A beautifully decorated strawberry sponge cake with a slice cut out, showcasing its pink creamy filling, displayed on a white plate with a floral and strawberry pattern on the cake's surface.

Strawberry Sponge Cake

This Designed Sponge Cake recipe is so delicious, refreshing, and is so eye-catching! It’s almost too beautiful to eat…almost. This cake is made using a sponge cake that we dye different colors to be able to pipe our designs. It’s filled with a light and airy whipped cream and layered with freshly sliced strawberries. Not only is this cake perfect for any occasion but it’s a technique that you can use for every theme!

A beautifully decorated cake with a floral and strawberry pattern on top, with one slice served on a plate, revealing the layers of cream and fruit filling inside.

How To Make A Strawberry Sponge Cake

1. Prepare the Strawberry Sponge Cake:

  • In a mixing bowl, whisk together egg yolks and sugar until pale and creamy.
  • Add vegetable oil, whole milk, and vanilla extract. Mix until well combined.
  • Sift in all-purpose flour and cornstarch. Mix until smooth.

2. Whip Egg Whites to Stiff Peaks:

  • In a separate bowl, beat egg whites and vinegar until foamy.
  • Gradually add sugar while beating until stiff peaks form.

3. Fold Egg Whites into Batter:

  • Gently fold the colored egg whites into the cake batter using a spatula. Be careful not to deflate the egg whites, as they provide the cake’s light and airy texture.
  • Remove small amounts of the batter at a time and use gel food dye (not liquid) to make all of the colors you need for the design. For this specific strawberry design, I made, red, yellow, white, and two shades of green.
A selection of colorful pastry bags with different batter colors placed next to a jar of fresh strawberries, ready for decorating delicious treats.

4. Bake the Sponge Cake:

  • Pipe the strawberry designs over the parchment paper then pipe the uncolored original batter on top of the designs in the pan. Bake for 8-10 minutes.
  • Allow the cake to cool completely before decorating.

How To Store Sponge Cake

To keep your Strawberry Sponge Cake fresh and moist:

  • Store the cake in an airtight container in the refrigerator for up to three days.
  • If using fresh fruit or jam as a topping, add them just before serving to prevent the cake from becoming soggy.
  • Enjoy this delightful Strawberry Sponge Cake and share with friends and family!
Unbaked strawberry-themed sponge cake adorned with vibrant red strawberries, green leaves, and white flowers, presented in a round metal baking pan, with a jar of fresh strawberries in the backdrop.

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Designed Cakes Master Guide

Find all of the details to creating stunning and delicious sponge cakes with my comprehensive Master Guide! This guide is your ultimate companion, providing detailed techniques and step-by-step instructions to ensure success with this recipe. From preparing the perfect sponge batter to mastering the art of piping intricate designs, my Master Guide covers everything you need to know. Whether you’re a seasoned baker or a novice in the kitchen, this guide will help you to create impressive sponge cakes that will amaze your friends and family.

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How to Whip Egg Whites to Stiff Peaks: A Step-by-Step Guide

Whipping egg whites to stiff peaks is a fundamental technique in baking that adds lightness and structure to your recipes, like this designed sponge cake we’re making today!

1. Start with Fresh, Room-Temperature Egg Whites: Ensure your egg whites are at room temperature for optimal volume. Use a clean, dry bowl to prevent any grease or moisture from inhibiting the whipping process.

2. Use the Right Equipment: A hand mixer, stand mixer, or whisk will work wonders for whipping egg whites. Make sure your bowl and beaters are clean and dry to encourage maximum volume.

3. Begin Whipping on Low Speed: Start beating the egg whites on low speed to break up the protein structure gradually. This step helps create a stable foam base.

4. Increase Speed Gradually: Gradually increase the mixer speed to medium-high or high once the egg whites become frothy. This step incorporates air and helps develop structure.

5. Add Sugar Gradually (if needed): If your recipe calls for sugar, add it gradually once the egg whites reach soft peaks. This step stabilizes the foam and adds sweetness.

6. Watch for Stiff Peaks: Continue beating until stiff peaks form. Stiff peaks hold their shape when the beaters are lifted and have a glossy appearance. Be careful not to overbeat, as this can lead to dry and grainy egg whites.

7. Test Consistency: To test for stiff peaks, turn off the mixer and lift the beaters. The egg whites should stand upright without drooping.

A homemade cake topped with an abundance of pink strawberry-flavored whipped cream swirls on a white serving plate.
A freshly baked sponge cake topped with pink whipped cream and garnished with a generous amount of sliced strawberries.

I hope you all enjoy this recipe as much as I do and as always please share your creations with me on social media, it makes me so happy! If you have any questions please comment them here on my website as it’s the easiest place for me to be able to see and answer them asap!

A slice of cake on a plate featuring a playful strawberry sponge design, complemented by a fluffy pink frosting filling.

Strawberry Sponge Cake

Recipe by Maddison Koutrouba – thesqueakymixer.com
5.0 from 12 votes


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  • 6 egg yolks

  • 4 Tbsp. sugar

  • 4 Tbsp. vegetable oil

  • 4 Tbsp. whole milk

  • 2 tsp. vanilla extract

  • 1 cup all-purpose flour

  • 6 egg whites

  • 2 Tbsp. cornstarch

  • 1 ⁄2 tsp. vinegar

  • 4 Tbsp. sugar

  • food dye gel (not liquid)

  • Whipped Cream Filling
  • 2 cups heavy whipping cream

  • 5 Tbsp. confectioners sugar

  • dash salt

  • 2 tsp. vanilla

  • fresh fruit or jam (optional)


  • Preheat the oven to 375 degrees, then grease an 8″ circular pan with cooking spray. Cut out parchment paper to fit inside the pan perfectly. Using an edible marker, trace your design onto the piece of parchment paper to your liking. This is the design we will be tracing with our batter later on.
  • Separate the egg yolks and egg whites. Place the egg yolks in a large bowl and the egg whites in a medium-sized bowl. Set the egg whites aside for now.
  • Whisk together the egg yolks, sugar, vegetable oil, milk, and vanilla.
  • Sift in the flour and cornstarch to the wet ingredients. Then whisk until the batter is nice and smooth.
  • In the bowl of a stand mixer fit with a whisk attachment, whisk the 6 egg whites until frothy. Slowly add in the vinegar and sugar while whipping up the egg whites.
  • Whisk the egg whites until stiff peaks form. This is very important! Make sure the egg whites have formed stiff peaks before adding them to the batter in the next step.
  • Fold the egg whites into the egg yolk batter until everything is fully combined. Be careful not to over-mix at this step. If you over-mix, the egg whites will deflate and cause a runny, thin batter. Mix just until the egg whites are evenly distributed throughout.
  • Remove a few teaspoons of batter at a time and use food gel to dye each color one at a time depending on the colors needed for your design. You only need to remove a small amount of each color but pay close attention to the design you’re tracing.
  • Place your colored batter into piping bags.
  • Pipe black outlines around your traced designs then go ahead and fill in these piped traced lines with color.
  • Once you’ve added all of your designs to your cake, let it sit in the fridge for 5-8 minutes then pipe the uncolored batter on top to cover your design. Bake for 8-9 minutes.
  • Once the designed cake has finished baking flip the cake out of the pan and peel the parchment paper off of the design as soon as it comes out of the pan. Use the remaining batter to bake one or two more layers of cake. Allow the cakes to cool completely. While the cakes cool, prepare the whipped cream.
  • In the bowl of a stand mixer fit with the whisk attachment, and whisk the cream, sugar, and vanilla until stiff peaks have formed and you have reached a whipped cream consistency.
  • Assemble the cake by placing a layer of cake (the undesigned cake) on the bottom, then pipe a layer of whipped cream. Top the entire cake off with the designed cake. Feel free to add the filling of your choice as well as any additional decorations that you want.
  • Store in the fridge until serving, enjoy!
  • This cake can be made ahead of time but is best enjoyed fresh. If you plan to make this ahead of time, be sure to seal the cake tightly in plastic wrap to keep it fresh.

Did you make this recipe?

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  1. Hello! Thank you for not only the recipe but the inspiration to do this! I made this recipe yesterday. The cake is delicious. However, after baking the cake shrunk and wrinkled. I’m an experienced baker and followed the recipe exactly. Any advice on this?

    1. Hi Katie! Thank YOU! I’m so glad you enjoyed the cake. How did you store the cake? I’ve never had this happen to me so I’m not 100% confident in the exact cause. Did the cake shrink right after it was taken out of the oven? Or after it was made and stored? If it was after it was stored, then perhaps it wasn’t sealed tightly and some of the moisture was lost therefore causing the cake to shrink? I will do some research and play around with this recipe to see what could have caused this and try to come back here and be more help!!!

    2. this is exactly what happened to me! and i have decades of cake baking experience. it shruk into itself.

  2. Hi 🙂 where I can find this beautiful picture on the cake? I like the strawberries and flowers design some much 🙂
    Thank you !!

  3. Did you use jam in the whipped cream filling to get the result of the cake pictured or was it chopped up fresh fruit? and how much would you suggest to get the results like the one pictured?

    1. I added some powdered dehydrated strawberries then some fresh sliced strawberries 🙂 I would add about two tablespoons of the powdered dehydrated strawberries then however many fresh sliced strawberries you wish!

  4. Hi! I’m so excited to try this. Have you had any issues with using alternative milks like oat milk in the cake?