Saturday, 15 August 2015

Strawberry Vanilla Sponge Cake

My 'secret' ingredients..haha!
Not too bad, right? ;)

It was my hubby's birthday yesterday and he requested his all-time favourite cake. I bought 2 boxes of fresh strawberries (abt 500g each) and set to work. My munchkins savoured quite a fair bit of the cake and took all the big juicy red beauties. Even my MIL said super yummms! ;) 


1 pack of store-bought vanilla sponge cake 
2 boxes of fresh strawberries - sliced thinly and halves and leave some as they are
1 box of whipped cream (about 300 ml)
2 medium-sized bananas -sliced thinly
1/2 jar of ecological strawberry jam (about 200 grams)


  1. Prepare this cake one day in advance as the cake needs to absorb all the moist/juice from the strawberries and cream.
  2. Beat the whipped cream till thick and spreadable. Start with gentle strokes then at higher speed when the cream has started to thicken. (You can refrigerate the mixing bowl and whisk for 30 minutes before beating - you want the cream to be cold)
  3. Mash the strawberry jam well and spread 1 good thick layer on the bottom piece of the vanilla sponge cake.
  4. Spread an abundance layer of cut strawberries. See the 1st picture.
  5. Next, put a layer of cut bananas on top of the strawberries and put a layer of fresh whipped cream.
  6. Top it up with the 2nd layer of vanilla sponge cake and repeat the same procedure of 3-5.
  7. Finally, put the top layer of cake and spread some whipped cream on top and sides. Make sure the whipped cream covers the whole cake evenly. Remove excess cream from the cake.
  8. Refrigerate the cake overnight.
  9. Decorate the cake as how you like and please at 1 hour before serving and put it back into the fridge till serving time.
  10. Serve the cake directly from the fridge and enjoy! 

p.s. You can sprinkle some icing sugar or chocolate flakes on the strawberries if you like or tie a nice ribbon around the cake for a nicer presentation. :)

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