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Light & Fluffy Strawberries and Cream Sponge Cake
Amanda Peterson

Light & Fluffy Strawberries and Cream Sponge Cake

A cloud-like Genoise sponge layered with homemade strawberry jam and whipped cream. Perfect for tea time or summer gatherings, this elegant cake balances airy textures with the sweetness of ripe strawberries and tangy cream.
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Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Desserts
Cuisine: British
Calories: 450
Ingredients Method Notes

Ingredients
  

  • For the Sponge Cake:
  • 2 1/4 cups (280g) all-purpose flour
  • 1 1/4 cups (250g) caster sugar
  • 6 large eggs, room temperature
  • 1 1/4 tsp baking powder
  • 1 1/2 tbsp lemon zest
  • 3 tbsp melted unsalted butter
  • For the Strawberry Jam:
  • 18 oz (510g) fresh strawberries, hulled
  • 1 tbsp fresh lemon juice
  • 1 1/4 cups (250g) caster sugar
  • 1 tbsp fresh lemon zest
  • For the Whipped Cream:
  • 1 1/2 cups (360ml) heavy whipping cream
  • 2 tbsp caster sugar
  • 1 tbsp fresh lemon juice

Method
 

  1. 1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the base with parchment paper.
  2. 2. Whisk eggs and caster sugar for the sponge until pale, thick, and the ribbon stage is achieved (mixing 8-12 minutes on high speed).
  3. 3. Sift flour, baking powder, and lemon zest together. Gently fold half the flour into the egg foam until incorporated, then add melted butter. Fold remaining flour in gently.
  4. 4. Pour the batter into the prepared pan and bake for 20-22 minutes, until golden and a toothpick comes out clean. Cool completely on a wire rack.
  5. 5. To make the jam: Blend strawberries with lemon juice. Simmer over medium heat, stirring frequently, until reduced to a thick jam consistency (40-45 minutes). Stir in sugar and lemon zest; cool completely.
  6. 6. Whip cream, caster sugar, and lemon juice until peaks form. Chill.
  7. 7. Once sponge is cooled, slice horizontally to create two layers. Sandwich with whipped cream and a thin layer of jam. Spread remaining jam and cream on the top and sides.

Notes

For best results, use room temperature eggs. Can substitute frozen strawberries (thawed and drained 10 minutes) for the jam. Avoid overloading the cake with jam to maintain structural integrity. Store in an airtight container in the fridge for up to 2 days.