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Lemon Sponge Cake with Strawberry Filling

Yield 8 servings (serving size: 1 slice)
In this rendition of shortcake, berry sauce and creamy topping pile on the sweetness.

Ingredients

  • Cake:
  • 1 cup all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 2 large eggs
  • 3/4 cup sugar
  • 1/4 cup water
  • 1 1/2 teaspoons grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • Cooking spray
  • Sauce:
  • 1 cup chopped strawberries
  • 1/3 cup water
  • 1/4 cup sugar
  • 1 1/2 teaspoons fresh lemon juice
  • Remaining Ingredients:
  • 2 cups sliced strawberries, divided
  • 1 cup frozen reduced-calorie whipped topping, thawed

Nutrition Information

  • calories 213
  • caloriesfromfat 13 %
  • fat 3 g
  • satfat 1.5 g
  • monofat 0.6 g
  • polyfat 0.5 g
  • protein 3.9 g
  • carbohydrate 43.6 g
  • fiber 1.8 g
  • cholesterol 55 mg
  • iron 1.2 mg
  • sodium 135 mg
  • calcium 66 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring well with a whisk. Beat eggs in a large bowl with a mixer at high speed for 2 minutes. Gradually add 3/4 cup sugar, beating until thick and pale (about 4 minutes). Add 1/4 cup water, rind, 1 tablespoon juice, and vanilla, beating at low speed until blended. Add flour mixture, beating just until blended. Pour the batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

  3. To prepare sauce, combine chopped strawberries, 1/3 cup water, 1/4 cup sugar, and 1 1/2 teaspoons lemon juice in a medium nonaluminum saucepan. Bring to a boil; cook until reduced to 3/4 cup (about 15 minutes). Cool.

  4. Split cake in half horizontally using a serrated knife; place bottom cake layer, cut side up, on a plate. Spread with 6 tablespoons sauce. Top with 1 cup sliced strawberries and 1/2 cup whipped topping. Top with remaining cake layer. Repeat layers with remaining sauce, sliced strawberries, and whipped topping. Cut into 8 slices.