I love making Fluffy Vanilla Sponge Cakes with Strawberry Jelly for special occasions. The soft sponge, sweet jelly, and creamy topping create a delightful treat that brings smiles to everyone. Every bite feels like a warm hug, reminding us of family gatherings and happy moments.
My Dad James used to bake with us, often asking for patience while the cakes baked. The delightful scent would fill our home, making it hard to wait. This recipe takes me back to those sweet times in the kitchen.
Your Ingredients List
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup strawberry jelly
- 1 cup shredded coconut
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
My Go-To Equipment
- Mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Baking pan
- Cooling rack
- Toothpicks for testing
The Simple Steps to Follow
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour and milk, mixing until combined.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool, then cut it into squares.
- Dip each square into the strawberry jelly, then roll it in shredded coconut.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Fill each cake square with whipped cream before serving. Enjoy your nostalgic treat!
Healthy Twists on a Classic
You can make healthier versions by swapping sugar for a natural sweetener like honey or using whole wheat flour instead of all-purpose. For a lighter option, use Greek yogurt in place of some butter or cream.
Serving Suggestions From My Table
I like to serve these cakes with fresh berries on the side. A scoop of vanilla ice cream also pairs beautifully for a more indulgent dessert. You can garnish with mint leaves for a touch of color.
Getting It Just Right
To achieve a fluffy cake, be sure to cream the butter and sugar thoroughly. This adds air into the mixture, ensuring a light texture. Check for doneness by inserting a toothpick; it should come out clean.
How to Store Leftovers
Store any leftover cake squares in an airtight container at room temperature for up to two days. If you want to keep them longer, refrigerate them, and they should last for about a week. Just add whipped cream before serving to keep it fresh.
Enjoy Every Moment
Baking these Fluffy Vanilla Sponge Cakes with Strawberry Jelly is more than just making a dessert; it’s about creating memories. Whether you share them at a party or enjoy them on a cozy evening, each bite offers a reminder to cherish every moment spent with loved ones.
A Few Common Questions
Can I use a different flavor of jelly for the sponge cakes?
Yes, you can! Feel free to experiment with your favorite jelly flavors like raspberry or blueberry. Each will give a unique twist to the cakes.
How can I make the sponge cakes more flavorful?
You can add citrus zest such as lemon or orange to the batter for an extra burst of flavor. Spices like cinnamon or nutmeg can also enhance the taste.
Can I freeze these Fluffy Vanilla Sponge Cakes with Strawberry Jelly?
You can freeze the cake squares without the jelly and coconut coating. Once thawed, add the jelly and coconut right before serving for the best texture.
Print
Fluffy Vanilla Sponge Cakes with Strawberry Jelly
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Delightful Fluffy Vanilla Sponge Cakes filled with sweet strawberry jelly and topped with whipped cream, perfect for special occasions.
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup strawberry jelly
- 1 cup shredded coconut
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour and milk, mixing until combined.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool, then cut it into squares.
- Dip each square into the strawberry jelly, then roll it in shredded coconut.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Fill each cake square with whipped cream before serving. Enjoy your nostalgic treat!
Notes
For healthier options, consider using natural sweeteners or whole wheat flour. Store leftovers in an airtight container for up to two days at room temperature or refrigerate for about a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake square
- Calories: 300
- Sugar: 16g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: sponge cake, vanilla cake, dessert, strawberry jelly, whipping cream