Introduction

This Strawberry Cream Cake is a light and airy dessert perfect for celebrating any occasion. Layers of fluffy cake and fresh strawberries are complemented by a smooth whipped cream frosting, creating a delightful balance of flavors and textures.

A small round cake with smooth white frosting covering the whole outside, topped with a ring of thick, swirled white cream around the edge and four bright red whole strawberries with green leaves placed in the center. The cake sits on a white marbled surface, with some extra strawberries nearby and a blurred green plant and more strawberries in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
350 g (1 ½ cups) heavy cream, full-fat and cold
3 to 4 tbsp powdered sugar
2 tsp vanilla extract
1–1 ½ tbsp cornstarch or ½ tsp cream of tartar (optional, for stability)
250 g (1 ¼ cups) fresh strawberries, sliced
1–2 tbsp granulated sugar

Instructions

Step 1: Preheat the oven to 350°F (180°C) and prepare three unlined 6-inch (15 cm) aluminum cake pans. (See notes if baking in two batches.)
Step 2: In a medium bowl, sift together the cake flour, salt, and baking powder at least twice. Set aside.
Step 3: In another bowl, whisk the egg yolks with the vegetable oil, ¾ of the sugar, vanilla extract, and milk until smooth.
Step 4: Add the dry mixture to the wet mixture and whisk until you get a smooth cake batter.
Step 5: In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-low speed for 2–3 minutes until foamy.
Step 6: Add the cream of tartar and the remaining sugar, then whip on high speed for 3–4 minutes until you reach stiff, glossy peaks.
Step 7: Add a small amount of meringue to the batter and mix quickly to lighten the mixture. Gently fold in the rest with a spatula, working from the center outwards, until smooth and airy.
Step 8: Pour the batter evenly into the three pans and run a knife through to remove air bubbles.
Step 9: Bake on the middle rack for 30–40 minutes, without opening the oven door, until golden brown and a toothpick inserted in the center comes out clean.
Step 10: Remove the pans and let the cakes cool upside down for at least 1 ½ hours.
Step 11: Run a knife around the edges to release the cakes. Wrap tightly in plastic wrap and refrigerate until ready to assemble.
Step 12: In a medium bowl, toss the sliced strawberries with the granulated sugar.
Step 13: Cover and refrigerate for 15–20 minutes, then drain the excess juice before using.
Step 14: In a large mixing bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. (Optional: add cornstarch or cream of tartar for stability.)
Step 15: Whip with a stand mixer or electric hand whisk on medium speed for 3–4 minutes until you have a thick, smooth whipped cream frosting that forms stiff peaks.
Step 16: Place a cake board on a turntable and set down the first cake layer.
Step 17: Spread a layer of whipped cream, then pipe a border around the edge to hold the filling. Add some strawberry filling in the center and cover with more cream.
Step 18: Add the second cake layer and repeat the process, finishing with the third layer.
Step 19: Cover the whole cake with a thin crumb coat of whipped cream, then smooth with an offset spatula or cake scraper.
Step 20: Decorate the top with the remaining cream using a piping bag and add fresh strawberries.
Step 21: Chill in the refrigerator for at least 1 hour before serving, ideally with a drizzle of homemade strawberry sauce or coulis.

Tips & Variations

Using room temperature eggs helps achieve a lighter batter.
Sifting the flour mixture twice ensures a smooth, airy cake texture.
For extra stability in the whipped cream, add cornstarch or cream of tartar.
You can substitute fresh strawberries with other berries or fruits for variation.
Make the cake layers a day ahead and keep them tightly wrapped in the fridge to enhance flavor and ease assembly.

Storage

Store the assembled cake in the refrigerator, covered loosely with a cake dome or plastic wrap, for up to 2 days. Because the cake contains fresh cream and fruit, it is best enjoyed fresh. Reheat is not recommended for this dessert.

How to Serve

A slice of light yellow sponge cake with two layers is placed on a white plate. Between the cake layers, there are thin white cream layers dotted with small red strawberry pieces. The cake is topped with a layer of white whipped cream, decorated with a fresh, whole red strawberry on the right edge. Two vintage silver forks rest next to the cake slice on the plate. The surface has a white marbled texture with a few fresh strawberries around the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the cake in two pans if I don’t have three?

Yes, you can bake the batter in two pans by increasing the baking time slightly. Check for doneness by inserting a toothpick in the center; it should come out clean.

How do I prevent the whipped cream from deflating?

Whip the cream until it forms stiff peaks but do not overbeat, as it can turn grainy. Also, keep all ingredients and utensils cold to help the cream hold its structure longer.