Why You’ll Love This Strawberry Cream Cake

When it comes to the perfect spring or summer dessert, strawberry cream cake delivers on all fronts. This light, airy creation layers a homemade sponge cake with juicy macerated strawberries and fluffy whipped cream, creating a balance of sweetness and texture that feels both indulgent and refreshing. It’s simple, elegant, and a crowd-pleaser for virtually any occasion—from birthdays to baby showers.

Unlike heavy, frosted layer cakes, this dessert is designed to highlight fresh fruit and delicate cream. The airy sponge acts like a pillow for the strawberries and cream, absorbing their flavors without becoming soggy. It’s no wonder this cake has roots in classic European baking, resembling the popular Japanese strawberry shortcake in its elegant restraint.

Making your own strawberry sponge cake at home means you can control everything—the quality of ingredients, the sweetness, and even the presentation. You’ll also avoid the preservatives and artificial flavors found in store-bought versions. And with a few simple steps, you’ll master techniques used in professional kitchens, like creating a génoise sponge or learning how to macerate strawberries to maximize their flavor and juiciness.

Another bonus? This recipe can be customized with ease. From decorative cake designs to sugar-free whipped cream options, this cake provides a blank canvas for creativity while always delivering on taste. Whether you’re new to baking or an experienced home chef, you’ll appreciate how accessible—and impressive—this dessert really is.

It’s a recipe you’ll come back to again and again, especially when fresh strawberries are in season and you’re craving something light, fruity, and absolutely delicious.

What is a Strawberry Cream Cake?

A strawberry cream cake is a layered dessert made from soft sponge cake, lightly sweetened whipped cream, and fresh or macerated strawberries. While there are many versions, the foundation is always the same: a balance of tender cake, fluffy cream, and ripe fruit. Unlike a dense butter cake or rich cheesecake, this dessert is prized for its lightness and delicate flavor profile.

This cake draws influence from various international classics. For example, the Japanese strawberry shortcake is known for its pillowy sponge layers and simple whipped cream frosting. Similarly, in European baking, the génoise sponge—a type of cake made by whipping eggs and sugar until light and folding in flour—is often used as a base for cream-filled desserts. The sponge’s structure allows it to absorb fruit juices and cream without falling apart, making it perfect for this kind of cake.

One of the most beloved aspects of this dessert is its versatility. You can make it rustic or elegant, minimalist or decorative. Many people opt to add lemon zest, fruit jams, or flavored syrups between the layers for a twist. Others use piping bags to decorate the exterior with swirls of stabilized whipped cream or fresh fruit.

Unlike cakes that rely heavily on frosting or fondant, the beauty of a strawberries and cream cake lies in its simplicity. It’s the quality of each component—fresh fruit, real cream, and a well-made sponge—that elevates the whole dish. In fact, when made properly, it needs no embellishments at all.

This type of cake is especially popular in the warmer months, when strawberries are at their peak. But thanks to global produce availability, it’s also a favorite for winter holiday tables and romantic celebrations. If you’re craving a dessert that’s light, refreshing, and visually striking, the strawberry cream cake is the perfect choice.

To fully understand the delicate foundation of this dessert, it’s helpful to explore how the sponge cake itself works. From its egg-based lift to its airy crumb, the sponge plays a critical role in supporting the cream and fruit while keeping the cake light and delicious.

Ingredients Breakdown

Creating the perfect strawberry cream cake starts with understanding each ingredient’s role. From the structure-providing sponge to the soft whipped cream and juicy strawberries, every component contributes to a dessert that’s both light and satisfying.

For the Sponge Cake:

• 4 large eggs: Eggs are the base of a traditional sponge cake. When whipped with sugar, they create volume and structure without the need for leavening agents.

• 1 cup granulated sugar: Adds sweetness and helps stabilize the whipped eggs.

• 1 tsp vanilla extract: Provides aromatic depth. Using pure vanilla extract enhances the cake’s flavor.

• 1 cup all-purpose flour: The main dry component. It gives structure while still keeping the cake tender.

• 1 tsp baking powder: Though traditional sponge cakes don’t always include leaveners, baking powder ensures consistent rise.

• 1/4 tsp salt: Balances sweetness and intensifies other flavors.

• 1/4 cup whole milk + 2 tbsp unsalted butter: Warmed together, these add moisture and richness, making the cake melt-in-your-mouth tender.

This cake takes a cue from the génoise technique, where warm milk and butter are folded in at the end. This step requires care to avoid deflating the batter but results in a silky texture that can’t be matched by box mixes or shortcuts.

For the Filling and Topping:

• 2 cups fresh strawberries, hulled and sliced: These are the soul of the cake. Ripe, in-season strawberries yield the best results. Learn more about their history and health benefits from this source.

• 1/4 cup granulated sugar: Used to macerate the strawberries—drawing out juices and enhancing flavor. This process is vital to the signature texture of the cake. Maceration softens the fruit and helps it integrate seamlessly with the cream and sponge.

• 1 cup heavy whipping cream: Whipped to soft peaks, this brings rich, cloud-like texture to the cake. Learn how whipped cream transforms a dessert with its airiness.

• 2 tbsp powdered sugar + 1/2 tsp vanilla extract: These sweeten and flavor the cream. Powdered sugar dissolves more smoothly than granulated, avoiding a grainy texture.

Ingredient Substitutes and Tips:

• Dairy-free options: Substitute heavy cream with coconut cream and use plant-based milk and margarine for the sponge.

• Gluten-free alternatives: Use a 1:1 gluten-free flour blend. Choose those designed for cakes to avoid a gritty texture.

• Frozen strawberries: Can be used in a pinch, but be sure to thaw and drain well before macerating to prevent excess moisture.

These ingredients are simple, but the magic lies in their synergy. Together, they create a dessert that’s fresh, light, and satisfying without being overwhelming. Whether you’re going for elegance or ease, mastering these building blocks is key to creating the ultimate strawberry cream cake.

Step-by-Step Instructions to Make the Cake (Part 1)

Making a strawberry cream cake from scratch may seem daunting, but each step is straightforward. This recipe uses simple techniques to create an impressive dessert that’s light, fresh, and full of flavor. Follow these instructions carefully to ensure the perfect sponge cake texture and optimal layering of cream and fruit.

Preparing the Sponge Cake

1. Preheat and prepare your pan:
   Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. This prevents sticking and helps release the delicate sponge intact.

2. Whip the eggs and sugar:
   In a large bowl, combine 4 large eggs, 1 cup granulated sugar, and 1 tsp vanilla extract. Using an electric mixer on high speed, beat the mixture for 8–10 minutes until it reaches the ribbon stage. At this point, it should be pale, thick, and fall in ribbons when lifted. This step is crucial—it incorporates air, which acts as the primary leavening in traditional sponge cakes. Learn more about this process in this detailed Wikipedia article on sponge cake.

3. Sift and fold in dry ingredients:
   In a separate bowl, sift together 1 cup all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Sifting ensures a light batter and removes clumps. Gently fold the dry ingredients into the egg mixture in thirds using a spatula. This minimizes air loss, keeping the batter airy and light.

4. Incorporate milk and butter:
   In a small saucepan, warm 1/4 cup whole milk with 2 tbsp unsalted butter until the butter melts. Do not boil. Slowly drizzle the warm mixture into the batter while folding gently. This step mirrors the génoise method, adding moisture and richness without weighing down the sponge. If you’re curious, this technique is used in many light sponge desserts.

5. Transfer and bake:
   Pour the batter into your prepared pan. Smooth the top with a spatula to ensure even baking. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. The top should be golden and spring back when touched.

6. Cool completely:
   Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack. Let it cool completely before slicing to prevent crumbling.

The success of a strawberry cream cake lies in achieving a balanced texture—light but sturdy enough to hold layers. This part sets the foundation. In the next section, we’ll cover how to prepare the strawberries, whip the cream, and assemble the cake for the final presentation.

Step-by-Step Instructions to Make the Cake (Part 2)

With the sponge cake perfectly baked and cooled, it’s time to bring the rest of your strawberry cream cake together. This stage focuses on flavor-building and presentation—where macerated strawberries and whipped cream turn a simple sponge into a showstopper dessert.

Preparing the Strawberries

1. Slice and sweeten:
   Hull and slice 2 cups of fresh strawberries. Place them in a bowl with 1/4 cup granulated sugar. Gently toss to coat. Allow the berries to sit for 15–20 minutes. This process, called maceration, draws out natural juices, softens the fruit, and creates a sweet, syrupy glaze that infuses each bite of cake with intense strawberry flavor.

2. Flavor tip:
   For extra brightness, add a squeeze of lemon juice or a splash of balsamic vinegar during maceration. These additions enhance the fruit’s natural tartness and deepen its flavor.

Making the Whipped Cream

1. Chill tools:
   Place your mixing bowl and beaters in the refrigerator for at least 15 minutes. Cold equipment helps the cream whip faster and hold its structure.

2. Whip to soft peaks:
   In the chilled bowl, combine 1 cup heavy whipping cream, 2 tbsp powdered sugar, and 1/2 tsp vanilla extract. Beat on medium-high speed until soft peaks form. The cream should hold its shape but remain smooth and spreadable—ideal for layering and topping.

3. Stabilize if needed:
   If you’re making the cake in advance, consider stabilizing your whipped cream with a tablespoon of cornstarch, cream cheese, or powdered gelatin to maintain firmness. Learn how whipped cream works and why it’s so versatile in desserts.

Assembling the Cake

1. Slice the sponge:
   Once the cake is fully cooled, use a serrated knife to slice it horizontally into two even layers. Take your time to keep the layers straight and level.

2. Layer cream and strawberries:
   Place the bottom layer on a serving plate. Spread half the whipped cream evenly over the surface. Spoon over half of the macerated strawberries, including some of the syrup to soak lightly into the sponge. This creates a juicy, flavorful base.

3. Repeat and finish:
   Place the second sponge layer on top. Spread the remaining whipped cream across the top and arrange the rest of the strawberries decoratively. For a visual guide, browse these cream cake decoration ideas to inspire your presentation.

4. Chill before serving:
   Refrigerate the assembled cake for at least 30 minutes before serving. This allows the flavors to meld and the cream to set, making the cake easier to slice and even more delicious.

This final step brings everything together into a dessert that’s both beautiful and flavorful. Whether served at a celebration or enjoyed casually with tea, your strawberries and cream cake is sure to impress.

Assembling the Strawberry Cream Cake

Putting your strawberry cream cake together is just as important as baking the sponge or whipping the cream. A careful, thoughtful assembly ensures each bite delivers the perfect balance of sponge, fruit, and cream.

Step-by-Step Assembly

• Step 1: Prepare Your Layers
  Begin with a completely cooled sponge cake sliced into two even layers. If the top domes slightly, trim it with a serrated knife to ensure stability.

• Step 2: Start with the Base
  Place the bottom cake layer on your serving dish. Spread an even layer of whipped cream across it—use about half of your batch.

• Step 3: Add the Strawberries
  Spoon macerated strawberries over the whipped cream, letting some of the sweet syrup soak into the sponge for flavor and moisture.

• Step 4: Layer and Finish
  Add the second sponge layer on top. Cover it with the remaining whipped cream and strawberries. Decorate with halved berries, mint leaves, or even a dusting of powdered sugar. For more ideas, see this Pinterest collection of homemade fruit cakes.

• Step 5: Chill Before Serving
  Place the assembled cake in the fridge for at least 30 minutes. Chilling helps the cream firm up and the flavors meld together beautifully.

This step brings the light sponge cake, fluffy whipped cream, and sweet strawberries into a harmonious dessert that looks as good as it tastes.

Tips for the Best Strawberry Cream Cake

Creating a cake that’s light, flavorful, and structurally sound doesn’t have to be difficult if you follow a few key tips:

• Do not overmix the batter when folding in flour or warm milk—butter mixture. This keeps the sponge airy.

• Use fresh strawberries for the best taste and texture. Frozen berries can work but tend to release more water.

• Cool the cake completely before slicing and layering. Warm cake will melt the cream.

• Chill whipped cream tools before beating to ensure faster whipping and better stability.

• Stabilize whipped cream with powdered sugar or a touch of cornstarch if making the cake ahead.

• Avoid soggy layers by spooning only a modest amount of macerated strawberry juice into the cake—just enough to flavor without oversaturating.

For decorative inspiration, explore this gallery of strawberry dessert ideas. With these tips, your cake will look professional and taste fresh every time.

Storage and Make-Ahead Instructions

Storing your strawberry cream cake properly ensures it stays delicious and visually appealing:

• Refrigeration:
  Store the assembled cake in the refrigerator, covered loosely with plastic wrap or a cake dome. It will stay fresh for up to 2 days, though the whipped cream may begin to soften after the first day.

• Make-Ahead Options:

  • Bake the sponge cake a day in advance. Once cooled, wrap it tightly in plastic and store at room temperature.

  • Macerate the strawberries and whip the cream just before assembly for the freshest result.

• Freezing:

  • Freeze only the sponge cake—not the fully assembled dessert. Wrap the sponge in plastic wrap and foil, then freeze for up to 2 months.

  • Thaw at room temperature before slicing and layering with fresh cream and berries.

For long-lasting results, consider stabilizing your whipped cream and keeping the cake chilled until just before serving.

Variations and Creative Twists

The base of this cake is adaptable, making it easy to create exciting variations. Try one of these creative ideas:

• Lemon Strawberry Cream Cake:
  Add lemon zest to the sponge batter and whipped cream for a citrusy kick.

• Chocolate-Dipped Strawberry Topping:
  Dip strawberries in melted chocolate and use them as decorative toppers.

• Mini Strawberry Cream Cakes:
  Bake the sponge in cupcake pans and layer in individual portions—perfect for parties.

• Infused Cream:
  Infuse the whipped cream with rosewater, almond extract, or a dash of liqueur for added complexity.

• Japanese-Style Strawberry Shortcake:
  Use light génoise techniques and pipe whipped cream in decorative swirls for a traditional look.

• Add Fruit Preserves or Jam:
  Spread a thin layer of strawberry or raspberry jam on the cake layers before adding whipped cream.

These variations make the recipe endlessly flexible while still highlighting the essential strawberries and cream flavor.

Healthier or Diet-Friendly Options

For a lighter or more diet-conscious version of this cake, consider these swaps:

• Use a sugar substitute like erythritol or monk fruit in the sponge and cream.

• Swap the cream for a plant-based alternative like whipped coconut cream or cashew cream.

• Try a gluten-free flour blend to make the sponge cake suitable for gluten-sensitive diets.

• Use Greek yogurt blended with a little honey as a substitute for whipped cream for a protein-packed option.

This dessert can be made lighter without compromising the essential freshness and flavor that defines a great strawberry cream cake.

Frequently Asked Questions

Can I use frozen strawberries instead of fresh?
Yes, but thaw them first and drain excess moisture to avoid making the cake soggy. Fresh strawberries deliver the best flavor and texture.

What makes a sponge cake light and fluffy?
Properly whipped eggs and gentle folding of dry ingredients. Overmixing will deflate the batter, making it dense. Read more on how sponge cakes achieve their texture.

Can I make this cake ahead of time?
You can bake the sponge ahead and store it for 1–2 days. Assemble the cake the day you plan to serve it for the freshest results.

How long will the whipped cream last?
Stabilized whipped cream lasts up to 2 days when refrigerated. Without stabilization, it’s best used within 24 hours.

Can I use store-bought cake instead?
Yes, but it won’t be as light or fresh as homemade. If you’re in a pinch, choose a plain, unsweetened sponge cake or pound cake as your base.

Light and Delicious Strawberry Cream Cakes You’ll Love

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• Author: Elina

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Description

This elegant strawberry cream cake layers airy sponge cake with soft whipped cream and macerated strawberries for a dessert that’s fresh, fruity, and light as air. Perfect for spring and summer gatherings, birthdays, or anytime you want a sweet, yet delicate treat. The homemade sponge absorbs the strawberry juices beautifully, while the whipped cream brings it all together in every bite.

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Ingredients

Scale 1x2x3x

For the sponge cake:

• 4 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup whole milk
• 2 tbsp unsalted butter

For the filling and topping:

• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar (for macerating the strawberries)
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

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Instructions

Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch round cake pan with parchment paper.

In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract with an electric mixer on high speed for about 8–10 minutes, until the mixture is pale and thick.

Sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture in batches, being careful not to deflate the batter.

In a small saucepan, heat the milk and butter until just melted. Pour the warm mixture into the batter and gently fold it in.

Pour the batter into the prepared cake pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan, then transfer to a wire rack.

While the cake is cooling, toss the sliced strawberries with 1/4 cup granulated sugar and let them sit for 15–20 minutes to release their juices.

In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Once the cake is cool, slice it horizontally into two layers. Spread a layer of whipped cream and some of the macerated strawberries between the layers.

Top the cake with the remaining whipped cream and strawberries. Chill for 30 minutes before serving for best results.

Notes

• For best results, use room-temperature eggs to help them whip to full volume.

• Always sift dry ingredients to maintain a light batter.

• Chill the bowl and beaters before whipping cream for better stability.

• Use a serrated knife for clean, even sponge cake slices.

• Let the assembled cake chill before slicing to improve texture and presentation.

• Decorate with extra berries or edible flowers for a beautiful finish.