Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I’ll never forget the first time I baked a Strawberry Purée Sponge Cake. I was in my tiny kitchen, sunlight spilling through the window, and the scent of fresh strawberries filled the room. It reminded me of summer afternoons in my grandma’s garden, plucking berries straight from the bushes. That day, I wanted a cake that was light, airy, and bursting with fruity flavor something that could make anyone smile with just one bite. And that’s how this recipe was born. Over time, it’s become one of my absolute favorites to bake for friends, family, and even myself on cozy Sunday mornings.
This Strawberry Purée Sponge Cake is soft, tender, and infused with fresh strawberry flavor. The sponge melts in your mouth, perfectly balancing sweetness and fruitiness. Every time I make it, I’m reminded that baking is more than a task it’s an act of love.
Why I Love Making This Recipe
There’s something magical about a sponge cake. It’s simple, yet elegant. What I adore about this Strawberry Purée Sponge Cake is how versatile it is. You can serve it as a standalone treat, dusted lightly with powdered sugar, or dress it up with whipped cream, fresh berries, or even a drizzle of chocolate.
Every time I bake this cake, I feel connected to the women in my life my grandma, my mum, and now my nieces and nephews who all shared stories while baking in the kitchen. The sponge itself is incredibly forgiving, perfect for both beginners and experienced bakers. And the strawberry purée gives it that fresh, summery vibe, making it bright and cheerful. Honestly, making this cake feels like sending a warm hug to anyone who takes a bite.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for a 9-inch round cake:
- 4 large eggs, at room temperature
- 120g caster sugar
- 100g self-raising flour
- 30g cornflour
- 50g unsalted butter, melted and cooled
- 120g fresh strawberry purée (about 150g fresh strawberries)
- 1 tsp vanilla extract
- A pinch of salt
Little kitchen secrets:
- Make sure your eggs are at room temperature; it helps the sponge rise beautifully.
- Sift the flour and cornflour together to keep the texture light and airy.
- Gently fold in the melted butter and strawberry purée to avoid deflating the sponge.
- Fresh strawberries give the best flavor, but frozen can work too just thaw and drain any excess liquid.
How I Make It, Step by Step
- Preheat your oven to 180°C (350°F) and line a 9-inch round cake tin with parchment paper.
- In a large mixing bowl, whisk the eggs and sugar together for 8–10 minutes until pale, thick, and fluffy. This is the secret to a light sponge.
- Sift the self-raising flour, cornflour, and salt over the egg mixture. Fold in gently using a spatula, using a lifting motion to preserve the airiness.
- In a separate small bowl, mix the melted butter, strawberry purée, and vanilla extract.
- Carefully fold the wet mixture into the sponge batter until just combined. Don’t overmix.
- Pour the batter into the prepared tin, smoothing the top lightly.
- Bake for 25–30 minutes or until a skewer inserted in the center comes out clean.
- Let the cake cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
How I Serve It at Home
I love serving this cake simply. A dusting of icing sugar on top is classic, but you can also add fresh strawberries and a dollop of lightly sweetened whipped cream for extra indulgence. For a special occasion, I sometimes drizzle a little white chocolate or a strawberry glaze over the top. It pairs wonderfully with a cup of tea or a glass of chilled lemonade on a sunny afternoon.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep the sponge in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.
- Freezing: Wrap the cooled sponge tightly in cling film and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheating: If chilled, allow the sponge to come to room temperature before serving. You can lightly warm slices in the microwave for 10–15 seconds for that fresh-from-the-oven feel.
100-Word Short Version
This Strawberry Purée Sponge Cake is soft, airy, and full of fruity flavor. I whisk eggs and sugar until fluffy, fold in sifted flour, and gently combine with melted butter and strawberry purée. Baked to golden perfection, it’s light, tender, and melts in your mouth. Perfect for teatime or dessert, I love serving it with fresh strawberries and whipped cream. You can dust it with icing sugar, drizzle chocolate, or keep it simple either way, it’s a comforting treat that feels like a hug in every bite. A must-bake for strawberry lovers!
Recipe Card Section
⏱️ Time
Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes
🛒 Ingredients <ul> <li>4 large eggs, at room temperature</li> <li>120g caster sugar</li> <li>100g self-raising flour</li> <li>30g cornflour</li> <li>50g unsalted butter, melted and cooled</li> <li>120g fresh strawberry purée</li> <li>1 tsp vanilla extract</li> <li>A pinch of salt</li> </ul>
👩🍳 Instructions <ol> <li>Preheat oven to 180°C (350°F) and line a 9-inch cake tin with parchment paper.</li> <li>Whisk eggs and sugar for 8–10 minutes until pale and fluffy.</li> <li>Sift flour, cornflour, and salt over the eggs and fold gently.</li> <li>Mix melted butter, strawberry purée, and vanilla, then fold into the sponge batter.</li> <li>Pour batter into tin, smooth top, and bake 25–30 minutes until a skewer comes out clean.</li> <li>Cool in tin 10 minutes, then turn out onto wire rack.</li> </ol>
📝 Notes
- Use room-temperature eggs for better rise.
- Fold carefully to keep sponge airy.
- Freeze slices for later enjoyment.
- Top with cream or berries for extra indulgence.
🍽️ Nutrition
Calories: 230 per slice 🍰
Sugar: 18g 🍓
Fat: 10g 🧈
Carbs: 28g 🌾
Protein: 5g 🥚
Fiber: 1g 🌿
Strawberry Purée Sponge Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Strawberry Purée Sponge Cake is soft, airy, and bursting with fresh strawberry flavor. Perfect for teatime or dessert, it melts in your mouth and is easy to make at home. A comforting and fruity treat everyone will love.
Ingredients
- 4 large eggs, at room temperature
- 120g caster sugar
- 100g self-raising flour
- 30g cornflour
- 50g unsalted butter, melted and cooled
- 120g fresh strawberry purée
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat oven to 180°C (350°F) and line a 9-inch cake tin with parchment paper.
- Whisk eggs and sugar for 8–10 minutes until pale and fluffy.
- Sift flour, cornflour, and salt over the eggs and fold gently.
- Mix melted butter, strawberry purée, and vanilla, then fold into the sponge batter.
- Pour batter into tin, smooth top, and bake 25–30 minutes until a skewer comes out clean.
- Cool in tin 10 minutes, then turn out onto wire rack.
Notes
Use room-temperature eggs for better rise. Fold carefully to keep sponge airy. Freeze slices for later enjoyment. Top with cream or berries for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
Conclusion
Every time I bake this Strawberry Purée Sponge Cake, I feel a wave of nostalgia and warmth. It’s more than just a dessert; it’s memories, laughter, and the joy of sharing something homemade with loved ones. Whether you’re a beginner or a seasoned baker, this cake is forgiving, delicious, and incredibly satisfying. I hope it brings as much happiness to your kitchen as it does to mine. Remember, baking is love in action and this cake is a sweet way to show it.