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Old Fashioned Spongecake with Strawberries

The fluffy whipped cream and tasty fresh strawberries make this a great dessert for just about any gathering.

BLOG POSTINGS > Desserts & Baking

Old Fashioned Spongecake with Strawberries

by zirbirt

So, the other day I was watching Daniel Tiger with my son. On the show they had a birthday cake that was covered in strawberries. It actually looked kinda neat (in the cartoon) so I decided I would use that as a theme for dessert in our next barbeque. Well, as luck would have it, this weekend I found myself preparing for a barbeque. So, I finally had a chance to make this idea come to life.

As anyone who has read any of my cake or cupcake recipes would know, I am the worst decorator on the planet. I don't have the patience or the skill to make a pretty cake. I can make a mighty good tasting cake, but pretty is just beyond me. My goal with most traditional cakes is to simply not have it look like something the dog left behind in the yard. Because of this, I tend to shy away from frostings and especially my arch nemesis the pastry bag. This is why I love to use ganache, chocolate, glazes and stuff like that.

Well, unfortunately this cake does require a pastry bag. So, I will do my best to not leave it looking like a malformed Glob of strawberry gloop.

On a side note, I will be posting several recipes from the BBQ. Which was quite fun, good friends a little family and a lot of good food. Unfortunately, I was very busy cooking many things at once, and didn't have my camera ready (forgot to charge the backup battery). So I will not have my usual step by step pictures. I will however do my best to explain the recipe and steps as best I can, and of course provide an image of the results.

Just for giggles, here is a picture from the feast; which included: Square Sliders, Deviled Eggs, Pasta Salad, Sweet Potato Casserole, Ribs, Smoked Chicken, Baked beans and of course, this cake. If your wondering where the veggis are.. Stop being a granola, a bbq is a festival of meat in my book.

Sweet Sponge Cake (2 - 8" method)
4 Eggs
2 cups sugar
1 tsp Vanilla
1 cup milk
1/4 cup (1/2 stick) butter
2 cups flour
2 tsp baking powder
1/4 tsp salt


I actually baked the cakes the night before, then trimmed and froze them over night in the deep freeze. This serves a few purposes. First, with everything else I needed to cook, it was nice not to have to worry about baking a cake. Also, the frozen cake is much easier to place and decorate.

I also did this with a 12" cake pan, so I multiplied the above recipe by 1.5. The steps remain exactly the same.

First I put my eggs in my stand mixer, and mixed them on high with the paddle attachment for about 5 minutes. This gets a good amount of air into the eggs, and is a critical step in this type of cake, so do not skip it.

Then I added my sugar and let the mix, on high, for another 5 minutes. The results will look like a thick fluffy pudding.

While mixing the sugar and the eggs together, I took out a small saucepan and put my butter and milk in and set it on low. I also sifted all my dry ingredients onto a large paper plate.

Once my sugar egg combo is fluffed, I add in my vanilla and stir to combine.

Then I add in my flour mixture and milk mixture, as soon as my butter is completely melted into the milk. I, again mix to combine.

Next, I just separate the batter into 2 12" cake pans and bake at 350 for about 30 minutes. The tops will not be springy, but a toothpick inserted into the center should come out clean.

I let them cool for 10 minutes in the pan (do not try to extract before that) Once cooled I can turn it out, cut of the top, wrap it and store it in the freezer.


I simply took 1 pint of milk, 1 cup of confectioners sugar, 1 tsp vanilla, and a dash of salt; and whipped them on high for a few minutes until it formed a nice whipped cream.

I then stuck that in a pastry bag with a star tip.


I took one large package of strawberries and cleaned the thoroughly. I then cut the stem off each strawberry and cut about half of them in half. On the larger pieces, I cut a slice off the cut side.. to make a pile of slices. So, I ended up with a pile of whole strawberries, a pile of half strawberries and a pile of strawberry slices.


I debated making glaze for this, and completely covering the top with half strawberries and glaze. I decided against it because I simply wanted to keep this more fresh feeling.

First I laid down the first layer of the cake. Using the pastry bag, I started from the middle and worked in a spiral out to the edge of the cake, to cover the entire top. I then laid half strawberries all over the top of that in neat circles.

I then laid the second layer on the cake.

I made a circle of cream around the base of the cake, and stuck the strawberry slices on there side by side. Then using my pastry bag, I edged that with more cream.

I then did the same on the top as I did for the bottom layer: starting from the middle, I made a constant spriral to cover the entire top of the cake.

I then placed the whole strawberries around the edge and one large on in the middle. Then the remaining sliced ones between the edge and middle strawberries.

I then used my decorator to try to fancy up the border on the top of the cake some.

That's it, thanks for reading!

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