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Cakes and baking

Two-tone strawberry sponge sheet cake

Name: Two-tone strawberry sponge sheet cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1 sheet pan
Cuisine: Slovak
Ingredients: 250 ml Heavy whipping cream; 4 Eggs; 250 g Sugar; 1 packet Vanilla sugar (20 g); 300 g Semi-coarse wheat flour; 2 tsp Baking powder; pinch Salt; 2 tbsp Cocoa powder; 150 g Strawberries

A sponge sheet cake with whipped cream in the batter, cocoa and plain layers, and fresh strawberries, baked at 180°C and dusted with powdered sugar.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Temperature: 180 °C (350 °F)
Servings: 1 sheet pan
Difficulty: Medium

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This two-tone strawberry sponge cake is a light sheet cake made with whipped heavy cream instead of added fat in the batter. Eggs are beaten with sugar and vanilla sugar, then combined with flour, baking powder, and whipped cream. The batter is divided into two portions, one flavored with cocoa. The plain and cocoa layers are filled with pieces of fresh strawberry, and the cake is baked in a 30 × 25 cm pan at 180°C (350°F). Serve it dusted with powdered sugar alongside coffee, especially in spring when strawberries are in season.

Ingredients

Heavy whipping cream 250 ml
Eggs 4
Sugar 250 g
Vanilla sugar (20 g) 1 packet
Semi-coarse wheat flour 300 g
Baking powder 2 tsp
Salt pinch
Cocoa powder 2 tbsp
Strawberries 150 g

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Instructions

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Preheat the oven to 180°C (350°F). Wash and dry the strawberries, then cut them into small pieces. Whip the cream.
In another bowl, beat the eggs with the sugar and vanilla sugar. Stir in the flour, baking powder, and salt. Add the whipped cream last and mix briefly but thoroughly.
Divide the batter into two portions and stir the cocoa powder into one. Line a 30 × 25 cm baking pan with parchment paper or dust it with flour.
Pour the cocoa batter into the pan first, arrange the strawberry pieces over it, and cover with the plain batter.
Bake until the cake has risen. Insert a skewer to check for doneness; the cake is ready when no batter sticks to it.

Tip: Whip the cream while well chilled, since warm cream will not whip to stiff peaks. Spoon the plain batter over the strawberries before smoothing it out to keep the berries in place and the layers separate.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 281 kcal
Protein: 5.6 g
Carbohydrates: 44 g
of which sugars: 24 g
Fat: 9.6 g
of which saturates: 5.5 g
Fiber: 1.2 g
Salt: 0.4 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Dvojfarebný piškótový koláč s jahodami