This is my wife’s favorite strawberry sponge cake recipe. This recipe is a great alternative to the traditional biscuit-like shortcake. It is light and fluffy and is much sweeter than the typical biscuit recipe. It’s delicious all by itself.
According to Wikipedia Sponge Cake dates back to the 1500s. The recipe has evolved from a thin, crisp cookie-like treat to what it is today; a moist, “spongy” cake. We encourage you to give our sponge cake recipe a try. We’re sure you’ll love it!
In the instructions for this strawberry sponge cake recipe, you’ll notice there is quite a bit of mixing involved. This is another good example of a recipe that the KitchenAid Stand Mixer works great for. Although the batter is not extremely thick, it still allows you hands-free mixing. Extra time in the kitchen is always good for completing other food preparation. If you’d like more information on the KitchenAid Stand Mixer, click this link to for more details. It’s a must-have for every kitchen.
Recipe Card
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 each eggs
- 1 cup sugar
- 1/2 cup milk
- 2 Tbsp butter
- 1 tsp vanilla
Preheat oven to 350 degrees F. Grease one 8×8 cake pan; set aside.
- In a small bowl stir together flour and baking powder; set aside.
- In a large bowl beat eggs on high about 4 minutes, until slightly thickened.
- Gradually add sugar; beat on medium 4 to 5 minutes until pale yellow and thickened.
- Add flour mixture; beat on low just until combined.
- Add 2 T butter to hot milk. Stir into the batter with vanilla.
Pour into a greased square pan (8×8 or 9×9) and bake at 350 degrees for 25-30 minutes.
Serve at room temperature with fresh strawberries and whipped cream.
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