This Vanilla Sponge Cake with Strawberries and Shaved Almonds is a timeless spring and summer favorite. Its light, airy vanilla cake, fluffy whipped cream, and juicy strawberries are the perfect balance of freshness and sweetness.
Nothing beats a light and fluffy Vanilla Sponge Cake topped with fresh strawberries! This classic dessert perfectly balances airy texture, delicate vanilla flavor, and juicy, sweet berries. Whether celebrating a special occasion or craving a simple yet elegant treat, this cake is always a winner. Serve it with whipped cream and extra almonds for some crunch and nutty flair. One bite, and you’ll be hooked!
Tricks and Tips
The magic in sponge cake is in the egg whites. This type of cake is quite airy and fluffy, but you’ll need to whisk the egg whites until they form peaks to reach such a light texture. Here are some tricks to nail your sponge cake:
- Make sure there is no yolk, even if a minuscule drop ends up in the white, it won’t fluff.
- Cold eggs don’t mix well with butter or other ingredients, often leading to a lumpy batter. However, room-temperature eggs blend seamlessly, creating a smooth and even texture in your cake. Additionally, when whipped or beaten, they trap more air, resulting in a lighter and fluffier cake with a better rise.
- Creme of Tartar is excellent if you want the whipped cream to get denser or need to stabilize it if you serve it outdoors. However, it’s not necessary if you intend to keep the cake cold and take it home.
Variations
I’ve added some extra shaved almonds on the side for additional texture and nutty taste, but you could replace them with sprinkles or extra berries if you prefer. The strawberries could also be mixed with other berries or a bit of confectioner’s sugar lightly on top for an icy finish.
Other Strawberry Recipes
Vanilla Sponge Cake with Strawberries
Ingredients
Sponge Cake
- 250 g flour (pastry or all-purpose)
- 250 g white sugar
- 200 ml milk
- 100 ml sunflower oil
- 6 eggs
- 2 tsp baking powder
- 2 tsp vanilla extract
- salt
Whipped Cream Frosting
- 700 ml heavy cream
- 100 g confectioner's sugar
- 1 tsp creme de tartar (*optional)
- 1 tsp vanilla extract
Toppings
- 40 strawberries
- shaved almonds (*optional)
Instructions
- Pre-heat the oven to 180°C (350°F).
- Whisk the 6 egg yolks with the sugar in a bowl until light yellow.
- Add the vanilla, milk, salt and oil to the yolks, mix
- In another big bowl and clean whisk, mix the whites until a soft peak forms.
- Fold the fluffy egg whites into the yolk mixture with a spatula, turning gently until homogeneous.
- Pass the flour through a fine sieve, add to the wet ingredients, mix gently with the spatula (need to keep the air from the egg whites).
- Add the mixture into a greased 9-inch wide cake mould.
- Cook for about 35 minutes or until a toothpick comes out clean.
- Let cool 15 minutes before cutting the sponge cake into two.
The Whipped Cream Frosting
- Add the cream, vanilla extract, creme de tartar and powdered sugar into a big bowl and whisk it until fluffy.
Finishing Touch
- Wash the strawberries, keep the good looking ones for the top part and the less lucky ones for the middle part of the cake.
- Install the bottom part of your cake on the serving plate, add a layer of whipped cream, then cut strawberries and again a bit of whipped cream before adding the other top sponge cake layer.
- Cover with the leftover whipped cream, add some shaved almonds on the side and the strawberries on top.
Nutrition
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4 Comments
A perfect celebration cake…I’m sure your husband enjoyed it.
He did;)
classic combo, looks fantastic (:
Thanks!