Strawberries and cream sponge layer cake

A light and fluffy strawberries and cream sponge cake with visually stunning layers.

  • 1 hr 15 mins cooking
  • Serves 16
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Strawberries and cream sponge layer cake
  • 4 eggs
  • 375 gram fresh strawberries
  • 1 tablespoon orange-flavoured liqueur
  • 3/4 cup (165g) caster sugar
  • red food colouring
  • 1 cup (150g) wheaten cornflour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 2 cup (500ml) thickened cream
  • 2 tablespoon icing sugar
  • 3/4 cup (240g) strawberry jam


Strawberries and cream sponge layer cake
  • 1
    Have eggs at room temperature.
  • 2
    Preheat oven to 180°C/350°F. Grease two deep 22cm (9-inch) round cake pans; line bases with baking paper.
  • 3
    Hull and finely chop two-thirds of the strawberries, combine in medium bowl with liqueur; refrigerate 1 hour.
  • 4
    Push remaining hulled, finely chopped strawberries through fine sieve into small bowl to make purée; discard seeds.
  • 5
    Beat eggs, caster sugar and a few drops of colouring in small bowl with electric mixer about 10 minutes or until thick and creamy. Transfer to large bowl.
  • 6
    Meanwhile, triple sift cornflour, cream of tartar and soda.
  • 7
    Gently fold dry ingredients and strawberry purée into egg mixture.
  • 8
    Divide mixture evenly between pans; bake about 20 minutes. Turn sponges, top-side up, onto baking-paper-lined wire racks to cool.
  • 9
    Beat cream and half the sifted icing sugar in small bowl with electric mixer until soft peaks form.
  • 10
    Split cakes in half, place one layer on serving plate, cut-side up; spread with one-third of the jam, strawberries and cream. Repeat layering, finishing with cake layer; dust with remaining sifted icing sugar.


This is a soft-textured sponge; use a fine serrated or electric knife for splitting and for cutting the cakes at serving time. Sponge will keep in an airtight container in the refrigerator for 2 days, or in the freezer (unfilled) for 1 month.

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