Strawberry Cream Cake Recipe
Introduction
Strawberry Cream Cake is a light and fluffy dessert that perfectly balances fresh strawberries with rich whipped cream and tender sponge cake. This delightful treat is simple to make and ideal for any occasion, from casual gatherings to celebrations.
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). In a bowl, beat the eggs with granulated sugar until light and fluffy. Add the vanilla extract and mix gently. Sift in the flour and baking powder, then fold carefully to avoid deflating the batter. Add the milk and fold until smooth.
- Step 2: Divide the batter evenly into prepared pans, tapping lightly to remove air bubbles. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before removing them from the pans. Optionally, slice each cake horizontally to create extra layers.
- Step 3: Wash and slice the strawberries. Sprinkle with sugar if desired and let them sit for 10–15 minutes to release their natural juices and enhance flavor.
- Step 4: In a cold mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Avoid overwhipping to prevent the cream from becoming 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 strawberries.
- Step 6: Cover the entire cake with the remaining whipped cream. Use a spatula to smooth the sides or create soft textured patterns. Decorate the top with whole strawberries or piping if desired.
- Step 7: Chill the cake to help the layers set and improve 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 for better consistency.
- Don’t overmix the batter to keep the cake soft and airy.
- Chill the cake before serving for clean, neat slices.
- Add a simple syrup to the cake layers for extra moisture.
- Add a layer of strawberry jam between layers for a stronger fruit flavor.
- Try chocolate sponge cake for a delicious twist.
- Substitute strawberries with raspberries or blueberries for variety.
- Enhance the cream by folding in mascarpone cheese for richness.
Storage
Store the strawberry cream cake covered in the refrigerator for up to 3 days to keep it fresh. Avoid freezing as the fresh cream does not freeze well and can separate upon thawing. When ready to serve, you can let it sit at room temperature for a few minutes for a softer texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries instead of fresh?
Frozen strawberries tend to be watery when thawed, which can make the cake soggy. It’s best to use fresh strawberries for optimal texture and flavor.
How do I prevent the whipped cream from turning grainy?
Whip the cream just until soft peaks form and stop immediately to avoid overwhipping. Using a cold bowl and cold cream helps stabilize the cream and keeps it smooth.
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Strawberry Cream Cake Recipe
- Total Time: 1 hour 15 minutes (including chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A light and fluffy Strawberry Cream Cake featuring a soft sponge base layered with fresh macerated strawberries and smooth whipped cream frosting. This cake is perfect for celebrations or a delightful everyday dessert, offering a fresh, creamy, and fruity taste that is both elegant and easy to make.
Ingredients
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
Whipped Cream Frosting
- 500ml (2 cups) heavy whipping cream (cold)
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
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 and granulated sugar until light and fluffy. Add the vanilla extract and mix gently. Sift together the all-purpose flour and baking powder, then fold them carefully into the egg mixture using a spatula to keep the batter airy. Add the milk and fold until smooth, being careful not to overmix.
- Bake the Cake: Pour the batter evenly into prepared cake pans. Tap the pans lightly to remove any air bubbles. Bake for 20–25 minutes until a toothpick inserted into the center comes out clean. Remove from oven and let the cakes cool completely in the pans before removing. Once cooled, slice each cake horizontally to create layers if desired.
- Prepare the Strawberries: Wash and slice the fresh strawberries. Sprinkle with sugar and let them sit for 10–15 minutes to macerate, releasing their natural juices and enhancing flavor.
- Make the Whipped Cream: In a cold mixing bowl, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip to avoid grainy texture.
- Assemble the Cake: Place one layer of the sponge cake on a serving plate. Spread a generous layer of whipped cream over it, then add an even layer of macerated strawberries.
- Frost the Cake: Cover the entire cake with the remaining whipped cream. Use a spatula to smooth the sides or create soft textured patterns. Decorate the top with whole fresh strawberries and optional piping techniques.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour to allow layers to set and flavors to meld. Slice carefully and enjoy your fresh strawberry cream cake.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- Always whip the cream in a cold bowl for optimal consistency and volume.
- Do not overmix the cake batter to maintain a soft and airy sponge.
- Chill the assembled cake before slicing to achieve clean, neat slices.
- Optionally, brush cake layers with simple syrup to add extra moisture.
- Store the cake covered in the refrigerator and consume within 3 days for best freshness.
- Freezing this cake is not recommended as the whipped cream texture may be compromised upon thawing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
Keywords: strawberry cream cake, whipped cream cake, sponge cake, fresh strawberry dessert, layered cake, easy strawberry cake, summer dessert
