Why You’ll Love This Recipe
This recipe is the ultimate summer dessert, combining the fluffiness of sponge cake with the natural sweetness of fresh fruit. It’s versatile, allowing you to use any combination of fruit you have on hand, and can be made in just 15 minutes. The vanilla syrup adds a unique sweetness that enhances the fruit flavors, and the whipped topping brings everything together for a creamy, satisfying bite. Whether you’re entertaining guests or enjoying a quiet afternoon treat, this cake is sure to please!
Ingredients
- ⅓ cup vanilla flavored syrup
- 1 sponge cake
- 1 cup blueberries
- 1 cup sliced strawberries
- 1 (12 ounce) container frozen whipped topping, thawed
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Drizzle the vanilla syrup over the sponge cake. Let it soak for 5 to 10 minutes, ensuring the cake absorbs the syrup.
- Arrange the blueberries evenly on top of the cake, followed by the sliced strawberries.
- Finish by generously spreading the thawed whipped topping over the fruit layer.
- Serve immediately, or chill in the refrigerator for no more than 2 to 3 hours until you’re ready to serve.
Servings and Timing
- Servings: 12
- Prep Time: 10 minutes
- Additional Time: 5 minutes (for soaking the cake)
- Total Time: 15 minutes
Variations
- Fruit combinations: Feel free to swap out the blueberries and strawberries for any fruits you prefer, such as raspberries, blackberries, peaches, or kiwi.
- Whipped cream alternative: For a richer topping, you can use freshly whipped cream instead of store-bought whipped topping.
- Sponge cake base: If you’re short on time, store-bought sponge cake or angel food cake works just as well.
- Add a sprinkle of nuts: Top with chopped almonds or walnuts for an extra crunch.
- Layered cake: Create multiple layers by cutting the sponge cake in half and adding a layer of fruit and whipped topping in between.
Storage/Reheating
Store any leftover Fruit Galore Sponge Cake in the refrigerator. It’s best eaten within 2 to 3 hours of assembling, but it can last up to 24 hours. If you plan to store it for longer, be sure to keep the whipped topping and fruit separated from the cake to avoid sogginess. To enjoy leftovers, simply serve chilled.
FAQs
How can I make the sponge cake at home?
You can make a homemade sponge cake using eggs, sugar, flour, and baking powder. It’s a simple batter that you bake until light and fluffy. There are plenty of recipes online for a classic sponge cake if you prefer homemade over store-bought.
Can I use frozen fruit?
Yes, you can use frozen fruit, but it’s best to thaw it beforehand to avoid making the cake too soggy. Be sure to drain any excess juice before topping the cake.
Can I substitute the whipped topping with something else?
You can substitute the whipped topping with homemade whipped cream or even Greek yogurt for a healthier twist.
Is this recipe gluten-free?
No, this recipe uses a traditional sponge cake, which contains gluten. However, you can make a gluten-free version using a gluten-free sponge cake or another gluten-free cake base.
Can I make this dessert ahead of time?
Yes, you can prepare the cake and soak it with the vanilla syrup in advance. However, it’s best to add the fruit and whipped topping just before serving to keep everything fresh.
Can I use a different syrup?
Absolutely! You can substitute vanilla syrup with other flavored syrups such as caramel, strawberry, or raspberry to complement the fruit.
How do I keep the cake from becoming soggy?
To avoid sogginess, limit the amount of syrup you drizzle over the cake. Let the cake soak for just 5 to 10 minutes, and serve immediately after adding the fruit and whipped topping.
Can I use fresh whipped cream instead of whipped topping?
Yes, freshly whipped cream works wonderfully in this recipe. It adds a richer, more decadent flavor to the dessert.
How can I make the sponge cake more flavorful?
You can add a touch of vanilla extract or lemon zest to the sponge cake batter for a little extra flavor.
How do I know when the sponge cake is soaked enough?
The cake should absorb the syrup without becoming too soggy. After 5 to 10 minutes, it should feel moist but not drenched.
Conclusion
Fruit Galore Sponge Cake is the perfect light and fresh dessert for summer gatherings, BBQs, or any time you want a quick yet delicious treat. With a simple sponge cake base, fresh fruit, and whipped topping, this dessert is easy to customize and guaranteed to be a crowd-pleaser. Whether you use it to use up leftover fruit or serve it as a centerpiece at your next gathering, it’s sure to delight with its fluffy texture and vibrant flavors!
Fruit Galore Sponge Cake
A light and refreshing dessert featuring a sponge cake topped with fresh fruit and whipped topping, soaked in vanilla syrup for extra sweetness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
⅓ cup vanilla flavored syrup
1 sponge cake
1 cup blueberries
1 cup sliced strawberries
1 (12 ounce) container frozen whipped topping, thawed
Instructions
- Drizzle the vanilla syrup over the sponge cake. Let it soak for 5 to 10 minutes, ensuring the cake absorbs the syrup.
- Arrange the blueberries evenly on top of the cake, followed by the sliced strawberries.
- Finish by generously spreading the thawed whipped topping over the fruit layer.
- Serve immediately, or chill in the refrigerator for no more than 2 to 3 hours until you’re ready to serve.
Notes
For fruit combinations, feel free to swap out blueberries and strawberries for raspberries, blackberries, peaches, or kiwi.
For a richer topping, you can use freshly whipped cream instead of store-bought whipped topping.
If you’re short on time, store-bought sponge cake or angel food cake works just as well.
Top with chopped almonds or walnuts for an extra crunch.
For a layered version, cut the sponge cake in half and add a layer of fruit and whipped topping in between.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 20g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 15mg
