Description

This Strawberry Cream Cake is a light, fluffy dessert featuring a soft sponge cake layered with fresh, juicy strawberries and smooth whipped cream frosting. Perfect for special occasions or an everyday treat, this cake balances sweetness with fresh fruity flavors and a creamy texture, creating a crowd-pleasing delight.

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). In a mixing bowl, beat the eggs with granulated sugar until light and fluffy to create an airy structure. Add vanilla extract and gently mix. Sift in the flour and baking powder, then carefully fold using 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 lightly to remove air bubbles. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely in pans before removing. For extra layers, slice each cake horizontally once cooled.
Prepare the Strawberries: Wash and slice strawberries. Sprinkle with sugar and let them sit for 10–15 minutes to macerate and release natural juices, enhancing their flavor.
Make the Whipped Cream: In a cold mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Take care not to overwhip, or the cream will become grainy.
Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of whipped cream over it, then add a layer of macerated strawberries.
Frost the Cake: Cover the entire cake with whipped cream, smoothing the sides with a spatula or creating soft textures. Decorate the top with whole strawberries and piping if desired.
Chill and Serve: Chill the cake in the refrigerator for at least 1 hour to let layers set and flavors 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 for better consistency.
Don’t overmix the batter to keep the cake soft and airy.
Chill the cake before serving to achieve clean, neat slices.
Optionally, brush cake layers with simple syrup for extra moisture.
Store the cake covered in the refrigerator for up to 3 days; do not freeze due to fresh cream.

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

Keywords: strawberry cream cake, sponge cake, whipped cream frosting, fresh strawberries, layered cake, berry dessert, light cake, strawberry shortcake