Introduction

This fluffy and moist strawberry cream cake is a delightful treat that combines light sponge layers with rich whipped cream and fresh strawberries. Perfect for any occasion, it’s both elegant and easy to make at home.

A round cake with two layers is shown, covered with white whipped cream. The top layer has whole and sliced red strawberries decorated all around, sitting on the whipped cream. The sides show a thin layer of red strawberries filling between the cake layers. The cake is placed on a white plate and set on a white marbled surface. The texture looks soft and creamy with fresh, shiny strawberries on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

113 g cake flour
142 g granulated sugar
1/2 tsp salt
6 egg yolks
56 g neutral oil (like vegetable or canola)
1/2 tsp vanilla extract
396 g heavy cream (chilled)
100 g strawberry jam
10 medium-sized fresh strawberries, sliced (for filling)
Additional fresh strawberries (for topping)
Some whole fresh strawberries (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line and grease two 8-inch round cake pans to prepare for baking.
Step 2: In a large bowl, whisk together the cake flour, granulated sugar, and salt until well combined.
Step 3: Add the egg yolks, neutral oil, and vanilla extract to the dry ingredients. Whisk thoroughly until the batter is smooth and uniform.
Step 4: Divide the batter evenly between the two prepared cake pans, smoothing the tops gently.
Step 5: Bake for 20 to 22 minutes, or until the cake tops are golden and gently spring back when pressed.
Step 6: Allow the cakes to cool completely in their pans, then carefully remove them and place them on a flat surface.
Step 7: In a separate chilled bowl, beat the heavy cream until stiff peaks form, ensuring a stable whipped cream.
Step 8: Place one cake layer on your serving plate. Spread a thin layer of strawberry jam over it, followed by an even layer of whipped cream and the sliced strawberries.
Step 9: Add the second cake layer on top, then cover the entire cake with the remaining whipped cream, smoothing it evenly.
Step 10: Decorate the top with halved and whole fresh strawberries. Chill the assembled cake for at least 1 hour before serving to let the flavors meld.

Tips & Variations

For extra flavor, gently warm the strawberry jam before spreading to help it soften and spread more easily.
Use fresh, ripe strawberries for the best taste and texture.
Substitute the neutral oil with melted butter for a richer flavor.
You can add a splash of lemon juice or zest to the whipped cream for a subtle tangy contrast.

Storage

Store the cake in the refrigerator, covered with a cake dome or plastic wrap, for up to 2 days to maintain freshness. When ready to serve, let it sit at room temperature for 10-15 minutes to soften slightly. Avoid freezing as fresh strawberries and whipped cream do not freeze well.

How to Serve

A round cake with two visible layers, covered in smooth white cream. The top layer is decorated with full and halved fresh strawberries, placed evenly around the cake’s edge and center. The cake has fluffy white cream swirls around the top edge, adding texture and height. The strawberries are bright red with green leafy tops, contrasting with the white cream. The cake sits on a white plate, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries in this recipe?

Frozen strawberries tend to release extra moisture when thawed, which can make the cake soggy. It’s best to use fresh strawberries for the filling and decoration.

How do I know when the cake is fully baked?

The cake is done when the tops turn golden and spring back lightly when pressed. You can also insert a toothpick into the center; it should come out clean or with a few moist crumbs.