Strawberry Sponge Cake Recipe
Prep Time:
20 minutes
Cook Time:
25 minutes
Servings:
12 Slices
Ingredients
  • 6 large eggs, room temperature
  • 1 cup, plus 1 tablespoon, granulated sugar, divided
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 pound strawberries, sliced
  • 2 tablespoons maple syrup
  • 8 ounces cream cheese, room temperature
  • 1 ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup heavy cream
Directions
  1. Preheat the oven to 350 F. Line the bottoms of 2, 8-inch cake pans with parchment paper, and spray the sides with cooking spray, then set aside.
  2. In a large bowl, beat the eggs on high speed for about 1 minute, until they become fluffy. Add 1 cup of the granulated sugar to the bowl, and continue beating for about 10 minutes, until the eggs become thick and foamy.
  3. In a separate, medium bowl, whisk together the flour and baking powder. Gently fold the flour mixture into the egg mixture ⅓ at a time, making sure not to over mix and deflate the batter in the process.
  4. Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25 to 30 minutes, until the cake is golden brown, and a toothpick inserted into the center of the cake comes out clean. Let the cakes cool completely, and then remove them from their pans.
  5. While the cakes cool, in a medium bowl, combine the strawberries, the remaining 1 tablespoon of granulated sugar, and maple syrup. Stir to combine, then set aside.
  6. Add the cream cheese, powdered sugar, and vanilla extract to a large bowl. Beat together until combined, then add in the heavy cream, continuing to beat until the filling is fluffy.
  7. To assemble the cake, place the first cake round on a plate, top with ½ of the frosting, then add ½ of the strawberries on top of the cream. Add the second cake on top, then add the cream and remaining strawberries on top. Cut and serve the cake right away.