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
Scale
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.
