Strawberries & Cream Sponge Cake

I love this recipe for those special days when you want something delicious and beautiful but dont have the time for accidents or a baking flop!


Layered Cake

  • 2 - 4 Layers of vanilla sponge cake.

  • 4 cups Powdered Sugar

  • 1 cup Butter (Softened)

  • 2-3 teaspoons Vanilla

  • 1-2 tablespoons Milk


  • 1 Can of whipped cream

  • A selection of your favourite berries; strawberries, raspberries, blueberries, mulberries, gooseberries or whatever is in season!

  • A few sprigs of mint for on top.

Sourcing your Sponge Cake

I get my plain vanilla sponge cake up from my local Checkers at Rosebank. The bakers produce fresh cakes and desserts every day using this classic sponge cake recipe. Some branches keep them on the shelves next to the swiss rolls. Otherwise, you can put an order in with them so they keep it aside for you. I've often gone in last minute and asked the head baker for freshly baked ones in the fridge at the back. Any local bakery should be able to help you if you don't have a Checkers nearby. It costs around R30 for 2 layers. They are always perfectly baked and stay moist for about 4-5 days if stored airtight in the fridge.

If you have the time and prefer to bake your own, my friend @itsabloggingbrit has a brilliant recipe on her blog for a classic sponge cake.


  • Add softened butter and vanilla to the mixing bowl and mix until completely combined.

  • Add Powdered Sugar and beat on low until it is incorporated. Make sure you're scraping the sides often.

  • Add milk a little bit at a time until frosting is the ideal consistency you're looking for.

  • Place your layers of vanilla sponge on top of one another with a layer of your icing in between.

  • If you don't want to bother with icing you can just use whipped cream between layers but you'll need to eat it sooner as the icing will hold form longer than cream.

  • Decorate to your liking with berries & cream.

  • I like finishing off with some chopped mint and sprinkling with icing sugar.

Happy baking and let me know how it turns out or if you have any questions!