The all in one sponge is so simple and foolproof. Layer it up with cream cheese buttercream icing and fresh strawberries and you have the perfect summer cake.
Strawberry & Vanilla Crème Cake

Strawberry & Vanilla Crème Cake
- 20 Mins.
- 40 Mins.
- 10 Portions
Recipe Saved
Ingredients
Sponge Cake
225g butter, softened
225g caster sugar
225g self raising flour
4 large eggs
2 tsp baking powder
1 tsp vanilla extract
225g caster sugar
225g self raising flour
4 large eggs
2 tsp baking powder
1 tsp vanilla extract
Icing
200g butter, softened
125g cream cheese
35g icing sugar
½ tsp vanilla extract
125g cream cheese
35g icing sugar
½ tsp vanilla extract
600g Strawberries
Method
- Pre-heat the oven to 160C Fan/ 180 C Gas/ line 2 x 20 cm or 8” round loose bottomed cake tins with baking paper and grease well.
- Measure all of the cake ingredients into a bowl. Whisk until smooth using an electric whisk and spoon into the tins and level the tops.
- Bake for 25-30 minutes until golden and coming away from the sides of the tins.
- Leave to cool for a couple of minutes and remove from the tins. Leave to cool completely on a wire rack.
- To make the icing: Whisk the butter and cream cheese together until fluffy. Add the icing sugar and vanilla extract and whisk again until light and fluffy.
- Slice half of the strawberries and cut the remaining strawberries in half. Slice each cake in half through the middle so you have four sponges. Put these onto a plate.
- Divide the icing into four, then spread a quarter of the icing on the bottom layer. Sprinkle over a third of the sliced strawberries. Continue to layer up, finishing with icing on top of the cake.
- Decorate with the halved strawberries. Dust with icing sugar.
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