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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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