Strawberry & Cream Sponge Cake

Try this delicious classic dessert as the perfect, homemade afternoon tea offering for you customers.

  • 40 min
  • 8 serves
  • easy
  • Vegetarian


  • 500g Premium Sponge Mix
  • 4 Eggs
  • 180mL Water
  • 1 Punnet Strawberries
  • 600mL Thickened Cream
  • 50g Caster Sugar
  • 5g Vanilla Essence

This recipe has been provided by the team at Allied Pinnacle


  1. Preheat oven to 180°C or 160°C fan-forced. Line 2 x 20cm cake tins with baking paper. 
  2. Place water and eggs into mixing bowl, followed by the Premium Sponge Mix. 
  3. Using a whisk attachment on an electric mixer, whisk together on low speed until combined. Mix on fast speed for 10 minutes until the mixture is lump-free. 
  4. Pour the batter evenly into the tins. Bake in the oven for approximately 20 minutes or until the sponge bounces back when pushed in the middle. Tip cake onto a wire rack to cool. 

Fresh Cream 

  • Place thickened cream, caster sugar and vanilla essence into the mixing bowl. Using an electric mixer, whisk on fast speed until stiff peaks are formed. 


  • Place one sponge on cake board and then spread some of the cream onto it. Place the second cake on top and spread more cream on top. 
  • Using a piping nozzle, pipe some rosettes around the cake and top with strawberries.