Strawberries and Cream Sponge Cake
Nov 20, 2023, Updated Mar 26, 2025
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It's beginning to look a lot like a very stylish Christmas! Ditch the Christmas pudding this year and swap it for this showstopping strawberries and cream sponge cake. This cake is beautifully light and fluffy, and when paired with the decadent whipped cream and homemade strawberry jam, it's an irresistible combination.
Want a couple other desserts for your Christmas celebrations? These recipes for apple cinnamon galette with cheese pastry and lemon olive oil cookies will be a hit with family and friends during the holidays!
Baking cakes from scratch can be intimidating for some. I often hear from people “I’m a good cook but not a good baker.” While there is science behind baking, knocking up a beautiful sponge cake is not as difficult as it looks. With the tips I share below, it’s really easy to make this beautiful centrepiece for your Christmas table.
I made this using the incredibly cool and stylish Alémais x Kitchen Aid stand mixer--which you'll definitely want to have on your Christmas wish list.
Ingredients
Curious what ingredients you need to whip up this Christmas showstopper? Fortunately, all you need is a few basic things. Let me tell you about the key ingredients that make this sponge cake so delicious!
- Strawberry Jam: Jam is essentially fruit and sugar, and it can be used in sweet or savoury dishes. In this cake, it brings a vibrant colour and sweet acidity that contrasts beautifully with the cream. I recommend making your own homemade strawberry jam like I show in the recipe below if you have time!
- Eggs: This is one of the key ingredients in a gloriously light and fluffy sponge cake. Be sure to bring your eggs to room temperature before using them so they incorporate well into the batter. (Soak them in a bowl of hot tap water for 10 minutes to warm them up quickly!)
- Cream: Called thickened cream here in Australia (or heavy whipping cream in the US), it's the best choice here. Always go for the highest fat content for the fluffiest cream and the richest flavour!
See recipe card for full information on ingredients and quantities.
Variations
- Gluten Free: Swap the all-purpose flour for a gluten-free baking flour blend. (Bob's Red Mill and King Arthur Flour make great GF flours in the US!)
- Dairy Free: Swap the melted butter for melted coconut oil in the sponge batter, and use chilled coconut cream instead of heavy cream.
- Berry Mix: Replace some of the strawberries in the jam with a few blueberries, raspberries, or blackberries for a bit different flavour.
- Lemon Curd: Add layers of homemade lemon curd along with the cream as you layer the sponges. (If you want to make your own, grab my curd recipe from my lemon curd meringue roulade post!)
- Chocolate: Make chocolate whipped cream instead, and garnish the cake with shards of chocolate and chocolate-covered strawberries.
How to Make Strawberries & Cream Sponge Cake
- Make your own strawberry jam. Toss sliced fresh strawberries with lemon juice, lemon zest, and sugar, and let them sit until they release their juices (this step is called macerating).
- Bring the berries to a simmer over medium heat and cook until the jam is thickened and at your desired consistency, about 20 minutes. Break up the berries with a potato masher as they cook for a smoother texture. Set aside to cool.
- Make the sponges. Beat the eggs and sugar in a stand mixer for 10 minutes, then add the sifted flour and baking powder in thirds, gently stirring between each addition, then carefully fold in the melted butter. Spread in two tins and bake at 355°F (180°C) for 15-16 minutes, or until a toothpick inserted into the centre comes out clean. Let the cakes cool completely.
- Meanwhile, make the whipped cream. Add a little icing sugar to the cream, then turn the mixer to medium-high speed and whisk until the cream holds stiff peaks. This will take a couple minutes, but watch it closely so it doesn't over-whip. You don't want it to look dry or curdled!
- Layer the cooled sponges with the sweetened whipped cream and homemade strawberry jam. Garnish with a few fresh berries and a dusting of icing sugar. Enjoy right away!
Recipe FAQs
Make sure all the cake ingredients are at room temperature before starting, as this will help them incorporate properly. Then, make sure to beat the eggs and sugar well in a mixer to make them light and airy. Handle the batter gently to keep as much air in the cake as possible.
Most sponge cakes sink in the middle for two main reasons: too much raising agent (baking powder or baking soda/bicarb) or opening the oven door whilst baking. To avoid these two pitfalls, be sure to accurately measure the raising agent according to the recipe, and don't open the oven door until the cakes are two-thirds done the recommended baking time.
Yes, you definitely can make and bake the cakes in advance! To make them a day or two in advance, simply store the cooled cakes wrapped in cling film and placed in an airtight container at room temperature. For longer storage, wrap the cakes in cling film and then in aluminium foil and freeze for up to 3 months.
Most people assume that's it's time consuming or tricky to make your own whipped cream, but it's actually super simple! All you need to do is to whip the cream with a hand-held mixer or stand mixer until it holds stiff peaks. (If you add a touch of sugar and vanilla extract, you'll get Chantilly cream!) This will take a couple minutes, depending on the speed of your mixer. Just be sure not to over-whip, or the cream will look 'dry' and curdled.
Serving Strawberries & Cream Sponge Cake
For a festive Aussie Christmas, this strawberries and cream sponge cake makes the perfect centrepiece. Pair it with a flavourful main like a flavourful main course (like this garlicky slow cooked lamb shoulder or honey garlic butter lamb cutlets), a refreshing side dish (rainbow antipasto pasta salad or peach salad with garlic confit dressing), and your favourite summer drink for a fun finish.
Expert Tips
- When making the sponge mixture, handle the batter gently and don't overmix. This will keep the cake light and fluffy when it's baked.
- There is one golden rule when icing and decorating a cake: let it cool down before decorating! That will prevent the whipped cream from melting and soaking into the cake.
- Decorating a cake is an art, but it’s also not that hard; have fun experimenting and finding your style. Try piping the cream with a star tip for an easy and fun effect!
Other Dessert Recipes You'll Love
Have questions or want to leave a review? Please do so below the recipe card! I always love answering your questions and hearing your feedback.
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Strawberries and Cream Sponge Cake
Ingredients
For the Strawberry Jam
- 18 ounces fresh strawberries, sliced
- ¾ cup caster sugar
- 2 tablespoons lemon juice, from 1 lemon
- 1 tablespoon lemon zest, from 1 lemon
For the Sponge Cakes
- ½ cup caster sugar
- 4 large eggs, at room temperature
- ¾ cup all purpose flour, sifted
- ¾ teaspoon baking powder, sifted
- 4 tablespoons unsalted butter, melted and slightly cooled
For Cream & Garnish
- 1 ¼ cup heavy whipping cream, chilled
- ¼ cup sifted icing sugar, plus extra for garnish
- ⅓ cup homemade strawberry jam
- fresh strawberries, for garnish
Instructions
Making the Strawberry Jam
- Macerate: Place the sliced strawberries, sugar, lemon juice, and zest into a saucepan and massage the sugar and juice into the strawberries with your hands until well combined. Leave to sit until the natural juices have been released, about 1 hour.
- Simmer: Put the saucepan over medium heat and bring to a simmer. Cook for 20 minutes, stirring occasionally, or until the jam is at a consistency you like. For a smoother jam, use a potato masher to mash up the strawberries.
- Store: You will not need all of the jam for this recipe. Store the remainder in a sterilised jar, and keep in the fridge for up to 14 days.
Making the Sponge Cakes
- Preheat: Preheat the oven to 355°F (180°C). Grease two 6-inch baking tins, and line their bases with parchment paper if desired.
- Beat Eggs & Sugar: Dump the eggs and sugar into the bowl of a stand mixer fitted with the whisk attachment and beat on high until doubled in size and pale in colour, about 10 minutes.
- Fold: Add the sifted flour and baking powder in thirds and gently fold it in with a spatula. Be sure there are no lumps of unincorporated flour. Pour the melted and cooled butter to the batter and carefully fold it in, being careful not to overmix.
- Bake: Divide the batter between the two prepared tins and bake them for 15-16 minutes, or until a toothpick inserted into the centre of each sponge comes out clean.
- Cool: Remove the tins from the oven and leave them to cool for 5 minutes. Turn out the sponges from the tins and let them cool completely on a wire rack, or at least 20 minutes.
Assembling the Cake
- Whip Cream: Whisk together the heavy cream and sifted icing sugar on medium-high speed until the cream holds stiff peaks. Be careful not to overmix, or the cream will look dry.
- Decorate: Place one of the cakes flat side up on a serving plate. Spread half of the whipped cream on top of the cake, then spread the homemade strawberry jam on top. Carefully place the other cake flat side up over the jam and spread the remaining cream on it. Garnish with fresh strawberries and a generous dusting of icing sugar. Slice and enjoy immediately!
Video
Notes
- When making the sponge mixture, handle the batter gently and don't overmix. This will keep the cake light and fluffy when it's baked.
- There is one golden rule when icing and decorating a cake: let it cool down before decorating! That will prevent the whipped cream from melting and soaking into the cake.
- Decorating a cake is an art, but it’s also not that hard; have fun experimenting and finding your style. Try piping the cream with a star tip for an easy and fun effect!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!Images by Alanna Penna Photography
This recipe reminds me of both strawberry shortcake, which is one of my favourite summer desserts here in the States, and Victoria sandwich, which is one of the best sponge cakes ever! Strawberries and cream is always a winning combination, and this cake looks as beautiful as it would taste.
loved this recipe..... since it was valentines day i used a heart shaped silicone pan.... it was lovely
but im a dope and was not able to take photos because my company devoured it before i had a chance. oh well .... my next adventure today will be your pretzles......ill keep you posted
I am so happy to hear that!! Would love to see it made in a heart shaped pan.