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
Scale
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.
