This Strawberry Cream Sponge is an easy cake recipe that brings a burst of fresh flavor to your table without complicated steps. You can whip up this delightful dessert in no time, perfect for impressing guests or simply treating yourself.
Key Ingredients & Substitutions:
- All-Purpose Flour: You can use self-rising flour, just omit the baking powder.
- Granulated Sugar: Caster sugar also works well for a finer texture.
- Fresh Strawberries: Frozen strawberries can be used, but fresh offer the best flavor and texture.
- Heavy Cream: Whipping cream is a good alternative.
Ingredients:
For the Sponge Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
For the Strawberry Cream Filling:
- 2 cups heavy cream, very cold
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
How Much Time Will You Need?
Total Time: 50 minutes
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 8
Tools Needed: 8-inch round cake pan, electric mixer, mixing bowls.
Step-by-Step Instructions:
1. Prepare Your Pan and Preheat Oven
Grease and flour an 8-inch round cake pan. Preheat your oven to 350°F (175°C). This ensures your cake bakes evenly and doesn’t stick.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for later use. This step distributes the leavening agents evenly.
3. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. This creates air pockets for a tender cake.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. This adds richness and flavor to your easy cake recipe.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
6. Bake the Sponge
Pour the batter into your prepared cake pan and spread evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. Prepare the Strawberry Cream
While the cake cools, beat the cold heavy cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form. Gently fold in most of the sliced strawberries, reserving some for garnish.
8. Assemble Your Cake
Once the cake is completely cool, carefully slice it horizontally into two equal layers. Spread the strawberry cream filling generously over the bottom layer, then carefully place the top layer over the filling. Garnish with the remaining fresh strawberries.
Variation Ideas:
- Lemon Zest: Add a teaspoon of lemon zest to the cake batter for a citrusy hint.
- Mixed Berries: Substitute or add other berries like raspberries or blueberries to the cream filling.
- Chocolate Drizzle: Drizzle melted chocolate over the top for an extra touch of decadence.
Storage Instructions:
Store your Strawberry Cream Sponge in an airtight container in the refrigerator for up to 3 days. The cake is best enjoyed fresh, but refrigeration helps maintain the cream’s stability. If you need to store it longer, you can freeze individual slices, wrapped tightly, for up to one month.
Frequently Asked Questions (FAQ):
Can you make this cake ahead of time?
Yes, you can bake the sponge cake a day in advance and store it at room temperature. Assemble the cake with the cream filling just before serving.
Why did your cake sink in the middle?
This often happens if you open the oven door too early, or if your baking powder is old. Ensure your leavening agents are fresh.
Can you use frozen strawberries for the filling?
While fresh strawberries are recommended for texture, you can use thawed frozen strawberries. Just make sure to drain any excess liquid to prevent a watery filling.
How do you prevent the cake from sticking to the pan?
Always grease and flour your pan thoroughly. You can also line the bottom with parchment paper for extra assurance.
Can you make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Is this an easy cake recipe for beginners?
Absolutely! This recipe is designed with simplicity in mind, making it perfect for those new to baking.