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

Scale

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