Imagine a dessert that combines the soft, airy texture of sponge cake with the luscious creaminess of whipped cream and the tangy sweetness of strawberries. Moreover, this is not just any cake—it’s a masterpiece that delights the palate with every bite.
In this guide, you’ll learn everything you need to know to create the ultimate Sponge Cake with Cream and Strawberries. Whether you’re hosting a celebration, treating loved ones, or indulging in a personal treat, this cake guarantees smiles all around.
The Art of Making a Perfect Sponge Cake
To begin with, the foundation of this dessert is the sponge cake. A perfect sponge cake is light, fluffy, and moist—qualities that enhance the overall experience of the dish. Unlike denser cakes, sponge cakes rely on aerated eggs to achieve their characteristic texture.
To make the best sponge cake:
- First of all, use fresh ingredients. Fresh eggs and high-quality flour make a noticeable difference in flavor and texture.
- Next, properly whisk the eggs. Whipping eggs to the right consistency creates the necessary air bubbles, which expand during baking to produce a soft, fluffy cake.
- Finally, fold gently. Incorporating the flour and other ingredients requires a light hand to avoid deflating the batter.
Consequently, this foundational layer becomes a blank canvas, ready to absorb the flavors of cream and strawberries.
Ingredients for Your Sponge Cake with Cream and Strawberries
When preparing this dessert, you’ll need the following ingredients:
For the Sponge Cake:
- 1 cup (120g) of all-purpose flour, sifted
- 1 teaspoon baking powder
- 4 large eggs, at room temperature
- ¾ cup (150g) granulated sugar
- 1 teaspoon vanilla extract
For the Topping:
- 2 cups (480ml) heavy cream, chilled
- ¼ cup (30g) powdered sugar
- 1 pound (450g) fresh strawberries, washed, hulled, and sliced
Optional Garnishes:
- Fresh mint leaves for a vibrant pop of green
- Chocolate shavings for added decadence
- Powdered sugar for a snowy effect
All of these ingredients combine to create layers of flavor and texture that are both simple and elegant.
Step-by-Step Recipe for Sponge Cake with Cream and Strawberries
Step 1: Prepare the Sponge Cake
- First, preheat your oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan and line it with parchment paper.
- Then, in a large mixing bowl, whisk the eggs and sugar using an electric mixer. Beat for 5–7 minutes or until the mixture triples in volume and forms a ribbon when the whisk is lifted.
- After that, add vanilla extract and gently fold in the sifted flour and baking powder. Be careful not to deflate the batter.
- Next, pour the batter into the prepared pan and bake for 25–30 minutes. Check doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready.
- Finally, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 2: Whip the Cream
- To continue, in a chilled bowl, combine the heavy cream and powdered sugar.
- Subsequently, whisk on medium-high speed until stiff peaks form. This should take about 3–5 minutes.
- Keep the whipped cream refrigerated until ready to use.
Step 3: Assemble the Cake
- Once the sponge cake has cooled, slice it in half horizontally to create two even layers.
- Spread a generous layer of whipped cream over the bottom half of the cake. Afterward, arrange a layer of sliced strawberries on top.
- Then, place the second layer of cake over the strawberries and spread the remaining whipped cream over the top and sides.
- Finally, decorate with additional strawberries and optional garnishes, such as mint leaves or chocolate shavings.
Tips for Enhancing Your Sponge Cake
To elevate your Sponge Cake with Cream and Strawberries, consider these pro tips:
- First, flavor the cream. Add a few drops of almond or strawberry extract for a unique twist.
- Second, soak the sponge. Brush the cake layers with a mixture of simple syrup and lemon juice to add moisture and tang.
- Finally, use seasonal fruits. While strawberries are classic, you can substitute them with raspberries, blueberries, or a mix of your favorite berries for variety.
For another berry-inspired dessert, explore this Luscious Plum and Raspberry Cake Recipe.
Why Sponge Cake with Cream and Strawberries Stands Out
Above all, this dessert is not only visually stunning but also versatile. It strikes a perfect balance between:
- Lightness and richness: The fluffy sponge and airy whipped cream contrast beautifully with the sweet-tart strawberries.
- Simplicity and sophistication: With just a few ingredients, you can create a showstopping cake suitable for any event.
If you’re inspired by fruity desserts, don’t miss our Perfectly Fluffy Pancakes with Fresh Strawberries.
Pairing Suggestions
This cake pairs wonderfully with:
- Firstly, a cup of freshly brewed tea or coffee
- Next, a glass of chilled sparkling wine
- Finally, a scoop of vanilla or strawberry ice cream for extra indulgence
Frequently Asked Questions
1. Can I make the sponge cake in advance?
Yes! Bake the cake a day ahead and store it tightly wrapped at room temperature. Assemble with cream and strawberries just before serving.
2. What’s the best way to store leftovers?
Store the assembled cake in the refrigerator in an airtight container. Consume within two days for optimal freshness.
3. Can I freeze the sponge cake?
Absolutely. Wrap the unassembled sponge cake layers in plastic wrap and freeze for up to three months. Thaw at room temperature before use.
Nutrition Facts (Per Serving)
- Calories: 260
- Protein: 4g
- Fat: 14g
- Carbohydrates: 30g
- Sugar: 18g
- Fiber: 1g
A Sweet Conclusion
Making a Sponge Cake with Cream and Strawberries is more than just following a recipe—it’s about creating a memory. This cake’s soft, airy texture, rich creaminess, and fresh fruitiness make it a beloved dessert across the world.
To explore more indulgent recipes, visit our guide on the Decadent Grated Chocolate Croissant.
With its timeless appeal and universal flavors, this cake is destined to become a favorite in your kitchen. Bake it today, and let its deliciousness speak for itself!