Introduction to Strawberries and Cream Sponge Cake
Why Strawberries and Cream Sponge Cake is the Ultimate Summer Treat
When the sun shines brightly and the days grow longer, there's nothing quite like a strawberries and cream sponge cake to celebrate summer! This delightful dessert combines the fresh, juicy flavors of seasonal strawberries with the lightness of sponge cake and the richness of whipped cream. It’s a match made in heaven that will have your taste buds dancing with joy.
What makes this cake truly special is its versatility. Whether you’re hosting a garden party or simply enjoying a cozy evening at home, this cake is sure to impress. After all, who can resist a dessert that not only looks stunning but is also packed with vibrant flavors? Plus, with the option to make your own strawberry jam, you can customize it to your taste, adding just the right amount of sweetness and tang.
So, as you plan your summer gatherings, keep this strawberries and cream sponge cake in mind. It’s not just a treat; it’s a beautiful centerpiece that will bring friends and family together. If you’re curious about how to create this masterpiece, keep reading—we’ll guide you through each step to ensure success in your kitchen!
Ingredients for Strawberries and Cream Sponge Cake
Creating the perfect strawberries and cream sponge cake starts with the right ingredients. Here's a breakdown of what you'll need to bring this delightful dessert to life.
Fresh Ingredients for the Strawberry Jam
For the homemade strawberry jam that’ll layer beautifully within your cake, gather these fresh ingredients:
- 18 ounces of fresh strawberries, sliced: Make sure they're ripe for maximum sweetness.
- ¾ cup caster sugar: This fine sugar will help dissolve quickly and enhance the jam's flavors.
- 2 tablespoons of lemon juice: Freshly squeezed for a vibrant tang.
- 1 tablespoon of lemon zest: Adds an aromatic freshness to the jam.
Ingredients for the Fluffy Sponge Cakes
The foundation of your cake lies in these simple yet essential ingredients:
- ½ cup caster sugar: This will sweeten the sponge perfectly.
- 4 large eggs, at room temperature: They whip better when warm, helping to create that light texture.
- ¾ cup all-purpose flour, sifted: Sifting ensures a lighter cake.
- ¾ teaspoon baking powder, sifted: This gives a nice rise.
- 4 tablespoons unsalted butter, melted and slightly cooled: Adds moisture and flavor.
Whipped Cream and Garnish Essentials
Don’t forget the finishing touches that make your cake shine:
- 1 ¼ cups heavy whipping cream, chilled: For those luscious whipped layers.
- ¼ cup sifted icing sugar, plus extra for garnish: Sweetness that won't weigh down the cream.
- ⅓ cup of homemade strawberry jam: To layer and tie together your flavors.
- Fresh strawberries for garnish: Look for those deep red beauties to elevate your presentation.
With these ingredients at hand, you're well on your way to crafting a strawberries and cream sponge cake that’s sure to impress anyone who takes a bite! Ready to dive into the recipe? Check out more tips on sourcing fresh strawberries here.
Step-by-Step Preparation for Strawberries and Cream Sponge Cake
Creating a Strawberries and Cream Sponge Cake is a delightful journey, perfect for those sunny days or festive celebrations. Follow these steps to craft a masterpiece that’s as pleasing to the eye as it is to the palate.
Making the Strawberry Jam
First things first—let's whip up some homemade strawberry jam. The fresh strawberries are the star of this cake, so starting with quality fruit is key.
- Macerate: Combine 18 ounces of sliced strawberries with ¾ cup of caster sugar, 2 tablespoons of lemon juice, and 1 tablespoon of lemon zest in a saucepan. Use your hands to mix and press the ingredients together, letting them sit for about an hour to release their natural juices.
- Simmer: Place the saucepan on medium heat and bring the mixture to a gentle simmer. Allow it to cook for about 20 minutes, stirring occasionally, until it reaches your desired thickness. For a smoother texture, mash the strawberries with a potato masher.
- Store: You won’t need all the jam for this recipe, so save the extra in a sterilized jar in the fridge for up to 14 days. It’s perfect on toast or drizzled over yogurt!
Preparing the Sponge Cakes
Next, let’s move on to creating the fluffy sponge layers that will cradle our luscious cream and jam.
- Preheat: Set your oven to 355°F (180°C) and prepare two 6-inch baking tins by greasing them and lining the bases with parchment paper.
- Beat Eggs & Sugar: In a stand mixer bowl, combine 4 large eggs (at room temperature) and ½ cup of caster sugar. Beat on high until the mixture has doubled in size and is pale and fluffy—this should take about 10 minutes.
- Fold: Mix in ¾ cup of sifted all-purpose flour and ¾ teaspoon of baking powder in three additions, folding gently to avoid losing that precious air. Then, incorporate 4 tablespoons of melted butter carefully.
- Bake: Divide the batter between your prepared tins and bake for 15-16 minutes or until a toothpick inserted comes out clean. Let them cool in the tins for 5 minutes, then turn them out on a wire rack to cool completely.
Whipping the Cream
Now we bring in the cream—a key player in our strawberries and cream sponge cake.
- Whisk: In a chilled mixing bowl, combine 1 ¼ cups of heavy whipping cream with ¼ cup of sifted icing sugar. Whip until stiff peaks form, ensuring not to overmix; you want it luscious and creamy, not dry!
Assembling the Cake
With all your elements ready, it’s time to assemble a gorgeous cake that will wow your guests!
- Layer: Start with one sponge cake, flat side up, on your serving plate. Spread half of your whipped cream over it, followed by a layer of your homemade strawberry jam. Carefully place the second sponge cake on top, also flat side up, and finish with the remaining cream.
- Decorate: Garnish with fresh strawberries and a dusting of icing sugar to elevate the aesthetics.
Final Touches and Presentation
Presentation is everything! To serve, slice your cake carefully, allowing your guests to witness the beautiful layers of cream and jam nestled between the sponges. This Strawberries and Cream Sponge Cake will not only taste amazing but will also make a stunning centerpiece, joyful and inviting!
By following these steps, you’re sure to impress anyone fortunate enough to share in this delicious creation. Enjoy the bliss of summer in every bite!
Variations on Strawberries and Cream Sponge Cake
Alternate Fruit Options
While the classic strawberries and cream sponge cake delights with its sweet and tangy layers, you can easily switch it up! Try using fresh raspberries, blueberries, or sliced peaches for a tasty twist. Each fruit brings its unique flavor and brightness, making it simple to celebrate seasonal produce. Imagine biting into a soft sponge paired with a luscious layer of blueberry jam—delicious!
Gluten-Free Version
For those seeking a gluten-free indulgence, simply substitute all-purpose flour with a quality gluten-free blend. Ensure your baking powder is gluten-free as well, and watch your guests enjoy every slice of the strawberries and cream sponge cake without a worry. You'll love how easy it is to adapt!
For more tips on gluten-free baking, check out Gluten-Free Baking 101.
Cooking Tips and Notes for Strawberries and Cream Sponge Cake
Common Pitfalls to Avoid
When making your strawberries and cream sponge cake, remember:
- Overmixing the Batter: Gently fold in dry ingredients to avoid a dense cake.
- Underbaking: Check with a toothpick; the sponges should spring back when touched.
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for better incorporation.
Storage Tips for Leftover Cake
If you have leftover cake, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to three days. For longer storage, consider freezing individual slices—just be sure to also wrap them well. This way, you can enjoy a delightful slice of your strawberries and cream sponge cake whenever you crave a sweet treat!
For more kitchen tips, check out The Kitchn.
Serving Suggestions for Strawberries and Cream Sponge Cake
Ideal Pairings for a Perfect Dessert Spread
When serving your delectable strawberries and cream sponge cake, consider pairing it with complementary flavors and textures. Fresh mint leaves or a sprinkle of citrus zest will elevate the flavors beautifully. For a refreshing touch, serve alongside a tangy lemon sorbet or a scoop of creamy vanilla ice cream. A cup of brewed herbal tea or a sparkling fruit-infused water also makes a delightful accompaniment.
Presentation Ideas for Special Occasions
To make your strawberries and cream sponge cake truly shine at any gathering, focus on presentation. Use a beautiful cake stand and garnish with whole strawberries and edible flowers for a stunning look. Consider drizzling a homemade strawberry sauce around the plate for an artistic flair. Adding a few mint leaves as a garnish can create a pop of color that grabs attention. For tips on creating elegant dessert displays, check out The Spruce Eats.
Time Breakdown for Strawberries and Cream Sponge Cake
Prep Time
Getting everything ready doesn’t take long at all! You’ll need about 45 minutes to prepare your ingredients and make the delicious homemade strawberry jam.
Cook Time
Baking the strawberries and cream sponge cake is a breeze, taking just 35 minutes in the oven to achieve that perfect fluffy texture.
Total Time
When you put it all together, from prep to baking and cooling, you’re looking at a total of 1 hour and 45 minutes. But trust us—it’s worth every minute for this incredibly delightful dessert!
If you’re curious about making the jam ahead of time, consider checking out this resource for tips. Your future self will appreciate it!
Feel free to explore more on baking times with these helpful tips that can elevate your baking game!
Nutritional Facts for Strawberries and Cream Sponge Cake
Calories Per Serving
One slice of strawberries and cream sponge cake packs around 320 calories. This makes it a delightful treat without being overly indulgent, perfect for those sunny afternoons or special gatherings.
Sugar Content
Each serving contains about 22 grams of sugar, mainly from the natural sweetness of strawberries and cream. While it’s a sweeter dessert, it's a lovely balance of flavors that enhances the overall enjoyment.
Protein and Dietary Fiber Information
This cake provides around 4 grams of protein and 1 gram of dietary fiber per slice. For an indulgence, this is quite balanced, giving you a bit of sustenance along with the delightful flavors.
For a deeper dive into the health benefits of strawberries, consider checking resources like the USDA Nutrition Database for more information. Enjoy this cake as a delicious dessert that can fit nicely into a well-rounded diet!
FAQs about Strawberries and Cream Sponge Cake
Can I make the jam ahead of time?
Absolutely! You can make the homemade strawberry jam up to a week in advance. Just store it in a sterilized jar in the fridge. The flavors will deepen over time, making it even more delicious for your strawberries and cream sponge cake!
What other combinations work well with sponge cake?
While strawberries and cream are classic, don’t be afraid to switch things up! Raspberries and cream, lemon curd with blueberries, or a decadent chocolate ganache with cherries are all fantastic alternatives. The airy texture of the sponge allows for endless variations, so let your imagination run wild!
How can I keep the cake fresh longer?
To keep your strawberries and cream sponge cake fresh, store it in an airtight container at room temperature for up to two days. If you need to keep it longer, refrigerate it, but remember that the cream may become slightly firmer. For best results, enjoy it fresh within a few days!
Feel free to check out more tips on cake storage and preservation techniques for keeping your sweet treats as delightful as when they were first baked!
Conclusion on Strawberries and Cream Sponge Cake
Final Thoughts on Enjoying This Delicious Dessert
Indulging in strawberries and cream sponge cake is a delightful experience perfect for any occasion. Its fluffy texture and vibrant flavors make it a showstopper. Share it at gatherings or savor a slice with your afternoon tea. Either way, this cake is sure to bring smiles and sweet memories!
Strawberries and Cream Sponge Cake
Equipment
- Stand Mixer
- Saucepan
- Baking tins
- parchment paper
- wire rack
Ingredients
For the Strawberry Jam
- 18 ounces fresh strawberries, sliced
- ¾ cup caster sugar
- 2 tablespoons lemon juice from 1 lemon
- 1 tablespoon lemon zest from 1 lemon
For the Sponge Cakes
- ½ cup caster sugar
- 4 large eggs at room temperature
- ¾ cup all purpose flour sifted
- ¾ teaspoon baking powder sifted
- 4 tablespoons unsalted butter melted and slightly cooled
For Cream & Garnish
- 1 ¼ cup heavy whipping cream chilled
- ¼ cup sifted icing sugar plus extra for garnish
- ⅓ cup homemade strawberry jam
- fresh strawberries for garnish
Instructions
Making the Strawberry Jam
- Macerate: Place the sliced strawberries, sugar, lemon juice, and zest into a saucepan and massage the sugar and juice into the strawberries with your hands until well combined. Leave to sit until the natural juices have been released, about 1 hour.
- Simmer: Put the saucepan over medium heat and bring to a simmer. Cook for 20 minutes, stirring occasionally, or until the jam is at a consistency you like. For a smoother jam, use a potato masher to mash up the strawberries.
- Store: You will not need all of the jam for this recipe. Store the remainder in a sterilised jar, and keep in the fridge for up to 14 days.
Making the Sponge Cakes
- Preheat: Preheat the oven to 355°F (180°C). Grease two 6-inch baking tins, and line their bases with parchment paper if desired.
- Beat Eggs & Sugar: Dump the eggs and sugar into the bowl of a stand mixer fitted with the whisk attachment and beat on high until doubled in size and pale in colour, about 10 minutes.
- Fold: Add the sifted flour and baking powder in thirds and gently fold it in with a spatula. Be sure there are no lumps of unincorporated flour. Pour the melted and cooled butter to the batter and carefully fold it in, being careful not to overmix.
- Bake: Divide the batter between the two prepared tins and bake them for 15-16 minutes, or until a toothpick inserted into the centre of each sponge comes out clean.
- Cool: Remove the tins from the oven and leave them to cool for 5 minutes. Turn out the sponges from the tins and let them cool completely on a wire rack, or at least 20 minutes.
Assembling the Cake
- Whip Cream: Whisk together the heavy cream and sifted icing sugar on medium-high speed until the cream holds stiff peaks. Be careful not to overmix, or the cream will look dry.
- Decorate: Place one of the cakes flat side up on a serving plate. Spread half of the whipped cream on top of the cake, then spread the homemade strawberry jam on top. Carefully place the other cake flat side up over the jam and spread the remaining cream on it. Garnish with fresh strawberries and a generous dusting of icing sugar. Slice and enjoy immediately!
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