Description
A delightful dessert recipe featuring a light sponge cake layered with whipped cream and fresh strawberries.
Ingredients
Scale
- 1 cup (120 g) cake flour (or sifted all-purpose flour)
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs, separated
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (60 ml) whole milk, warm
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 2 cups (480 ml) heavy whipping cream, cold
- 1/3 cup (40 g) powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh strawberries, hulled (whole & halved)
- Whole fresh strawberries (for topping)
- Optional: powdered sugar dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and line a square baking pan with parchment paper.
- In a bowl, sift together flour, baking powder, and salt.
- In another bowl, beat egg yolks with half the sugar until pale and thick. Add milk, oil, and vanilla.
- In a separate clean bowl, whip egg whites until foamy, then gradually add remaining sugar. Beat until stiff peaks form.
- Gently fold egg whites into yolk mixture, alternating with dry ingredients, until smooth.
- Pour into prepared pan and bake 25–30 minutes until golden and springy to touch. Cool completely.
- Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Chill until ready to use.
- Slice cooled sponge cake horizontally into two even layers.
- Place one layer on a serving plate. Spread with whipped cream and arrange a line of whole strawberries inside.
- Cover with more whipped cream, then top with the second cake layer.
- Spread remaining whipped cream evenly over the top and sides.
- Top with whole fresh strawberries.
- Chill for 1–2 hours before slicing for the cleanest cuts.
Notes
- Ensure the sponge cake is completely cooled before assembling.
- For best results, use fresh strawberries.
- Chilling the assembled cake helps in achieving clean slices.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg