When you’re in the mood for a dessert that feels as fresh as spring and as comforting as a soft blanket, this strawberry sponge cake hits the mark. With its airy sponge layers, delicately sweet whipped cream frosting, and the bright zing of fresh strawberries, it strikes a perfect balance of richness and lightness. This cake isn’t just about dessert—it’s about a moment. Whether served at a birthday party, baby shower, or lazy Sunday brunch, it looks impressive without demanding hours in the kitchen.

What sets this cake apart is how the elements come together: a meringue-based sponge for lift and lightness, a strawberry-infused syrup to keep each layer tender, and a barely sweet, ultra-creamy frosting that’s smooth as silk. The result? A cake that’s moist, fresh, and indulgently soft with every bite.

A Note on the Sponge: The Role of Whipped Egg Whites

Unlike denser butter-based cakes, this sponge uses whipped egg whites to create its signature lift. It’s a delicate method, but worth mastering—each bite feels like a soft cloud, strong enough to hold layers of fruit and cream yet light enough to never feel heavy.

Highlighting the Ingredients with Purpose

All-Purpose Flour
Forms the structural base of the sponge cake. It’s sifted for a fine crumb that stays light and airy.

Eggs (Separated)
Egg whites are whipped into a meringue, creating the lift. Yolks add richness and bind the batter. Room temperature eggs whip up higher and incorporate more evenly.

Granulated Sugar
Divided between the meringue and yolk mixture, it ensures sweetness without heaviness.

Lemon Juice or Vinegar
A small amount stabilizes the meringue, helping the egg whites hold their peaks.

Vanilla Extract or Paste
Essential for warmth and depth in both the sponge and the frosting. Paste adds visual flecks for an artisanal touch.

Strawberries
Used in three forms—sliced, simmered into a syrup, and optionally puréed—they bring a vibrant flavor and gorgeous color contrast throughout the cake.

Cream Cheese
A small amount in the whipped frosting adds structure and a subtle tang that balances the sweetness.

Heavy Whipping Cream
Whipped until stiff, this makes up the bulk of the frosting, delivering that classic creaminess and soft texture.

Ingredient Swaps

Gluten-free flour blend: Works well in place of all-purpose for gluten-sensitive diets. Choose one with a 1:1 substitution ratio.
Coconut cream: Use in place of heavy cream for a dairy-free version (chill and only use the thick part).
Maple syrup: A gentle alternative to sugar in the strawberry syrup, for a deeper, earthy note.

Step-by-Step Instructions: Your Kitchen Companion

Making the Sponge

Prepare your pan and preheat the oven
Heat the oven to 350°F (180°C). Line only the base of a 9-inch springform pan with parchment—no need to grease the sides, which helps the sponge climb.
Mix the dry ingredients
Whisk flour, baking powder, and salt in a bowl. This step ensures even distribution without overmixing later.
Whip the egg whites
In a stand mixer with a whisk attachment, beat egg whites with lemon juice until foamy. Gradually add half the sugar. Continue whipping until stiff peaks form—glossy, firm, and standing tall when you lift the whisk.
Cream the yolks
Return the bowl to the mixer (no need to clean it) and whip yolks with remaining sugar until they turn pale and thick ribbons form. This takes about 3–4 minutes on medium speed.
Add oil, water, and vanilla
With the mixer on low, stream in the oil, followed by warm water and vanilla. Scrape down the sides to make sure it all blends smoothly.
Fold gently
Sift a third of the flour into the yolk mixture and fold gently with a spatula. Add a third of the whipped egg whites. Repeat until all ingredients are just incorporated. Don’t rush—gentle folding preserves the sponge’s airiness.
Bake and cool
Pour batter into the pan. Bake for 25–30 minutes, until golden and springy. A toothpick inserted should come out clean. Let it cool slightly before removing from the pan.

Strawberry Simple Syrup

Simmer the strawberries
Combine water, sugar, and sliced strawberries in a saucepan. Simmer gently until the sugar dissolves and the berries soften slightly—about 5–7 minutes. Let it cool. You can strain it or leave the berries in for texture.

Strawberry Purée (Optional)

Cook and blend
In a small saucepan, simmer strawberries and sugar. When juicy and soft, stir in a cornstarch slurry (cornstarch mixed with water) and bring just to a bubble. Blend until smooth and set aside to cool.

Whipped Cream Frosting

Chill your tools
Cold helps the cream whip better. Place your mixer bowl and whisk in the fridge or freezer for 15 minutes.
Beat the base
In the chilled bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
Whip the cream
With the mixer on low, drizzle in cold heavy cream. Increase the speed gradually and beat until stiff peaks form. Watch carefully to avoid overbeating—it should be firm yet smooth.

Assembling the Cake

Slice the cake
Once cooled, slice the sponge into three even horizontal layers using a serrated knife.
Layer one: syrup, cream, strawberries
Place the first layer on your serving stand. Brush generously with strawberry syrup. Spread a layer of whipped cream, then top with sliced strawberries and a little more cream.
Repeat
Add the second cake layer and repeat the same layering: syrup, cream, strawberries, cream.
Final layer and finish
Brush the underside of the final layer with syrup, place it crumb-side down, and gently press. Cover the top and sides of the cake with remaining whipped cream.
Optional purée swirl
If using the purée, add swipes around the top and sides and smooth them in for a watercolor effect.

Tips for Success

Don’t overmix: Each folding step should be light. Overmixing will deflate the batter and produce a dense sponge.
Cool completely before slicing: A warm cake will crumble and may collapse under the whipped cream.
Customize your layers: Add lemon zest to the syrup or basil to the purée for a creative twist.

Storage and Leftovers

This cake is best the day it’s made, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. The whipped cream holds its structure surprisingly well, thanks to the cream cheese. For longer storage, slice and freeze individual pieces—wrap tightly in plastic wrap and foil. Thaw overnight in the fridge.

Repurpose Leftovers

Trifle: Layer leftover cake with fresh berries and yogurt or custard.
Parfait: Crumble into glasses with extra fruit and whipped cream for an easy no-bake dessert.

This strawberry sponge cake isn’t about flashy techniques or obscure ingredients. It’s about honoring simple, beautiful flavors and textures. When made with care, each bite feels light, bright, and just sweet enough—a little joy on a plate.