Name: Strawberry Cream Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Western
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 whipped cream)

300g fresh strawberries (sliced)

2 tbsp sugar (optional, to macerate strawberries)

Instructions

Step 1: Preheat your oven to 180°C (350°F). Begin by beating the eggs and granulated sugar until light and fluffy. Add the vanilla extract and mix gently. Sift together the flour and baking powder, then fold them into the egg mixture carefully using a spatula to keep the batter airy. Add the milk and fold until smooth, being careful not to overmix.

Step 2: Divide the batter evenly between prepared cake pans. Tap the pans lightly to release 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 them from the pans. For extra layers, slice each cake horizontally once cooled.

Step 3: Wash and slice the strawberries. Sprinkle them with sugar if desired and let them sit for 10–15 minutes to release their juices and enhance their sweetness.

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 it can turn grainy.

Step 5: Place one cake layer on a serving plate. Spread a generous layer of whipped cream on top, then add a layer of the sliced strawberries.

Step 6: Cover the entire cake with whipped cream frostings. Use a spatula to smooth the sides or create soft textured patterns. Decorate the top with whole strawberries or piping as desired.

Step 7: Chill the cake in the refrigerator to let the layers set and enhance the flavor. Slice and enjoy your fresh strawberry cream cake!

Tips & Variations

Use fresh, ripe strawberries for the best flavor.

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

Avoid overmixing the batter to keep the cake soft and airy.

Chill the cake before serving for clean, neat slices.

Brush cake layers with simple syrup for extra moisture.

Try adding a layer of strawberry jam for a stronger strawberry flavor.

Use a chocolate sponge cake for a delicious twist.

Replace strawberries with raspberries or blueberries for variety.

Add mascarpone cheese to the whipped cream for extra richness.

FAQs

Can I make the sponge cake ahead of time?

Yes, you can bake the sponge cake a day ahead. Wrap it tightly in plastic wrap and store at room temperature or refrigerate. Assemble the cake with whipped cream and strawberries on the day you plan to serve for the freshest taste.

How do I prevent the whipped cream from becoming grainy?

To avoid grainy whipped cream, use cold cream and a chilled bowl, and whip just until soft peaks form. Overwhipping causes the cream to separate and get grainy, so stop whipping as soon as it holds its shape but is still smooth.