Lemon Sponge Cake with Strawberry Filling

In this rendition of shortcake, berry sauce and creamy topping pile on the sweetness.

Yield: 8 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 213
  • Calories from fat: 13%
  • Fat: 3g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.9g
  • Carbohydrate: 43.6g
  • Fiber: 1.8g
  • Cholesterol: 55mg
  • Iron: 1.2mg
  • Sodium: 135mg
  • Calcium: 66mg


  • 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


  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.
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