Strawberry Cream Cake Recipe

Introduction

Strawberry Cream Cake is a light and fluffy dessert perfect for any occasion. Fresh strawberries and whipped cream create a delightful balance of flavor and texture. Simple to make, this cake is sure to impress your family and friends.

Ingredients

• 4 large eggs (room temperature)
• 120g (1/2 cup) granulated sugar
• 120g (1 cup) all-purpose flour
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 2 tbsp milk
• 500ml (2 cups) heavy whipping cream (cold)
• 3 tbsp powdered sugar
• 1 tsp vanilla extract (for whipped cream)
• 300g fresh strawberries (sliced)
• 2 tbsp sugar (optional, to macerate strawberries)

Instructions

1. Step 1: Preheat your oven to 180°C (350°F). In a bowl, beat the eggs and granulated sugar until light and fluffy. Add the vanilla extract and mix gently. Sift in the flour and baking powder, then carefully fold with a spatula to avoid deflating the batter. Add the milk and fold until smooth.
2. Step 2: Divide the batter evenly between prepared cake pans. Tap the pans lightly to remove air bubbles. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before removing from the pans. Slice each cake horizontally if extra layers are desired.
3. Step 3: Wash and slice the strawberries. Sprinkle with sugar if using, and let them sit for 10–15 minutes to release their juices and enhance flavor.
4. Step 4: In a cold mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip, as the cream can become grainy.
5. Step 5: Place one cake layer on a serving plate. Spread a generous layer of whipped cream on top, followed by a layer of strawberries.
6. Step 6: Cover the entire cake with the remaining whipped cream. Use a spatula to smooth the sides or create soft textured patterns. Decorate the top with whole strawberries or piping if desired.
7. Step 7: Chill the cake in the refrigerator to set the layers and improve flavor. Slice and serve fresh.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor.
• Always whip cream in a cold bowl for better consistency.
• Don’t overmix the batter—this keeps the cake soft and airy.
• Chill the cake before serving to get clean, neat slices.
• Add a simple syrup between layers for extra moisture.
• Try adding a layer of strawberry jam for a stronger berry flavor.
• Substitute the sponge with chocolate cake for a different twist.
• Replace strawberries with raspberries or blueberries for variety.
• Mix mascarpone cheese into the whipped cream for a richer frosting.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh and prevent drying. It is not recommended to freeze this cake because of the fresh whipped cream, which can lose texture after thawing. To serve, slice directly from the chilled cake for clean pieces.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for texture and flavor, but if using frozen, thaw and drain them well to avoid excess moisture in the cake.

How do I prevent the whipped cream from becoming grainy?

Stop whipping as soon as soft peaks form, and keep the bowl and beaters cold. Overwhipping causes the cream to break down and become grainy.

Strawberry Cream Cake Recipe

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★★★★★

4.5 from 70 reviews

• Author: Zoe
• Total Time: 1 hour 15 minutes (including chilling time)
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This fresh and fluffy Strawberry Cream Cake combines a light sponge cake with luscious whipped cream and juicy strawberries for a delightful dessert. Perfect for any occasion, this cake features layers of airy cake, sweetened fresh strawberries, and smooth cream. The recipe is simple, with tips to ensure a soft, moist cake and beautifully whipped cream frosting.

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Ingredients

Scale 1x2x3x

For the Sponge Cake

• 4 large eggs (room temperature)
• 120g (1/2 cup) granulated sugar
• 120g (1 cup) all-purpose flour
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 2 tbsp milk

For the Whipped Cream Frosting

• 500ml (2 cups) heavy whipping cream (cold)
• 3 tbsp powdered sugar
• 1 tsp vanilla extract

For the Filling

• 300g fresh strawberries (sliced)
• 2 tbsp sugar (optional, to macerate strawberries)

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Instructions

1. Prepare the Cake Batter: Preheat your oven to 180°C (350°F). Beat the eggs and granulated sugar until pale and fluffy to create an airy structure. Add the vanilla extract and gently mix. Sift together the flour and baking powder, then carefully fold them into the egg mixture with a spatula to keep the batter light and avoid deflation. Add the milk last and fold until smooth.
2. Bake the Cake: Divide the batter evenly between prepared cake pans. Tap the pans lightly to remove any air bubbles. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before removing from pans. If desired, slice each cake horizontally to create extra layers.
3. Prepare the Strawberries: Wash and slice the strawberries. Optionally sprinkle with sugar and let them sit for 10–15 minutes to release their natural juices and enhance their flavor.
4. Make the Whipped Cream: In a cold mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Take care not to overwhip, as the cream can become grainy.
5. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of whipped cream over the cake, then add a layer of prepared strawberries.
6. Frost the Cake: Cover the entire cake with whipped cream, smoothing the sides with a spatula or creating soft textured patterns. Decorate the top with whole strawberries and optional piping.
7. Chill and Serve: Refrigerate the cake for at least an hour to allow the layers to set and flavors to meld. Slice and enjoy your fresh strawberry cream cake!

Notes

• Use fresh, ripe strawberries for the best flavor.
• Always whip cream in a cold bowl to achieve better consistency.
• Do not overmix the cake batter to keep the cake soft and fluffy.
• Chill the cake before serving to get clean, neat slices.
• For extra moisture, brush cake layers with simple syrup before assembling.
• Store in the refrigerator for up to 3 days, covered to prevent drying.
• Not recommended for freezing due to the fresh whipped cream.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: strawberry cake, cream cake, whipped cream frosting, fresh strawberries, sponge cake, layered cake, easy dessert, summer cake