If you’ve been searching for a show-stopping dessert that’s as light and airy as a cloud but packed with fresh, juicy strawberries and luscious cream, then this Strawberry Cream Cake Recipe is exactly what your kitchen needs. This cake is a delightful celebration of simple ingredients coming together to create an elegant and irresistibly delicious treat that will quickly become a favorite at family dinners, celebrations, or any time you want to indulge in something truly special.
Ingredients You’ll Need
Each ingredient in this Strawberry Cream Cake Recipe plays an essential role in perfecting the texture, flavor, and appearance of the cake. From the fluffy egg whites that give it lift to the fresh strawberries that bring vibrant color and sweetness, every item is simple yet crucial.
- 5 eggs – room temperature: Eggs provide structure and richness, with yolks adding moisture and whites contributing volume.
- 150 g (¾ cup) granulated sugar: Sweetens the batter and helps create a tender crumb.
- 1 ½ tsp vanilla extract: Adds a warm, aromatic depth to the cake and whipped cream.
- 50 ml (¼ cup) vegetable oil (grapeseed or sunflower): Keeps the cake moist without overpowering flavors.
- 50 ml (¼ cup) milk (or water): Balances the batter and aids in smooth texture.
- 120 g (1 cup) cake flour: Provides a light and soft crumb, perfect for delicate cakes.
- 1 tsp baking powder: Helps the cake rise and maintain fluffiness.
- Pinch of salt: Enhances all the sweet flavors subtly but importantly.
- ½ tsp cream of tartar (or fresh lemon juice, for the egg whites): Stabilizes the egg whites when whipping to stiff peaks.
- 350 g (1 ½ cups) heavy cream, full-fat and cold: The star of the whipped cream, providing richness and a velvety finish.
- 3 to 4 tablespoon powdered sugar: Sweetens the whipped cream effortlessly without graininess.
- 2 tsp vanilla extract: Infuses the cream with inviting warmth and fragrance.
- 1–1 ½ tablespoon cornstarch or ½ teaspoon cream of tartar (optional, for stability): Keeps the whipped cream firm for longer.
- 250 g (1 ¼ cups) fresh strawberries, sliced: Juicy and tender, they add freshness and vibrant color.
- 1–2 tablespoon granulated sugar: Macerates the strawberries to intensify their sweetness and release natural juices.
How to Make Strawberry Cream Cake Recipe
Step 1: Prepare the Cake Pans and Oven
Start by preheating your oven to 350°F (180°C) to ensure it’s perfectly hot when your batter is ready. Grab three 6-inch cake pans that are unlined — this helps the delicate cake layers bake evenly without sticking. Set them aside while you mix the batter.
Step 2: Combine Dry Ingredients
Sift together cake flour, salt, and baking powder into a bowl. This crucial step ensures your cake will have a light texture free from lumps, while evenly distributing the leavening agent for a perfect rise.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk the egg yolks with vegetable oil, most of the sugar, vanilla extract, and milk until the mixture is smooth and slightly pale. This combination adds moisture and rich flavor to your batter.
Step 4: Make the Batter
Gently whisk the sifted dry ingredients into your wet mixture until everything is just combined into a silky batter. Overmixing can make your cake tough, so be gentle to keep it tender.
Step 5: Whip Egg Whites to Stiff Peaks
Using a stand mixer, beat the egg whites on medium-low speed until foamy, then add the cream of tartar and remaining sugar. Increase speed to high and whip until you see stiff, glossy peaks—this is what will give your cake that ethereal lift.
Step 6: Fold the Meringue into Batter
Take a small portion of your meringue and mix it quickly into the batter to lighten it, then patiently fold in the remaining egg whites using a spatula. This folding technique keeps all the air trapped inside, making your cake wonderfully fluffy.
Step 7: Prepare for Baking
Distribute the batter evenly between the cake pans. Run a knife gently through each to release any large air bubbles, preventing holes in your finished cake.
Step 8: Bake to Golden Perfection
Bake your cakes on the middle rack for about 30 to 40 minutes. You’re looking for a golden brown top and a toothpick that comes out clean when inserted—this means your fluffy layers are perfectly cooked.
Step 9: Cool with Care
Once out of the oven, invert the cakes to cool upside down on a wire rack for at least 1 ½ hours. This helps preserve their airy height and prevents the surfaces from sinking.
Step 10: Prepare Strawberries
Toss the sliced strawberries with granulated sugar and let them sit covered in the refrigerator for 15 to 20 minutes. This simple step draws out the natural juices creating a sweet syrup that enhances flavor and moisture without watering down your cake.
Step 11: Whip the Cream
In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Add cornstarch or cream of tartar if you want extra stability, especially if the cake needs to sit out for a while.
Step 12: Assemble Your Cake Layers
Layer each cake round with generous dollops of whipped cream and the macerated strawberry filling. Finish with a light crumb coat of cream all around to seal in all that deliciousness.
Step 13: Chill and Serve
Refrigerate the assembled cake for at least an hour to let all the flavors meld beautifully. For an extra touch, drizzle with some homemade strawberry sauce right before serving.
How to Serve Strawberry Cream Cake Recipe
Garnishes
Top your cake with whole fresh strawberries and a sprinkle of finely chopped mint for a burst of color and fragrant freshness. Alternatively, some white chocolate shavings add a luxurious twist that friends will rave about.
Side Dishes
This cake pairs wonderfully with a light, fruity dessert wine or a cup of bright, floral tea to balance its sweetness. Fresh berries or a dollop of lemon sorbet served alongside are terrific for a refreshing contrast that keeps things lively on the palate.
Creative Ways to Present
For unique flair, serve your Strawberry Cream Cake Recipe in individual glass trifle cups layered with crumbled cake, whipped cream, and strawberries. This not only looks stunning but makes portioning a breeze at gatherings.
Make Ahead and Storage
Storing Leftovers
Keep leftover cake covered tightly with plastic wrap or in an airtight container in the refrigerator. This helps maintain the cake’s moistness and keeps the whipped cream fresh for up to two days.
Freezing
While fresh cream cakes don’t freeze perfectly due to texture changes, you can freeze the cake layers separately before assembling. Wrap them well and thaw completely before adding whipped cream and strawberries to recreate that fresh-baked feel.
Reheating
Since this cake is best enjoyed chilled, avoid reheating as it can spoil the delicate cream. Instead, just let refrigerated slices sit at room temperature for a few minutes before serving to bring out more aroma and flavor.
FAQs
Can I use frozen strawberries in this Strawberry Cream Cake Recipe?
Frozen strawberries tend to be juicier and less firm once thawed, so they can make the cake soggy. Fresh strawberries are recommended for the best texture and presentation.
Is it possible to make this cake dairy-free?
Yes! You can substitute heavy cream with coconut cream and use a plant-based milk and oil to keep it dairy-free. The texture will be slightly different but still delicious.
How do I prevent the whipped cream from deflating?
Using cold heavy cream and chilled bowls helps, as does stabilizing with cornstarch or cream of tartar. Gently fold in the stabilizers and avoid over-whipping.
Can this recipe be adapted to other fruits?
Absolutely! This Strawberry Cream Cake Recipe works beautifully with raspberries, blueberries, or peaches — just adjust maceration time based on fruit juiciness.
What’s the best way to transport this cake to a party?
Chill the cake thoroughly and transport in a sturdy cake carrier. Avoid stacking decorations that could shift, and keep the cake cool to maintain cream stability.
Final Thoughts
This Strawberry Cream Cake Recipe is a delightful way to make everyday moments feel special or to impress guests with a homemade masterpiece. Its light textures, dreamy cream, and fresh strawberries come together in a way that’s both approachable and stunning. I can’t wait for you to bake it and share the joy it brings!
Print
Strawberry Cream Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 30 minutes (including cooling and chilling)
- Yield: 8 to 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western/International
- Diet: Vegetarian
Description
This Strawberry Cream Cake features light and airy sponge layers paired with luscious whipped cream and fresh, sugared strawberries. It’s a delightful, homemade dessert perfect for celebrations or anytime you crave a classic strawberry shortcake reimagined with creamy decadence and a delicate crumb.
Ingredients
Cake
- 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 the oven: Set your oven to 350°F (180°C) and prepare three unlined 6-inch (15 cm) aluminum cake pans by greasing or lightly dusting them to ensure the cakes don’t stick.
- Mix dry ingredients: Sift together the cake flour, salt, and baking powder into a medium bowl. This removes lumps and evenly combines the leavening agents with the flour.
- Combine wet ingredients: In a separate bowl, whisk the egg yolks with vegetable oil, ¾ of the sugar, vanilla extract, and milk until the mixture is smooth and homogeneous.
- Create batter: Gradually add the dry mixture to the wet ingredients, whisking continuously until a smooth cake batter forms without lumps.
- Whip egg whites: Using a stand mixer, beat the egg whites on medium-low speed until foamy. Add cream of tartar and the remaining sugar, then increase to high speed and whip until stiff peaks form, indicating stable meringue.
- Fold meringue into batter: Stir a small portion of the meringue into the batter to lighten it, then gently fold in the remainder carefully to preserve the airy texture.
- Prepare to bake: Pour the batter evenly into the three prepared pans. Run a knife or skewer through the batter to release any trapped air bubbles for an even crumb.
- Bake the cakes: Place pans on the middle rack of the oven and bake for 30–40 minutes until the surface is golden brown and a toothpick inserted comes out clean.
- Cool the cakes: Once baked, invert the cakes to cool upside down on racks for at least 1 ½ hours to prevent shrinkage and maintain fluffiness.
- Prepare strawberries: Toss the sliced strawberries with granulated sugar, cover, and refrigerate for 15–20 minutes. Drain any excess juice before assembly to avoid sogginess.
- Whip cream: In a large chilled bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip until stiff peaks form. Optionally, add cornstarch or cream of tartar for added stability.
- Assemble the cake: Layer the first cake with whipped cream and a portion of the sugared strawberries. Repeat with remaining layers, finishing with a thin crumb coat of cream all around the assembled cake.
- Chill and serve: Refrigerate the assembled cake for at least 1 hour to set. Serve optionally drizzled with homemade strawberry sauce or extra fresh strawberries for added fruitiness.
Notes
- Use room temperature eggs for better volume when whipping.
- Cooling the cakes upside down prevents them from shrinking and helps maintain a tender crumb.
- For a more stable whipped cream, adding cornstarch or cream of tartar is recommended.
- Make sure to drain the strawberry juice well to avoid watery cake layers.
- This cake is best served within 24 hours for optimal freshness.
