How To Make Two Tone Strawberry Sponge Cake
This delectable strawberry sponge cake is created with only a few basic ingredients. The fluffy sponge cakes and the richness of the fresh strawberries taste just like summer!
I have to admit that there’s something about a strawberry sponge cake that gets me excited. The fact that it’s so easy to make and the flavor is unmatched, makes it my go, to choice for birthday cakes and special occasions. I love this cake because of its versatility—you can fill it with anything from strawberry cream cheese frosting to fresh strawberries. This recipe includes a simple, easy, to, follow tutorial so that even people without much baking experience can make this delicious treat!
- 1 cup sugar
- 2 cups flour (sifted)
- 1 egg (beaten)
- 1 teaspoon baking powder (sifted)
- 3 tablespoons melted butter, cooled slightly, plus more for greasing cake pan and sides of pan. This amount should produce a nice tall layer cake with a good crumbly texture at the bottom of your plate. If you don’t have enough left over it’s no problem—just add another tablespoon of melted butter right before frosting this sponge cake!
- Prepare the cake mix according to the package instructions.
- Bake the cake according to your package instructions and cool completely before frosting it with this Strawberry Buttercream Frosting (recipe below).
- Frost and decorate as desired!
In a medium bowl, combine the flour and sugar. Add your egg yolks and vanilla extract; mix until just combined. Add lemon juice or water if you need to thin out the batter—I prefer my cake on the thicker side so I don’t want to add too much liquid when making a sponge cake!
In another bowl, whisk together butter and flour until smooth. Then fold this mixture into your batter until it’s evenly distributed throughout all of it (don’t worry about being perfect here). Finally add cream by spoonfuls until everything is fully incorporated into one sticky mass of goodness like we’re looking for!
Spoon into lined muffin tins and bake at 350° F for 30 minutes or until golden brown on top.
You can use a combination of cream cheese, butter and powdered sugar to frost the cake. Just mix until smooth. Add vanilla extract and strawberries before decorating.
- 1/2 cup strawberries
- 1/2 cup sugar
- 1/6 teaspoon lemon juice (1/4 teaspoon if using frozen berries)
- 1/4 teaspoon cornstarch, dissolved in a small amount of water and then whisked into the rest of your ingredients. This will help it achieve a nice consistency for spreading on top of your cake. You can also use less or more depending on how thick you want it to be!
- Preheat the oven to 180C, gas mark 4. Line a 20cm cake tin with baking parchment and grease the sides of the tin well with butter or oil.
- Sift together flour and baking powder into a large bowl then add sugar, salt and mix to combine completely (a stand mixer works best here).
- Cut in butter until mixture resembles coarse crumbs then stir in milk as needed until all ingredients are combined into one mass again , don’t overwork otherwise your sponge will be tough!
Make this cake for anyone who loves strawberries.
To make this cake, you’ll need:
- a springform pan with a bottom that can be unmolded and transferred to a serving plate.
- fresh strawberries. The fresher the better! (If you don’t have fresh ones on hand, I recommend using frozen ones.)
- icing sugar for dusting on top of the finished cake after it’s frosted. You can also use powdered sugar or even granulated white sugar if that’s what you have at home. Just remember that the icing will stain whatever surface it touches so keep an eye out for any smudges left behind by your piping bag or brush in those areas!
How to Store Sponge Cake Leftovers
This strawberry sponge cake may be kept in the refrigerator for up to a day, uncovered. After the day is finished, store any leftovers in the refrigerator by putting them in a cake container or another airtight container.
Use Cherries instead of strawberries for your sponge cake
In the summer, cherries are in season and this is a great use of them. You can use fresh or frozen cherries and different varieties such as sweet or sour to get the flavor you want. You can even make this pie with cherry preserves instead of making the cherry filling yourself if you’re short on time!
I hope you enjoyed my recipe for Strawberry Sponge Cake. I love the combination of strawberries and lemon, so it was a real treat to make this cake! If you like the idea of a strawberry cake but aren’t sure where to start, then give this one a try. It’s easy enough that even beginners can do it themselves!
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