The Strawberries and Cream Sponge Cake Worth Making This Spring

A simple, unfussy layer cake with a tender crumb, softly whipped cream, and fresh spring strawberries. The kind of cake that looks better slightly imperfect—and tastes best the day it is made.

HF Kitchen

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Strawberries and Cream Sponge Cake Recipe

INGREDIENTS

• 225 grams unsalted butter, room temperature

• 225 grams caster sugar

• 4 large eggs, room temperature

• 1 teaspoon vanilla extract

• 225 grams self-raising flour, sifted

• 0.5 teaspoons baking powder

• 3 tablespoons whole milk

• 300 millilitres heavy whipping cream, cold

• 1 tablespoon icing sugar, sifted

• 0.5 teaspoons vanilla extract

• 400 grams fresh strawberries, hulled and sliced

• 2 tablespoons icing sugar for dusting

• 4 tablespoons of strawberry jam (optional)

DIRECTIONS

1. Preheat and prep: Preheat your oven to 180°C (350°F). Grease two 20 cm round cake tins and line the bases with parchment paper.

2. Cream butter and sugar: Beat 225 grams unsalted butter, room temperature, and 225 grams caster sugar together with an electric mixer on medium-high speed for 4–5 minutes until very pale, light, and fluffy. Do not rush this step — it is what gives the sponge its lift.

3. Add the eggs: Add 4 large eggs, room temperature, one at a time, beating well after each addition. Add 1 teaspoon of vanilla extract to the final egg. If the mixture looks as though it is beginning to split, add a tablespoon of the sifted flour and continue.

4. Fold in the flour: Fold in 225 grams of self-rising flour, sifted, and half a teaspoon of baking powder in two additions using a large metal spoon or spatula—work gently to keep the air in the batter. Add 3 tablespoons of whole milk and fold until just combined. The batter should fall from the spoon in a slow ribbon.

5. Bake: Divide the batter evenly between the two prepared tins and smooth the tops. Bake for 22–25 minutes until golden, springy to the touch, and pulling away from the edges. Cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.

6. Whip the cream: Whip 300 millilitres heavy whipping cream, cold, with 1 tablespoon icing sugar, sifted, and 0.5 teaspoons vanilla extract to soft, billowy peaks—just holding their shape. Do not overwhip.

7. Assemble: Place one sponge on a cake plate. Spread the whipped cream generously across the top. Arrange 400 grams of fresh strawberries, hulled and sliced, over the cream. Place the second sponge on top and press down very gently. Dust with 2 tablespoons of icing sugar for dusting and finish with a few whole strawberries on top, if desired. Serve within two hours.

Optional: Mix the hulled and sliced strawberries with strawberry jam on top of the whipped cream for extra sweetness.

NOTES

All ingredients should be at room temperature before you begin—cold butter will not cream properly, and cold eggs can cause the batter to split. Do not open the oven door during the first 20 minutes of baking. The cakes are done when they spring back lightly to the touch and have pulled away from the edges of the tin. Assemble no more than two hours before serving to keep the cream fresh and the sponge from softening.

You might also like the Ice Cream Popsicle Cake with Freeze-Dried Strawberries recipe

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