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Strawberry cream filled cake decorated with fresh strawberries
Layered sponge cake with fluffy strawberry cream filling

Strawberry Cream Sponge Cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The soul of this cake is the classic marriage of strawberry and cream, held together by the invisible frame of gelatine. The secret lies in the interplay of textures: the soft embrace of sponge meets the foamy, airy cream, balanced by the acidity of fresh fruit. Not just a sweet, but a version of summer garden atmosphere dreamed onto a plate, where the fruit's natural pectin content and the cream's fat content create a perfect emulsion.
🕒 Prep Time 30 mins
⌛ Total Time 4 hrs 30 mins
🍽️ Servings 8 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Blender or stick blender
  • Hand mixer or food processor
  • Small saucepan (for gelatine)
  • Spatula
  • 22-24 cm springform cake tin
  • Sharp knife

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Prepare the strawberries: wash thoroughly, hull, and set aside the nicest ones for decoration. Cut the rest into smaller pieces and blend into a completely smooth purée.

Tip: Puréeing exposes the fruit cell walls, releasing flavours more intensely.
2 ✓

Flavour the purée: mix the lemon juice and a pinch of salt into the purée. Taste, and if necessary, add a little sugar, but keep it fresh and tart.

Tip: Salt in small amounts doesn't taste salty but acts as a flavour enhancer, highlighting strawberry sweetness (sodium ion effect).
3 ✓

Prepare gelatine: sprinkle gelatine powder into cold water and let bloom for 5-10 minutes until rubbery. Then heat on low flame until liquid, but do not boil!

Tip: Boiling destroys protein chains, so gelatine loses its gelling ability (thermal degradation).
4 ✓

Tempering: take 2 tablespoons of strawberry purée and mix into the warm gelatine. Pour this lukewarm mixture back into the remaining strawberry purée and mix until smooth.

Tip: This method gradually cools the gelatine, preventing tiny rubber lumps (gelling spots) from forming in the cold cream.
5 ✓

Whipping: whip the ice-cold cream with the icing sugar to soft peaks. It's ready when you lift the whisk and the peak droops slightly.

Tip: Cold is important because milk fat can only form a stable frame around bubbles at low temperatures.
6 ✓

Assembly: fold the whipped cream into the strawberry mixture with gentle, large movements. Do not overmix, so the air bubbles in the foam don't burst.

Tip: Air bubbles ensure the lightness and volume of the cream (aeration).
7 ✓

Layering: place the first sponge layer in the tin (can use a cake ring), spread half the cream, then the second layer and remaining cream. Smooth the top with a spatula.

Tip: You can drizzle the sponge with a little sugar syrup or strawberry juice to keep it moist.
8 ✓

Resting: refrigerate for at least 4 hours, but preferably overnight, for the gelatine network to fully form and the cream to set.

Tip: During cooling, gelatine molecules rearrange, forming a solid gel from the liquid.
9 ✓

Serving: carefully run a knife dipped in warm water around the tin, remove the ring. Decorate with reserved strawberries just before serving.

Tip: The warm knife melts the fat at the cake edge, giving a smooth, sharp cut surface.

Recipe FAQ

Why is my cream lumpy?
Likely the gelatine was too hot when added to the cold cream, and it set suddenly (shock effect). Tempering avoids this.
Can I use frozen strawberries?
Yes, but drain thoroughly after thawing, as excess water can dilute the cream and make it less stable for slicing.
How long does it keep?
In the fridge, covered, it stays fresh for 2-3 days, after that the sponge may get too soggy.

Ingredients

  • 1 whole Sponge cake base (three layers, ready-made)
  • 300 g Fresh strawberries (plus for decoration)
  • 300 ml Whipping cream (min. 30%, cold)
  • 100 g Icing sugar
  • 15 g Gelatine powder
  • 50 ml Cold water
  • 1 tbsp Freshly squeezed lemon juice
  • 1 pinch Salt