Name: Strawberry Layer Cake with Whipped Cream Frosting Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1⅔ cups all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon kosher salt; 4 large eggs, separated (at room temperature); ½ teaspoon lemon juice or white vinegar; 1 cup granulated sugar (divided); ¼ cup vegetable oil; ¼ cup warm water; 1 teaspoon vanilla paste or extract; ¾ cup water; ¾ cup granulated sugar; ½ cup sliced strawberries; ½ lb strawberries; 3 tablespoons sugar; ½ tablespoon cornstarch; 1 tablespoon water; 4 oz cream cheese; ¾ cup powdered sugar; 1 teaspoon vanilla paste or extract; 4 cups heavy whipping cream (cold); 1 lb fresh strawberries, sliced

Jump to Recipe

Introduction

This light and fluffy strawberry sponge cake combines a tender cake base with layers of whipped cream and fresh strawberries. It’s perfect for celebrations or a special treat, offering a fresh, fruity flavor in every bite.

A three-layer vanilla sponge cake is shown with thick white cream and fresh strawberry pieces between each layer. The outside is covered with white cream, mixed with red strawberry swirls creating a marbled effect. The top is decorated with whole and sliced fresh strawberries placed around the edge. The cake stands on a white marble cake stand with a round top and thick base. The background and surface have a white marbled texture with a soft pink area near the base. One slice has been cut and slightly pulled out to show the inside texture and layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1⅔ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon kosher salt
4 large eggs (separated, at room temperature)
½ teaspoon lemon juice or white vinegar
1 cup granulated sugar (divided)
¼ cup vegetable oil
¼ cup warm water
1 teaspoon vanilla paste or extract
¾ cup water
¾ cup granulated sugar
½ cup sliced strawberries
½ lb strawberries
3 tablespoons sugar
½ tablespoon cornstarch
1 tablespoon water
4 oz cream cheese
¾ cup powdered sugar
1 teaspoon vanilla paste or extract
4 cups heavy whipping cream (cold)
1 lb fresh strawberries (sliced)

Instructions

Step 1: Preheat the oven to 350℉/180℃ and line the bottom of a 9-inch cake or springform pan with parchment paper.
Step 2: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a stand mixer fitted with the whisk attachment, whisk egg whites and lemon juice or vinegar on medium speed until foamy.
Step 4: Slowly add half the sugar (½ cup) to the egg whites while whisking, then increase speed to medium-high and whisk until stiff, glossy peaks form. Transfer meringue to a separate bowl.
Step 5: In the mixer bowl, combine egg yolks and remaining sugar (½ cup). Whisk on medium speed until pale, fluffy, and doubled in volume with ribbons forming.
Step 6: With mixer running on medium, slowly add vegetable oil, then scrape down sides. Next, add warm water and vanilla, mixing for another minute.
Step 7: Sift one-third of the flour mixture into the egg yolk mixture and fold gently with a rubber spatula. Fold in one-third of the meringue until no streaks remain. Repeat with remaining flour and meringue, folding gently without overmixing.
Step 8: Pour batter into the prepared pan and bake for 25-30 minutes until golden and a toothpick inserted comes out clean. Cool on a wire rack for 5 minutes, then loosen sides and remove from pan to cool completely.
Step 9: While cake cools, make the strawberry simple syrup by combining ¾ cup water, ¾ cup sugar, and ½ cup sliced strawberries in a saucepan over medium heat. Stir until sugar dissolves, then cool. This can be made ahead and refrigerated.
Step 10: For optional strawberry puree, cook ½ lb strawberries and 3 tablespoons sugar over medium-low heat until soft and juicy (5-7 minutes). Mix cornstarch and 1 tablespoon water, add to strawberries, and bring to a simmer. Blend until smooth and cool. Store in fridge if preparing ahead.
Step 11: Chill your mixer bowl and whisk attachment for 15 minutes. Beat cream cheese, powdered sugar, and 1 teaspoon vanilla on low until smooth. With mixer on medium-low, drizzle in cold heavy cream, whip for one minute, then increase speed to high until stiff peaks form. Refrigerate until needed.
Step 12: Using a serrated knife, slice the cooled cake horizontally into three even layers. Place the first layer on a cake stand with parchment paper underneath.
Step 13: Brush the first cake layer generously with simple syrup. Spread a dollop of whipped cream evenly over the layer, cover with half of the sliced strawberries, then top with another layer of whipped cream.
Step 14: Add the second cake layer and gently press down to remove gaps. Repeat the syrup, whipped cream, strawberry, and whipped cream layers.
Step 15: Brush the underside (crumb side) of the final layer with simple syrup, place it crumb-side down, and press lightly.
Step 16: Cover the entire cake with the remaining whipped cream. If using the strawberry puree, add swipes on the top and sides and smooth to your desired texture.

Tips & Variations

Use room temperature eggs for better volume in the meringue and batter.
Chilling the mixer bowl and whisk before whipping cream ensures faster, more stable peaks.
Substitute fresh strawberries with other berries like raspberries or blueberries for a different flavor.
The strawberry puree adds a beautiful color and intensifies strawberry flavor—try mixing it into some whipped cream for swirls.

Storage

Store the assembled cake in the refrigerator, covered loosely with plastic wrap or in a cake container, for up to 2 days. To rehydrate, let the cake come to room temperature for 30 minutes before serving. Leftover strawberry syrup and puree can be stored in airtight containers in the fridge for up to 3 days.

How to Serve

A three-layer sponge cake with light yellow layers is filled with white cream and small red strawberry pieces in between each layer. The outside is covered in white cream with red strawberry swirls, giving it a marbled look. On the top, there are several whole strawberries placed as decoration. The cake is on a white marble cake stand, which has a smooth, shiny surface. The background is a white marbled texture. One slice of the cake is cut but still placed beside the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers a day ahead?

Yes, bake the sponge layers, cool completely, wrap tightly in plastic wrap, and store at room temperature or in the fridge overnight. Assemble the cake the next day for best freshness.

How do I prevent the whipped cream from weeping?

Use very cold cream and chill your mixing equipment before whipping. Avoid overwhipping, which can cause separation. Stabilizing the cream with a small amount of cream cheese, as in this recipe, helps maintain the texture longer.