Name: Strawberry Cream Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: American
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; 300g fresh strawberries (sliced); 2 tbsp sugar (optional, to macerate strawberries)

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 frosting)

300g fresh strawberries (sliced)

2 tbsp sugar (optional, to macerate strawberries)

Instructions

Step 1: Preheat your oven to 180°C (350°F). In a bowl, beat the eggs with granulated sugar until light and fluffy. Add vanilla extract and mix gently.

Step 2: Sift together the flour and baking powder. Fold this mixture into the egg mixture carefully to avoid deflating the batter. Add milk and fold until smooth.

Step 3: Divide the batter evenly between two prepared cake pans. Tap pans lightly to remove air bubbles. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Step 4: Let the cakes cool completely before removing them from the pans. Slice each cake horizontally if you want extra layers.

Step 5: Wash and slice the strawberries. Sprinkle them with sugar and let them sit for 10–15 minutes to release their natural juices.

Step 6: In a cold bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip.

Step 7: Place one cake layer on a serving plate. Spread a generous layer of whipped cream on top, then add a layer of strawberries.

Step 8: Cover the entire cake with whipped cream. Use a spatula to smooth the sides or create soft textured patterns. Decorate the top with whole strawberries if desired.

Step 9: Chill the cake for at least an hour to help the layers set and improve the flavor. Slice and enjoy!

Tips & Variations

Use fresh, ripe strawberries for the best flavor and sweetness.

Always whip cream in a chilled bowl to achieve better consistency.

Be gentle when folding the batter to keep the cake light and airy.

Chill the cake before serving to get clean, neat slices.

Brush the cake layers with simple syrup for extra moisture.

Add a layer of strawberry jam between layers for a richer strawberry taste.

Try using a chocolate sponge cake for a delicious twist.

Substitute strawberries with raspberries or blueberries for variety.

Mix mascarpone cheese with the whipped cream for added creaminess.

FAQs

Can I use frozen strawberries in this recipe?

Frozen strawberries can be used, but they may release more liquid and make the cake soggy. If using frozen, thaw and drain them well before assembling the cake.

How can I make the cake layers more moist?

Brushing the cake layers with a simple syrup (equal parts sugar and water boiled until sugar dissolves) before adding cream helps keep the layers moist and flavorful.