The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home.
Cooking is about more than just food it’s about sharing stories and making memories.
When I make this Strawberry Purée Sponge Cake, I always remember the warm Cretan afternoons when strawberries filled the markets with their sweet perfume. I used to hold my grandmother’s hand while she pressed each strawberry gently, checking for ripeness. She always told me, “The best desserts begin with the sweetest fruit and the softest heart.”
This Strawberry Purée Sponge Cake feels like spring on a plate. I fold fresh strawberry purée directly into the sponge batter, so every bite tastes fruity, light, and delicate. I do not just add strawberries on top. I let the strawberry purée become part of the cake’s soul.
I bake this Strawberry Purée Sponge Cake for birthdays, for Sunday coffee, and sometimes just because I want to see my family smile. The soft sponge, the gentle pink color, and the natural sweetness make this cake both beautiful and comforting.
When I slice into this Strawberry Purée Sponge Cake, I see softness. I smell fresh berries. I feel proud because I created something simple but full of love.
Why I Love Making This Recipe
I love this Strawberry Purée Sponge Cake because it feels elegant but stays easy. I do not need complicated techniques. I do not need fancy decorations. I just need good strawberries, fresh eggs, and a little patience.
I enjoy how the strawberry purée keeps the sponge moist without making it heavy. Many sponge cakes turn dry if I do not watch them carefully, but this recipe stays tender because the fruit adds natural moisture.
I also love the color. The soft pink shade always surprises my guests. They expect a plain sponge, but when they see the inside, their eyes light up.
Most of all, I love that this cake brings women together in my kitchen. We sip coffee, we talk about our week, and we share stories while I whisk eggs and sugar. This Strawberry Purée Sponge Cake becomes part of our conversation.
Ingredients & Little Kitchen Secrets
For this Strawberry Purée Sponge Cake, I keep everything simple and fresh.
Ingredients:
- 2 cups fresh strawberries (about 300g), hulled
- 1 tablespoon lemon juice
- 4 large eggs (room temperature)
- 1 cup granulated sugar (200g)
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil (60ml)
- 1/4 cup whole milk (60ml)
- 1 1/2 cups all-purpose flour (190g)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
My Little Kitchen Secrets
I always bring my eggs to room temperature before I start. Cold eggs do not whip well. I leave them on the counter for about 30 minutes.
I purée the strawberries with lemon juice to brighten the flavor. The lemon does not make the cake sour. It makes the strawberry taste stronger and fresher.
I sift the flour. I never skip this step. Sifting keeps the sponge light and airy.
I fold gently. I never rush this part. When I mix the flour into the whipped eggs, I use slow, careful movements so I do not lose the air.
How I Make It, Step by Step
I start by preheating my oven to 170°C (340°F). I line a 9-inch round cake pan with parchment paper and lightly grease the sides.
- I blend the strawberries with the lemon juice until smooth. I set the purée aside.
- I crack the eggs into a large mixing bowl. I add the sugar.
- I beat the eggs and sugar together for about 5–7 minutes until the mixture becomes pale, thick, and fluffy. I watch for ribbons forming when I lift the whisk.
- I add the vanilla extract and mix gently.
- I slowly pour in the oil and milk while mixing on low speed.
- I gently fold in the strawberry purée.
- I sift the flour, baking powder, and salt together.
- I fold the dry ingredients into the batter in three additions. I use a spatula and soft movements.
- I pour the batter into the prepared pan.
- I tap the pan lightly on the counter to release air bubbles.
- I bake for 30–35 minutes until a toothpick inserted in the center comes out clean.
- I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack.
I always wait until the cake cools completely before slicing. I know it feels hard to wait, but patience keeps the texture perfect.
How I Serve It at Home
I love serving this Strawberry Purée Sponge Cake with a light dusting of powdered sugar. Sometimes I add fresh sliced strawberries on top.
When I want something extra special, I whip a little fresh cream with a spoon of honey and spread it between two layers if I slice the cake in half.
In summer, I serve it slightly chilled. In winter, I enjoy it at room temperature with warm tea.
My children love it with a glass of cold milk. My friends love it with coffee. I love it anytime.
Storage, Reheating & Make-Ahead Tips
I store this Strawberry Purée Sponge Cake in an airtight container at room temperature for up to 2 days.
If I want it to last longer, I refrigerate it for up to 5 days. I always let it return to room temperature before serving so the sponge stays soft.
I sometimes bake it one day ahead for gatherings. The flavor actually deepens overnight.
If I want to freeze it, I wrap slices tightly in plastic wrap and store them in a freezer bag for up to 2 months. I thaw them at room temperature.
I never microwave the whole cake, but I warm a slice for 10 seconds if I want it slightly cozy.
100-Word Short Version
I make this Strawberry Purée Sponge Cake with fresh strawberry purée folded directly into a light, fluffy sponge batter. I whip eggs and sugar until airy, add oil and milk for moisture, then gently fold in flour and strawberry purée. I bake the cake until soft and tender with a delicate pink color. I serve it with powdered sugar or whipped cream for a simple yet elegant dessert. This cake stays moist for days and works beautifully for birthdays, afternoon coffee, or family gatherings. It tastes fresh, fruity, and comforting every single time.
Recipe Card
⏱️ Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
🛒 Ingredients
2 cups fresh strawberries (300g)
1 tablespoon lemon juice
4 large eggs
1 cup granulated sugar (200g)
1 teaspoon vanilla extract
1/4 cup vegetable oil (60ml)
1/4 cup whole milk (60ml)
1 1/2 cups all-purpose flour (190g)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
👩🍳 Instructions
- Preheat oven to 170°C (340°F) and prepare a 9-inch cake pan.
- Blend strawberries with lemon juice until smooth.
- Beat eggs and sugar until pale and fluffy.
- Add vanilla, oil, and milk.
- Fold in strawberry purée.
- Sift and fold in dry ingredients gently.
- Pour into pan and bake 30–35 minutes.
- Cool before slicing.
📝 Notes
I always use ripe, sweet strawberries for the best flavor.
I never overmix the batter because I want a light sponge.
I can add whipped cream or cream cheese frosting if I want a layered cake.
🍽️ Nutrition (Approximate per slice)
Calories: 220 kcal
Carbohydrates: 32g
Protein: 5g
Fat: 8g
Sugar: 18g
Fiber: 1g
Strawberry Purée Sponge Cake
- Total Time: 55 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This Strawberry Purée Sponge Cake is soft, fluffy, and naturally flavored with fresh strawberry purée folded directly into the batter. The result is a light pink sponge cake that stays moist and tender, perfect for spring gatherings, birthdays, or an elegant afternoon dessert. Made with simple ingredients and fresh strawberries, this homemade sponge cake delivers delicate sweetness and beautiful texture in every bite.
Ingredients
- 2 cups fresh strawberries (300g), hulled
- 1 tablespoon lemon juice
- 4 large eggs (room temperature)
- 1 cup granulated sugar (200g)
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil (60ml)
- 1/4 cup whole milk (60ml)
- 1 1/2 cups all-purpose flour (190g)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 170°C (340°F) and line a 9-inch round cake pan with parchment paper.
- Blend strawberries with lemon juice until smooth to create the purée.
- Beat eggs and sugar for 5–7 minutes until pale, thick, and fluffy.
- Add vanilla extract, then slowly mix in oil and milk.
- Gently fold the strawberry purée into the batter.
- Sift together flour, baking powder, and salt, then fold into the mixture in three additions.
- Pour batter into prepared pan and tap lightly to remove air bubbles.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely before serving.
Notes
Use ripe, sweet strawberries for the best natural flavor. Do not overmix the batter to keep the sponge light and airy. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. You can freeze slices individually for up to 2 months. Serve with whipped cream or fresh berries for an elegant finish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Conclusion
When I bake this Strawberry Purée Sponge Cake, I do more than mix ingredients. I create something soft, sweet, and comforting. I fill my kitchen with the smell of strawberries and warmth. I watch my family gather around the table without me calling them twice.
This cake reminds me that simple recipes often create the most beautiful memories. I hope you bake this Strawberry Purée Sponge Cake in your kitchen and share it with someone you love. Let your kitchen get a little messy. Let your heart feel full.
Because in the end, food is love made visible.
