Strawberry Sponge Cake

    3 hours 50 min

    This cake is simply divine. It's flavoured with fresh and juicy strawberries and topped with a zesty icing. For the best flavour, use ripe, in-season strawberries.

    168 people made this

    Makes: 1 20x30cm cake

    • 115g butter, softened
    • 250g cane caster sugar
    • 2 eggs
    • 1 1/2 teaspoons vanilla extract
    • 1/2 teaspoon salt
    • 4 tablespoons soured cream
    • 1 teaspoon bicarbonate of soda
    • 225g mashed strawberries
    • 200g plain flour
    • 30g butter, softened
    • 120g icing sugar
    • 1 tablespoon milk
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon grated lemon zest
    • 4 tablespoons toasted flaked almonds

    Prep:20min  ›  Cook:30min  ›  Extra time:3hr cooling  ›  Ready in:3hr50min 

    1. Preheat oven to 180 C / Gas 4. Grease a 20x30cm baking tin.
    2. In a large bowl, cream together 115g butter and the cane caster sugar. Add the eggs and beat for 1 minute. Stir in the vanilla and salt.
    3. In a small bowl, stir together the soured cream and the bicarbonate of soda until the bicarbonate of soda has dissolved. Add the soured cream mixture and the flour to the egg mixture. Beat well, then stir in the mashed strawberries.
    4. Pour the batter into the prepared tin. Bake in preheated oven for 30 minutes or until top springs back when lightly touched.
    5. While cake is cooling, make the icing: Cream together 30g butter and icing sugar. Add the milk, lemon juice and lemon zest and beat until smooth. Spread icing on warm (not hot!) cake and sprinkle with flaked almonds.

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    Reviews in English (131)


    I made this for my boyfriend's birthday this past weekend, and it turned out great! The only reason I gave it four stars rather than five is that I made a few changes to the recipe that I think made it better. Acknowledging some of the previous reviews, I increased the ingredients by half by scaling the recipe to yield 36 servings instead of 24. With the increased amount of batter, I was able to make a layer cake. I also used strawberry yogurt instead of sour cream and added the juice from the bags of frozen strawberries I used. I chopped the berries rather than mashing them. I also used about half a small bottle of strawberry extract. The flavor was still subtle, so I'm glad I added that. I added a little extra flour to compensate for the extra liquid. I also used 2 parts baking soda and 1 part baking powder for a lighter texture. Also, be sure to beat the batter well to make the cake nice and fluffy. We used cream cheese frosting and it was great!  -  17 Feb 2004  (Review from Allrecipes US | Canada)


    Delicious cake - moist, fragrant, tasty, just sweet enough ( I used 3/4 cup of fine white sugar to make it.) In spite of my miscalculations (I baked it in a 7-inch springform pan, which required 15 minutes more baking time than the recipe says), the cake rose to the top of the pan and came out fine, at least I think so. I did not frost it but served each slice with a scoop of vanilla ice cream and puréed fresh strawberries. After refrigerating what was left, we found out that the cake was very nice when warmed up for a few second in the microwave: the fragrance of the strawberries comes out beautifully. I'll surely make it everytime strawberries are in season.  -  21 Jul 2003  (Review from Allrecipes US | Canada)


    I went looking for a strawberry cake for my husband's birthday and found this recipe. It looked easy and I liked the fact that it did not use gelatin or packaged cake mix. The only change I made to the recipe was to use chopped strawberries instead of mashed and making two 9" cakes instead of a sheet cake. It was a hit; several guests came back for seconds. The texture was great - dense but not too rich. And the taste of the lemon glaze was perfectly suited to the strawberry cake. My husband has declared this cake his new favorite. Thanks!  -  08 Apr 2007  (Review from Allrecipes US | Canada)