Description

A light and fluffy strawberry cream cake featuring a soft sponge cake layered with fresh strawberries and whipped cream frosting. Perfectly balanced sweetness and a refreshing, creamy texture make this cake ideal for celebrations or everyday indulgence.

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). This crucial step sets you up for a light cake structure. Add vanilla extract to the eggs and sugar mixture, then sift in the flour and baking powder. Gently fold with a spatula to avoid deflating the batter. Add milk and fold until smooth.
Bake the Cake: Divide the batter evenly between prepared pans and tap to remove air bubbles. Bake for 20–25 minutes or until a toothpick comes out clean. Let cakes cool completely before removing from pans. Slice horizontally for extra layers if desired.
Prepare the Strawberries: Wash and slice the strawberries. Sprinkle with sugar and let sit for 10–15 minutes to release juices and enhance flavor.
Make the Whipped Cream: In a cold bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Avoid overwhipping to prevent graininess.
Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of whipped cream, then add a layer of sliced strawberries.
Frost the Cake: Cover the entire cake with whipped cream. Smooth the sides with a spatula or create soft textures. Decorate the top with whole strawberries and piping if desired.
Chill and Serve: Refrigerate the cake to set layers and enhance flavor. Slice and enjoy your fresh strawberry cream cake!

Notes

Use fresh, ripe strawberries for optimal flavor.
Always whip cream in a chilled bowl for better consistency.
Do not overmix the batter to keep the cake soft and airy.
Chill the cake before serving to get clean slices.
Optional: Brush cake layers with simple syrup for extra moisture.
Store refrigerated for up to 3 days, covered to prevent drying.
Not recommended to freeze due to fresh cream frosting.

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

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