weekend brunches. The flavors meld together, the cream softens the sponge slightly, and those strawberry juices work their magic throughout every layer.
Essential Equipment for This Recipe
To create this beautiful strawberry sponge cake, you’ll need a few key kitchen tools. A quality electric mixer or stand mixer is essential for beating the eggs to ribbon stage this is where the magic happens! You’ll also need two 8-inch round cake pans (properly greased and floured), mixing bowls for preparing each component, and an oven preheated to the perfect temperature.
Don’t forget measuring cups and spoons for accuracy baking is a science! A sifter ensures your flour mixture is perfectly aerated, and kitchen utensils like a metal spoon are crucial for gentle folding that preserves all those air bubbles you’ve worked hard to create.
Ingredients You’ll Need
For the Sponge Cake
| Ingredient | Quantity | Notes |
|---|---|---|
| Water (room temperature) | ¼ cup | Must be room temp |
| Vanilla extract | 2 teaspoons | Pure vanilla preferred |
| Plain flour (all-purpose) | 1¼ cups (165g) | Sift twice |
| Cornflour (cornstarch) | ¼ cup (35g) | Creates tender crumb |
| Baking powder | 1½ teaspoons | Fresh for best rise |
| Large eggs (room temp) | 5 whole eggs | Critical for volume |
| Caster sugar (superfine) | 200g (1 cup) | Dissolves easily |
For the Macerated Strawberries
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh strawberries | 750g (26oz) | Ripe and sweet |
| Caster sugar | 2 tablespoons | Draws out juices |
| Maple syrup | 1 tablespoon | Adds depth |
| Balsamic vinegar | 2 teaspoons | Secret ingredient! |
For the Chantilly Cream
| Ingredient | Quantity | Notes |
|---|---|---|
| Fluid whipping cream | 1½ cups (375ml) | Cold from fridge |
| Vanilla extract | 1 teaspoon | Pure vanilla best |
| Caster sugar | 2 tablespoons | Sweetens lightly |
Step-by-Step Instructions
Preparing the Macerated Strawberries
Start with the strawberries first since they need time to macerate. In a mixing bowl, combine the caster sugar, maple syrup, and balsamic vinegar. Stir until the sugar begins to dissolve. Wash and hull your strawberries, then slice them into 4-5 even slices using sharp chef’s knives on a sturdy cutting board.
Add the sliced strawberries to the dressing and gently stir to coat every piece. Let this mixture sit at room temperature for 45-60 minutes, stirring every 10-15 minutes. You’ll notice the strawberries releasing their juices, creating a beautiful syrup. This process intensifies the strawberry flavor and creates that signature strawberry shortcake taste.
Making the Perfect Sponge Cake
Preheat your oven to 180°C (160°C fan) or 350°F. Prepare two 8-inch round cake pans by greasing them thoroughly with softened butter, lining the bases with baking paper, then dusting the sides with flour and tapping out the excess. This ensures your sponges release perfectly.
Mix the water and vanilla in a cup and set aside. In a medium bowl, sift together the plain flour, cornflour, and baking powder. Use a whisk to combine them thoroughly this double-sifting technique creates an ultra-light texture.
Now for the crucial step: crack your room-temperature eggs into a large mixing bowl or the bowl of your electric mixer. Beat on medium-high speed for about 8 minutes until you reach ribbon stage. You’ll know it’s ready when you lift the beaters and the mixture falls in thick ribbons that hold a figure-8 pattern on the surface for a few seconds before sinking. The eggs should look pale, fluffy, and tripled in volume.
While beating on low speed, gradually add the caster sugar. Once incorporated, beat for another minute on medium speed. This gradual addition prevents deflating those precious air bubbles you’ve created.
Sift half the flour mixture directly over the beaten eggs this second sift is non-negotiable for achieving that cloud-like texture. Using a metal spoon (not a whisk!), gently fold the flour through with slow, deliberate movements from the bottom of the bowl up and over. When it’s about 90% combined, sift and fold in the remaining flour mixture the same way.
Add the vanilla-water mixture and continue folding gently until fully incorporated. The batter should be thick, glossy, and smooth. Divide it evenly between your prepared pans.
Bake for 20-22 minutes until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 5 minutes, then turn them out onto wire racks with the tops touching the racks (bottoms facing up) to cool completely. This prevents the delicate tops from getting marked.
Whipping the Chantilly Cream
In a chilled bowl, combine the cold whipping cream, vanilla extract, and caster sugar. Using an electric beater on low-medium speed, whip to firm peaks. Watch carefully you want it thick enough to hold its shape but still smooth and glossy. Over-whipping will make it grainy.
Assembling Your Showstopper
Place one sponge layer on your serving plate, right side up. Spread half the Chantilly cream over the surface, then arrange a generous layer of macerated strawberries on top. Try to use mostly the fruit and not too much syrup at this stage, or the cake might become soggy.
Top with the second sponge layer, placing it bottom-side up so you have a perfectly flat, neat surface. Add the remaining cream and arrange more beautiful strawberry slices on top. Let some of that gorgeous strawberry syrup drizzle naturally down the sides for that rustic, irresistible look.
Pro Tips for Success
- Room temperature matters: Cold eggs won’t whip to maximum volume. Let them sit out for 30 minutes before starting.
- Don’t rush the folding: Gentle, patient folding preserves the air bubbles that make this sponge so light.
- Use superfine sugar: Caster sugar dissolves faster and creates a better texture than regular granulated sugar.
- Metal spoon magic: Metal spoons have thin edges that cut through batter better than rubber spatulas during folding.
- Test your oven: Oven temperatures vary. Start checking at 20 minutes to avoid over-baking.
- Chill your cream: Cold cream whips faster and more reliably than warm cream.
Storage and Make-Ahead Tips
This strawberry sponge cake is best enjoyed within 24 hours of assembly. Store it covered in the refrigerator, but let it sit at room temperature for 15-20 minutes before serving for the best flavor and texture. The sponge layers can be baked a day ahead and wrapped tightly in plastic wrap at room temperature.
You can also macerate the strawberries several hours in advance and keep them refrigerated. Whip the cream fresh just before assembly for the best texture. While this cake doesn’t freeze well once assembled (the cream and fresh strawberries don’t handle freezing), you can freeze the unfilled sponge layers for up to one month.
Variations to Try
Transform this recipe by mixing strawberries with other berries like raspberries, blueberries, or blackberries for a mixed berry sponge cake. Add a tablespoon of lemon zest to the sponge batter for a citrus twist, or fold in a few drops of rosewater to the Chantilly cream for an elegant floral note.
For a boozy adult version, add a tablespoon of Grand Marnier or kirsch to the macerated strawberries. You can also brush the sponge layers with a simple syrup infused with vanilla or liqueur before adding the cream for extra moisture and flavor.
Frequently Asked Questions
What’s the difference between sponge cake and regular cake?
Sponge cakes rely on whipped eggs for their rise and light texture rather than butter and chemical leaveners. This creates an airy, delicate crumb that’s perfect for absorbing flavors from fillings like fruit and cream. Traditional butter cakes are denser and more substantial.
Why is my sponge cake dense instead of fluffy?
The most common causes are under-beating the eggs (not reaching ribbon stage), over-mixing when folding in the flour (which deflates air bubbles), or using cold eggs. Make sure you beat the eggs long enough and fold very gently with a light hand.
Can I use frozen strawberries?
Fresh strawberries work best for this recipe since frozen ones release too much water and can make the cake soggy. If you must use frozen, thaw them completely, drain very well, and pat dry before macerating.
How do I know when I’ve reached ribbon stage?
Lift your beaters from the egg mixture and let it drizzle back into the bowl. Draw a figure-8 pattern with the falling mixture. If the 8 sits on the surface for 2-3 seconds before sinking, you’ve reached ribbon stage. The mixture should be thick, pale, and nearly tripled in volume.
Can I make this cake in advance?
Yes! Bake the sponge layers up to 24 hours ahead and store them wrapped at room temperature. Macerate the strawberries and refrigerate them. Assemble the cake 2-4 hours before serving for the best texture this gives the flavors time to meld without the cake becoming too soft.
Why add balsamic vinegar to strawberries?
Just a small amount of balsamic vinegar enhances the natural sweetness of strawberries and adds subtle depth and complexity. It’s a classic Italian technique that brings out incredible flavor without making the berries taste vinegary.
What’s Chantilly cream?
Chantilly cream is simply sweetened whipped cream flavored with vanilla. It’s lighter and more elegant than frosting, making it perfect for delicate sponge cakes. The French name adds sophistication to this classic combination!
Serving Suggestions
Serve generous slices of this strawberry sponge cake with extra macerated strawberries on the side and a dusting of powdered sugar for elegance. It pairs beautifully with afternoon tea, coffee, or a glass of sparkling wine for celebrations. For a restaurant-quality presentation, drizzle extra strawberry syrup on the plate around each slice and add a fresh mint sprig.
This cake is perfect for spring and summer gatherings, Mother’s Day brunches, birthday celebrations, or Easter desserts. The light texture makes it ideal for warm weather when heavy desserts feel too rich.
Kitchen Equipment List
Here are the essential tools you’ll need to create this beautiful strawberry sponge cake:
- Electric mixer – For beating eggs to ribbon stage
- Oven – Preheated to 180°C (350°F)
- Mixing bowls – Multiple sizes for different components
- Measuring cups and spoons set – For accurate measurements
- Kitchen utensils – Including metal spoon for folding
- Chef’s knives – For slicing strawberries
- Cutting board – For prep work
Final Thoughts
This Strawberry Sponge Cake is proof that simple ingredients, when treated with care and technique, can create something truly spectacular. The fluffy sponge, luscious cream, and perfectly macerated strawberries come together in a dessert that’s both impressive and comforting. Whether you’re celebrating a special occasion or simply craving something sweet and beautiful, this recipe delivers every single time.
The key to success is patience taking time to beat those eggs properly, folding gently, and letting the strawberries macerate. These small steps make all the difference between a good cake and an extraordinary one. Once you master this technique, you’ll find yourself making it again and again, perhaps experimenting with different berries or flavor additions.
So grab your electric mixer, gather those fresh strawberries, and get ready to create a dessert that will have everyone asking for seconds (and the recipe!). This is the kind of cake that creates memories light, lovely, and absolutely delicious.
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PrintLight & Fluffy Strawberry Sponge Cake Recipe with Fresh Cream (Easy!)
A light and fluffy strawberry sponge cake layered with Chantilly cream and macerated strawberries. Perfect for celebrations, this elegant dessert features airy sponge layers made using the ribbon stage technique, sweet-tart balsamic macerated strawberries, and silky vanilla whipped cream.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 42 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
SPONGE CAKE ¼ cup water, room temperature 2 teaspoons vanilla extract 1¼ cups plain flour (all-purpose flour) (165g) ¼ cup cornflour (cornstarch) (35g) 1½ teaspoons baking powder 5 whole large eggs, room temperature 200g caster sugar (superfine sugar) (1 cup) MACERATED STRAWBERRIES 750g strawberries (26oz) 2 tablespoons caster sugar (superfine sugar) 1 tablespoon maple syrup 2 teaspoons balsamic vinegar CHANTILLY CREAM 1½ cups fluid whipping cream (375ml) 1 teaspoon vanilla extract 2 tablespoons caster sugar (superfine sugar)
Instructions
1. In a mixing bowl, combine 2 tablespoons caster sugar, 1 tablespoon maple syrup, and 2 teaspoons balsamic vinegar. Stir together. Wash, hull, and slice 750g strawberries into 4-5 slices each. Add to the dressing and gently stir. Let sit at room temperature for 45-60 minutes, stirring every 10-15 minutes. Preheat oven to 180°C (160°C fan) / 350°F. Grease two 8-inch round cake pans with softened butter, line bases with baking paper, and dust sides with flour. In a cup, combine ¼ cup room temperature water and 2 teaspoons vanilla. Set aside. Sift together 1¼ cups plain flour, ¼ cup cornflour, and 1½ teaspoons baking powder into a medium bowl. Whisk well. Crack 5 room temperature eggs into a large mixing bowl. Beat on medium-high speed for 8 minutes until ribbon stage (mixture falls in ribbons that hold a figure-8 for 2-3 seconds). While beating on low, gradually add 200g caster sugar. Beat for 1 more minute on medium speed. Sift half the flour mixture over the eggs. Gently fold with a metal spoon until 90% combined. Repeat with remaining flour. Add the water-vanilla mixture and fold gently until fully incorporated. Divide batter evenly between prepared pans. Bake for 20-22 minutes until a toothpick comes out clean. Cool in pans for 5 minutes, then turn onto wire racks (tops down) and cool completely. In a chilled bowl, whip 1½ cups cold cream, 1 teaspoon vanilla, and 2 tablespoons sugar with an electric beater on low-medium speed to firm peaks. Place one sponge layer on a serving plate. Spread half the Chantilly cream on top, then add a layer of macerated strawberries (mostly fruit, not too much syrup). Top with second sponge layer (bottom side up). Add remaining cream and strawberries. Let strawberry syrup drizzle down the sides. Refrigerate until ready to serve. Let sit at room temperature 15-20 minutes before serving for best flavor.
Notes
Room temperature eggs are essential for maximum volume when beating to ribbon stage. Use superfine (caster) sugar for best results – it dissolves more easily. Fold gently with a metal spoon, not a rubber spatula, to preserve air bubbles. Don’t skip the double-sifting of flour – it creates the ultra-light texture. The balsamic vinegar enhances strawberry flavor without making them taste vinegary. Cake is best enjoyed within 24 hours. Store covered in refrigerator. Sponge layers can be baked 1 day ahead and wrapped at room temperature. For a boozy version, add 1 tablespoon Grand Marnier or kirsch to the macerated strawberries.