Strawberry Sponge Cake

  • 100 grams (3.5 ounces) eggs
  • 120 grams (4.23 ounces) powdered sugar
  • 100 grams (3.5 ounces) flour
  • 4 grams (0.14 ounces) baking powder
  • 30 grams (1 ounce) milk
  • 80 grams (2.82 ounces) butter
  • 100 grams (3.5 ounces) strawberries


  • Mixing Bowl

    Ensure you have a large bowl to whisk the eggs and sugar. It's crucial they have enough space to incorporate air.

  • Hand Mixer or Whisk

    A hand mixer will save you effort and time, but a strong arm and a whisk will work just as well. Remember, don’t over-whip!

  • Baking Tin

    Choose a high-quality, non-stick tin. You don’t want your gorgeous sponge sticking to the sides.

  • Spatula

    A silicone spatula will be your best friend for folding the ingredients and ensuring every bit of batter is used.

  • Oven

    A preheated oven set to 338F (170C) is key. Consistent heat ensures a perfect bake.


Step 1

Step 1: Preheat your oven to 338°F (170°C). Grease and line your baking tin with parchment paper. A springform pan works great for this recipe.

Step 2

Step 2: Cut fresh or frozen strawberries into small pieces. Set aside. If using frozen strawberries, thaw and drain any excess liquid.

Step 3

Step 3: Melt the butter in a saucepan or microwave. Allow it to cool slightly.

Step 4

Step 4: In a large mixing bowl, whisk the eggs and powdered sugar together until well combined, but not whipped.

Step 5

Step 5: Pour in the milk and stir gently.

Step 6

Step 6: Sift together the flour and baking powder, then gradually add this dry mixture to the egg mixture, combining well.

Step 7

Step 7: Pour in the melted butter and continue to mix until the batter is smooth and emulsified.

Step 8

Step 8: Pour the batter into the prepared baking tin and smooth the surface with a spatula. Scatter the chopped strawberries evenly over the top.

Step 9

Step 9: Bake the sponge cake in the preheated oven for about 30-40 minutes, or until a toothpick inserted into the center comes out clean. Oven times may vary, so start checking around the 30-minute mark.

Step 10

Step 10: Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. The finished sponge cake should be slightly moist and very juicy.

Step 11

Step 11: Once cooled, sprinkle the top with powdered sugar or decorate with Chantilly cream. Enjoy with a cup of tea!

Step 12

Tip: This sponge cake can also be used as a base for other cakes and pastries. For best results, allow it to rest wrapped in plastic film.


Serving: Imagine serving this cake as the centerpiece of your next gathering 🥳. Dust it lightly with powdered sugar or drizzle with a fresh, homemade strawberry syrup to amplify that fruity goodness 🍓.

Pairings: This cake pairs beautifully with a dollop of freshly whipped Chantilly cream or a scoop of vanilla ice cream 🍦. For a touch of elegance, add a sprig of mint on top 🍃.

💡 Pro Tip: Add a handful of fresh summer berries on the side to complement the cake’s flavors, and don't forget to make a cup of aromatic tea or a latte ☕ to round off the experience.


Gluten-Free Variation: 🥳 Simply substitute the flour with a gluten-free flour blend of your choice. Make sure it’s a blend that works well for baking.

Vegan Variation: 🌱 Replace the eggs with a flaxseed meal (1 tablespoon of flaxseed meal + 3 tablespoons of water per egg). Substitute the milk with almond or soy milk, and opt for a plant-based butter spread.

These variations are *perfect* for making sure everyone can enjoy this delightful cake regardless of dietary preferences! 🎉


  • Why didn't my sponge cake rise?

    Make sure not to over-mix the batter. Incorporate air gently when mixing, and ensure your baking powder is fresh.

  • How do I know my cake is done?

    Use a toothpick to test the center; it should come out clean or with just a few moist crumbs, not wet batter.

  • Can I use frozen strawberries?

    Yes, you can! Just make sure to thaw them and pat dry to remove excess moisture.

  • Can I add other fruits to this recipe?

    Absolutely! Blueberries, raspberries, or even sliced peaches make excellent variations to this sponge cake.

  • How do I store this cake?

    Wrap it in film or store in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

  • How do I make the cake more moist?

    Adding an extra spoonful of melted butter or a tablespoon of yogurt can help add moisture to your sponge cake.

Nutrition facts

Strawberry sponge cake
Recipe Yield:8 servings
Calories:Per serving
Calories (Min - Max):180 - 220
Total Fat:9g
Saturated Fat:5g
Total Carbohydrate:24g
Total Sugars:16g