Seasonal, surprisingly delicate and light Strawberry Sponge still feels contemporary. What’s not to love about the combination of strawberries suspended in an airy chilled sponge with whipped cream? 

Strawberry Sponge - 1940

Sun sweetened strawberries suspended in an airy chilled sponge. Surprisingly delicate and light this recipe from 1940 still feels contemporary. Try it at your next summer shindig.


  • 1 envelope Gelatin
  • ¼ cup Cold Water
  • ½ cup Hot water
  • ¼ tsp Salt
  • 1 cup Sugar
  • 1 cup Strawberries ((cored and trimmed))
  • 1 Tbs Lemon juice
  • 1 cup Whipped Cream or Evaporated Milk
  • 2 Egg Whites*


  • In a mixing bowl crush strawberries and sugar. Rest for 20-30 minutes before you start the gelatin.
  • In a small heatproof bowl, combine gelatin and 1/4 cup cold water. Let stand for 1-2 minutes. Add in hot water to gelatin and stir until dissolved.
  • Add gelatin and lemon juice to strawberry. Stir until incorporated. Place in refrigerator to chill until it starts to thicken.
  • Meanwhile, whip whipped cream or evaporated milk until peaks form. In a separate mixing bowl, beat egg whites until stiff peaks form.
  • Once strawberries have started to thicken, gently fold in whipped cream and egg whites.
  • Gently spoon into 4-6 parfait or sherbet glasses. Chill until set and serve chilled. Garnish before serving with berry slices and more whipped cream.


*If you are concerned about the use of raw eggs, you can omit and substitute additional whipped cream.
Course: Dessert


Adapted from a Knox gelatin advertisement from 1940.

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