Sponge Cake-Butter Cream & Strawberry Sauce Filling

Vic Cake.00 00 01 26.Still002 结果 pinit View Gallery 2 photos
Vic Cake.00 00 01 26.Still002 结果 pinit
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Sponge Cake-Butter Cream & Strawberry Sauce Filling

Difficulty: Beginner Prep Time 20 mins Cook Time 50 mins Total Time 1 hr 10 mins
Cooking Temp: 329  °F Servings: 6
Best Season: Suitable throughout the year


Sponge Cake with Butter Cream and Strawberry Sauce Filling is a classic and indulgent dessert that combines the light and airy texture of sponge cake with rich buttercream and a tangy strawberry sauce. This cake is perfect for any celebration, offering a delicious and satisfying treat that is both elegant and flavorful.

The sponge cake layers are made from a mixture of flour, sugar, eggs, and butter, whipped to create a light and airy texture. Once baked and cooled, the cake layers are sliced and filled with a generous layer of rich buttercream and strawberry sauce.

The buttercream is made from a mixture of butter, powdered sugar, and vanilla, whipped until smooth and creamy. The strawberry sauce is made from fresh strawberries cooked with sugar until thick and tangy, providing a delicious contrast to the rich buttercream.

The cake is then assembled and frosted with more buttercream, creating a beautiful and elegant presentation. For added elegance, the cake can be garnished with fresh strawberries, mint leaves, or a drizzle of strawberry sauce.

Sponge Cake with Butter Cream and Strawberry Sauce Filling is perfect for birthdays, anniversaries, or any celebration where you want to offer a stunning and delicious dessert. The combination of light sponge cake, rich buttercream, and tangy strawberry sauce provides a delightful and satisfying experience.


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  1. Preheat the oven to 165℃/329℉. Line the round cake pan with parchment paper. (Mine is a nonstick cake pan.)

  2. In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge.

  3. Add lemon juice, vanilla extract and sugar into the egg white. Use a hand mixer to beat until stiff peaks form. Add in egg yolks and beat in low speed to combine. Gradually sift in cake flour and mix well. Bring together milk and butter, heat and stir until the butter is melted. Take a few scoops of batter to mix well with the butter and milk mixture. Pour in all the batter and gently fold it in to combine.

  4. Pour all the batter into the cake pan. Smooth it out. Give it a tap or two. Send in to the oven and let bake for 40 minutes. Set the heat to 175℃/347℉and let bake for another 10 minutes or until golden brown.

  5. Take the cake out of the oven, take it out of the cake pan and let cool on the cooling rack.

  6. Butter cream. Soften the butter. Bring together butter, sugar, vanilla extract and some heavy cream. Beat until well combined. Gradually add in the heavy cream and keep beating until stiff peaks form.

  7. Strawberry sauce. Wash and chop the fresh strawberries into cubes. Mix well with sugar and lemon juice and let set in the fridge for 30 minutes. Pour the strawberries into a pot, mix and stir over medium-low heat until softened and thickened. Transfer into a clean bowl; cover it with plastic wrap and let set in the fridge to cool.

  8. Slice the cake in half. Spread on the butter cream and strawberry sauce. Top with another slice of cake. Dust the cake with powdered sugar (optional). Slice and serve.


By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: sponge cake, butter cream sponge cake, strawberry sponge cake, fluffy cake,
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