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Strawberry Cream Cake Recipe

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★★★★★

4.7 from 149 reviews

This luscious Strawberry Cream Cake features light and airy cake layers filled and frosted with velvety whipped cream and fresh, sweetened strawberries. Perfectly balanced and elegantly simple, this dessert combines a moist vanilla sponge with fresh fruit and creamy frosting, creating a delightful treat for any occasion.

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 Frosting

  • 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)

Strawberry Filling

  • 250 g (1 ¼ cups) fresh strawberries, sliced
  • 1–2 tbsp granulated sugar

Instructions

  1. Preheat Oven and Prepare Pans: Preheat the oven to 350°F (180°C) and prepare three unlined 6-inch (15 cm) aluminum cake pans. If baking in two batches, see notes for adjustment.
  2. Sift Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, and salt at least twice. Set aside.
  3. Mix Wet Ingredients: In another bowl, whisk together the egg yolks, vegetable oil, ¾ of the granulated sugar, vanilla extract, and milk until the mixture is smooth and well combined.
  4. Combine Wet and Dry: Add the sifted dry mixture to the wet mixture and whisk until you get a smooth cake batter with no lumps.
  5. Beat Egg Whites: In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-low speed for 2 to 3 minutes until foamy.
  6. Add Stabilizer and Sugar to Egg Whites: Add the cream of tartar and the remaining sugar, then whip the egg whites on high speed for 3 to 4 minutes until stiff, glossy peaks form.
  7. Combine Batter and Meringue: Fold a small portion of the meringue into the cake batter quickly to lighten it. Then gently fold in the remaining meringue using a spatula, working from the center outwards, to maintain a smooth and airy texture.
  8. Fill Pans and Remove Air Bubbles: Pour the batter evenly into the three prepared pans. Run a knife through the batter to remove any air bubbles.
  9. Bake the Cake Layers: Place the pans on the middle rack of the preheated oven and bake for 30-40 minutes. Do not open the oven door during baking. The cakes are done when they are golden brown and a toothpick inserted in the center comes out clean.
  10. Cool Cakes: Remove the pans and invert them to cool the cakes upside down for at least 1 ½ hours to prevent sinking.
  11. Release and Chill Cakes: Run a knife around the edges to release the cakes, then wrap each layer tightly in plastic wrap and refrigerate until ready to assemble.
  12. Prepare Strawberries: In a medium bowl, toss the sliced strawberries with the granulated sugar. Cover and refrigerate for 15-20 minutes, then drain any excess juice before assembly.
  13. Make Whipped Cream Frosting: In a large mixing bowl, combine cold heavy cream, powdered sugar, and vanilla extract. Optionally add cornstarch or cream of tartar for extra stability. Whip using a stand mixer or electric hand whisk on medium speed for 3-4 minutes until thick, smooth, and forming stiff peaks.
  14. Assemble First Layer: Place a cake board on a turntable and set down the first cake layer. Spread a layer of whipped cream, pipe a border around the edge to hold the filling, add some strawberry filling in the center, and top with more whipped cream.
  15. Add Second and Third Layers: Place the second cake layer on top and repeat the filling process. Top with the third cake layer and prepare for frosting.
  16. Crumb Coat and Smooth: Cover the whole cake with a thin crumb coat of whipped cream. Smooth the surface using an offset spatula or cake scraper.
  17. Decorate: Use a piping bag to decorate the top with the remaining whipped cream and garnish with fresh strawberries.
  18. Chill Before Serving: Refrigerate the assembled cake for at least 1 hour before serving. For an extra touch, serve with a drizzle of homemade strawberry sauce or coulis.

Notes

  • If you don’t have three 6-inch pans, bake the cake in two batches, dividing the batter accordingly. Adjust baking time for slightly thicker layers, checking doneness with a toothpick.
  • Allowing the cakes to cool upside down prevents them from sinking and keeps the layers light.
  • Adding cornstarch or cream of tartar to the whipped cream increases stability, especially if preparing the cake ahead of time.
  • The cake layers can be wrapped tightly and refrigerated for up to 2 days or frozen for longer storage.
  • For a different flavor twist, substitute fresh strawberries with other berries or seasonal fruits.

Keywords: Strawberry cream cake, whipped cream cake, vanilla sponge cake, fresh strawberry dessert, layered cake, whipped cream frosting

Find it online: https://chefmilacook.com/strawberry-cream-cake-recipe/