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Strawberry Cream Cake Recipe

Strawberry Cream Cake Recipe
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★★★★★

4.9 from 11 reviews

This light and fluffy Strawberry Cream Cake features a tender vanilla chiffon sponge layered with sweetened strawberry filling and topped with smooth whipped cream frosting. Perfect for celebrations and dessert lovers, the cake balances airy texture with rich, fresh strawberries and luscious cream, making it an irresistible treat.

Ingredients

Scale

Vanilla Chiffon Sponge

  • 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 Frosting

  • 350 g (1 ½ cups) heavy cream, full-fat and cold
  • 3 to 4 tbsp powdered sugar
  • 2 tsp vanilla extract
  • 1–1 ½ tbsp cornstarch or ½ tsp cream of tartar (optional, for stability)

Strawberry Filling

  • 250 g (1 ¼ cups) fresh strawberries, sliced
  • 1–2 tbsp granulated sugar

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (180°C). Prepare three unlined 6-inch (15 cm) aluminum cake pans by greasing or leaving unlined as preferred.
  2. Sift Dry Ingredients: In a medium bowl, sift together the cake flour, salt, and baking powder at least twice. Set aside to ensure air incorporation and even distribution.
  3. Mix Wet Ingredients: In another bowl, whisk egg yolks with vegetable oil, ¾ of the sugar (about 110 g), vanilla extract, and milk until smooth and fully combined.
  4. Combine Batter: Gradually add the sifted dry ingredients to the wet mixture, whisking until a smooth, lump-free cake batter forms.
  5. Beat Egg Whites: Using a stand mixer with the whisk attachment, beat egg whites on medium-low for 2–3 minutes until foamy. Add cream of tartar and the remaining sugar (about 40 g), then whip on high speed for 3–4 minutes until stiff, glossy peaks form.
  6. Fold Meringue into Batter: Add a small portion of the meringue into the batter and mix quickly to lighten it. Then gently fold in the remaining meringue using a spatula, turning from the center outwards to maintain the airy texture.
  7. Fill Pans and Bake: Divide the batter evenly among the three pans and run a knife gently through the batter to release any trapped air bubbles. Bake in the middle rack for 30–40 minutes, until golden and a toothpick inserted in the center comes out clean.
  8. Cool the Cakes: Remove pans from oven. Invert the pans and let the cakes cool upside down for at least 1 ½ hours to maintain structure. Once cool, run a knife around edges to loosen and wrap tight with plastic wrap. Refrigerate until assembly.
  9. Prepare Strawberry Filling: Toss sliced strawberries with 1–2 tablespoons granulated sugar in a bowl. Refrigerate, covered, for 15–20 minutes, then drain excess juice before use.
  10. Make Whipped Cream Frosting: In a large chilled bowl, combine cold heavy cream, powdered sugar, and vanilla extract. Optionally add cornstarch or cream of tartar for stability. Whip on medium speed for 3–4 minutes until thick and forming stiff peaks.
  11. Assemble Cake Layers: Place a cake board on a turntable. Set the first sponge layer on it. Spread an even layer of whipped cream, then pipe a border around the edge to contain the strawberry filling in the center. Add the strawberry filling and cover with more whipped cream.
  12. Layer More Sponges: Add the second layer and repeat spreading cream, piping a border, adding strawberries, and topping with cream. Repeat for the third layer.
  13. Apply Crumb Coat and Decorate: Coat the entire cake with a thin layer of whipped cream to seal crumbs. Smooth with an offset spatula or cake scraper. Use remaining cream to pipe decorative topping. Garnish with fresh strawberries.
  14. Chill Before Serving: Refrigerate the cake for at least 1 hour to firm up. For serving, optionally drizzle with homemade strawberry sauce or coulis for extra flavor.

Notes

  • Storage: Keep assembled cake covered tightly in plastic wrap or an airtight container. Best consumed within 2–3 days refrigerated.
  • Measuring: Use a kitchen scale for accuracy of ingredients, especially flour and sugar, for best sponge texture.
  • Baking in batches: Without three pans, bake batter in two pans or sequentially in one pan. Cool completely before slicing into 3–4 layers.
  • Make Ahead: Bake sponge layers up to 2 days ahead and refrigerate well wrapped or freeze up to 3 months. Assemble and fill with strawberries and cream on serving day.
  • Variations: Strawberries can be replaced with raspberries or mixed berries if preferred.
  • Stability Tips: Adding cornstarch or cream of tartar to cream frosting improves stability for decorating or warmer conditions.
  • Pan Size: To bake in a 9-inch pan, multiply ingredient amounts by 1.5.
  • Covering with Sugar Paste: Apply a buttercream or Swiss meringue buttercream layer before covering with sugar paste for best results.

Nutrition

Keywords: Strawberry cake, chiffon cake, whipped cream frosting, layer cake, vanilla sponge, fresh strawberries, dessert, summer cake

Find it online: https://dishedbydana.com/strawberry-cream-cake-recipe/