Homemade Strawberry Sponge Cake
A delightful treat combining light and fluffy sponge cake with vibrant strawberries, perfect for any occasion.
Equipment
- Mixing Bowl
- Electric Mixer
- Cake Pans
- Spatula
- Wire Rack
Ingredients
Dry Ingredients
- 1.5 cups All-purpose flour Provides structure and stability.
- 1 teaspoon Baking powder Helps the sponge rise.
- 1 pinch Salt Enhances flavors.
Wet Ingredients
- 0.5 cups Unsalted butter Melted and cooled, adds richness.
- 1 cup Granulated sugar Sweetens and contributes to texture.
- 3 large Eggs Room temperature, provides structure.
- 0.5 cups Whole milk Adds moisture and richness.
Filling and Topping
- 1 cup Fresh strawberries Sliced, for filling and decoration.
- 1 cup Whipped cream Optional, for serving.
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the melted butter and sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition until smooth.
- Pour in the milk and mix until well combined.
- Gradually fold the dry mixture into the wet mixture until no flour streaks remain.
- Gently fold in the sliced strawberries, reserving some for decoration.
- Divide the batter between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- Assemble the cake by placing one layer on a platter, adding whipped cream and strawberries, then topping with the second layer.
- Slice and serve the cake, enjoying the light texture and strawberry flavor!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.