Strawberry Sponge Cake Recipe tastes light, airy, and full of fresh berry flavor, perfect for anyone who loves a not-too-sweet dessert that still feels special, and it comes together in about 1 hour including baking and cooling time. This Strawberry Sponge Cake Recipe works well for beginners who want a bakery-style cake without complicated techniques or fancy equipment. I tested versions of this cake so many times that my neighbors started “checking on me” right around dessert o’clock.

Why Strawberry Sponge Cake Recipe Is Worth It

This Strawberry Sponge Cake Recipe gives you a soft, springy crumb that soaks up strawberry juices without turning soggy. The cake feels light, so you can enjoy a full slice after dinner and still feel pretty proud of your life choices.

You also use simple pantry ingredients and fresh strawberries, so the flavor stays clean and bright. The recipe scales easily, so you can bake one layer for a small family dessert or stack two layers for a birthday cake that looks like it came from a bakery.

“This Strawberry Sponge Cake Recipe tastes like a summer bakery treat in your own kitchen, and everyone asked for seconds. ★★★★★”

Ingredients You Need

For the sponge cake

4 large eggs, room temperature
3/4 cup (150 g) granulated sugar
1 teaspoon vanilla extract (use pure vanilla for best flavor)
1 cup (120 g) cake flour, sifted
- Use cake flour for the lightest texture; if you only have all purpose flour, remove 2 tablespoons and replace with 2 tablespoons cornstarch.
1 teaspoon baking powder
1/4 teaspoon fine sea salt
3 tablespoons whole milk, room temperature
2 tablespoons neutral oil, such as canola or light olive oil

For the strawberry filling and topping

2 cups fresh strawberries, hulled and sliced
- Choose ripe, fragrant berries; frozen strawberries work in a pinch if you thaw and drain them well.
2 tablespoons granulated sugar or powdered sugar
1 teaspoon lemon juice, optional, to brighten the flavor

For the whipped cream

1 1/2 cups heavy whipping cream, cold
3 tablespoons powdered sugar
1 teaspoon vanilla extract

Pantry shortcuts and notes

Use store bought whipped topping if you feel short on time, though real whipped cream tastes richer.
Use strawberry jam to boost flavor if your berries taste mild; swirl 2 to 3 tablespoons into the whipped cream or drizzle between layers.
Use superfine sugar in the sponge if you have it, since it dissolves faster and helps the eggs whip up nicely.

Equipment list

8 inch or 9 inch round cake pan, at least 2 inches tall
Parchment paper
Mixing bowls
Hand mixer or stand mixer with whisk attachment
Fine mesh sieve for sifting flour
Rubber spatula
Cooling rack
Serrated knife for slicing the cake, if you plan to make layers

Quick Tips & substitutions

Line the bottom of the pan with parchment so the sponge releases cleanly.
Keep eggs at room temperature so they whip to maximum volume.
Add sugar slowly while you whip the eggs to keep the batter airy.
Fold flour gently with a spatula and stop as soon as no dry spots remain.
Use cake flour for the softest crumb; use all purpose flour plus cornstarch as a backup.
Swap strawberries with raspberries, blueberries, or a mix if strawberries feel out of season.
Use coconut cream instead of dairy cream for a dairy free topping.
Use gluten free 1 to 1 baking flour if you need a gluten free version, and sift it well.
Chill the bowl and beaters before whipping cream so it thickens faster.
Slice strawberries right before serving so they stay bright and juicy.

How to Make Strawberry Sponge Cake Recipe

Prep the pan and oven

Preheat your oven to 350°F (175°C).
Grease the bottom of your cake pan lightly, line it with a circle of parchment, then leave the sides ungreased so the batter can climb.
Set the pan aside and gather all ingredients so you move smoothly through the steps.

Whip the eggs and sugar

Crack the eggs into a large mixing bowl.
Beat the eggs with a hand mixer or stand mixer on medium speed until they look foamy.
Gradually sprinkle in the sugar while you keep mixing, then increase to medium high speed.
Continue to beat until the mixture triples in volume, looks pale and thick, and leaves ribbons on the surface when you lift the beaters, about 6 to 8 minutes.
Mix in the vanilla extract just until combined.

Fold in the dry ingredients

In a separate bowl, whisk together cake flour, baking powder, and salt.
Sift one third of the dry mixture over the whipped eggs.
Use a rubber spatula to fold gently from the bottom of the bowl up and over, turning the bowl as you go.
Repeat with the next third of the dry mixture, then the final third, folding just until no streaks of flour remain.
Keep the batter airy and avoid overmixing so the sponge stays light.

Add milk and oil

In a small bowl, stir together the milk and oil.
Scoop a small spoonful of the batter into this milk mixture and stir to loosen it.
Pour this thinned mixture back into the main batter.
Fold gently until the batter looks smooth and uniform.

Bake the sponge

Pour the batter into the prepared pan and smooth the top lightly.
Tap the pan once on the counter to pop any large air bubbles.
Bake on the middle rack for 20 to 25 minutes, until the top looks golden and springs back when you touch it lightly in the center.
Check doneness with a toothpick; it should come out clean or with a few tiny crumbs.
Remove the pan from the oven and set it on a cooling rack.

Cool and release the cake

Run a thin knife around the edge of the pan to loosen the sides.
Turn the cake out onto the rack, peel off the parchment, then flip it right side up.
Let the sponge cool completely before you slice or decorate it, about 30 minutes.
If you plan to slice it into two layers, chill the cooled cake in the fridge for 20 minutes so it firms up and slices cleanly.

Prep the strawberries

While the cake cools, slice the strawberries.
Toss them in a bowl with sugar and lemon juice.
Let them sit for 10 to 15 minutes so they release some juices and taste extra flavorful.
Taste and adjust sweetness to your liking.

Whip the cream

Pour cold heavy cream into a chilled bowl.
Add powdered sugar and vanilla.
Beat on medium speed until soft peaks form, then continue to beat just until medium peaks hold their shape.
Stop before the cream turns grainy, since that means you went too far.

Assemble the Strawberry Sponge Cake Recipe

If you want a single layer cake, place the cooled sponge on a serving plate.
Spread a generous layer of whipped cream over the top.
Spoon strawberries and some of their juices over the cream.
If you want a layered cake, slice the sponge horizontally with a serrated knife.
Place the bottom layer on the plate, add whipped cream and strawberries, then top with the second layer.
Finish with more whipped cream and strawberries on top, and chill for 20 minutes before slicing so everything sets slightly.

Recipe Variations

Gluten free: Use a gluten free 1 to 1 baking flour blend instead of cake flour and sift it twice for a lighter texture.
Dairy free: Use plant based milk in the batter and coconut cream or dairy free whipped topping for the frosting.
Egg free: Use an egg replacer product that works in sponge style cakes and follow the package directions, then keep the folding method gentle.
Low sugar: Reduce sugar in the batter slightly and use a sugar substitute in the whipped cream, then sweeten strawberries lightly.
Flavor twists: Add lemon zest to the batter, swap vanilla for almond extract, or fold a spoonful of strawberry jam into the whipped cream.
Extra texture: Sprinkle toasted sliced almonds or shredded coconut on top of the finished cake.

Ways to Serve

Serve slices chilled with extra fresh strawberries on the side.
Add a scoop of vanilla or strawberry ice cream next to each slice.
Pack small squares in lunch boxes as a sweet surprise.
Cut the cake into cubes and layer with berries and cream in clear glasses for easy strawberry sponge trifles.
Serve with hot coffee, tea, or cold milk for a simple afternoon treat.

Storage Success

Store leftover Strawberry Sponge Cake Recipe in the fridge, since the whipped cream and berries need a cool home. Cover the cake tightly with plastic wrap or place slices in an airtight container so the sponge stays soft and does not pick up fridge smells. Enjoy the cake within 2 to 3 days for the best texture and flavor. If you want to work ahead, bake the sponge a day early, wrap it well at room temperature, then add the whipped cream and strawberries right before serving.