Strawberry Sponge Cake Recipe – Easy Whipped Cream Frosting

Last Updated on 4 months by Neha Deshmukh

Strawberry Sponge Cake Recipe – Easy Whipped Cream Frosting

Hey everyone! If you’re anything like me, the smell of a freshly baked cake instantly makes everything better. And this Strawberry Sponge Cake? It’s a total game-changer. Light, fluffy, and bursting with fresh strawberry flavor, it’s the perfect treat for birthdays, summer gatherings, or just a cozy afternoon with a cup of chai. I first made this for my niece’s birthday, and it was a huge hit – honestly, it disappeared within hours! Let’s get baking, shall we?

Why You’ll Love This Recipe

This isn’t your average sponge cake. It’s incredibly moist, thanks to a little secret ingredient (we’ll get to that!). The whipped cream frosting is light and airy, perfectly complementing the sweet strawberries. Plus, it’s surprisingly easy to make, even if you’re not a seasoned baker. It’s a guaranteed crowd-pleaser, and honestly, it just feels like a hug in cake form.

Ingredients

Here’s what you’ll need to create this strawberry masterpiece:

• 1.5 cup all-purpose flour (about 180g)
• 1 teaspoon baking powder (5g)
• Pinch of salt
• ?? cup melted butter or neutral oil (about 240ml – see notes below)
• ?? cup water (about 240ml – see notes below)
• ?? cup raw sugar or white sugar (about 200g – see notes below)
• ?? cup curd (yogurt) (about 240ml – see notes below)
• 1 tablespoon apple cider vinegar or white vinegar or lemon juice (15ml)
• ?? teaspoon baking soda (5g – see notes below)
• 1 teaspoon vanilla extract or vanilla powder (5ml)
• Fresh Strawberries (about 500g)
• Icing Sugar (for whipped cream, about 1/2 cup or 60g)
• Whipping Cream (about 2 cups or 480ml)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this cake, so pay attention:

• Curd (Yogurt): This is key for a super moist sponge. Don’t skip it! Full-fat yogurt works best, but you can use low-fat if you prefer.
• Vinegar: Don’t be scared by the vinegar! It reacts with the baking soda to create a light and fluffy texture. Apple cider vinegar adds a subtle tang, but white vinegar or lemon juice work just as well.
• Vanilla Extract vs. Powder: I prefer vanilla extract for a richer flavor, but vanilla powder works in a pinch. Use about 1/2 teaspoon of powder if substituting.
• Sugar: You can use either raw sugar or white sugar. Raw sugar will give a slightly more caramel-like flavor.
• Butter/Oil Amounts: For the liquid ingredients, generally you want equal parts butter/oil and water. A good starting point is 1 cup (240ml) of each.
• Baking Soda Amount: Use about 1 teaspoon of baking soda.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, let’s macerate those strawberries. Chop about 500g of fresh strawberries and mix them with about 1/4 cup (50g) of sugar. Pop them in the fridge for 30-40 minutes. This draws out all the lovely juices, intensifying the strawberry flavor.
2. While the strawberries are doing their thing, let’s make the sponge. In a large bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, combine the melted butter (or oil), water, sugar, and curd. Mix well.
4. Add the vinegar to the wet ingredients and give it a quick stir.
5. Now, sprinkle in the baking soda and vanilla extract. Gently mix until just combined. Don’t overmix!
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Again, be gentle – we want a light and airy sponge.
7. Pour the batter into a greased and floured 8-inch round cake pan. Bake in a preheated oven at 180°C (350°F) for about 30-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely in the pan before slicing it horizontally into two layers.
9. Now for the fun part: the whipped cream! In a chilled bowl, beat the whipping cream with icing sugar and vanilla extract until stiff peaks form. This might take a few minutes, so be patient.
10. Brush the macerated strawberry juice onto both cake layers. This adds extra flavor and keeps the cake nice and moist.
11. Spread the macerated strawberries and whipped cream on the bottom layer of the cake.
12. Sandwich with the top cake layer and frost the entire cake with the remaining whipped cream.
13. Refrigerate for 2-3 hours to allow the frosting to set.

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in a tough cake.
• Use room temperature ingredients (except the whipping cream, which should be chilled) for best results.
• Cool the cake completely before frosting, or the frosting will melt.
• For a cleaner cut, use a serrated knife to slice the cake layers.

Variations

• Vegan Adaptation: Swap the butter for a plant-based butter alternative, the curd for plant-based yogurt, and use a vegan whipping cream.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. You might need to add a little extra liquid to achieve the right consistency. My friend, Priya, swears by Bob’s Red Mill 1-to-1 Gluten Free Baking Flour.
• Festival Adaptations: This cake is perfect for birthdays! Add sprinkles or a personalized message with frosting. It’s also a fantastic summer dessert for picnics and barbecues.

Serving Suggestions

Serve chilled, and garnish with fresh strawberry slices or chocolate shavings. A scoop of vanilla ice cream on the side is always a good idea, too! It pairs beautifully with a glass of cold milk or a warm cup of masala chai.

Storage Instructions

Store leftover cake in an airtight container in the refrigerator for up to 3 days. The whipped cream frosting is delicate, so it’s best enjoyed fresh.

FAQs

1. Can I make this cake ahead of time?

You can bake the sponge cake a day ahead and store it tightly wrapped at room temperature. But I recommend frosting it on the day you plan to serve it for the best texture.

2. What is the best way to prevent the sponge cake from becoming soggy?

Don’t over-saturate the cake with strawberry juice. A light brushing is all you need. Also, make sure the cake is completely cool before frosting.

3. Can I use frozen strawberries for this recipe?

Yes, you can! Just thaw them completely and drain off any excess liquid before macerating them with sugar.

4. What can I substitute for whipped cream?

You can use a cream cheese frosting or a stabilized buttercream frosting.

5. How do I achieve perfectly stiff peaks with the whipped cream?

Make sure your bowl and beaters are chilled. Start beating on low speed and gradually increase to high speed. Stop beating as soon as stiff peaks form – overbeating can turn the cream into butter!

6. What type of vinegar works best in this recipe?

Honestly, any vinegar will do! Apple cider vinegar adds a subtle flavor, but white vinegar or lemon juice are perfectly fine substitutes.