Delicious strawberry sponge slices!

Strawberry and cream sponge slices are a delicious and tempting treat that combines a light, soft sponge with sweet strawberry flavour and a smooth, creamy topping. The delicate texture of the sponge makes each slice light and enjoyable, while the sweetness of the strawberries adds a fresh and fruity flavour. Together, these simple ingredients create a classic combination that is sure to be enjoyed by both children and adults.

One of the best things about this recipe is that it is relatively quick and straightforward to prepare. The cakes take less than 30 minutes to prepare, so there is no need to spend hours getting everything ready before baking. They then take between 30 minutes and 1 hour to cook, giving you plenty of time to prepare the remaining ingredients or tidy up the kitchen while they bake.

Once finished, these strawberry and cream sponge slices are ideal for a variety of occasions. Their individual size makes them perfect for handing out as finger food at birthday parties, family celebrations, afternoon gatherings or other special occasions. They can be easily picked up and enjoyed without the need for plates and cutlery, making them a convenient and fuss-free sweet treat for guests.

They also work wonderfully as a light sharing dessert after a family dinner. Their fruity flavour and creamy texture provide a refreshing alternative to heavier desserts, while the soft sponge makes them satisfying without being overly rich. They can be arranged on a large serving plate or cake stand, allowing everyone to help themselves to a slice.

This recipe makes an impressive 27 slices, making it particularly useful when baking for a larger group. With plenty of portions to go around, there is enough for family and friends to enjoy together, with perhaps a few slices left over for the following day. Whether served at a birthday party, shared after dinner or enjoyed alongside a cup of tea, these strawberry and cream sponge slices are a simple yet delicious homemade treat.

Strawberry sponge slices- ingredient list!

Ingredients needed for the cake- 

4 free-range eggs 225g/8oz caster sugar 300g/10½oz self-raising flour 225g/8oz butter, melted, or baking spread, plus additional for greasing
One teaspoon of baking powder
4 tablespoons of milk
One teaspoon of vanilla extract

Ingredients for the filling- 
Two tablespoons of strawberry jam

300g/10½oz tiny fresh strawberries, hulled and sliced in half; 300ml/10½oz double cream, whipped; 200ml/7fl oz full-fat crème fraîche; and 1 tsp lemon juice for sprinkling

Strawberry sponge slices- step by step instruction guide!

Step 1
Preheat the oven to 180°C/160°C Fan/Gas Mark 4, making sure the oven has reached the correct temperature before you begin baking. Allowing the oven to fully preheat will help the sponge bake evenly and achieve the right texture and colour. While the oven is heating, prepare the traybake tin. Grease the base and sides of the tin thoroughly with a little butter or baking spread, making sure to reach right into the corners. This will help prevent the sponge from sticking to the tin during baking and make it easier to remove once it has cooled.

Step 2
Next, line the base and sides of the tin with baking paper. Press the paper firmly into the corners and around the edges so that it sits neatly inside the tin. If necessary, use a little of the butter or baking spread to hold the baking paper in place. Make sure the entire base and sides are covered, as this will help protect the sponge and allow it to be lifted from the tin more easily once baked.

Step 3
Measure all of the cake ingredients carefully and place them together in a large mixing bowl. Using an electric hand mixer, beat the ingredients together for around 2 minutes, starting at a lower speed and gradually increasing it if necessary. Continue mixing until all of the ingredients are fully incorporated and the mixture is smooth, creamy and evenly blended, with no visible pockets of flour or unmixed ingredients remaining. 

Step 4

Once the cake mixture is ready, carefully transfer it into the prepared traybake tin. Use a spatula or the back of a spoon to spread the mixture evenly across the tin, making sure it reaches all of the corners. Gently smooth the surface so that the cake has an even thickness, which will help it bake consistently throughout.

Step 5
Place the tin into the preheated oven and bake for approximately 35 minutes. Keep an eye on the cake towards the end of the cooking time, as ovens can vary slightly in temperature. The cake should be a light golden colour and should have begun to shrink slightly away from the sides of the tin.To check that the cake is fully baked, gently press the centre of the sponge with your fingertips. It should feel firm but spring back immediately when pressed, rather than leaving an indentation. If the centre still feels soft or sinks when touched, return the cake to the oven for a few more minutes before checking again.

Step 6
Once the cake is fully baked, carefully remove the tin from the oven and place it on a wire rack or heatproof surface. Leave the cake to cool completely in the tin. Allowing it to cool before removing or decorating will give the sponge time to firm up and will make it easier to handle without breaking. After taking the cake out of the tin, cut the edges to a beautiful straight. Make nine 7 x 3 cm/2 ¾ x 1½ inch slices by cutting the cake lengthwise into three strips and then cutting across each strip. As with a sandwich, cut each slice in half horizontally before filling.

Step 7
To make the filling, pour the jam and lemon juice into a dish, combine, and then toss the strawberries into the jam to create a glaze. Spread or pipe a reasonably thick layer of whipped cream and crème fraîche over the base of each half-sponge. Place the upper half of the sponge on top of two or three glazed strawberry chunks. To serve, dust with icing sugar.