The Best Strawberry Sponge Cake Recipe | Soft, Fluffy & Easy (Homemade)

Indulge in the ultimate summer dessert with this classic Strawberry Sponge Cake! Perfectly soft, light, and airy, this homemade cake features layers of fluffy sponge, fresh strawberries, and sweet whipped cream. It’s easy to make and beautiful enough to be the star of any gathering.

If you’ve ever been intimidated by making a traditional sponge cake, this simple recipe is the one you’ve been waiting for. Unlike cakes that can turn out dense or dry, this version stays wonderfully moist and tender, making it the perfect base for juicy, ripe summer berries.

Whether you are hosting a backyard summer barbecue, celebrating a special birthday, or simply craving a sweet weekend treat, this strawberry sponge cake delivers bakery-style results right from your own kitchen.

This Strawberry Sponge Cake is a wonderful recipe to make when fresh strawberries are in season and you want a dessert that looks elegant but still feels light and homemade. The soft sponge layers soak up the flavor of the cream and berries beautifully, while the whipped cream keeps every slice fresh, airy, and not too heavy.

For the best flavor, use ripe, sweet strawberries that are bright red and fragrant. Fresh strawberries make a big difference in this cake, and they give the dessert a naturally beautiful color and flavor. You can learn more about choosing and storing fresh strawberries from the California Strawberry Commission.

If you love easy fruit desserts, you may also enjoy my No-Bake Strawberry Yogurt Cake and No-Bake Lemon Cake. Both recipes are simple, creamy, and perfect for warm days when you want a beautiful homemade dessert without too much work.

Why You Will Love This Recipe

This Strawberry Sponge Cake is soft, light, creamy, and full of fresh strawberry flavor. It looks beautiful on the table, but it is still simple enough to make at home, even if you do not bake cakes very often.

The sponge layers are fluffy and tender, the whipped cream filling is smooth and airy, and the fresh strawberries add the perfect fruity sweetness. Every slice feels fresh, elegant, and perfect for warm days, birthdays, family gatherings, or any special occasion.

You will also love this recipe because it does not feel too heavy. The combination of light sponge cake, whipped cream, and juicy strawberries creates a dessert that is creamy, refreshing, and easy to enjoy after any meal.

Quick Recipe Info

• Prep Time: 25 minutes
• Bake Time: 25 minutes (20-30 mins range)
• Total Time: 50 minutes
• Servings: 12-14 slices
• Cake Pan Size: 9.5-inch (24 cm) round cake pan

Tips for a Perfectly Soft and Fluffy Strawberry Sponge Cake

This strawberry sponge cake uses a wonderfully simple and foolproof method where we start with the dry ingredients and alternately add the wet ingredients. It’s quick, easy, and yields an incredibly tender crumb. Here are a few baker’s secrets to ensure your cake turns out flawless every single time:

• Measure Your Dry Ingredients Accurately: Since we start with the dry ingredients, precision is key. For the best results, use a kitchen scale or the “spoon and level” method if you are using cups, so your sponge stays light and airy.
• Alternate the Eggs and Milk Gradually: When adding the eggs and milk to your flour mixture, do it in stages as directed. This allows the ingredients to emulsify perfectly without separating, creating a smooth and beautiful batter.
• Do Not Overmix: The beauty of this method is that it requires only a short mixing time. Once the eggs and milk are incorporated, stop mixing! Overmixing develops too much gluten, which can make your strawberry sponge cake dense instead of soft and fluffy.
• Have Ingredients at Room Temperature: Even with this quick-mix method, having your eggs and milk at room temperature is crucial. It helps everything blend together smoothly without shocking the batter.

Ingredients for the Ultimate Strawberry Sponge Cake

To make this soft summer cake, you will need a few pantry staples for the sponge and fresh ingredients for the luscious strawberry and cream filling. Here is everything you need to gather:

For the Sponge Cake

• 2 1/2 cups All-Purpose Flour (315 g) – Provides the perfect structure for our sponge layers.
• 2 cups Granulated Sugar (400 g) – For the perfect sweetness and moisture.
• 3/4 cup Vegetable Oil (180 ml) – Keeps the sponge incredibly soft and tender, even when chilled.
• 2 1/4 teaspoons Baking Powder (9 g) – Gives the cake its beautiful, fluffy lift.
• 1 teaspoon Vanilla Extract – Adds that classic, cozy bakery aroma.
• 1/2 teaspoon Sea Salt (3 g) – Balances the sweetness beautifully.
• 4 Large Eggs (room temperature) – Crucial for binding the batter and creating an airy crumb.
• 1 cup Milk (240 ml) – Adds moisture and creates a smooth batter.

For the Cream Filling

• 100 g Unsalted Butter (softened / about 7 tablespoons) – Beats together with the sugar to create a rich, stable base for the cream.
• 200 g Powdered Sugar (about 1 2/3 cups) – Sweetens and stabilizes the filling.
• 1 tablespoon Vanilla Extract – For a rich vanilla cream flavor.
• Pinch of Salt – Just a touch to balance the frosting.
• 200 ml Heavy Whipping Cream (chilled / about 3/4 cup plus 1 tablespoon) – Makes the filling wonderfully light, smooth, and airy.

For the Strawberry Layer

• 400 g Fresh Strawberries (washed and sliced / about 3 cups) – The star of the show! Use bright red, sweet, and fragrant berries.
• 200 g Homemade Strawberry Jam (about 2/3 cup) – Spread directly onto the sponge layers to trap the moisture and pack an extra punch of intense strawberry flavor.

How to Make Strawberry Sponge Cake

Step 1: Prepare the Sponge Cake Batter

In a large mixing bowl, add the all-purpose flour, sugar, baking powder, and sea salt. Whisk everything together until the dry ingredients are evenly combined.

Next, add the oil, vanilla extract, one egg, and a small amount of milk. Mix briefly on low speed, just until the ingredients start to come together. Continue adding the remaining eggs and milk gradually, mixing shortly after each addition. Once all the eggs and milk have been added, mix the batter only until it becomes smooth and well combined. Be careful not to overmix, because overmixing can make the sponge cake dense instead of soft and fluffy. The batter should look smooth, light, and creamy.

Once the batter is ready, pour it into the prepared cake pan and spread it evenly with a spatula. Gently tap the pan on the counter a few times to remove any large air bubbles.

Place the pan in a preheated oven and bake for 20 to 30 minutes. The sponge cake is ready when the top is lightly golden and a toothpick inserted into the center comes out clean. After baking, remove the cake from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack and let it cool completely before adding the jam, cream, and strawberries.

Step 2: Prepare the Cream Filling

While the sponge cake is baking, prepare the cream filling. First, pour the heavy whipping cream into a separate mixing bowl. The cream must be cold before whipping, because room temperature cream will not whip properly and may stay too soft. Whip the heavy cream on medium speed until it becomes light and fluffy, but do not overwhip it. Once whipped, set it aside.

In another mixing bowl, add the softened butter (it should be at room temperature so it can become smooth and creamy). Beat the butter until light and fluffy, then add the vanilla extract and half of the powdered sugar. Mix until everything is well combined. Add the remaining powdered sugar and continue mixing until the butter cream is smooth, soft, and creamy.

Next, gradually add the whipped cream to the butter mixture, a little at a time, mixing gently after each addition. Continue adding the whipped cream in parts until both creams are fully combined into one smooth, rich, and airy filling. Set the cream filling aside while you prepare the strawberries.

Step 3: Prepare the Strawberries

Wash the strawberries right before using them so they stay fresh and firm. Gently pat them dry with a paper towel, then remove the green stems.

Cut each strawberry into 4 pieces, or into smaller pieces if the strawberries are very large. The strawberries should be fresh, juicy, and evenly cut so they spread nicely between the sponge cake layers. Set the prepared strawberries aside until you are ready to assemble the cake.

Step 4: Assemble the Strawberry Sponge Cake (Ovo je H3)

Once the sponge cake has cooled completely, carefully trim off the uneven top layer. Do not throw this piece away! Set it aside and freeze it, because leftover sponge cake crumbs are perfect for quick desserts in a glass. I will share more ideas for using leftover cake layers in one of my next posts! After trimming the top, slice the remaining sponge cake into two equal layers.

Place the first sponge cake layer on a serving plate or cake platter. Put the cake ring or springform ring back around the cake to help hold the cream in place while it chills. This will keep the filling from spreading out on the sides.

Spread 200 g of homemade strawberry jam evenly over the first cake layer. (If you would like my homemade strawberry jam recipe, let me know in the comments below!)

Next, spread half of the cream filling over the strawberry jam. Add half of the prepared strawberries on top of the cream and spread them evenly. Place the second sponge cake layer over the strawberries and gently press it down with your hand. This helps the strawberries settle into the cream and makes the cake much easier to slice later.

Spread the remaining cream over the top cake layer and smooth it evenly. Using a spoon, make a shallow space in the cream, then add the remaining strawberries on top. Gently spread them so the top of the cake looks fresh and beautiful.

Refrigerate the cake for 2 to 4 hours, or until the cream is firm and the cake is well chilled. This resting time helps the layers set and makes every single slice cleaner, softer, and more delicious.

Step 5: Slice and Serve

Once the strawberry sponge cake has chilled and the cream has set, carefully remove the cake ring. Use a sharp knife to slice the cake, wiping the blade clean with a damp towel between cuts for perfectly clean slices.

As you cut into the cake, you will see the beautiful contrast of the soft sponge layers, creamy filling, homemade strawberry jam, and fresh strawberry pieces inside. The cake should feel light, tender, and beautifully creamy, with a burst of fresh strawberry flavor in every single bite.

Serve each slice chilled and enjoy the perfect combination of fluffy sponge cake, sweet berries, and smooth cream. This strawberry sponge cake is soft, fruity, refreshing, and absolutely perfect for sharing with family and friends!

Storing and Freezing Strawberry Sponge Cake

This strawberry sponge cake is always best served chilled because the cream filling stays firm, fresh, and easy to slice.

How to Store Leftovers in the Refrigerator

After serving, cover any leftover cake with plastic wrap or store it in an airtight cake container. You can keep this strawberry sponge cake in the refrigerator for up to 3 days.

Since it contains whipped cream and fresh strawberries, it should not be left at room temperature for too long. For the best taste and texture, always serve it cold directly from the fridge.

Can You Freeze This Cake?

I do not recommend freezing the fully assembled cake. Because the filling contains whipped cream and fresh strawberries, they can change texture significantly after thawing. The cream may become too soft, and the fresh strawberries will release extra liquid, making the cake soggy.

How to Freeze the Cake Layers Ahead of Time (Ovo je H3)

However, you can easily freeze the baked sponge cake layers before assembling the cake! This is a great way to prep for a party ahead of time.

1. Let the baked sponge cake layers cool completely.
2. Wrap each layer tightly in plastic wrap (cling wrap) to prevent freezer burn.
3. Place them in a freezer bag or an airtight container and freeze for up to 2 months.
4. When you are ready to use them, thaw the cake layers in the refrigerator overnight, then assemble the cake fresh with your cream, strawberry jam, and strawberries.

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Frequently Asked Questions

Can I make this strawberry sponge cake ahead of time? Yes, you can make this strawberry sponge cake ahead of time. The baked sponge cake layers can be prepared one day in advance and stored covered at room temperature. For the best texture, assemble the cake with the strawberry jam, cream filling, and fresh strawberries on the day you plan to serve it, or just a few hours before serving.

Why is my sponge cake dense instead of light and fluffy? A sponge cake can become dense if the batter is overmixed, if too much flour is added, or if the ingredients are too cold. For the best result, measure the flour accurately, use room temperature eggs and milk, and mix the batter only until the ingredients are just combined.

Can I use frozen strawberries instead of fresh strawberries? Fresh strawberries are best for this recipe because they stay firm and look beautiful between the layers. Frozen strawberries release too much liquid after thawing, which can make the cream too soft and the cake soggy. If you only have frozen strawberries, it is better to use them for a sauce or a jam instead of the fresh layers.

Do I need to refrigerate this strawberry sponge cake? Yes, this cake must be stored in the refrigerator because it contains a fresh whipped cream and butter cream filling, alongside fresh strawberries. Keep the cake covered and chilled until you are ready to slice and serve it.

How long does strawberry sponge cake last in the fridge? This cake is best enjoyed within 2 to 3 days. After that, the strawberries may start to release their juices and the cream can soften. For the freshest taste and cleanest slices, always serve the cake well chilled.

Can I freeze this strawberry sponge cake? I do not recommend freezing the fully assembled cake because the whipped cream and fresh strawberries will change texture significantly after thawing. However, you can freeze the baked sponge cake layers before assembling. Wrap them tightly in plastic wrap and freeze for up to 2 months.

Can I use store-bought strawberry jam? Yes, you can absolutely use store-bought strawberry jam if you do not have homemade jam on hand. For the best flavor, choose a high-quality strawberry jam that is not too runny. Of course, homemade strawberry jam will always give the cake a fresher and more natural fruit flavor.

How do I get clean slices when cutting the cake? For perfectly clean slices, chill the cake for at least 2 to 4 hours before cutting. Use a very sharp knife and wipe the blade clean with a paper towel between each single cut. This helps showcase the gorgeous layers of sponge, cream, jam, and fresh strawberries perfectly.

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Watch the Full Video

Watch the full video to see exactly how this strawberry sponge cake is prepared step by step, from baking the soft sponge layers to adding the cream, strawberry jam, and fresh strawberries.

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Nutrition Per Serving

Approximate nutrition per 1 slice, based on 14 slices:

• Calories: 395 kcal
• Carbohydrates: 58 g
• Protein: 5 g
• Fat: 17 g
• Saturated Fat: 5 g
• Sugar: 39 g
• Fiber: 1 g
• Sodium: 170 mg

Nutrition values are approximate and may vary depending on the exact ingredients, strawberry jam, cream, and serving size used.

Conclusion

This Strawberry Sponge Cake is the perfect dessert when you want something soft, creamy, fruity, and beautiful enough for any occasion. With fluffy sponge layers, homemade strawberry jam, fresh strawberries, and a smooth cream filling, every slice is light, tender, and full of fresh strawberry flavor.

It is a wonderful cake for birthdays, summer gatherings, family celebrations, or simply a sweet weekend treat. Serve it well chilled, slice it carefully, and enjoy the perfect combination of soft sponge cake and juicy strawberries in every bite.

If you try this strawberry sponge cake, I would love to hear how it turned out for you! Leave a comment below and let me know if you would also like the homemade strawberry jam recipe.

Happy Baking!

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