There’s something truly magical about the combination of juicy strawberries and a soft, fluffy vanilla sponge cake. I get asked all the time, “Can you make a strawberry cake?” And sure—you can make a white cake with strawberry purée, but let’s be honest: you’ll just end up with a pink cake that doesn’t actually taste like strawberries.
Not only does the purée lose its flavor when baked, but it can also weigh down and deflate the cake itself. And I’m just not a fan of using strawberry essence either—those flavors aren’t real, and they never taste quite right.
That’s exactly why I created this Strawberry Vanilla Sponge Cake. Instead of purée, I use freeze-dried strawberries—just real strawberries with nothing added.
I break them into small pieces—not too small—because I want you to get those juicy little bites in every slice. Grinding them into powder might give color, but it won’t give you that same amazing texture or flavor.
I soak the strawberry pieces in fresh lemon juice to bring them back to life, then gently fold them into the batter at the very end, along with a touch of lemon zest, warm cream, and vanilla. The result is a tender, light sponge cake that actually tastes like strawberries—with those bright, juicy bits in every single bite.
If you’re looking for a strawberry cake that’s real, flavorful, and totally delicious—this is the one.
Before you start
To read the full recipe, please subscribe!
