This recipe is a classic in Austria. Fruity strawberries on a fluffy sponge cake – this Strawberry Sponge Cake evokes happy childhood memories of warm summer days for many Austrians.
The sponge for this cake is slightly different than a traditional sponge and is even better because of it, in my opinion! There is the addition of cream in the cake batter, and because of it the cake tastes amazing and is nice and soft, fluffy and moist.
Austrian Strawberry Sponge Cake is ready in no time and it disappears even faster. To serve, top cake slices with a dollop of whipped cream if you wish.
Austrian Strawberry Sponge Cake
Ingredients
- 4 eggs
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract or 1 envelope vanilla sugar
- 1 cup (8 ounces or 250 ml) heavy cream unwhipped
- 2 cups plus 1 tablespoon (300 g) all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- strawberry preserves
- 2.2 pounds 1 kg (3 pints) fresh strawberries
- 1 envelope red jelly* + 1/3 cup (75 g) granulated sugar
To serve
- freshly whipped cream optional
Instructions
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Preheat oven to 350°F (170°C). Line rimmed baking tray with parchment paper.
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For the sponge cake: beat eggs, sugar and vanilla on high speed until light and fluffy. Beat in (liquid) whipping cream. In a separate bowl, combine flour, baking powder and salt. Gradually sift flour mixture into batter and gently fold to combine. Spread batter in the baking tray and bake for 15-20 minutes until golden and cake feels springy when pressed with a finger. Test with a toothpick. Remove cake from oven and cool completely.
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Wash strawberries and pat dry. Spread cake thinly with jam. Trim the strawberries and halve or quarter them, depending on their size, and arrange on top of the cake, cut side down. Prepare glaze according to package directions and spoon over the strawberries. Allow to set before cutting cake into squares. To serve, top cake slices with a dallop of whipped cream if you wish.
Recipe Notes
*Red jelly (red Tortengelee or Tortenguss in German) is a plant-based powder that is made into a Jello-like glaze which is poured over the fruit and cake. Plant-based strawberry Jello may be substituted or a glaze made of starch, sugar and water (similar to a strawberry pie filling). More info here.
Original recipe is from a friend of mine.
Question: what dimension is the baking sheet you used?
Hi Sheila, sorry it’s hard to see, it’s stated in the recipe just under the title: 40×32 cm.
I made the Austrian Strawberry sponge cake today for a potluck. It was easy to make and delicious. I am a German living in California and am aways looking for my favorite recipes from my childhood. This one fit the bill. I am glad that your recipe doesn’t involve (store-bought) vanilla pudding like so many other strawberry cake recipes. I love that you included the gram measurements as they are more accurate than cup measurements. I got great positive feedback at the potluck and it went fast. I have another event next week and will definitely make it again! Thank you!!
Thank you, Isa, for your thoughtful comment. Making recipes easy and accessible for everyone is exactly what I’m trying to accomplish with this website. Reading that you tried my recipe and loved it made my day! 🥰
Hello Krista., I want to try your austrian strawberry sponge cake. Im just confused with the instructions. How many whipping cream should i put in? Cause i read the recipe list and i cant find the amount of whipping cream for the recipe. Im sorry if i read the recipe wrong. ThankYou😊
Hi Cristine Lou, I’m sorry I forgot to list it in the ingredients. You need 1 cup (8 ounces or 250 ml) of whipping cream for the cake. I’ve corrected the recipe now to show that. Thanks for letting me know! Hope you love the cake!!
Hello Krista😊
Thank you for responding. I will surely try your recipe. For now i’m trying to make your cream cheese frosting using cream cheese spread. Thats all we have in the pantry. The Puck CreamCheese spead. I will let you know if i can make it without any hassle.. thank you again😘
You have to let me know how you like the Cream Cheese Frosting, Cristine Lou! 🙂