Description
This Strawberry Sponge Cake is a light, fluffy, and irresistibly delicious dessert featuring layers of airy sponge cake filled and frosted with fresh strawberry filling and creamy cream cheese frosting. Perfect for special occasions or a delightful treat, this cake combines fresh strawberries, a tender sponge, and smooth frosting for an amazing dessert experience.
Ingredients
Scale
Strawberry Filling
- 3 cups diced fresh strawberries
- 2 tablespoons lemon juice
- 1/2 cup light brown sugar
- 2 1/2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Sponge Cake
- 6 eggs, room temperature
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
Frosting
- 1 cup heavy whipping cream
- 16 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 1/4 cups powdered sugar
- 2 teaspoons vanilla extract
Decoration
- About 1 cup sliced strawberries for decoration
Instructions
- Prepare Strawberry Filling: In a heavy saucepan, combine half of the diced strawberries with lemon juice. Cook over medium-high heat for 5 to 6 minutes until the strawberries burst and release their juice.
- Thicken Filling: In a separate bowl, mix brown sugar and cornstarch together. Stir this mixture into the cooking strawberries, add remaining diced strawberries, and cook for an additional 2 minutes, stirring constantly until thickened. Remove from heat and allow to cool completely.
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line three 9-inch round cake pans with parchment paper and grease with baking spray to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together flour and baking powder. Set aside for later use.
- Beat Eggs and Sugar: Using a mixer, beat the eggs on high speed for 1 minute. Gradually add granulated sugar while continuing to beat on high for 8 minutes, until the mixture becomes pale yellow, thick, and fluffy.
- Incorporate Dry Ingredients: Sift the flour mixture into the egg batter in three parts, gently folding with a spatula after each addition. Be careful not to overmix; scrape the bottom to avoid flour pockets.
- Bake the Sponge Cake: Divide the batter equally into the prepared pans, smoothing the tops evenly. Bake for 20–25 minutes until golden and springy to touch.
- Cool the Cakes: Run a knife around the edges of the pans to loosen cakes. Remove them from the pans and peel away parchment paper. Let cakes cool to room temperature completely.
- Whip Heavy Cream: Beat cold heavy whipping cream on high speed for 1–2 minutes, then add 1/4 cup powdered sugar. Continue mixing until stiff peaks form. Set aside.
- Prepare Cream Cheese Frosting: In another bowl, beat cream cheese, softened butter, and vanilla extract for 1–2 minutes until smooth. Gradually add 1 cup powdered sugar and beat until creamy. Gently fold in the whipped cream.
- Assemble First Layer: Place the first cake layer on your serving plate. Spread half of the cooled strawberry filling over the layer, leaving about a 1/2-inch border around the edges.
- Assemble Second Layer: Spread about 1/2 cup of the frosting on the second cake layer, then carefully invert it, placing the filling side down onto the first layer.
- Add Third Layer: Spread the remaining strawberry filling on top of the second layer. Spread about 1/2 cup frosting on the third cake layer and invert it over the filling to form the top layer.
- Frost the Cake: Reserve 1 cup of frosting for decoration. Use the remaining frosting to cover the top and sides of the cake evenly. Chill the cake for several hours or overnight to set.
- Decorate the Cake: Pipe the reserved frosting around the cake’s edges as desired, and decorate the top with sliced strawberries for a fresh, attractive finish.
- Store Leftovers: Keep any leftover cake refrigerated. It will stay fresh for 3–4 days.
Notes
- Ensure eggs are at room temperature for optimal volume in the sponge.
- Do not overmix the batter after adding flour to maintain a light and fluffy texture.
- Use fresh ripe strawberries for the best flavor in the filling and decoration.
- Chilling the cake overnight helps the flavors meld and the frosting to set properly.
- This cake is best served chilled but can be brought to room temperature before serving for softer texture.
