Why You’ll Love This Recipe

This strawberry sponge cake served in jars is an elegant and fun treat — perfect for individual servings. The combination of light, airy sponge cake, fresh strawberries, and creamy layers creates a dessert that feels special yet comforting. The jar presentation makes it ideal for gatherings, potlucks, or simply a delightful treat at home. It’s easy to portion, looks charming, and delivers delicious flavor in each layered bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Sponge Cake:

1 ½ cups (190 g) all-purpose flour
1 tsp baking powder
¼ tsp salt
¾ cup (150 g) granulated sugar
3 large eggs, room temperature
½ cup (120 ml) whole milk, room temperature
¼ cup (60 ml) vegetable oil
1 tsp pure vanilla extract
1 cup (about 150 g) fresh strawberries, hulled and diced

For the Strawberry Layers & Cream:

2 cups (300 g) fresh strawberries, hulled and sliced
2 tbsp granulated sugar (to macerate strawberries)
1 cup (240 ml) heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract
Optional: extra whole strawberries for garnish

For Assembling (serves 6–8 jars):

Six to eight 8-oz (≈240 ml) mason jars (or you may use smaller 4-oz jars for mini desserts)
The cake and strawberry-cream mixture prepared above

Directions

Preheat your oven to 350 °F (175 °C). Grease and flour a 9×9 inch (23×23 cm) baking pan, or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the sugar and eggs on medium speed until pale and slightly thickened (about 2-3 minutes). Add the milk, oil, and vanilla extract and mix until smooth.
Gradually fold the dry flour mixture into the wet mixture until just combined. Gently fold in the diced strawberries.
Pour the batter into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cake to cool completely.
Meanwhile, in a small bowl, toss the sliced strawberries with 2 tbsp sugar. Set aside to macerate for about 10 15 minutes, until they release some juices.
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Once the cake is cooled, cut it into pieces or cubes sized to fit into your jars (for example, cut a circle or square to fit the bottom of each jar).
To assemble: Place a layer of cake at the bottom of each jar. Add a spoonful of macerated strawberries (with their juice). Next add a layer of whipped cream. Repeat layers (cake → strawberries → cream) until the jar is nearly full, ending with a cream layer. Top with a slice of strawberry for garnish.
Chill the jars in the refrigerator for at least 1 hour before serving to allow flavors to meld.

Servings and timing

Makes: 6 to 8 jars (using 8-oz jars)
Prep time: approximately 30 minutes (including cake assembly)
Bake time: about 25–30 minutes
Cool & assembly time: about 20 minutes active, plus chilling at least 1 hour
Total time: around 1 hour 30 minutes (including chilling)

Variations

Mini jars: Use 4-oz jars and you’ll get roughly 12 servings instead of 6–8.
Flavor twist: Instead of plain vanilla sponge, you can add a hint of lemon zest (¼ tsp) to the cake batter for a citrus-strawberry combination.
Layer variation: Substitute part of the strawberries with raspberries or blueberries for a mixed-berry version.
No-bake option: Use store-bought sponge cake or angel food cake cut into pieces if you prefer to skip baking.
Cream cheese layer: Blend 4 oz (115 g) cream cheese with a little powdered sugar and fold into the whipped cream for a richer texture.
Gluten-free: Use a gluten-free all-purpose flour blend in place of regular flour; adjust texture as needed.

Storage/Reheating

Store the assembled jars in the refrigerator, covered, for up to 2–3 days. After that the sponge may absorb too much moisture and become soggy.
Do not freeze after assembly, as the texture of the cream and strawberries may degrade.
If you prepare the cake ahead of time, you can bake the sponge 1 day ahead and wrap it well; store the whipped cream mixture separately in the fridge and assemble the jars just before serving.
To serve after chilling, remove from fridge about 10 minutes ahead so the cream softens slightly for best texture.

FAQs

What size jars should I use?

You can use standard 8-oz (≈240 ml) mason jars to get about 6–8 servings. If you prefer smaller portions, use 4-oz jars and you’ll get more servings (around 10–12).

Can I use frozen strawberries instead of fresh?

Fresh strawberries give the best texture and flavor. If you use frozen, thaw them fully and drain any excess liquid, as too much moisture may make the sponge layer soggy.

Can the cake be made in advance?

Yes — you can bake the sponge up to 1 day in advance, wrap it well, and keep it at room temperature or in the fridge. Assemble with the cream and strawberries shortly before serving for best results.

How do I keep the whipped cream from deflating?

Ensure the heavy cream and bowl are well chilled. Beat at medium-high speed until soft peaks form, then immediately use in the jars. For extra stability, you could add 1 teaspoon of unflavoured gelatin (dissolved in 2 tbsp warm water) to the cream before whipping, especially if the jars will sit for a while.

Could I make this dessert without baking the sponge?

Yes — you could use store-bought sponge cake, angel food cake, or even cake mix baked ahead. Cut or cube the pre-made cake to fit your jars and proceed with layering.

How far ahead can I assemble the jars?

Preferably assemble within a few hours before serving and keep refrigerated. If you assemble too far ahead (more than one day), the cake may soften excessively from the moisture of strawberries and cream.

Can I make a vegan version?

You could substitute a vegan sponge cake (using plant-based milk, egg replacer, etc.), and swap heavy cream for a stabilized coconut-cream version. Make sure all ingredients are vegan friendly.

What’s the best way to serve them?

Take the jars out of the refrigerator about 10 minutes before serving so the cream softens slightly. Serve with a small spoon, and possibly garnish with a fresh mint leaf or extra sliced strawberry for visual appeal.

Can this dessert be transported to a picnic or event?

Yes, as long as the jars stay chilled (in a cooler or with ice packs) and the lids remain tightly closed. Make sure the jars are upright and stable during transport.

Is there any alternative topping I could use instead of whipped cream?

Yes — you could use a light mascarpone-cream mixture (mascarpone cheese + powdered sugar + vanilla) or even a yogurt-cream blend (Greek yogurt whipped with a little cream and sweetener) for a tangier finish.

Conclusion

This strawberry sponge cake in jars offers a charming and delightful way to serve dessert. It combines the lightness of sponge cake with the juicy freshness of strawberries and the richness of whipped cream, all beautifully layered. Whether for a casual weeknight treat or a special occasion, these jars bring both elegance and ease to the table. Enjoy preparing and sharing this lovely dessert!