Strawberry Cream Cake Recipe

There is something truly magical about a Strawberry Cream Cake. This delightful dessert combines the airy lightness of a vanilla chiffon sponge with luscious whipped cream frosting and fresh strawberry filling, creating a harmonious blend of flavors and textures. The Strawberry Cream Cake is both elegant and approachable, making it perfect for celebrations or simply treating yourself. Once you taste its delicate crumb and creamy sweetness punctuated by vibrant strawberry notes, you’ll understand why this cake quickly becomes a beloved favorite.

Ingredients You’ll Need

Gathering the right ingredients is the first joyful step toward creating your Strawberry Cream Cake. Each component plays a vital role, from the silky sponge to the creamy frosting and juicy filling, contributing to the cake’s irresistible taste, texture, and appearance.

• 5 eggs (room temperature): Essential for accommodating volume and structure in the chiffon sponge.
• 150 g (¾ cup) granulated sugar: Sweetens the sponge and helps stabilize the meringue.
• 1 ½ tsp vanilla extract: Adds a fragrant, warm undertone to the cake batter and frosting.
• 50 ml (¼ cup) vegetable oil (grapeseed or sunflower): Keeps the chiffon sponge tender and moist.
• 50 ml (¼ cup) milk (or water): Balances moisture while maintaining lightness.
• 120 g (1 cup) cake flour: Offers delicate crumb texture perfect for a sponge.
• 1 tsp baking powder: Provides lift alongside the whipped egg whites.
• Pinch of salt: Enhances the overall flavor profile of the cake.
• ½ tsp cream of tartar (or fresh lemon juice): Stabilizes egg whites for a perfect meringue.
• 350 g (1 ½ cups) heavy cream, full-fat and cold: Forms the rich whipped cream frosting.
• 3 to 4 tbsp powdered sugar: Sweetens the whipped cream gently without overpowering the strawberries.
• 2 tsp vanilla extract: Infuses the whipped cream with lovely aromatic flavor.
• 1–1 ½ tbsp cornstarch or ½ tsp cream of tartar (optional): Adds stability to the whipped cream if desired.
• 250 g (1 ¼ cups) fresh strawberries, sliced: Brings fresh, juicy sweetness and vibrant red color.
• 1–2 tbsp granulated sugar for the filling: Draws out juices and intensifies strawberry flavor.

How to Make Strawberry Cream Cake

Step 1: Prepare the Vanilla Chiffon Sponge

Start by preheating your oven to 350°F (180°C) and getting three 6-inch (15 cm) unlined cake pans ready. Sift together the cake flour, salt, and baking powder twice to ensure an even rise and delicate texture. In a separate bowl, whisk the egg yolks with vegetable oil, three-quarters of the sugar, vanilla extract, and milk until completely smooth. Gradually incorporate the sifted dry ingredients to form a silky batter. Next, beat the egg whites with cream of tartar and the remaining sugar until stiff, glossy peaks form. Carefully fold the meringue into the batter in stages to keep the mixture light and airy. Pour the batter equally into your cake pans, gently releasing any air bubbles with a knife. Bake for 30 to 40 minutes without peeking, until golden and a skewer comes out clean. Remove and cool inverted for at least 90 minutes before wrapping and refrigerating.

Step 2: Make the Strawberry Filling

While the sponge layers cool, prepare your strawberry filling by tossing sliced strawberries with granulated sugar. This simple maceration enhances the berries’ natural juices and sweetness. Cover the bowl and chill for 15 to 20 minutes. Before using, drain excess juice to prevent sogginess inside the cake layers.

Step 3: Whip the Cream Frosting

For the whipped cream frosting, combine cold heavy cream, powdered sugar, and vanilla extract in a large bowl. Optionally, add cornstarch or cream of tartar to make the cream more stable, especially if the cake is sitting out for a bit. Whip on medium speed until stiff peaks form, creating a luscious and spreadable frosting that perfectly complements the sponge and strawberries.

Step 4: Assemble the Strawberry Cream Cake

Place one cake layer on a cake board atop a turntable for easier handling. Spread a generous layer of whipped cream, pipe a border along the edge to hold filling in place, and add a mound of strawberry filling in the center before topping it with more cream. Repeat this process with the second and third layers. Apply a thin crumb coat of whipped cream over the entire cake, then smooth with a spatula. Use remaining cream and fresh strawberries to decorate beautifully. Chill your masterpiece for at least one hour before serving to allow flavors to meld and frosting to set.

How to Serve Strawberry Cream Cake

Garnishes

Enhance the elegance of your Strawberry Cream Cake by garnishing with fresh strawberry halves, delicate mint leaves, or edible flower petals. Light dustings of powdered sugar or a drizzle of strawberry coulis can add extra wow factor while highlighting the cake’s fresh, summery vibe.

Side Dishes

Serve your cake alongside freshly brewed tea, a scoop of vanilla bean ice cream, or a tangy berry compote. These sides elevate the experience without competing with the softness and sweetness of the cake itself, maintaining its star status on your dessert table.

Creative Ways to Present

For a special event, try slicing the cake into elegant finger-sized portions and presenting them on decorative plates. Alternatively, serve mini single-layer versions in clear cups or jars layered with strawberry slices and whipped cream for an eye-catching, whimsical touch. The Strawberry Cream Cake also shines when topped with delicate piped rosettes or fresh fruit arrangements, making it a feast for both eyes and palate.

Make Ahead and Storage

Storing Leftovers

After enjoying your Strawberry Cream Cake, store leftovers tightly covered in plastic wrap or an airtight container in the refrigerator. This helps maintain its freshness and moisture. The cake is best eaten within 2 to 3 days when flavors are at their peak, and the sponge remains tender.

Freezing

If you want to plan ahead, you can freeze the chiffon sponge layers separately, wrapped well in plastic and foil, for up to 3 months. Avoid freezing the assembled cake because the whipped cream and fresh strawberries may lose their texture and freshness. Defrost the sponge layers overnight in the refrigerator before assembling close to serving time.

Reheating

Because this is a delicate, cream-filled cake, reheating is not recommended. The best way to enjoy your Strawberry Cream Cake is chilled or at room temperature to preserve the airy sponge and creamy frosting integrity.

FAQs

Can I use frozen strawberries instead of fresh for the filling?

Fresh strawberries are recommended for the best texture and flavor, but if you use frozen strawberries, thaw them completely and drain any excess liquid to avoid soggy layers.

Is there a substitute for vegetable oil in the sponge?

You can substitute with light olive oil or melted coconut oil if desired, but stick to neutral-flavored oils to keep the cake balanced and avoid overpowering the vanilla flavor.

How can I stabilize the whipped cream frosting better?

Add cornstarch or cream of tartar while whipping, or consider folding in a small amount of mascarpone cheese for extra stability and richness.

Can I make this cake gluten-free?

Yes, substitute the cake flour with a gluten-free cake flour blend designed for baking to maintain the sponge’s delicate texture.

How long should I let the cake chill before serving?

Chill the assembled cake for at least 1 hour to allow the cream to set and the flavors to meld, although a few hours in the fridge intensify the taste and make slicing easier.

Final Thoughts

Making a Strawberry Cream Cake is a joyful way to celebrate life’s sweet moments and share delicious memories with loved ones. Its combination of light, airy sponge, fluffy whipped cream, and vibrant strawberry filling makes every bite a true delight. Don’t hesitate to dive in and try this recipe — I promise it will bring a smile to your face and become a treasured classic in your baking repertoire.

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