Sponge Cake with Strawberries

This Sponge Cake with Strawberries is a light, fluffy, and delicious dessert that’s ready to bake in just 5 minutes of prep time. The sponge cake is perfectly soft and pairs beautifully with sweet, juicy strawberries. Top it with whipped cream or powdered sugar for an extra touch of indulgence!

Serves: 6-8

Prep Time: 5 minutes

Cook Time: 20-25 minutes

Ingredients:

For the Sponge Cake:

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• Pinch of salt
• 1/2 cup milk (or almond milk for a dairy-free option)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup melted unsalted butter (or coconut oil for vegan)

For the Strawberries:

• 1 pint fresh strawberries , hulled and sliced
• 1 tablespoon granulated sugar (optional, for extra sweetness)
• 1 teaspoon lemon juice (to enhance the strawberry flavor)

Optional Toppings:

• Whipped cream
• Powdered sugar (for dusting)
• Additional sliced strawberries

Instructions:

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C) . Grease and lightly flour an 8-inch round cake pan or line it with parchment paper.

Step 2: Prepare the Strawberries

1. In a medium bowl, toss the sliced strawberries with the sugar and lemon juice. Let them sit for 5-10 minutes to release their juices and develop flavor. Set aside.

Step 3: Make the Sponge Cake Batter

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. Add the milk, eggs, vanilla extract, and melted butter (or coconut oil). Whisk vigorously until the batter is smooth and free of lumps. This should take about 1-2 minutes.

Step 4: Bake the Sponge Cake

1. Pour the batter into the prepared cake pan and spread it evenly.
2. Bake in the preheated oven for 20-25 minutes , or until a toothpick inserted into the center comes out clean and the top is golden brown.
3. Remove the cake from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely.

Step 5: Assemble and Serve

1. Once the cake has cooled, slice it into portions.
2. Top each slice with a generous spoonful of the macerated strawberries and their juices.
3. Add optional toppings like whipped cream, a dusting of powdered sugar, or additional sliced strawberries for garnish.

Tips for Success:

• Make it gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Add-ins: Fold in a handful of mini chocolate chips or chopped nuts into the batter for extra texture.
• Serve warm: For a cozy treat, serve the cake slightly warm with cold whipped cream and strawberries.
• Storage: Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days .

Nutritional Information (per serving, serves 8):

• Calories: ~220
• Protein: ~4g
• Carbohydrates: ~35g
• Fat: ~8g

Enjoy this Sponge Cake with Strawberries as a quick, easy, and delightful dessert that’s perfect for any occasion. Its light and airy texture, paired with the fresh sweetness of strawberries, makes it a crowd-pleasing treat!