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Strawberries and Cream Sponge Cake

This Strawberries and Cream Sponge Cake is light, fluffy, and layered with fresh whipped cream and juicy strawberries. Inspired by the classic Victoria sponge birthday cake, this elegant dessert is perfect for celebrations, afternoon tea, or when you want a simple strawberry cake that looks beautiful and tastes incredible.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Vanilla Sponge Cake
  • 4 large eggs room temperature
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour sifted
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • Cream Filling
  • 1½ cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Strawberry Layer
  • 2 cups fresh strawberries sliced

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
  2. In a large bowl, beat eggs and sugar until pale, thick, and fluffy.
  3. Mix in vanilla extract gently.
  4. Sift flour, baking powder, and salt together.
  5. Fold dry ingredients into the egg mixture carefully to keep the batter airy.
  6. Divide batter evenly between prepared pans.
  7. Bake for 20–25 minutes until golden and springy to the touch.
  8. Remove from oven and cool completely on a wire rack.
  9. Whip cream with powdered sugar and vanilla until soft peaks form.
  10. Place one sponge layer on a serving plate.
  11. Spread whipped cream evenly and top with sliced strawberries.
  12. Place second sponge layer on top.
  13. Frost lightly with cream or leave sides bare.
  14. Decorate with strawberries on top before serving.

Notes

Use room-temperature eggs for best volume
Do not overmix after adding flour
Assemble cake shortly before serving for freshest results
Store refrigerated for up to 24 hours