Strawberry Sponge Cake Recipes

JAPANESE STRAWBERRY SPONGE CAKE (STRAWBERRY SHORTCAKE)

Steps:

• Pre-heat oven to 180°C/356°F.
• Coat the inside of an 18cm/7" cake tin (note 6) with butter, dust with flour, then shake off the excess flour.
• Put the egg yolks in a bowl, add ⅔ of the sugar and beat the egg yolks until they become whitish and thick. Draw a ribbon with the whisk and if the ribbon disappears slowly (see the Video), it is ready.
• In a separate bowl, beat the egg whites. When the small bubbles form and the volume of the egg white doubles, add the remaining sugar in 2-3 batches and beat further to make meringue.
• When the meringue becomes firm and it can form a peak when you lift the whisk (see the step-by-step photo and video in the post), it is ready.
• Put the flour through the sifter and add to the beaten egg yolk. Fold the batter with a spatula.
• Transfer ⅓ of the meringue to the batter and mix with a whisk until the batter becomes smooth.
• Add the remaining meringue to the batter in 2-3 batches and fold.
• Pour the melted butter into the batter and fold several times. It's OK even if the butter is not completely mixed.
• Pour the batter into the cake tin. Drop the tin onto the work bench to settle the batter in the tin.
• Cook in the oven at 180°C/356°F for 25 minutes. Insert a thin bamboo skewer in the centre of the cake to see if the skewer comes out dry. If the skewer is a bit wet, cook further 5 minutes.
• Take the tin out of the oven and drop the tin onto the workbench a couple of times to detach the cake from the tin. Remove the cake from the tin and place it on a rack, upside down (bottom side up). Let it cool completely.
• If making syrup, put the Syrup ingredients in a small saucepan and bring it to a boil. When the sugar is dissolved, turn the heat off. Let it cool.
• Whip the cream until soft peaks form. Wipe the strawberries with a wet kitchen paper, remove the stems and halve 10 strawberries.
• Leave the sponge cake upside down as is and slice it horizontally in half (note 7), remove the top half and place it next to the bottom half of the cake, cut side up.
• Using a brush, coat the cut surface of the two sponge cakes with the syrup gently.
• Drop about 3 heaped tablespoons of the whipped cream on the bottom half of the sliced cake and spread it to cover the entire surface. Fill the surface with the halved strawberries, without a gap as much as possible.
• Drop about 4 heaped tablespoons of the whipped cream on and spread it to cover the strawberries and the round edge.
• Place the top half of the cake on it, syrup side down. Gently press down, making sure the top and bottom cakes are aligned. Fill the gap around the strawberry filling on the side with whipped cream.
• (Optional) thinly coat the top and the side of the cake with whipped cream. It is OK not to completely cover the sponge. Leave the cake in the fridge for 10 minutes (note 8).
• Using a cake spatula or a long flat spatula, fully cover the top and the side of the cake with the remaining whipped cream, leaving some (about minimum of 4-5 tablespoons) for piping.
• Put the remaining cream in a piping bag with a round nozzle. Squeeze out the cream to make a mound of cream in 8 positions around the edge of the surface. Place a strawberry on each mound.

STRAWBERRY COUNTRY CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
• Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
• Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.
• To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.

VANILLA SPONGE CAKE WITH STRAWBERRY-MERINGUE BUTTERCREAM

Steps:

• Cake: Preheat oven to 325 degrees. Coat an 8-inch springform pan with cooking spray. Line sides with a 5-inch-high strip of parchment; coat parchment with cooking spray.
• Whisk together flour, 3/4 cup granulated sugar, baking powder, and salt until thoroughly combined, 30 seconds. In a large bowl, whisk together butter, egg yolks, and milk to combine. Whisk flour mixture into butter mixture until smooth.
• Beat egg whites on medium-low speed until frothy, about 2 minutes. Add cream of tartar and vanilla and beat on medium-high until soft peaks form, 2 minutes more. Gradually add remaining 3/4 cup granulated sugar and beat until stiff, glossy peaks form, about 5 minutes. Whisk one-third of egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula. Transfer batter to pan; gently smooth top with spatula.
• Bake until risen and golden brown, about 45 minutes. Reduce oven to 300 degrees and continue to bake until top springs back when lightly touched, about 35 minutes more. Transfer pan to a wire rack; let cool 10 minutes. Unlock pan and carefully lift to remove. Remove parchment and turn cake out onto rack, running a sharp knife between cake and pan bottom to release. Remove bottom and turn cake top-side up; let cool completely.
• Frosting: In a food processor, puree 1 pound strawberries with 1/2 cup granulated sugar until smooth. Transfer to a medium saucepan and bring to a boil, then reduce heat to medium and cook, stirring frequently, until darkened, thick, and syrupy, about 10 minutes. Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible (you should have 1 cup). Refrigerate, covered, until room temperature, about 1 hour (or transfer to a bowl set in an ice-water bath and stir occasionally until cool to the touch, about 10 minutes).
• Combine egg whites, remaining 1 1/4 cups granulated sugar, and salt in a heatproof standmixer bowl set over (not in) a pot of simmering water, whisking constantly until sugar is dissolved and mixture is warm. (It should feel completely smooth when rubbed between your fingertips.) Transfer bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to medium-high, beat until stiff, glossy peaks form. Continue beating until bottom of bowl is cool to the touch, about 10 minutes.
• Reduce speed to medium-low and beat in butter, a few tablespoons at a time, until combined, scraping down bowl as needed. Slowly add strawberry puree and vanilla, beating until combined. (If buttercream appears curdled, increase speed to medium-high and beat until smooth.)
• Slice 1 pound strawberries lengthwise, 1/4 inch thick (you should have about 2 1/2 cups). Cut cake horizontally into 3 even layers with a serrated knife. Transfer bottom layer, cut-side up, to a cake plate or stand lined with parchment strips. Spread top evenly with 3/4 cup buttercream and half of sliced strawberries, overlapping berries to fit. Spread another 3/4 cup buttercream onto one side of center cake layer and place over first cake layer, frosted-side down. Press gently to adhere, being careful not to allow strawberries to slide out. Spread top with another 3/4 cup buttercream; top evenly with remaining sliced strawberries. Spread another 3/4 cup buttercream onto cut side of top cake layer; place on center cake, frosted-side down, pressing gently to adhere.
• Using a small offset metal spatula, spread remaining buttercream evenly over top and sides of cake. To create decorative sides, hold spatula vertically against cake and press one long side gently into frosting (do not go deeper than 1/4 inch, so you don't get down to cake), then pull spatula directly upward in one motion. Repeat around entire cake, then remove parchment strips. Top cake with remaining 1 pound strawberries, cutting some in half, if desired. Dust lightly with confectioners' sugar; serve. This cake is best assembled, kept at room temperature, and served the same day, but it can be refrigerated, uncovered, up to 1 day; bring to room temperature before serving.

EASY STRAWBERRY SHORTCAKE

Steps:

• Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes.
• Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.

MOM'S STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 350°. Grease an 8-in. square baking pan. In a large bowl, beat eggs on medium speed 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon-colored. In another bowl, whisk flour, baking powder and salt; beat into egg mixture. In a small saucepan, heat milk and butter just until butter begins to melt. Beat into batter with vanilla (batter will be thin)., Transfer batter to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Just before serving, cut cake into serving-size pieces; cut each slice horizontally in half. In a large bowl, combine strawberries and remaining sugar; spoon between cake layers and over top of each serving. Top with whipped cream and, if desired, mint leaves.

STRAWBERRY SPONGE CAKE

Steps:

• Preheat the oven to 180C/electric. Grease two 20 cm cake tins and line with parchment paper.
• In a large bowl whisk the butter and sugar together until combined. Then, add the eggs one at a time and mix. Then, add all the single cream and mix once again.
• With a wooden spoon fold in the flour a third at a time until the mixture is smooth.
• In a separate bowl place the mashed strawberries and vanilla extract and mix gently with a small metal spoon. Add the strawberry mixture to the smooth cake mixture and combine.
• Pour the mixture into the cake tins and bake on a middle shelf for 20 minutes.
• Take out of the oven and leave to cool in the tins for 30 minutes before removing. After cooled, spread as much jam as desired on one of the two sponges. Then whip some double cream and place on top of the jam. Take the other sponge and sandwich both sponges together. Serve!

STRAWBERRY SPONGE CAKE

Steps:

• In a large bowl, combine the strawberries and glaze; set aside. Slice cakes in half lengthwise; place in an ungreased 13x9-in. dish. , In a large bowl, beat cream cheese and milk until smooth; fold in the whipped topping. Spread over cakes. Spoon strawberry mixture over top. Cover and refrigerate for 30 minutes or until ready to serve. Spoon into individual serving dishes. Refrigerate any leftovers.

STRAWBERRY SPOON CAKE

Steps:

• Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.
• Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside.
• In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it's not much) to the greased baking dish, and spread evenly into corners.
• Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.

STRAWBERRY AND CREAM LAYER CAKE

Steps:

• Fill a small saucepan with about 1 inch of water and set over medium heat until the water steams.
• Meanwhile, coarsely chop about a quarter of the strawberries and combine in a medium heatproof bowl with the sugar. Cover the bowl tightly and set it over the saucepan. Reduce the heat if necessary to keep the water just below a simmer and allow the berries to sit, swirling the bowl once or twice to dissolve any stubborn sugar clumps, until they've released all their juices, are mushy, and swim in a translucent red liquid, 35 to 45 minutes. Remove the bowl from the heat, uncover and strain through a fine-mesh strainer. (You should have 1/2 to 3/4 cup of strawberry syrup.) The mushy berries will have given off their color and flavor, and even though you won't use them in the cake, they're still tasty. Reserve the berries for spooning over pancakes or yogurt.
• In a separate medium bowl, combine the heavy cream, crème fraîche and salt. Whisk the mixture vigorously by hand, or beat with a hand mixer on medium-high, until thick, light and holding a medium peak. Chill the bowl of whipped cream. Thinly slice the remaining raw strawberries lengthwise.
• Invert the sponge cake on a flat serving plate or cake stand. Holding a long serrated knife horizontally and parallel to the work surface, use it to lightly score all around the side of the cake at the midway point. Then, using long, even strokes and still holding the knife parallel to the surface, slice clean through the cake, using the score marks as a guide, to cut it into two even layers. Set the top layer aside.
• Use a pastry brush to dab several tablespoons of the strawberry syrup across the bottom layer, lightly soaking the entire surface. Pull the bowl of cream from the refrigerator and dollop about half of it across the soaked layer, then spread in an even layer all the way to the edges. Arrange half of the sliced strawberries on top of the cream, then place the second cake layer on top of the first, cut side up. Lightly soak the top layer of cake with the strawberry syrup, reserving any remaining syrup for serving. Spread the remaining cream on top of the cake, then pile the remaining sliced strawberries over top. (If not serving immediately, cover loosely and refrigerate until ready to serve.)
• Slice the cake with a serrated knife and serve. Drizzle the slices with any remaining strawberry syrup. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.

STRAWBERRY SPOON CAKE

Steps:

• Combine strawberries, 2 tablespoons sugar, and lemon juice in a medium bowl. Toss to combine and allow to sit for about 10 minutes.
• Place butter into a 10-inch cast iron skillet. Place skillet into the oven and heat to 350 degrees F (175 degrees). Allow the butter to melt as the oven preheats.
• Meanwhile, whisk together flour, 1/2 cup sugar, baking powder, baking soda, and salt in a large bowl until thoroughly combined.
• Carefully remove the skillet from the oven; swirl to spread butter evenly. Pour remaining melted butter into the flour mixture. Set the skillet aside to cool slightly. Add buttermilk and vanilla to the flour and butter mixture. Stir just until no dry clumps of flour remain. Pour batter back into the skillet, and spread into an even layer. Spoon strawberries and their juices over the top.
• Place skillet back into the oven, and bake until center of the cake is just barely set, 32 to 37 minutes. Cool for 5 minutes before serving. Serve warm.

FRAISIER (STRAWBERRY CREAM CAKE)

Steps:

• In a medium bowl, vigorously whisk together the egg yolks and sugar until lightened. Whisk in the cornstarch. In a saucepan, warm the milk, then slowly pour it into the egg mixture while whisking constantly. Pour the combined mixture back into the saucepan and cook over medium heat, whisking constantly, until very thick, about 5 minutes. Cover the surface with plastic wrap and refrigerate.
• Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper.
• Make the sponge cake. Sift the flour. In a large bowl, whisk together the egg yolks and one-third of the sugar until lightened. In a separate bowl, beat the egg whites into stiff peaks, adding the remaining sugar a little at a time halfway through the beating time. Fold the beaten egg whites into the yolk mixture, then fold in the flour. Spread the batter evenly into the prepared sheet pan. Bake for 10 minutes. Cool completely.
• Carefully peel the parchment paper from the cake.
• Using the cake ring, cut out two circles from the cake.
• Add the butter to the bowl of a standing mixer fitted with the whisk attachment and beat until light and creamy.
• Add the pastry cream and beat until well incorporated. Transfer the mixture to a bowl.
• Place the cake ring on a serving plate and place one cake circle on the bottom.
• If necessary, briefly rinse the strawberries and pat them dry on paper towels.
• Set aside one dozen of the most attractive strawberries for the top decoration. Hull and cut similarly sized strawberries in half and place them next to each other around the perimeter of the ring with the cut side touching the ring.
• Cover the strawberries with a little of the pastry cream to seal them against the ring.
• Hull the remaining ones and place in the center of the cake.
• Cover the layer of strawberries with some of the pastry cream.
• Place the second cake disk on top.
• Evenly spread a thin layer of the pastry cream on top.
• Hull the remaining whole strawberries then set them on top of the cake, pointed ends up.
• Scrape the remaining pastry cream into a pastry bag fitted with a 1/3-in plain pastry tube and pipe pointed mounds of cream on top of the cake between the strawberries.
• Refrigerate overnight. Just before serving, carefully remove the ring.