strawberry and fresh cream sponge

• Prep Time: 30 minutes

• Cook Time: 25 minutes

• Cooling Time: 30–45 minutes

• Total Time: ~1 hour 30 minutes

• Servings: 8–10

• Skill Level: Easy to Intermediate

• Best for: Tea time, birthdays, summer desserts

Introduction

There’s something timeless and charming about a strawberry and cream sponge cake. It’s elegant, yet simple — two light sponge layers filled with whipped cream and fresh strawberries. This cake is often associated with English garden parties and afternoon tea but can easily take center stage at any celebration.

Using just a few ingredients, it highlights the beauty of ripe, in-season strawberries and the richness of freshly whipped cream. Whether you’re new to baking or a seasoned pro, this dessert is a joy to prepare and serve.

Ingredients

For the Sponge Cake:

• 200g (1 cup) granulated sugar

• 200g (1 2/3 cups) all-purpose flour (or cake flour for lighter texture)

• 200g (7 oz or ¾ cup + 2 tbsp) unsalted butter, softened

• 4 large eggs, at room temperature

• 2 tsp baking powder

• 1/4 tsp salt

• 1 tsp pure vanilla extract

• 2 tbsp whole milk (optional, for looser batter)

For the Filling:

• 300ml (1 1/4 cups) heavy (double) cream or whipping cream

• 1–2 tbsp powdered sugar (to sweeten cream slightly)

• 250g (1/2 pound) fresh strawberries, hulled and sliced

• 1 tsp vanilla extract (optional)

For Decoration:

• Powdered sugar (for dusting)

• Extra strawberries, halved or whole

• Optional: mint leaves, edible flowers

Baking Tools You’ll Need

• 2 x 8-inch (20cm) round cake tins

• Electric hand mixer or stand mixer

• Mixing bowls

• Offset spatula or butter knife

• Fine sieve (for dusting)

• Cooling rack

• Whisk

Instructions

Step 1: Prepare Your Cake Tins

• Preheat the oven to 180°C (350°F).

• Grease two 8-inch round cake tins and line the bases with parchment paper.

Step 2: Make the Sponge Cake Batter

1. Cream Butter and Sugar:
   In a large bowl, beat together the softened butter and sugar until pale and fluffy — about 3–5 minutes with an electric mixer on medium speed.

2. Add Eggs One at a Time:
   Beat in the eggs one by one, ensuring each is fully incorporated before adding the next. If the mixture curdles, add a tablespoon of flour.

3. Add Vanilla:
   Mix in the vanilla extract.

4. Combine Dry Ingredients:
   In a separate bowl, whisk together flour, baking powder, and salt.

5. Fold In Dry Ingredients:
   Gently fold the flour mixture into the butter mixture in batches. Use a spatula to fold carefully, preserving air in the batter. Add milk only if needed to loosen the batter slightly.

Step 3: Bake the Cake Layers

• Divide the batter evenly between the two prepared tins.

• Smooth the tops gently with a spatula.

• Bake for 22–25 minutes or until the tops are golden and spring back when gently touched.

• A skewer inserted into the center should come out clean.

Step 4: Cool the Cakes

• Let the cakes cool in the tins for 5–10 minutes, then turn them out onto a wire rack.

• Allow to cool completely before filling with cream. Warm cakes will melt the cream and ruin the texture.

Step 5: Whip the Cream

• In a chilled mixing bowl, whip the cream with powdered sugar and vanilla (if using) until soft peaks form.

• Don’t over-whip — you want it to be soft, billowy, and spreadable.

Step 6: Assemble the Cake

1. Level the Cakes (Optional):
   If the tops are domed, level them slightly with a serrated knife for a clean layer.

2. Layer 1:
   Place one sponge on your serving plate or cake stand. Spread a generous layer of whipped cream across the top.

3. Add Strawberries:
   Arrange sliced strawberries over the whipped cream. Press them in slightly so they stay in place.

4. Layer 2:
   Place the second sponge on top, gently pressing down. You can add another layer of whipped cream and strawberries on top if desired.

Step 7: Decorate

• Classic Style: Simply dust the top with powdered sugar.

• Elegant Touch: Decorate with whole or halved strawberries and mint leaves.

• Rustic Look: Let a little whipped cream spill out the sides for a homemade charm.

Serving Suggestions

• Serve with a side of hot tea, lemonade, or a glass of chilled Prosecco.

• Best enjoyed fresh on the same day for maximum freshness and creaminess.

Storage

• Refrigerator: Store any leftovers in an airtight container in the fridge for up to 2 days.

• Freezing: Sponge layers (without cream or fruit) can be frozen for up to 1 month. Assemble with cream and fruit after thawing.

Nutrition Information (Per Slice – Based on 10 Slices)

Note: Nutrition varies depending on how much cream and fruit you use.