Strawberries and Cream Sponge Cake | Summer Baking

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This Strawberries and Cream Sponge Cake is the perfect baking recipe for summer! Strawberries and cream is an old British favourite so why not have it in a cake? This recipe is a twist on my classic Victoria sponge cake and is incredible quick and simple to make!

How to make this Strawberry and Cream Sponge Cake

This cake starts of with a quick sponge using the all-in-one method! I´m personally great fan of the all-in-one method, as it works really well, there is no risk of the mixture curdling, and it’s really quick and easy to do! To add an additional summer-y twist to this recipe, I added some fresh lemon zest to the cake mix below, which complements the strawberries really well!

Once baked, the two lemon sponges are sandwiched with whipped cream and fresh strawberries! Alternatively, you could also use fresh raspberries or blueberries, or a mix of various berries of you choosing! The fresh cream filling makes this cake lovely and light, and adds a little “moistness” to the cake. For tips on making the whipped cream filling, check out this baking basics post on How to make Chantilly Cream.

More Summer Baking Recipes

Summer is the perfect time for baking and celebrating fresh fruit! I have loads of other recipes on my blog that you may want to try out, so check out some of my favourites below:

Strawberries and Cream Sponge Cake | Summer Baking Recipe

Recipe

Ingredients:

FOR THE SPONGE CAKE:

225g butter, softened
225g caster sugar
225g self-raising flour
4 large eggs, beaten
Zest of 1 large lemon
1.5 tsp baking powder
1 tsp vanilla extract

FOR THE FILLING:

350g fresh strawberries, roughly chopped
150ml double cream, well chilled
2 tbsp icing sugar
1 tsp vanilla extract/vanilla bean paste
A little caster sugar, to serve

YOU WILL ALSO NEED:

Method:

Preheat the oven to 180°C and grease two 20cm sandwich tins and line the base with baking paper.
To make the cake, weigh all of the ingredients into a large mixing bowl and use an electric hand-held whisk (or a wooden spoon) to mix all the ingredients together into a thick, smooth batter.
Divide the mixture evenly between the two tins (about 440g of batter in each tin) and level the surface.
Bake the cakes in the preheated oven for 20-25 minutes until golden brown, starting to shrink away from the edges and a skewer inserted comes out clean. Leave the cakes to cool in their tins for 10 minutes, then turn out and leave on a wire rack to cool completely.
In the meantime, wash and dry the strawberries and reserve a few for the decoration. Cut the remaining strawberries into thin slices or rough chunks and set aside until needed.
Once the cakes have cooled you can prepare the whipped cream filling. Place the double cream, icing sugar and vanilla into a mixing bowl (it helps to chill the bowl and the beaters, too. For more tips check my baking basics post here) and whisk until stiff.
Place one cake onto the serving plate (you might have to cut off some of the top to level the surface), then gently spoon the whipped cream on top. Spread it out towards the edges of the cake, leaving a 1.5cm margin around the circumference of the cake. Then scatter over the prepared strawberries and place the second cake on top. Press the sponge down gently, pushing the cream to the edge of the cake but making sure it doesn´t ooze out too much at the side.
Chill the strawberries and cream sponge cake in the fridge until needed, then sprinkle with caster sugar and decorate with some fresh strawberries to serve.