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Strawberry Layer Cake with Whipped Cream Frosting Recipe

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★★★★★

4.8 from 77 reviews

This classic strawberry cake features a light and fluffy sponge base layered with fresh strawberries and a creamy whipped cream frosting. The cake is moistened with a homemade strawberry simple syrup, enhancing its fruity flavor. Optional strawberry puree adds a glossy finish and extra burst of strawberry goodness. Perfect for celebrations or a delightful dessert treat.

Ingredients

Scale

Sponge Cake

  • 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

Strawberry Simple Syrup

  • ¾ cup water
  • ¾ cup granulated sugar
  • ½ cup sliced strawberries

Strawberry Puree (Optional)

  • ½ lb strawberries
  • 3 tablespoons sugar
  • ½ tablespoon cornstarch
  • 1 tablespoon water

Whipped Cream Frosting

  • 4 oz cream cheese
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla paste or extract
  • 4 cups heavy whipping cream (cold)

Decoration and Assembly

  • 1 lb fresh strawberries, sliced

Instructions

  1. Prepare Sponge Cake Batter: Preheat the oven to 350℉ (180℃) and line the bottom of a 9″ cake or springform pan with parchment paper. In a bowl, whisk together the flour, baking powder, and salt and set aside. In a stand mixer with the whisk attachment, whisk egg whites and lemon juice until foamy. Gradually add half the sugar and whisk to stiff, glossy peaks. Transfer meringue to another bowl. In the same stand mixer bowl, whisk egg yolks with remaining sugar until pale, fluffy, and ribbons form. Slowly mix in vegetable oil, then warm water and vanilla. Fold in sifted flour and meringue mixture alternately, gently folding to avoid deflating the batter.
  2. Bake the Sponge Cake: Pour batter into prepared pan and bake for 25-30 minutes until golden and a toothpick inserted in the center comes out clean. Let cool on a wire rack for 5 minutes, then run a spatula around the edges to remove the cake from the pan and let cool completely.
  3. Make Strawberry Simple Syrup: While cake cools, combine water, sugar, and sliced strawberries in a saucepan over medium heat. Stir until sugar dissolves and mixture is hot. Remove from heat and cool. This syrup can be refrigerated up to one day in advance.
  4. Prepare Strawberry Puree (Optional): In a saucepan, cook strawberries and sugar over medium-low heat until strawberries soften and release juices, about 5-7 minutes. Mix cornstarch with water and add to pan, cooking over medium-high heat until it bubbles. Remove from heat and blend the mixture with an immersion blender until smooth. Cool before using and refrigerate if prepared in advance.
  5. Make Whipped Cream Frosting: Chill stand mixer bowl and whisk attachment for 15 minutes. Combine cream cheese, powdered sugar, and vanilla in the bowl and beat on low until smooth. Gradually add cold heavy cream while mixing on medium-low speed. Increase speed to high and whip until stiff peaks form. Chill until ready to assemble.
  6. Assemble the Cake: Using a serrated knife, slice cake horizontally into three even layers. Place the first layer on your serving plate and slide parchment paper underneath. Brush the top with strawberry syrup. Spread a layer of whipped cream over the cake, then top with half of the sliced strawberries. Add another layer of whipped cream to cover the strawberries evenly. Place the second cake layer on top and gently press down. Repeat the simple syrup brushing, whipped cream, strawberries, and whipped cream layering. Brush the underside of the final cake layer with syrup and place crumb-side down on top. Lightly press the layer to secure.
  7. Frost and Decorate: Cover the entire cake with the remaining whipped cream on the top and sides until fully coated. If using strawberry puree, add small swipes of it onto the top and sides and smooth to your desired texture. Refrigerate the cake until serving.

Notes

  • Room temperature eggs help achieve better volume in the sponge cake batter.
  • Gently folding the meringue into the batter keeps the cake light and airy.
  • Chilling the mixer bowl and whisk ensures the whipped cream whips up faster and to stiff peaks.
  • The strawberry simple syrup keeps the sponge moist and enhances strawberry flavor.
  • The strawberry puree adds a decorative and flavorful touch but can be omitted if preferred.
  • Use a serrated knife for clean and even cake layers.
  • The cake should be stored refrigerated and is best eaten within 2-3 days.

Keywords: strawberry cake, sponge cake, whipped cream frosting, fresh strawberries, layered cake, strawberry puree, berry dessert

Find it online: https://dailysimplerecipe.com/strawberry-layer-cake-with-whipped-cream-frosting-recipe/