There is nothing better than a creamy sponge cake topped with strawberries on a summer’s day, and it is incredibly easy to make.

James Martin’s strawberry spongecake recipe only takes 10 minutes to prepare before it bakes in the oven for 30 minutes.

He said: “This delightful sponge cake is filled with cream and strawberries and is topped with icing sugar, [and] caramel-glazed strawberries! Simple to make and perfect for afternoon tea!”

This is also a great cake to bake for picnics, summer parties or as a treat for yourself to have with a cup of tea.

You only need six simple ingredients to make this cake but James also recommends dipping the decorated strawberries in caramel sauce to make this cake taste even better.



To begin, preheat the oven to 180C (160 Fan or Gas Mark 4). Grease a springform cake tin lightly with butter, then line the base with baking paper.

Melt the butter in a heatproof bowl over the stove and then set aside until completely cooled. Mix the eggs and caster sugar together with a food processor until it forms a thick batter, then fold in the melted butter and flour.

Spoon the cake mixture into the tin and use a spoon to even the surface, then bake for 30 minutes or until golden brown.

Once out of the oven allow the cake to cool in the tin for five minutes, then take out the tin and place it on a cooling rack. When the cake is completely cool slice it in half horizontally and place the bottom half in a stand.

Blend most of the 400g of strawberries in a food processor, then top the bottom half of the cake with the strawberry puree and double cream. Cut any remaining strawberries in half (but save the biggest 12) and place them in the cake as well.

Then sit the other half of the cake on top, dust with icing sugar and place the 12 strawberries on top. To make it look even more special, you can dip the strawberries in caramel and then use them for decoration.

Your delicious strawberry sponge will now be ready to serve.