Sponge Biscuit

  • 6 large eggs
  • 185 grams (6.5 ounces) sugar
  • 120 grams (4.25 ounces) all-purpose flour
  • 40 grams (1.4 ounces) cornstarch

Strawberry Soaking

  • 300 grams (10.5 ounces) strawberries
  • 50 grams (1.75 ounces) sugar

Yoghurt Cream

  • 300 grams (10.5 ounces) plain yoghurt
  • 300 grams (10.5 ounces) cream cheese
  • 100 grams (3.5 ounces) whipping cream
  • 100 grams (3.5 ounces) white chocolate
  • 30 grams (1 ounce) sugar

Coating Frosting

  • 350 grams (12 ounces) cream cheese
  • 100 grams (3.5 ounces) butter, room temperature
  • 50 grams (1.75 ounces) powdered sugar


  • Mixing Bowls

    You'll need several mixing bowls of varying sizes for different components of the recipe. Choose stainless steel or glass bowls for better stability.

  • Electric Mixer

    An electric mixer will make whipping the eggs, cream, and other ingredients much easier and faster. Use a stand mixer for long processes to avoid arm fatigue.

  • Spatula

    A silicone spatula is ideal for folding in dry ingredients and getting every last bit of batter or cream from the bowls.

  • Cake Molds

    Use 16cm (6.30 inch) cake molds to shape the sponge biscuit layers. Ensure they're well-greased or lined with parchment paper to avoid sticking.

  • Blender

    A high-powered blender will help you achieve a smooth strawberry puree quickly.

  • Cling Film

    Wrap the baked biscuits in cling film to keep them moist while they cool in the fridge.


Step 1

Preheat your oven to 356°F (180°C).

Step 2

In a large bowl, whip 6 eggs thoroughly with 185 grams (6.5 ounces) sugar until the mixture becomes fluffy. Make sure to whip the eggs and sugar well to incorporate air, which will help the sponge rise.

Step 3

Sift 120 grams (4.25 ounces) all-purpose flour and 40 grams (1.4 ounces) cornstarch together. Gradually add the sifted dry ingredients to the egg mixture in two stages, mixing gently with a spatula each time. Fold the mixture carefully to maintain the batter's airiness.

Step 4

Divide the batter evenly between two 16 cm (6.3 inch) round cake pans.

Step 5

Bake in the preheated oven for about 35 minutes or until a toothpick inserted into the center comes out clean. Avoid opening the oven door frequently to prevent the sponge from sinking.

Step 6

Once baked, wrap the sponge biscuits in cling film and refrigerate.

Step 7

Blend 300 grams (10.5 ounces) strawberries and 50 grams (1.75 ounces) sugar together until you get a smooth puree. Fresh or frozen strawberries both work well here. If using frozen, ensure they are fully thawed.

Step 8

Bring the strawberry puree to a boil and cook for 1-2 minutes. Remove from heat and let it cool.

Step 9

In a separate bowl, combine 300 grams (10.5 ounces) cold cream cheese, 300 grams (10.5 ounces) plain yoghurt, 100 grams (3.5 ounces) whipping cream, and 30 grams (1 ounce) sugar. Whip this mixture until it becomes thick.

Step 10

Gradually add 100 grams (3.5 ounces) melted white chocolate to the cream mixture, whipping at low speed until smooth. Make sure the chocolate is slightly cooled before adding to prevent curdling.

Step 11

In another bowl, whip 100 grams (3.5 ounces) room temperature butter with 50 grams (1.75 ounces) powdered sugar until light and fluffy.

Step 12

Add 350 grams (12 ounces) cream cheese to the butter mixture and whip until smooth. Ensure both the butter and cream cheese are at room temperature for a smoother frosting.


Once your spectacular cake is ready, it's time to think about how to serve it. **Presentation is key**. Serve this cake on a delicate cake stand, garnished with fresh strawberries and a sprinkle of powdered sugar for a touch of elegance. 🌟

If you’re feeling extra fancy, add a scoop of vanilla ice cream on the side. The creamy texture complements the cake so well. 🍨

For a casual gathering, cut the cake into smaller pieces and serve it in decorative cupcake wrappers. This gives it a picnic-like charm that makes everyone feel special. 🧁

Want to add a twist? Drizzle some chocolate or passionfruit sauce over each slice just before serving. This little extra touch will make your cake completely irresistible. 🍫

Don’t forget the drinks! Pair your dessert with a chilled glass of sparkling wine or a simple cup of tea to elevate the whole experience. Cheers to delicious moments! 🥂


Looking to make this recipe gluten-free or vegan? No worries, we’ve got you covered! 🌱

**Gluten-Free Version**: Replace the regular flour with an equal amount of gluten-free baking flour blend. Ensure that all ingredients, especially the cornstarch, are labelled gluten-free. 🧁

**Vegan Version**: Substitute the eggs with a mixture of flaxseed meal and water. Use vegan cream cheese and non-dairy yogurt instead. Opt for coconut cream in place of whipping cream and choose vegan white chocolate. **Pro Tip**: Double-check that your sugar is vegan-friendly too! 🌿


  • How do I know when the sponge biscuit is done baking?

    Insert a toothpick into the center of the sponge biscuit. If it comes out clean, it's done. The top should also feel springy to the touch.

  • Can I use frozen strawberries for the soaking?

    Yes, you can use frozen strawberries, but make sure to thaw them completely and drain any excess water before making the puree.

  • What can I do if my cream cheese frosting is too runny?

    Chill the frosting in the fridge for about 10-15 minutes. If it’s still runny, add a little more powdered sugar to thicken it up.

  • How can I make the sponge biscuit more flavorful?

    You can add a teaspoon of vanilla extract or zest from a lemon or orange to the batter for extra flavor.

  • How long can I store this cake in the fridge?

    You can store this cake in the fridge for up to 3 days. Make sure it's tightly wrapped or kept in an airtight container to maintain its freshness.

  • Can I freeze the sponge biscuit layers?

    Yes, you can freeze the sponge biscuit layers. Wrap them tightly in cling film and a layer of aluminum foil, then store them in the freezer for up to a month. Thaw in the fridge before assembling the cake.

Nutrition facts

Strawberry yoghurt cake
Recipe Yield:1 (16 cm / 6.3 inch) cake
Calories:Calories per cake
Calories (Min - Max):3700 - 3900
Total Fat:220g
Saturated Fat:130g
Total Carbohydrate:370g
Total Sugars:270g