Strawberry Sponge Cake

Indulge in the perfect strawberry cake recipe by BBC Good Food, a delightful creation that blends fluffy strawberry sponge cake layers with whipped cream frosting, adorned with fresh strawberries on top. This dessert is a guaranteed crowd-pleaser for all occasions, whether celebrating birthdays, anniversaries, Wimbledon or simply enjoying a sweet moment with loved ones.

Preparation Time: 40 minutes
Cooking Time: 30 minutes
Serves: 16


For the sponge: 

  • 400g softened butter, plus more for the tin
  • 400g caster sugar
  • 5 large eggs
  • 400g self-raising flour
  • 100ml natural yogurt
  • 300g strawberries, hulled and halved
  • 2 tsp vanilla extract

For the icing:

  • 100g butter, softened
  • 250g soft cheese
  • 600g icing sugar
  • 400g strawberry jam


Step 1: To begin, butter and line the bases of three 18cm cake tins and preheat your oven to 180°C (160°C fan or Gas Mark 4). Using the Morphy Richards Mixstar, blend the butter and sugar until the mixture is smooth and creamy. Gradually add the eggs, flour, and yogurt, blending until well mixed. Finally, incorporate 200g of strawberries, reserving the finest ones for decoration, along with the vanilla extract, and blend again until everything is thoroughly combined.

Step 2: Next, divide the cake batter evenly among the three prepared tins, then use a spatula to smooth the tops. Place in the oven and bake for 25-30 minutes, or until the cakes have risen and a skewer inserted into the center comes out clean. If necessary, bake for an additional 5 minutes to ensure no wet batter remains. Allow the cakes to cool in the tins for 5 minutes before transferring to a wire rack to cool completely. This sponge can be prepared up to two days in advance of icing or frozen for up to two months for later use.

Step 3: To prepare the icing, blend the butter with half of the sugar until smooth and creamy. Add the soft cheese along with the remaining sugar and blend until just combined. Take care not to overmix, as this can cause the icing to become runny. If overmixing does occur, continue mixing with an electric whisk until the icing thickens back up.

Step 4: Finally, assemble the cake by spreading jam and half of the icing between the layers, then invert the final cake layer so that its base forms a flat top surface. Generously apply the remaining icing on top, smoothing it over the surface and down the sides using a palette knife. Reserve a small amount of icing to pipe decorative rosettes around the edge if desired. Finish by topping with the remaining strawberries. The iced cake can be prepared up to a day in advance and should be stored in a cool place or refrigerated. It will keep for up to three days.

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