Imagine cutting into a perfectly moist, golden sponge cake that's bursting with the sweet essence of vanilla and adorned with vibrant, juicy strawberries. This isn't just any cake – it's a culinary masterpiece that will transport your taste buds to a world of pure dellight! Whether you're a baking novice or a seasoned pro, this Strawberry Vanilla Sponge Cake is guaranteed to impress and become an instant favorite at any gathering or special occasion.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 2 cups fresh strawberries, sliced
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, ensuring complete coverage of the bottom and sides.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside to ensure a smooth, lump-free mixture.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Gently fold in the vanilla extract, mixing until evenly distributed throughout the batter.
- Gradually add the dry flour mixture to the wet ingredients, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Arrange half of the sliced strawberries in a decorative pattern on top of the batter, gently pressing them slightly into the surface.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, garnish the top with remaining fresh strawberry slices and optionally dust with powdered sugar before serving.
Tips
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for the smoothest, most even batter possible.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake instead of a light, fluffy sponge.
- Fresh Strawberries Matter: Use ripe, in-season strawberries for the most intense flavor and most beautiful presentation.
- Even Baking: Rotate the cake pan halfway through baking to ensure uniform golden browning and even cooking.
- Cooling is Crucial: Allow the cake to cool completely before adding any additional toppings or decorations to prevent melting or sogginess.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for extended freshness.
- Serving Suggestion: For an extra touch of elegance, serve with a dollop of whipped cream or a light vanilla glaze.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
