Creamy Strawberry Sponge Cake

I don't know about you, but I am a total sucker for anything sweet. 

I find baking so calming and therapeutic. Nothing beats the smell of baking cookies or cake, I just love it.

Here's a classic strawberry sponge cake for you to try! If you're feeling adventurous you could try making a three layer sponge like I have, but a simple two layer strawberry sponge cake is more than fine too.


  • 30g butter, melted
  • 75g (1/2 cup) plan flour
  • 60g (1/2 cup) cornstarch
  • 1 teaspoon baking powder
  • 4 eggs
  • 170g (3/4 cup) caster sugar, superfine if possible
  • 300ml whipping cream
  • 1 tablespoon icing sugar, plus extra for dusting
  • 2 tablespoons strawberry jam
  • 500g (3 1/3 cups) strawberries, hulled and cut in half


  1. Preheat oven to 180c.
  2. Grease two 20cm (8 inch) round cake trays with melted butter and line the bases with baking paper.
  3. Dust the sides of the tin with a little flour, shake out any excess.
  4. Sift the flour, cornflour and baking powder into a bowl, then repeat the sifting twice more.
  5. Using electric beaters beat the the eggs and sugar for 5min, or until pale and thick. 
  6. Using a large metal spoon, carefully fold in the sifted flour mixture until just incorporated - take care not to over mix.
  7. Divide the mixture evenly between the two tins, then bake for 18-20mins, or until cakes are golden and have shrunk slightly from the side of the tins.
  8. Leave in tins for 5mins, turn out onto a wire rack to cool.
  9. combine cream and icing sugar in a bowl and then whip until soft peaks form. 
  10. Place one sponge cake on a serving plate and spread with jam.
  11. Top with half the cream and half of the sliced strawberries.
  12. Cover with the second sponge cake.
  13. Spread the remaining cream over the top and top with the remaining strawberries.
  14. Dust with icing sugar and serve immediately!