Strawberries & cream sponge cake

A fluffy classic sponge cake filled with layers of mascarpone cream frosting and juicy strawberries. What tastes like a strawberry shortcake, looks like a beautiful layer cake, and is sure to impress your family and guests.


For the sponge:

  • 6 eggs
  • 180gr caster sugar
  • 150gr flour
  • 40gr cornstarch

For the cream:

  • 750gr mascarpone
  • 60gr icing sugar

For the strawberry confit:

  • 400gr strawberries
  • 240gr jam sugar (with pectin)

For the topping:

  • 400gr strawberries


Prepare the strawberry confit:

  1. Wash, hull and cut 400 gr strawberries in half. Place them in a saucepan. Bring to a simmer and cook for 5 minutes.
  2. Add the jam sugar, mix to melt, then allow about 5 minutes of high-boiling cooking.
  3. Pour into a dish and let cool.

Prepare the sponge:

  1. Preheat the oven to 180 ° C.
  2. Beat the eggs and sugar in the bowl and whisk for 12 minutes to obtain a thick, swollen mixture.
  3. Sift the flour and cornstarch into the bowl and gently fold them in with a spatula.
  4. Butter and flour two round moulds (20 cm in diameter), divide the batter between the moulds and bake for 20 minutes. Let cool slightly before turning out onto a wire rack.


  1. Mix the mascarpone with the icing sugar.
  2. Using a bread knife, slice each sponge cake through the middle horizontally.
  3. Place one half of sponge on a platter, spread two spoonfuls of strawberry confit, then a quarter of the mascarpone mix.
  4. Add strawberries cut in half, then cover with a second sponge disc.
  5. Repeat again and arrange the remaining mascarpone in a dome, add a few dashes of strawberry confit and finish the topping with strawberries.

Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.