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Vanilla Sponge Cake with Strawberries and Whipped Cream Recipe

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3.9 from 15 reviews

  • Author: Sara
  • Total Time: 2 hours 30 minutes
  • Yield: 12 servings

Description

A light and fluffy homemade vanilla sponge cake layered with fresh strawberries and whipped cream. This classic dessert features a delicate sponge made with a blend of cake and all-purpose flours, whipped egg whites for a tender texture, and sweetened with vanilla-scented whipped cream and fresh strawberries. Perfect for celebrations or a sweet treat that feels elegant yet simple.

Ingredients

Dry Ingredients

  • ½ cup (58 g) cake flour
  • ¼ cup (31 g) all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients and Cake Batter

  • 3 Tablespoons milk
  • 2 Tablespoons unsalted butter
  • ½ teaspoon vanilla extract
  • 5 large eggs (room temperature), separated
  • ¾ cup (150 g) granulated sugar (divided)

Whipped Cream Filling

  • 2 ½ cups (600 ml) heavy whipping cream
  • 2 Tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Fruit

  • 2 pints strawberries (halved)

Instructions

  1. Preheat oven: Adjust the oven rack to the lower-middle position and preheat your oven to 350℉. Grease two 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
  2. Whisk dry ingredients: In a medium bowl, combine cake flour, all-purpose flour, baking powder, and salt. Whisk thoroughly to mix and set aside.
  3. Heat milk and butter: In a microwave-safe bowl, warm the milk and butter on 50% power until melted. Stir and cover to keep warm until ready to use.
  4. Whip egg whites and sugar: Separate 3 eggs. Place the egg whites in a stand mixer bowl and beat on medium-low until foamy, then increase speed to high. Gradually add 6 tablespoons of sugar while mixing and whip until medium soft peaks form. Do not over-beat. Transfer whipped egg whites gently to another bowl.
  5. Mix egg yolks and remaining sugar: In the stand mixer bowl, add the 3 egg yolks plus the 2 remaining whole eggs and the remaining 6 tablespoons of sugar. Beat on medium-high speed until the mixture becomes thick, pale yellow, and approximately doubles in volume (about 5 minutes).
  6. Combine egg mixtures and dry ingredients: Gently fold the thick egg yolk mixture into the whipped egg whites. Sprinkle the dry flour mixture over the eggs, then fold carefully about 12 strokes using a rubber spatula. Some streaks of egg whites or flour pockets are okay.
  7. Add milk, melted butter, and vanilla: Make a well in the batter and add the warm melted butter, milk, and vanilla extract. Fold the wet ingredients delicately into the batter until evenly combined (about 8 strokes).
  8. Transfer batter to pans and bake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 18 to 20 minutes until golden brown on top and the cakes spring back to gentle touch.
  9. Cool the cakes: Immediately run a butter knife around cake edges to loosen. Place one pan on a towel, put a plate on top, invert the cake onto the plate, then remove the parchment and pan. Flip the cake onto a wire rack to cool completely. Repeat with the second cake.
  10. Chill mixing bowl for whipped cream: Place a metal bowl in the freezer for 10 to 15 minutes to chill thoroughly. This helps the cream whip faster and better.
  11. Prepare whipped cream: Place the chilled bowl on the mixer and add heavy cream, sugar, and vanilla extract. Begin mixing on low for 10-20 seconds until combined, then increase to medium-high and whip for 1 ½ to 2 minutes until medium-stiff peaks form and the whisk leaves trails.
  12. Level cakes: If the cake domed during baking, carefully slice off the domed top with a serrated knife to create a flat surface for assembly.
  13. Assemble cake: Spread ⅓ of the whipped cream over one cake layer. Arrange a layer of halved strawberries evenly on top, then spread another ⅓ of whipped cream over the strawberries.
  14. Add second cake layer: Place the second cake layer on top, cut side down. Spread the remaining whipped cream on top. For decoration, pipe swirls of whipped cream along the edges if desired, leaving the sides bare. Garnish with additional strawberries.
  15. Serve: Slice the cake and serve immediately or refrigerate until ready to enjoy.

Notes

  • Room temperature eggs whip better and give greater volume in the batter.
  • Do not over-beat the egg whites to avoid a dry sponge texture.
  • Folding the batter gently preserves the air incorporated in the egg whites for a light cake.
  • Chilling the bowl before whipping cream helps achieve stiff peaks faster.
  • Use fresh strawberries for best flavor and visual appeal.
  • This cake is best enjoyed the same day but can be stored in the refrigerator for up to 2 days.
  • Make sure to line cake pans with parchment for easy removal.
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Find it online: https://sarabaking.com/vanilla-sponge-cake-with-strawberries-and-whipped-cream-recipe/