Classic Strawberry Cake

1. Prepare the Oven and Pan

Preheat the oven to 180°C (350°F) with a rack in the centre position. Grease a 28 cm (11-inch) fruit flan pan, then lightly dust it with breadcrumbs, tapping out any excess. Set it aside.

2. Make the Sponge Base

In a large mixing bowl, beat 2 eggs, 80 grams of caster sugar, 4 tablespoons of lukewarm water, and 4 tablespoons of vegetable oil with a hand mixer on low speed for 1 minute. Increase to medium-high speed and continue beating for about 5 minutes, or until the mixture is pale, thick, and leaves a ribbon trail that slowly disappears into the batter.

In a separate bowl, whisk together 120 grams of plain flour, ½ teaspoon of baking powder, and a pinch of salt. Gently fold the dry ingredients into the egg mixture with a spatula, using slow, sweeping motions until no dry streaks remain. Be careful not to overmix, as this keeps the sponge light and airy.

3. Bake the Sponge

Pour the batter into the prepared pan and spread it evenly.

Bake for 18–20 minutes, or until the sponge is lightly golden and springs back when gently pressed in the centre.

Leave the cake to cool in the pan for about 5 minutes, then carefully turn it out onto a wire rack and allow it to cool completely.

4. Prepare the Vanilla Pudding 

Pour 400 millilitres of the milk into a saucepan and bring it to a gentle boil over medium heat.

Meanwhile, whisk the pudding powder with the remaining 100 millilitres milk until completely smooth.

Slowly pour the pudding mixture into the boiling milk while whisking constantly. Reduce the heat and cook for 1–2 minutes, stirring continuously, until the pudding becomes thick and smooth.

Transfer the pudding to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let it cool completely.

Alternatively, you can use my Homemade Vanilla Custard.

5.  Prepare the Strawberries

Wash the strawberries under cold running water and pat them dry. Remove the green tops and halve any large berries so they are all a similar size.

6. Assemble the Cake

Place the cooled sponge on a serving plate. Spread the cooled vanilla pudding evenly over the base using an offset spatula or the back of a spoon.

Arrange the strawberries closely together over the pudding, starting around the outside edge and working your way towards the centre.

Prepare the strawberry jelly according to the package instructions. Allow it to cool slightly if needed, then carefully spoon it over the strawberries until evenly coated.

7. Toast the Almonds

Place the sliced almonds in a dry frying pan over medium heat. Toast for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Allow them to cool before sprinkling over the finished cake.

8. Chill and Serve

Refrigerate the cake for 30–60 minutes, or until the jelly has completely set. Slice and serve chilled.

Tips for Perfect Classic Strawberry Cake

• Use room-temperature eggs for the lightest sponge.
• Fold the flour in gently to keep the batter airy.
• Allow the pudding to cool completely before spreading it over the cake base.
• Dry the strawberries well after washing so the glaze sets properly.
• Wait until the glaze has completely set before slicing the cake.

Variations to Try

• Replace half the strawberries with raspberries for a mixed berry version.
• Add a thin layer of strawberry jam between the sponge and pudding.
• Stir a little lemon zest into the pudding for a brighter flavour.
• Top with toasted almond flakes for extra crunch.
• Decorate with fresh mint leaves before serving.

Storage

Store covered in the refrigerator for up to 2 days. The sponge will gradually soften as it absorbs moisture from the pudding and strawberries, making the cake best enjoyed on the day it is assembled.

Freezing is not recommended.

Frequently Asked Questions

Can I make the cake one day ahead?

Yes. Assemble it the day before and keep it refrigerated until serving.

Can I use frozen strawberries?

Fresh strawberries are recommended. Frozen berries release too much liquid after thawing.

Can I use homemade vanilla custard?

Absolutely. Any thick homemade vanilla custard works well as long as it is cooled completely.

Why is my sponge dense?

Usually because the flour was mixed in too vigorously or the eggs were not whipped long enough.

Can I use other fruit?

Yes. Raspberries, blueberries, peaches, apricots, nectarines, or mixed summer berries all work beautifully.

Related Recipes

If you enjoyed this Classic Strawberry Cake, you might also love:

Strawberry Swiss Roll – A light sponge rolled around a creamy strawberry filling.

Clafoutis-Inspired Summer Traybake – Soft, custardy, and perfect for stone fruit season.

Apple Cashew Cake – A moist, rustic cake with tender apples and creamy cashew butter.

Final Thoughts

There’s something wonderfully nostalgic about a Classic Strawberry Cake. With its light sponge, creamy vanilla pudding, sweet summer strawberries, and glossy glaze, it’s a dessert that never goes out of style. Whether you’re serving it at a family gathering, bringing it to a picnic, or enjoying a slice with an afternoon coffee, this easy recipe celebrates strawberry season at its very best.

If you bake this Classic Strawberry Cake, I’d love to hear how it turned out! Leave a comment below and, if you share your creation on social media, don’t forget to tag A Cup Full of Sprinkles.