Looking for a sweet treat that’s light, fluffy, and bursting with fruity flavor? Look no further than this strawberry sponge cake recipe! With a delicate crumb and a deliciously moist texture, this cake is perfect for everything from picnics and potlucks to birthday parties and afternoon tea.
In this article, we’ll walk you through everything you need to know to make this delicious dessert, from the ingredients and equipment you’ll need to the cooking time and serving suggestions. So let’s get started!
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and chopped
- Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-inch cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the flour mixture to the butter mixture in three parts, alternating with the milk, and mixing well after each addition.
- Stir in the vanilla extract and chopped strawberries.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve and enjoy!
- Calories: 270
- Total Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 75mg
- Sodium: 150mg
- Total Carbohydrates: 35g
- Dietary Fiber: 1g
- Sugars: 24g
- Protein: 3g
This strawberry sponge cake takes about 25-30 minutes to bake, with an additional 10 minutes of cooling time.
- 9-inch cake pan
- Mixing bowls
- Wire rack
This cake is perfect on its own or served with a dollop of whipped cream and a few extra strawberries on top. It’s also great paired with a cup of tea or coffee for a mid-afternoon treat.
Variations and Substitutions
If you don’t have fresh strawberries on hand, you can substitute frozen strawberries or even strawberry jam. You can also experiment with different fruits, such as raspberries, blueberries, or peaches, for a different flavor profile.
This cake can be stored in an airtight container at room temperature for up to three days. If you’d like to keep it longer, you can store it in the fridge for up to a week or in the freezer for up to three months.
Tips and Notes
- Be sure to let the cake cool completely before slicing and serving.
- If you’d like a sweeter cake, you can dust it with powdered sugar or drizzle it with a simple glaze made from powdered sugar and a little bit of milk.
- If you’d like a fluffier cake, you can separate the egg whites from the yolks and beat the whites until stiff peaks form before folding them into the batter.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can make this cake a day or two ahead of time and store it in an airtight container at room temperature. If you’d like to keep it longer, you can store it in the fridge or freezer.
Can I use frozen strawberries?
Yes, you can use frozen strawberries in this recipe. Just be sure to thaw them before chopping and adding them to the batter.
Can I substitute the all-purpose flour with a gluten-free flour?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but be aware that the texture may be slightly different.
Overall, this strawberry sponge cake recipe is a deliciously sweet and fruity dessert that’s sure to please your taste buds. With its light and fluffy texture and juicy chunks of fresh strawberries, it’s perfect for everything from a casual summer picnic to a fancy dinner party. So why not try making it for yourself and see how delicious it can be?