Strawberries and Cream Sponge Cake


  • 4 large eggs
  • 230g of self-raising flour
  • 230g of butter
  • 230g of castor sugar
  • Filling: 
  • 1 tub of whipping cream
  • 1 small punnet of strawberries
  • 1 tablespoon of icing sugar


Preheat the oven to 180 degrees Celsius. 

Lightly grease two round cake tins (15 or 18cm wide) and line with baking paper.
Beat everything together in a large bowl, the mixture should be smooth and thick, but not sticky.
Dollop the mixture into both tins evenly and smooth with a knife from the centre outwards, then bake for 15-20 minutes. The cake should be shrinking from the sides of the tin and starting to brown on top. Once it has been baked thoroughly, cool it on a rack.
While the cake is baking, start to make the filling. Whisk the cream until stiff, then cover and chill in the fridge. Once the cake is cool, spread the cream on the bottom of both sponges and add strawberries. The  join the halves and dust the top with icing sugar.

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