Strawberry Sponge Cake

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    This is my all time favorite cake in the world. I grew up eating this type of cake. In fact, this is the type of cake I’m having at my wedding! We found a local Taiwanese baker who is going to make me a 3-tiered cake such as this one. I’m afraid to have my parents try this now cause I don’t want them to say, “oh! you should make this for your wedding day!!” Haha, I doubt they’d put that type of pressure on me, but you never know! Homemade cake is always pretty stellar ;)

    Anyway, so when I was younger and even today, I call it “Asian cake” because I only know of Asians that eat this type of cake.

    Now, hear me out – I’m not trying to pull some race card here, I’m just saying, I don’t know anyone that’s not Asian that enjoys this cake as much or makes this cake to eat. It’s usually the more dense & sweeter cakes that’s made within the typical American household.

    All Asian bakeries make this type of cake. I guess you can compare it to an angel food cake, but it’s not quite that dry nor foamy tasting. This cake is extremely light and spongy but not to the consistency of eating a sponge (if you’ve ever done that as a pastime of yours). It’s not as sweet as most cakes are; it’s rather a hint of sweetness. Then the frosting. Oh my gosh. The frosting. It is, as well, extremely light but it’s not overpowering in the sweet department. It’s just right. This is why Asians love this cake so much. We don’t like sweets to be uber sweet (I guess I’m a faulty Asian cause I like my sweets haha) where it gives you a cavity upon first bite. Remember my post about my dad? This is right up his alley.

    There’s barely any butter used in this cake and honestly, I’d have to say it’s fairly healthy. Just eating this cake makes you feel like you’re floating on a cloud cause of how light it all is.

    I decided to share this post with you today, instead of saving it in my backlog, because summer is coming to an end (wahhh) and I wanted you to be able to make this cake before you can’t find fresh strawberries anymore. Of course you can do this with whatever fruit filling your heart desires (even with jam filling or frozen fruit) but I love fresh strawberries and this reminds me of a strawberry shortcake. Grab a cup of tea or coffee and make this a delicious afternoon snack :) or know, whatever floats your boat.

    3 from 2 votes

    Strawberry Sponge Cake

    This strawberry sponge cake is light and airy and perfect for summer!
    Prep Time: 30 mins
    Cook Time: 45 mins
    Total Time: 1 hr 15 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 1 9-inch cake
    Calories: 234kcal
    Author: Julie Chiou
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    For the cake:

    • 4 eggs, whites & yolks separated
    • 9.5 tbsp granulated sugar, sifted once
    • 3 tbsp milk, room temperature
    • 1/2 tsp vanilla extract
    • 14 tbsp cake flour
    • 2 tbsp butter, melted
    • 1 cup strawberries, sliced

    For the stabilized whipped cream:

    • 1 tsp unflavored gelatin
    • 4 tsp cold water
    • 1 cup heavy cream
    • 1/4 cup confectioners' sugar
    • 1/2 tsp vanilla extract


    • Preheat oven to 350 degrees and grease a 9" cake pan. Set aside.
    • In a bowl of a stand mixer, add the sugar and egg whites and beat with whisk attachment until stiff and glossy.
    • Gently add the yolks, one at a time, to the egg white mixture until all is incorporated.
    • Remove the bowl from the stand then gently fold in milk, vanilla extract, and cake flour (in that order) with a spatula until combined. Gently fold in the melted butter.
    • Pour the cake batter into the prepared pan and bake for 25-30 minutes or until cake is golden brown. When pressed, the cake should spring back.
    • Cool the cake in the pan on a wire cooling rack completely.
    • While the cake is cooling, make your stabilized whipped cream.
    • In a small pot, sprinkle the gelatin over the 4 tsp. of cold water and let sit for 5 minutes. Do not stir. Once it's been 5 minutes, you may stir it and put it on low heat, constantly stirring, to dissolve the gelatin. Once dissolved, set aside.
    • In a bowl of a stand mixer, whisk the heavy cream, sugar, and vanilla extract until it has thickened. Then, slowly add in the gelatin mixture and beat until fluffy.
    • Once your cake has cooled, you may begin assembling it. With a sharp knife, slice the cake in half horizontally into 2 layers.
    • Spread a thin layer of the whipped cream on the bottom half of the cake layer and then top with strawberries. Gently spread another thin layer of whipped cream on top of the strawberries then place the other half of the cake layer on top. With the remaining frosting, frost the entire cake. When done, top with the remaining strawberries.
    • Serve immediately or put in fridge for a few hours and then serve.
    • I do not recommend this sitting for more than 2 days as it will harden a little and doesn't stay as spongy and light.


    Source: La Fuji Mama
    Servings: 10 Slices 
    *Nutrition facts are an estimate and not guaranteed to be accurate.
    Nutrition Facts
    Strawberry Sponge Cake
    Amount Per Serving (1 Slice)
    Calories 234 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Carbohydrates 25g8%
    Fiber 1g4%
    Sugar 16g18%
    Protein 5g10%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Recipe Rating


  • Carrie @ bakeaholic mama says:

    This looks SO good! How awesome that you found a baker who can re create it into a wedding cake.

    • Shoko Hino says:

      Can I use a springform pan for this cake??

      • Julie says:

        I have never tried doing it that way but I can’t see why it wouldn’t work.

  • Rachel @ Baked by Rachel says:

    This sounds incredibly similar to our wedding cake! We had layers of super moist white cake, buttercream frosting and strawberries. I might just drool thinking about it. Soooo good. Now I really wish you lived nearby so I could hijack a piece!

    • Julie says:

      I wish I lived nearby too cause can you imagine all the cooking we’d be doing?! Oh, and of course your kids would love me too ;)

  • Rachel Cooks says:

    “Asian Cake” or not, I’d love to eat this! Gorgeous. Love your cake stand!

  • elizabeth @ chronic venture says:

    I remember getting these types of cakes all the time when we lived in Korea. So delicious and light! thanks for posting this, Julie!

  • Tara @ Chip Chip Hooray says:

    Hah, you did an awesome job explaining the texture of this cake–I’ve had a similar variety from one of the Asian bakeries here in NYC and you’re spot on! Definitely a different method that the American bakeries. ;)

  • Erin @ Dinners, Dishes and Desserts says:

    I love other Asian foods, so why not Asian cake! Looks gorgeous, and sounds perfect for the end of summer!

  • Ali | Gimme Some Oven says:

    Oh my goodness — I so want to try this! Looks delicious!!! :)

    And beautiful photos, Julie!

  • JulieD says:

    Yep, I know & love this cake!!!

  • Stephanie says:

    I LOVE “Asian Cake”! I have quite a sweet tooth, but Western sweets are still too sweet for me. Whenever I bake, I always try and cut down on the sweetener.

    This is the perfect wedding cake! ^_^

  • Cathy @ Noble Pig says:

    Maybe I have some Asian in me because I would destroy this:).

  • Laurie {Simply Scratch} says:

    I’m pretty sure I wouldn’t bother cutting into this. Yup.. I’d just grab a fork and a bib and go to town!

  • Jocelyn @BruCrew Life says:

    That is one gorgeous looking cake! I have to admit I am with you on the uber sweet treats that give you cavities at the first bite:-) But I do have days when I want a light and not overly sweet treat…this cake would be perfect. It is going to be a gorgeous wedding cake too!!!

  • Jennie @themessybakerblog says:

    This one beautiful cake. I adore strawberries with a whipped topping.

  • amy @ fearless homemaker says:

    this looks amazing, + how fun that this is the type of cake you’ll have at your wedding! oh + “but not to the consistency of eating a sponge (if you’ve ever done that as a pastime of yours)” – made my day. you are hilarious!

  • Laura Dembowski says:

    That cake is beautiful! I love sponge cake but don’t like angel food cake, so this sounds like it would be perfect for me.

  • Carla's Confections says:

    You should definitely have this as your wedding cake… But of course make someone else do the hard work! It looks super refreshing for a summer/spring wedding!! We had champagne cake and it was amazing!!! I’m so sad summer is coming to a close but I have to admit, I am pretty excited about fall!! :)

  • Kirbie says:

    Lol, I totally understand what you are saying. I call it Asian cake too. because it seems to be in all Asian bakeries: Chinese, Korean, Filipino. I think you described the taste and texture quite well. Now I need to make some.

  • Nicole @ The Marvelous Misadventures of a Foodie says:

    I have a confession: I don’t really like cake. I know…that’s kinda weird. I’ll eat it occasionally, but it is never my first choice – it is too dense.

    Which brings me to your Strawberry Sponge Cake – a cake that is not dense and not too sweet?!? I think I may have just found my cake match! I have to make this!

    Oh and PS yours looks really beautiful – it just screams summer!

  • Linda says:

    Agree! I grew up eating this kind of cake – moist and creamy frosting. In fact, I’m havign one now, lol. How lucky to have this for your wedding, just perfect for a Summer wedding.

  • Kathryn says:

    This cake sounds utterly perfect, I love that it doesn’t sound too sweet or too heavy. That means you can have two slices right? ;)

  • Cassie says:

    This is the perfect cake for the end of summer! It’s so cool that you found someone to make it for your wedding too, sounds absolutely perfect!

  • Chung-Ah | Damn Delicious says:

    This is definitely my kind of cake because well, I’m KOREAN! haha

    I totally grew up with this too but I don’t think my mom ever made it from scratch. I totally need to make this and save the $25-35 I would spend at a Korean bakery.

  • Angela @ AnotherBitePlease says:

    I am so happy you didn’t save this for summer 2013 – there is still time to enjoy :-) Beautiful pictures.

  • Row says:

    Mmm, what a lovely-looking cake! I like the fact that it’s light, fluffy and not too sweet. Thanks for sharing! :)

  • Stephanie @ Eat. Drink. Love. says:

    Is it bad to say that seeing this cake makes me wish I was Asian? :) It looks so light and tasty! This actually looks pretty similar to a cake my family used to get often when I lived in Cleveland growing up. So great you will enjoy it at your wedding!

  • Yudith @ Blissfully Delicious says:

    I absolutely love this type of cake… slightly sweet, spongy and light! :)

  • Regina @ SpecialtyCakeCreations says:

    Hmm…this looks so yummy.I know exactly the type of Asian cake you are describing. We’ve been in SE Asia for the last year almost and I’ve had it a few times. It’s so interesting to get to know different dessert cultures.

  • Hayley @ The Domestic Rebel says:

    Personally, after gnawing on sponges with imposter frosting and sprinkles on them my whole life, I’m dying to try this cake! When you posted the pics to Twitter I fell in LOVE. That frosting needs to be eaten with a spoon please + thank you!

  • claire @ the realistic nutritionist says:

    oH MY GOSHHHH. i want to eat this right now. Can you bring some to my house? kthanks!

  • Jackie @ Domestic Fits says:

    Next time your in LA, get a slice of Triple Berry Cake at Sweet Lady Janes, it looks so much like this. I’ve had a ton of LA people as me to try and re-create that recipe, people freak out over it. I’ll pass this on next time someone asks me for a copycat of that recipe, this one looks so close!

    • Julie says:

      Next time I’m in LA, not only am I hitting up Sweet Lady Jane’s, I will be hitting YOU up, missy!! Oh and, please do pass on this recipe! :)

  • Erin @ Texanerin Baking says:

    This sounds like a great recipe to make for Germans, and I guess all Europeans, who don’t like how sweet American recipes are. They have very similar cakes over here but I’m sure that this one is much more flavorful and moist. :)

  • sally @ sallys baking addiction says:

    A sponge wedding cake! I love it Julie. Such a beautiful cake, Julie. It’s so perfectly frosted too! I love your cake stand. Polka dots seem to overwhelm my kitchenware lol!

  • [email protected] Food Ramblings says:

    Beautiful cake!!!

  • Gayle says:

    There is actually an Italian version (well, invented in Cleveland) that also has a little rum and custard that my parents had as their wedding cake!
    I make a slightly scaled-down at-home version:

  • Mary says:

    I made this cake for my in-laws last night and we all loved it. Its such a fantastically light and delicately sweet cake. My father in law isn’t a huge fan of sweets but said that the icing was really excellent. Win!!

    • Julie says:

      Awesome! This is one of my favorite cakes :)

  • lisa says:

    Thanks for sharing! I’m Asian, I had this cake for my wedding too :-)

  • Marne Rogers says:

    I made this cake for company this past weekend and it was a big hit. I will definitely make again. If anyone has doubts, it was super easy and no crazy techniques that require extra hands or secret skills.

  • Tiffany says:

    I must be an idiot baker. I couldn’t get this recipe to work and baked it three times, throwing away the first batch because I didn’t fold the batter. I’m not sure what I did wrong the third time but the sponge cake didn’t rise much and it was not “sponge” like at all. It’s dense, and dry. I did reduce the sugar amount though and used a hand mixer instead of a stand mixer. The icing was good though.

    • Julie says:

      Hi Tiffany – sorry this didn’t work out for you! Are you possibly baking at a higher altitude? If so, that could be the reason why your sponge cake didn’t rise. The hand mixer vs. stand mixer should not have made a difference.

  • Evee says:

    I would love to try your recipe!!! Looks yummy and perfect for me. May I ask how you added the yolk? Should you beat them first before adding to the egg whites? Do you also use the stand mixer to incorporate the yolk to the whites? Hope to hear from you!

    • Julie says:

      Hi Evee, no, I didn’t beat them before adding to the egg whites. Yes, I also used the stand mixer to incorporate the yolk to the egg whites. Hope this helps!

  • Vicky says:

    Hi this looks like what im looking for. I live in Denmark, home of no boxed caked mixes.. so everything is from scratch if you want it. Ive been looking for a good white cake “mix” recipe to use for making cupcakes for birthdays. Hope this works.

    • Julie says:

      I hope this works out for you!

  • Kiki says:

    Hi! I would like to know what brand of cake flour did you use ?
    Please answer ASAP

    • Julie says:

      I believe I used Swan Cake Flour.

  • mareva orozco says:

    You should rewrite step 2. The egg whites don’t become stiff and frothy, like foam, if there’s sugar mixed with it. I made this mistake and my cake consistency was wrong.

    • Julie says:

      I never said they became stiff and frothy like foam – I said they become stiff and glossy. I’ve made numerous recipes before with egg whites and sugar mixed together and got the perfect light consistency. My angel food cake cupcakes were the same method. I’m sorry it didn’t work out for you, however, just because it doesn’t work out for you, doesn’t mean the entire recipe/step is a mistake.

  • mareva orozco says:

    So should the sugar be incorporated slowly into the egg whites? Or perhaps I over mixed my batter? The taste of the cake was spot on, but it came out dense instead of light and fluffy.

    • Julie says:

      No, the sugar should just be poured onto the egg whites. The reason why these light cakes can come out dense is 1. overmixing and 2. you aren’t folding the mixture. You have to make sure you’re folding the batter instead of stirring because then all the air/lightness from the egg whites will just deflate and you’re left with a dense cake. Fold until the flour is JUST incorporated and stop. If you keep doing it, you’ll overmix. Hope that helps.

  • mareva orozco says:

    JUST incorporated, okay that helps. Thanks!

  • Lu says:

    Hi Julie,
    Your cake looks amazing. Before I attempt it, I was wondering what you mean by “prepared pans.” Greased, floured, and parchment paper?
    Thank you!!

    • Julie says:

      Hi Lu, the first step in the instructions say to preheat the oven and grease a 9-inch cake pan.

  • Shoko Hino says:

    The cake was very good except the sponge cake came out more dense than I hoped for. I converted the TBS amount to grams and they were probably not very accurate. It seemed too much work to do 14 TBS of cake flour and 9.5 of sugar! Do you know the exact conversions in grams/cups/ounces??

    • Julie says:

      Usually if sponge cakes come out more dense it is because it was over-beaten. I don’t know the exact conversions, sorry. You could try Google for conversion calculators.

  • Vero says:

    Hi Julie,
    Let me first tell you that I am not a stranger to the art of cooking and baking. I can sure as heck follow a recipe and knock it outta the park. So not sure what I did wrong. The frosting btw is so ridiculously amazingly fabulous tasting I wanna slap somebody just to get their attention and tell them about it. Where have you been all my life? However the cake is another story. I ended up with a flat (possibly 1 inch) piece of “cake”. Look nothing like your fluffy wonder. It’s hard and looks like cardboard. Help please! I even bought the fancy flour for this. Any clue what could’ve gone wrong?

    • Julie says:

      Hi Vero, it’s probably due to overmixing or the egg whites weren’t beaten to a light enough consistency.

      • Vero says:

        Thank you Julie!

  • Sophia says:

    Hi Julie! I can’t wait to make this. Do you know if I could add cocoa powder to make it a chocolate cake instead of vanilla? And if I wanted the cake to have more layers – around 4, should I bake two of them? Do they slice in half easily? Thanks!

    • Julie says:

      Hi Sophia, I’m actually not sure if that would make the cake denser or not. I haven’t tried it this way so I can’t say it would work. You could certainly try! Yes, I’d bake two of them if you want 4 layers. Yes, they slice in half really easily with a sharp knife.

  • Rohan says:

    Awesome cake. Just superb. I can’t wait myself without making this cake. I always order cakes online from Monginis online cake shop but, for this time I am going to try this. Thanks for the recipe Julie.

  • Irina says:

    Sounds and looks soo delicious.. I was wondering, would it work if I did not use any gelatin? Thank You

    • Julie says:

      It’d still work, the whipped cream just might be more runny.

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