Strawberry Sponge Cake

This Strawberry Sponge Cake with cream cheese frosting is a deliciously light and fluffy dessert perfect for any special occasion. With a combination of moist sponge cake layers, a creamy strawberry filling, and rich frosting, this cake is topped with fresh strawberries and optional melted chocolate for added elegance. Whether you’re celebrating a birthday, hosting a party, or just craving a sweet treat, this cake is sure to impress. The balance of fresh fruit and creamy frosting makes it a favorite for spring and summer gatherings. Perfect for those who love strawberry cakes, this recipe is easy to follow and yields a beautiful, delicious result every time.

Ingredients

For the Cake Layers:

• 6 large eggs (room temperature)
• 1 cup granulated sugar
• 1 cup all-purpose flour
• ½ teaspoon baking powder

For the Frosting:

• 1 cup heavy whipping cream
• 2 packages (8 oz each) cream cheese, softened to room temperature
• ¾ cup granulated sugar

For the Filling and Decoration:

• 1 ½ lbs fresh strawberries (1 lb for blending, ½ lb for decoration)
• ⅓ cup chocolate chips (optional, for decoration)

Instructions

How to Make the Cake Layers:

1. Preheat the oven to 350°F (175°C) and line the bottoms of two 9-inch cake pans with parchment paper (do not grease the sides).
2. In a stand mixer, beat the 6 eggs on high speed for 1 minute. Gradually add the 1 cup of sugar while continuing to beat for an additional 8 minutes, or until the mixture becomes thick and fluffy.
3. Sift the 1 cup of flour and ½ teaspoon of baking powder together. Gradually add the flour mixture to the batter in thirds, gently folding with a spatula after each addition until there are no streaks of flour. Be careful not to over-mix to avoid deflating the batter.
4. Divide the batter equally between the prepared cake pans. Bake at 350°F (175°C) for 23-28 minutes, or until the top is golden brown and springs back when gently touched.
5. Let the cakes cool to room temperature, then slide a knife around the edges to release the cakes from the pans. Peel off the parchment paper and slice each cake layer in half horizontally.

For the Strawberry Filling:

1. Hull and quarter the strawberries. Place them in a food processor and pulse until the consistency resembles chunky applesauce. Set aside.

For the Frosting:

1. In a separate bowl, whip the heavy cream on high speed with a whisk attachment for 1-2 minutes until stiff and spreadable. Set aside.
2. In the same mixing bowl, beat the softened cream cheese and ¾ cup of sugar for about 2 minutes until smooth and lump-free. Scrape down the sides of the bowl a couple of times.
3. Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined.

Assembly:

1. Place the first cake layer (cut side up) on your serving dish. Spread ⅓ of the strawberry puree over the top.
2. Spread about ½ cup of frosting on the second cake layer and place it on top of the first layer, with the strawberry puree and cream filling in between.
3. Repeat with the next layers, using the remaining strawberry puree and frosting.
4. Frost the top and sides of the cake with the remaining frosting.
5. For decoration, melt the chocolate chips and drizzle them over the top of the cake. Cut the remaining strawberries in half and arrange them on top and around the base of the cake. If small strawberries are unavailable, you can use halved raspberries as an alternative for decoration.

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Why You’ll Love This Recipe

This Strawberry Sponge Cake is the perfect balance of light, fluffy cake layers, rich cream cheese frosting, and fresh strawberry filling. It’s a deliciously refreshing dessert that’s ideal for spring and summer gatherings, birthdays, or any celebration. The natural sweetness of fresh strawberries pairs beautifully with the creamy frosting, while the option to add melted chocolate makes it even more indulgent. Whether you’re a fan of sponge cakes or simply love strawberry desserts, this cake will impress your guests and satisfy your cravings!

Tips

• Room Temperature Ingredients: Make sure your eggs, cream cheese, and whipping cream are at room temperature before starting. This helps the ingredients blend better and ensures a smooth, lump-free batter and frosting.
• Sifting Flour: Always sift your flour and baking powder to avoid clumps and ensure an even, light texture in the cake.
• Don’t Overmix: When folding the flour into the egg mixture, be gentle to avoid deflating the batter. Overmixing can lead to dense cake layers.
• Decorating with Chocolate: If you’re using melted chocolate for decoration, make sure it cools slightly before drizzling to avoid it running too much on the cake.

Variations and Substitutions

• Gluten-Free Option: Use a gluten-free all-purpose flour blend as a substitute for regular flour to make this cake gluten-free.
• Non-Dairy Option: For a dairy-free version, substitute the cream cheese with a dairy-free cream cheese alternative and use non-dairy whipping cream.
• Other Fruits: You can swap strawberries for other fruits such as raspberries, blueberries, or peaches for a different flavor profile.
• Whipped Cream Option: If you prefer a lighter frosting, you can substitute the cream cheese frosting with just whipped cream mixed with a little sugar and vanilla extract.

FAQs

Can I make this cake in advance?
Yes, you can bake the cake layers a day ahead and store them wrapped in plastic wrap at room temperature. You can also prepare the frosting and filling in advance. Just assemble the cake on the day you plan to serve it for the freshest results.

How can I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cake may also be frozen for up to 1 month. Just make sure to wrap it tightly to prevent freezer burn.

Can I use frozen strawberries?
While fresh strawberries are ideal for this recipe, you can use frozen strawberries for the filling. Just make sure to thaw and drain them well to prevent excess liquid from affecting the consistency of the filling.

Serving

Serve this Strawberry Sponge Cake as the centerpiece of your next gathering, or enjoy it with a cup of tea or coffee. It’s perfect for birthdays, bridal showers, or any special occasion. You can also serve it as a light dessert after dinner, topped with extra fresh strawberries or a drizzle of chocolate.

Suggestions

• Pairing: Pair this cake with a refreshing glass of iced tea or lemonade for a light and summery dessert experience.
• Garnishing: For an extra touch, sprinkle a little powdered sugar on top or add some mint leaves to enhance the flavor and appearance.