There is something utterly irresistible about this Strawberry Cream Cake Recipe that makes it a beloved classic. Imagine soft, fluffy layers of delicate cake embracing a luscious whipped cream filling, bursting with the fresh sweetness of ripe strawberries. This cake perfectly balances lightness and richness, making it ideal for celebrations or any time you feel like treating yourself to an elegant dessert that’s surprisingly simple to make. Whether you’re a seasoned baker or just diving in, this Strawberry Cream Cake Recipe brings joy to every bite and smiles to every gathering.
Ingredients You’ll Need
To create this show-stopping Strawberry Cream Cake Recipe, you only need a handful of straightforward ingredients that work together like magic. Each item plays a crucial role, from the airy cake layers to the velvety cream and juicy strawberry bursts that make this dessert unforgettable.
- Eggs: Using room temperature eggs helps create a fluffier and more stable batter for light cake layers.
- Granulated sugar: The right amount sweetens both the cake and the strawberries without overpowering the natural flavors.
- Vanilla extract: This adds warm, fragrant notes that tie the entire recipe together beautifully.
- Vegetable oil: Opt for neutral oils like grapeseed for moisture without altering the taste.
- Milk: Provides subtle richness that keeps the cake tender.
- Cake flour: Essential for tender, delicate crumb texture in the layers.
- Baking powder and salt: Both enhance the cake’s rise and flavor balance.
- Cream of tartar: Stabilizes the egg whites, making fluffy meringue for the batter and whipped cream stability.
- Heavy cream: Full-fat and cold for the richest, most stable whipped cream.
- Powdered sugar: Perfect for sweetening the whipped cream smoothly without grit.
- Cornstarch or cream of tartar (optional): Adds extra stability to the whipped cream, especially useful in warmer kitchens.
- Fresh strawberries: The stars of the show, sliced to add refreshing juiciness and vibrant color.
How to Make Strawberry Cream Cake Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (180°C). Gather three unlined 6-inch (15 cm) cake pans and get them ready — no need to line them, because the care in the batter will provide a beautiful release. This step ensures an even bake and that perfect golden crust.
Step 2: Mix Dry Ingredients
In a medium bowl, sift together your cake flour, baking powder, and salt. This step is vital because sifting aerates the flour and helps your cake layers stay light and tender, perfectly setting the stage for those fluffy layers.
Step 3: Whisk Wet Ingredients
In another bowl, whisk the egg yolks with the vegetable oil, ¾ of the sugar, vanilla extract, and milk until everything is smooth and glossy. This blend creates a rich, smooth base that makes the cake incredibly moist and flavorful.
Step 4: Combine Dry and Wet Mixtures
Now, add your dry ingredients to the wet mixture, whisking gently but thoroughly until a silky, uniform batter forms. This is the foundation of your cake layers, so take a moment to appreciate how beautifully it comes together.
Step 5: Make the Meringue
Using a stand mixer, beat the egg whites on medium-low speed until they become foamy. Add the cream of tartar and the remaining sugar, then increase to high speed until stiff peaks form — shiny and sturdy. This meringue is the secret weapon that will give your cake its airy lift without heaviness.
Step 6: Fold the Meringue into Batter
Add a spoonful of your meringue to the batter and mix quickly to lighten it up. Then, gently fold in the rest of the meringue in smooth, wide strokes. This careful folding preserves the airiness, ensuring your cake layers are cloud-like and tender.
Step 7: Pour and Smooth Batter
Distribute the batter evenly among your three prepared pans. Run a knife or skewer through each pan to release any trapped air bubbles — a small step that prevents unwanted holes and keeps your layers perfectly even.
Step 8: Bake to Golden Perfection
Place the pans on the center rack of your oven and bake for 30 to 40 minutes. You’ll know they’re ready when the tops turn a delicate golden brown, and a toothpick inserted in the center comes out clean. The aroma that fills your kitchen will have you anticipating the first bite.
Step 9: Cool the Cakes Upside Down
Once baked, invert the cake pans and let them cool for at least 1 ½ hours. This technique keeps your layers perfectly flat and prevents any sinking in the middle, giving you that professional finish.
Step 10: Prepare Strawberries
Toss the fresh, sliced strawberries with granulated sugar, cover, and refrigerate for 15 to 20 minutes. This maceration releases their natural juice and sweetens them just enough. Drain off any excess juice before layering to keep your cake from getting soggy.
Step 11: Whip the Cream
In a large bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip until stiff, glossy peaks form. If you want extra stable whipped cream that holds up beautifully for hours, gently fold in cornstarch or a touch of cream of tartar.
Step 12: Assemble the Cake
Now comes the fun part! Layer one cake with a generous spread of whipped cream followed by a hearty layer of the sugared strawberries. Repeat for the second layer, topping the cake with a smooth crumb coat of whipped cream that seals in crumbs and creates a flawless finish.
Step 13: Chill and Add Finishing Touches
Chill your assembled cake for at least an hour to let everything set perfectly. For an extra flourish, drizzle some homemade strawberry sauce over the top just before serving to give a glossy, fresh burst that elevates every bite.
How to Serve Strawberry Cream Cake Recipe
Garnishes
Garnishing your Strawberry Cream Cake Recipe is a joyful way to showcase fresh berries and inviting textures. Consider topping with whole strawberries, a sprig of mint for a pop of green, or delicate chocolate shavings to add a hint of indulgence. These touches make the cake as beautiful as it tastes.
Side Dishes
This cake pairs wonderfully with light accompaniments. Serve it alongside a simple fruit salad, a scoop of vanilla ice cream, or a refreshing glass of champagne or sparkling water with lemon. These sides complement the cake’s richness and keep the overall dessert experience balanced and delightful.
Creative Ways to Present
Try assembling mini versions in clear dessert cups for parties, layering the cake and cream with strawberry slices for bite-sized indulgences. Or transform leftovers into decadent trifles by layering crumbled cake, cream, and strawberries. Presentation is part of the fun with this versatile Strawberry Cream Cake Recipe.
Make Ahead and Storage
Storing Leftovers
After enjoying your Strawberry Cream Cake Recipe, store leftover slices in an airtight container in the refrigerator. Because of the fresh cream and strawberries, it’s best eaten within 2 days to enjoy its texture and flavor at their peak.
Freezing
While this cake is best fresh, you can freeze the layers separately before assembly. Wrap them tightly in plastic wrap and foil, then freeze for up to one month. When ready to enjoy, thaw in the refrigerator overnight and whip fresh cream to assemble.
Reheating
This cake is meant to be served chilled, so reheating isn’t necessary. Just bring it to room temperature for 15 minutes before serving if it’s been refrigerated to let the flavors mingle perfectly.
FAQs
Can I use frozen strawberries for this cake?
Fresh strawberries are best for this Strawberry Cream Cake Recipe because they provide the ideal texture and juiciness. However, if using frozen, thaw and drain them thoroughly to avoid excess moisture that can sog the cake.
Is there a substitute for heavy cream in the whipped cream?
Heavy cream is recommended because it whips well and holds its shape, which is essential here. Alternatives like coconut cream can work for dairy-free versions, but the texture and flavor will slightly differ from the classic.
Can I make this cake gluten-free?
Yes, you can substitute cake flour with a gluten-free flour blend designed for cakes. Just be sure the blend contains xanthan gum or another binder to maintain the cake’s texture in this Strawberry Cream Cake Recipe.
How do I prevent my whipped cream from deflating?
For firmer, longer-lasting whipped cream, ensure your cream is very cold and consider adding a small amount of cornstarch or cream of tartar as stabilizers during whipping. Avoid overwhipping, which can cause it to become grainy.
Can I make this cake a day in advance?
Absolutely! This Strawberry Cream Cake Recipe benefits from a few hours of chilling to let the flavors meld. Just assemble it on the day before serving and keep it well covered and refrigerated.
Final Thoughts
This Strawberry Cream Cake Recipe is a heartfelt celebration of simple ingredients coming together in perfect harmony. It’s elegant enough for special occasions yet comforting enough for everyday joy. I encourage you to give it a try—the smiles it brings and the memories it makes are truly worth every step of the process.
Print
Strawberry Cream Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 to 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Cream Cake is a light and fluffy layered sponge cake filled and topped with sweetened whipped cream and fresh strawberries. The cake layers are tender and golden, made with a delicate meringue-based batter for an airy texture. Perfect for spring and summer gatherings, this dessert combines the natural sweetness of ripe strawberries with creamy vanilla whipped cream for an irresistible treat.
Ingredients
Cake Batter
- 5 eggs – room temperature
- 150 g (¾ cup) granulated sugar
- 1 ½ tsp vanilla extract
- 50 ml (¼ cup) vegetable oil (grapeseed or sunflower)
- 50 ml (¼ cup) milk (or water)
- 120 g (1 cup) cake flour
- 1 tsp baking powder
- Pinch of salt
- ½ tsp cream of tartar (or fresh lemon juice, for the egg whites)
Whipped Cream Filling
- 350 g (1 ½ cups) heavy cream, full-fat and cold
- 3 to 4 tablespoon powdered sugar
- 2 tsp vanilla extract
- 1–1 ½ tablespoon cornstarch or ½ teaspoon cream of tartar (optional, for stability)
Strawberry Filling
- 250 g (1 ¼ cups) fresh strawberries, sliced
- 1–2 tablespoon granulated sugar
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (180°C). Prepare three unlined 6-inch (15 cm) aluminum cake pans by greasing them lightly to prevent sticking.
- Sift Dry Ingredients: In a medium bowl, sift together cake flour, salt, and baking powder to ensure even distribution of leavening agents and a light texture.
- Mix Wet Ingredients: In a separate bowl, whisk the egg yolks with vegetable oil, three-quarters of the granulated sugar, vanilla extract, and milk until you achieve a smooth and homogeneous mixture.
- Combine Dry and Wet Mixtures: Gradually add the sifted dry ingredients into the wet mixture and whisk until the batter is smooth and well incorporated without lumps.
- Beat Egg Whites: Using a stand mixer, beat the egg whites on medium-low speed until they become foamy. Add cream of tartar and the remaining granulated sugar, then increase to high speed and whip until stiff peaks form, creating a stable meringue.
- Fold Meringue into Batter: Incorporate a small portion of the meringue into the batter to lighten it, mixing quickly. Then gently fold in the remaining meringue carefully to maintain airiness.
- Fill Pans and Remove Air Bubbles: Evenly pour the batter into the prepared pans. To remove any large air bubbles, run a knife or skewer gently through the batter.
- Bake Cake Layers: Bake the cakes on the middle oven rack for 30 to 40 minutes until they turn golden brown and a toothpick inserted comes out clean.
- Cool Cakes: Remove the cakes from the oven and let them cool upside down for at least 1 ½ hours to prevent collapse and maintain their fluffy structure.
- Prepare Strawberries: Toss the sliced strawberries with granulated sugar, cover, and refrigerate for 15 to 20 minutes to macerate. Drain excess juice before using to avoid soggy layers.
- Whip Cream Filling: In a large mixing bowl, combine cold heavy cream, powdered sugar, and vanilla extract. Whip until stiff peaks form, incorporating cornstarch or cream of tartar optionally for extra stability.
- Assemble Cake: Layer the cooled cake rounds with whipped cream and macerated strawberries, spreading evenly between layers. Finish with a crumb coat of cream to seal the cake.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour to set. Optionally, drizzle with homemade strawberry sauce before serving for an added fruity touch.
Notes
- Ensure eggs are at room temperature for better volume when whisking.
- Use cake flour for a tender crumb; all-purpose flour can make the cake dense.
- Folding the meringue gently preserves air bubbles for a light texture.
- Chilling the cake before serving helps flavors meld and the structure to firm up.
- For stability, adding cornstarch or cream of tartar to whipped cream prevents it from weeping.
- Straining or draining strawberry juice is essential to avoid a soggy cake.
