Name: Vanilla Sponge Cake with Strawberries and Whipped Cream Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 2 h 30 min
Cuisine: Western
Ingredients: ½ cup (58 g) cake flour; ¼ cup (31 g) all purpose flour; 1 teaspoon baking powder; ¼ teaspoon salt; 3 Tablespoons milk; 2 Tablespoons unsalted butter; ½ teaspoon vanilla extract; 5 large eggs (room temperature), separated; ¾ cup (150 g) granulated sugar (divided); 2 ½ cups (600 ml) heavy whipping cream; 2 Tablespoons granulated sugar; 1 teaspoon vanilla extract; 2 pints strawberries (halved)

Print Recipe· 3.9 from 15 reviews

If you are on the hunt for a dessert that feels like a warm hug and a celebration all rolled into one, the Vanilla Sponge Cake with Strawberries and Whipped Cream Recipe is your ultimate answer. This delightful cake features a perfectly airy vanilla sponge layer that’s light as a feather, paired lovingly with luscious whipped cream and fresh, juicy strawberries. Every bite melts in your mouth, balancing sweetness and freshness in the most charming way. Whether you’re planning a special occasion or simply treating yourself, this classic combination never fails to impress.

Ingredients You’ll Need

The image shows ingredients arranged neatly on a white marbled surface with text labels. At the center, a clear bowl is filled with bright red strawberries with green leaves. Surrounding the bowl are small white bowls holding white powders labeled as all purpose flour, cake flour, baking powder, salt, and sugar. There is a small white bowl with vanilla liquid, a white bowl containing three white eggs, a white dish with two small pieces of butter, and a clear glass measuring cup filled with heavy cream. A small white jug contains milk. The setup is clean and bright with a soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe brings its own magic to the table. From the delicate flours that create the tender crumb to the fresh strawberries that add a burst of color and juiciness, these simple essentials come together to make something truly unforgettable.

Cake flour (½ cup / 58 g): Provides that soft, delicate texture that’s key to a fluffy sponge.
All purpose flour (¼ cup / 31 g): Adds structure without weighing the cake down.
Baking powder (1 teaspoon): Ensures your sponge rises beautifully with a light crumb.
Salt (¼ teaspoon): Balances sweetness and enhances flavors.
Milk (3 Tablespoons): Keeps the cake moist and tender.
Unsalted butter (2 Tablespoons): Adds richness and a subtle creamy flavor.
Vanilla extract (½ teaspoon for batter, 1 teaspoon for cream): Brings that classic, comforting vanilla aroma.
Large eggs (5, room temperature): Provide structure and help with the cake’s airy volume.
Granulated sugar (¾ cup / 150 g total): Sweetens both the sponge and whipped cream with precision.
Heavy whipping cream (2 ½ cups / 600 ml): Whips to luscious peaks that feel heavenly between the cake layers.
Fresh strawberries (2 pints, halved): Add natural sweetness and a pleasant pop of color.

How to Make Vanilla Sponge Cake with Strawberries and Whipped Cream Recipe

Step 1: Preheat and Prepare Your Pans

Adjust your oven rack to the lower-middle position and set the temperature to 350℉. Grease two 8-inch round cake pans, line their bottoms with parchment paper, and set aside. Getting your pans ready early ensures you’re perfectly prepped for the batter.

Step 2: Whisk Dry Ingredients

Combine cake flour, all-purpose flour, baking powder, and salt in a medium bowl. Whisking these together creates a well-distributed, smooth base that will help your sponge rise evenly and stay tender.

Step 3: Warm Milk and Butter

In a microwave-safe bowl, gently melt the milk and butter on 50% power, stirring once melted. Cover to keep warm. This warm mixture will blend seamlessly into your batter, keeping the sponge moist.

Step 4: Whip Egg Whites and Sugar to Soft Peaks

Separate 3 eggs, placing the whites in your stand mixer bowl and reserving the yolks along with the remaining 2 whole eggs. Beat the egg whites on medium-low speed until foamy, then increase speed. Gradually add 6 tablespoons of sugar and whip until medium soft peaks form. Handle these egg whites gently to maintain their fluffiness!

Step 5: Mix Egg Yolks with Remaining Sugar

In another mixing bowl, beat the egg yolks, 2 whole eggs, and the rest of the sugar on medium-high speed until thick and pale yellow. This step adds volume and richness to your cake batter, so don’t rush it.

Step 6: Combine Egg Mixtures and Dry Ingredients

Gently fold the yolk mixture into the whipped egg whites using a rubber spatula, then sprinkle in the flour mixture. Fold the batter carefully about 12 times—some streaks of egg white and flour are perfectly fine here for a light texture.

Step 7: Add Warm Milk, Butter, and Vanilla

Make a small well in the batter and add the warm milk and melted butter mixture along with the vanilla extract. Fold them in smoothly about 8 strokes until everything is just combined, taking care not to deflate your lovely batter.

Step 8: Bake the Sponge Cakes

Divide your batter evenly between the two prepared pans and bake for 18 to 20 minutes until the tops turn lightly golden and spring back when touched. The smell alone will make your kitchen feel like a bakery!

Step 9: Cool the Cakes

Once baked, run a butter knife along the edges to loosen the cakes. Invert the pan onto a plate with a towel, then flip the cake onto a wire rack so it cools completely without any sogginess.

Step 10: Prepare the Whipped Cream Filling

Chill a metal mixing bowl in the freezer for 10 to 15 minutes—cold equipment whips cream better. Add the heavy cream, sugar, and vanilla to the chilled bowl and whip on medium-high until medium-stiff peaks form. Keep an eye on it; you want the cream firm enough to hold its shape but still soft and luscious.

Step 11: Assemble the Cake Layers

If your cakes have domed tops, carefully level them with a serrated knife. Spread one-third of the whipped cream over the first layer, then scatter juicy halved strawberries on top. Repeat with another third of the cream before placing the second sponge layer, cut side down. Finally, cover the top with the remaining whipped cream, add pretty swirls if you like, and garnish generously with whole or sliced strawberries.

How to Serve Vanilla Sponge Cake with Strawberries and Whipped Cream Recipe

Two round cake layers are stacked on top of each other on a white marbled surface, each layer is a light golden brown with a soft and crumbly texture. The edges of the cake layers show a slight browned crust. Around the cake, there are scattered crumbs, a serrated knife placed to the right side of the cake layers, and blurred baking items in the background including brown eggs in a white carton, jars, and a brass measuring scoop filled with white flour. The scene looks bright and clean, with a kitchen baking atmosphere. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of powdered sugar or finely chopped fresh mint around the edges can elevate the presentation. Adding a few extra strawberries on top creates a stunning fresh look that’s hard to resist.

Side Dishes

Pair this cake with a cold glass of milk, a cup of freshly brewed coffee, or even a light glass of sparkling rosé for an elegant touch. Fresh berries or a simple fruit salad complement the flavors beautifully if you want a side on the lighter side.

Creative Ways to Present

For a fun twist, serve individual portions in glass trifle bowls layered with the sponge cake pieces, whipped cream, and strawberries—perfect for dinner parties or casual get-togethers. You can also pipe swirls of cream and decorate with edible flowers for a magical, Instagram-worthy presentation.

Make Ahead and Storage

Storing Leftovers

Cover your leftover cake tightly with plastic wrap or place it in an airtight container. Keep it refrigerated for up to 2 days to maintain the freshness of the whipped cream and moist texture of the sponge.

Freezing

Though best fresh, if you must freeze, wrap the cooled sponge layers separately in plastic wrap and then in foil. Freeze for up to a month. Thaw overnight in the fridge before assembling with fresh cream and strawberries for the best results.

Reheating

Since this is a delicate cake with whipped cream and fresh fruit, reheating is not recommended. It’s best enjoyed chilled or at room temperature right after assembly to savor the light textures and fresh flavors at their peak.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are ideal for their texture and flavor, but if frozen is all you have, thaw them fully and drain excess liquid well before using to avoid sogginess.

What can I substitute if I don’t have cake flour?

You can make a simple substitute by measuring all-purpose flour, removing 2 tablespoons per cup, and replacing those with cornstarch. Sift well to combine for a lighter flour alternative.

How do I know when the cake is done baking?

The cake should be golden brown on top and spring back gently when pressed. You can also insert a toothpick into the center; it should come out clean or with just a few moist crumbs.

Can I make this cake vegan or dairy-free?

This recipe relies heavily on eggs and dairy for its texture and flavor, so adapting it requires a different sponge cake technique and cream alternative, which could be a fun baking adventure of its own!

Why is folding the batter gently so important?

Folding helps retain the air whipped into egg whites, which gives the sponge its light, airy texture. Stirring too vigorously can deflate the batter, resulting in a denser cake.

Final Thoughts

I can’t recommend enough giving this Vanilla Sponge Cake with Strawberries and Whipped Cream Recipe a try next time you want to wow your friends or simply treat yourself. It’s a timeless dessert with a heavenly balance of flavors and textures that feels special yet approachable. Once you bake and assemble it, you’ll understand why it’s a beloved classic that never goes out of style.