Description
This light and airy strawberry sponge cake is a showstopping dessert that combines fluffy sponge layers, whipped cream, and fresh strawberries. Perfect for celebrations, summer cookouts, or a special treat.
Ingredients
Scale
- 9 ounces caster sugar
- 1⅔ cups all-purpose flour, sifted
- 3½ ounces butter, melted
- 21 ounces strawberries, hulled
- 1 ¼ cups confectioners’ sugar
- 7 ounces cream, whipped until firm
Instructions
- Preheat oven to 350ºF. Grease and flour a 10-inch round cake pan.
- Beat sugar and eggs on high for 10 minutes until pale and thick.
- Gently fold in sifted flour, followed by melted butter.
- Pour batter into the pan and bake for 30–40 minutes, or until lightly browned and springy to the touch. Cool on a wire rack.
- Mash two strawberries and mix with confectioners’ sugar to make the icing.
- Slice the cooled cake horizontally. Spread whipped cream on the bottom layer and top with halved strawberries.
- Place the top layer back and spread icing over it. Garnish with more strawberries.
- Chill for 30 minutes before serving.
Notes
- Sift the flour twice for an extra light sponge.
- Let the cake cool completely before slicing to avoid breaking the layers.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired