Strawberry Sponge Cake Recipes

STRAWBERRY SPONGE CAKE

Steps:

• In a large bowl, combine the strawberries and glaze; set aside. Slice cakes in half lengthwise; place in an ungreased 13x9-in. dish. , In a large bowl, beat cream cheese and milk until smooth; fold in the whipped topping. Spread over cakes. Spoon strawberry mixture over top. Cover and refrigerate for 30 minutes or until ready to serve. Spoon into individual serving dishes. Refrigerate any leftovers.

STRAWBERRY SPONGE CAKE

Steps:

• Preheat the oven to 180C/electric. Grease two 20 cm cake tins and line with parchment paper.
• In a large bowl whisk the butter and sugar together until combined. Then, add the eggs one at a time and mix. Then, add all the single cream and mix once again.
• With a wooden spoon fold in the flour a third at a time until the mixture is smooth.
• In a separate bowl place the mashed strawberries and vanilla extract and mix gently with a small metal spoon. Add the strawberry mixture to the smooth cake mixture and combine.
• Pour the mixture into the cake tins and bake on a middle shelf for 20 minutes.
• Take out of the oven and leave to cool in the tins for 30 minutes before removing. After cooled, spread as much jam as desired on one of the two sponges. Then whip some double cream and place on top of the jam. Take the other sponge and sandwich both sponges together. Serve!

STRAWBERRY SPONGE CAKE

Steps:

• Preheat oven to 350°F Line an 8inch cake tin with non-stick baking parchment paper.
• Bring water to a boil. Melt butter in the boiling water.
• Beat the eggs and sugar until very thick (this will take at least 10 minutes).
• Sift the flour. Fold into egg-sugar mixture. Fold in butter-water mixture.
• Pour batter into tin. Bake 25 minutes until springy to the touch. Cool on a rack.
• Slice cake in half. Fill with whipped cream and strawberries.