Strawberries are *le husband’s favorite fruit, and for almost two months now, they’ve been standing in for dinner. The good part is that dinner takes me no more than 10 minutes to put together, but the downside is that I never get around to cooking anything fancy. 😊
Today I woke up craving something sweet, and the quickest “sweet thing” I make is sponge cake. Whether I bake it in a loaf pan or pour the batter into a baking pan, it always gets me out of a dessert emergency. It goes perfectly with a glass of milk, a cup of coffee, or some Nutella on the side. 😉
I was originally thinking of making a loaf cake, but when I spotted the bowl of strawberries in the fridge, I changed my mind and went for a strawberry sponge cake instead.
I started with my classic 5-egg sponge cake and simply added chopped strawberries on top. Nothing complicated, nothing fancy. Just a light, fluffy sponge and some really good strawberries — exactly the kind of simple homemade dessert to make when you’re craving something sweet.
Why You’ll Love This Recipe
- It’s incredibly easy to make and doesn’t require any complicated ingredients.
- It’s a quick homemade dessert, perfect when you’re craving something sweet.
- The sponge cake is light and fluffy, while the strawberries add plenty of flavor and a fresh, fruity touch.
- It’s the perfect recipe for strawberry season.
- It’s delicious served on its own, with a cup of coffee or a glass of milk.
And most importantly, it’s the kind of cake that disappears from the table very quickly. At least that’s what happened at my house. 😊
Tips for the Perfect Strawberry Sponge Cake
To make sure your sponge cake turns out as light and fluffy as possible, there are a few simple things worth keeping in mind.
Use room-temperature eggs. They will whip more easily and give you a lighter, airier foam.
Don’t rush when folding in the flour. Fold it in gently using a bottom-to-top motion so you don’t lose all the air you’ve whipped into the egg whites.
Choose ripe strawberries that aren’t too watery. After washing them, let them drain well before cutting them. Too much moisture can make the sponge cake soggy around the fruit.
Don’t open the oven during the first part of baking. The sponge cake needs a steady temperature to rise properly.
Let the cake cool before slicing. I know it’s hard to wait when it smells this good, but the slices will be much easier to cut once the cake has cooled.
Frequently Asked Questions
Can I use other fruits instead of strawberries?
Absolutely. Sponge cake is a very simple base and works well with other seasonal fruits too. Peaches, apricots, plums, or berries are some of the options I’d try.
Can I use frozen strawberries?
You can, but the texture will be different. Frozen strawberries release more water as they thaw, so for this recipe, I prefer using fresh strawberries.
Why do the strawberries sink to the bottom of the sponge cake?
Strawberries are heavier and contain quite a bit of water, so it’s perfectly normal for some of the pieces to sink as the cake bakes. The size of the pieces and how much moisture they contain can also make a difference.
How should I store strawberry sponge cake?
It can be kept covered at room temperature if you plan to eat it within a short time. For longer storage, keep it in the refrigerator in an airtight container.
More Quick Dessert Recipes
If you enjoy simple homemade desserts that don’t require too much time or effort, you might also like these recipes:
Apricot, Plum and Ricotta Cake
Apple Oat Bread, No Added Sugar
Mixed Berry Oatmeal Crumble Cake
Strawberry Sponge Cake – Easy and Fluffy Recipe
12
slices20
minutes35
minutes105
kcalA simple, light and fluffy strawberry sponge cake made with just a few ingredients and fresh strawberry pieces. A quick and delicious homemade dessert, perfect for strawberry season.
Ingredients
5 eggs
5 tablespoons sugar
5 tablespoons flour
1 teaspoon vanilla extract
approximately 20 medium-sized strawberries
a pinch of salt
powdered sugar, for serving – optional
Directions
- Wash the strawberries, remove the stems, and cut them into pieces. Leave them in a sieve to drain well while preparing the sponge cake.
- Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until foamy, then gradually add the sugar and continue beating until you have a firm, glossy foam.
- Lightly beat the egg yolks, then add them to the beaten egg whites and gently fold them in using bottom-to-top motions.
- Add the vanilla extract, followed by the sifted flour. Gently fold it in with a spatula, using bottom-to-top motions to keep as much air in the batter as possible.
- Pour the batter into a 20 × 30 cm baking pan lined with parchment paper and gently smooth the surface.
- Arrange the strawberry pieces evenly over the batter.
- Bake in a preheated oven at 180°C (350°F) for approximately 30–35 minutes, until the strawberry sponge cake is lightly golden and passes the toothpick test.
- Let the cake cool before slicing. Dust with powdered sugar before serving, if desired.