Strawberry Sponge Cake

Strawberry Sponge Cake is a light, fluffy, and beautifully fruity dessert that’s as easy to make as it is impressive to serve. Made with fresh strawberries blended right into the batter, this moist and flavorful cake is perfect for spring and summer gatherings, brunches, or as an anytime sweet treat. No frosting needed—just a dusting of powdered sugar lets the berry flavor shine.

What Is Strawberry Sponge Cake?

Strawberry Sponge Cake is a seasonal twist on the classic sponge cake, which is known for its light and fluffy texture achieved by whipping eggs and sugar. In this variation, fresh strawberries are pureed and folded into the batter, adding moisture and a subtle pink hue. Baked in a bundt pan, it makes for a lovely centerpiece that’s easy to slice and share.

Why Everyone Will Love This Recipe

• Fresh strawberries blended right into the batter
• Soft, airy texture that’s perfect with tea or coffee
• Simple ingredients, big fruity flavor
• Ready in under an hour—great for spontaneous baking

It’s the kind of cake that’s effortlessly elegant and always a hit at the table.

Pro Tips for the Best Strawberry Sponge Cake

1. Use ripe, sweet strawberries for maximum flavor and natural color.
2. Blend thoroughly so the puree integrates smoothly into the batter.
3. Don’t overmix the batter once the flour is added—keep it light.
4. Grease the bundt pan well with butter and flour to prevent sticking.
5. Let it cool completely before dusting with powdered sugar.

Frequently Asked Questions

Can I use frozen strawberries?

Yes, just thaw them completely and drain any excess liquid before blending.

What can I use instead of vegetable oil?

You can use light olive oil or melted butter, though it may slightly alter the texture.

Can I add chunks of strawberry?

Absolutely! Fold in a few chopped strawberries before pouring the batter into the pan for a fruitier bite.

Is this cake sweet enough without frosting?

Yes! The strawberry puree and sugar make it perfectly sweet. A dusting of powdered sugar is all you need.

Can I make this into cupcakes?

You can! Reduce the baking time to about 20–25 minutes and use a toothpick to check doneness.

How to Freeze

To freeze, let the cake cool fully. Wrap it tightly in plastic wrap and then foil, or place in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight and dust with powdered sugar just before serving.

How to Store

Let the cake cool completely, then wrap it in plastic wrap or store in an airtight container. Keep at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring to room temperature before serving for the best texture.

How To Make Strawberry Sponge Cake

Prep the strawberries:
Wash, hull, and blend the strawberries until smooth to create a puree.

Make the batter:
In a large bowl, beat together eggs and sugar until light and fluffy. Add oil, then sift in the flour and baking powder. Mix until just combined.

Incorporate the puree:
Stir the strawberry puree into the batter until fully mixed and smooth.

Bake:
Pour the batter into a well-buttered and floured 20cm bundt cake pan. Bake in a preheated static oven at 350°F (180°C) for 40–45 minutes, or until a toothpick comes out clean.

Cool and serve:
Let the cake cool completely in the pan before transferring to a plate. Dust with powdered sugar and serve.