Strawberry & Cream Cake
Introduction
This Strawberry & Cream Cake is a dreamy, bakery‑style dessert that layers soft strawberry‑infused sponge with a luscious strawberry filling and billowy whipped cream frosting. It’s light, fruity, and elegant — perfect for birthdays, spring celebrations, or any time you want a show‑stopping cake that tastes as good as it looks.
Ingredients
For the Cake
3 cups (375 g) all‑purpose flour
1½ cups (300 g) sugar
1 cup (226 g) unsalted butter, softened
4 large eggs
1 cup (240 ml) milk
1 cup fresh strawberry purée (blend fresh strawberries)
2 tsp baking powder
½ tsp baking soda
Pinch of salt
¼ cup (60 ml) vegetable oil
1 tbsp vanilla extract
Pink or red food coloring (optional, for richer strawberry tone)
For the Strawberry Filling
1½ cups fresh strawberries, diced
¼ cup (50 g) sugar
1 tbsp cornstarch
1 tbsp lemon juice
2 tbsp water
For the Whipped Cream Frosting
2 cups (480 ml) chilled whipping cream
½ cup (60 g) powdered sugar
1 tsp vanilla extract
2 tbsp strawberry powder or purée (optional, for color & flavor)
Instructions
Step 1: Make the Cake Batter
Cream softened butter and sugar until pale and fluffy.
Add eggs one at a time, mixing well.
Blend in oil, vanilla, and strawberry purée.
In a separate bowl, whisk flour, baking powder, baking soda, and salt.
Add dry mixture to wet mixture in batches, alternating with milk, until smooth.
Add food coloring if desired.
Step 2: Bake the Cakes
Preheat oven to 170°C (340°F).
Line and grease three 8‑inch cake pans.
Divide batter evenly and bake until cakes spring back when touched and a skewer comes out clean (about 25–30 minutes).
Cool completely before frosting.
Step 3: Prepare the Strawberry Filling
In a saucepan, combine diced strawberries, sugar, lemon juice, water, and cornstarch.
Cook on low heat until thick and jammy.
Let cool fully.
Step 4: Make the Whipped Cream Frosting
Whip chilled cream, powdered sugar, and vanilla until stiff peaks form.
Add strawberry powder or purée for color and flavor, if desired.
Step 5: Assemble the Cake
Place first cake layer on a board.
Spread a thin layer of whipped cream, then strawberry filling.
Repeat with second layer.
Add third layer and frost entire cake with whipped cream.
Decorate with fresh strawberries or piped swirls.
Time & Yield
Prep Time: 30 minutes
Bake Time: 30 minutes
Assembly Time: 20 minutes
Total Time: ~1 hour 20 minutes
Yield: 12 servings
Tips & Tricks
Use ripe, sweet strawberries for the best flavor.
Chill cake layers before assembling to prevent sliding.
For extra stability, add a thin crumb coat of whipped cream, chill, then frost.
Store cake in the fridge and serve chilled for freshness.
Variations
Chocolate Strawberry Cake: Add cocoa powder to the batter.
Strawberry Shortcake Style: Use sponge cake layers instead of butter cake.
Berry Mix: Replace half the strawberries with raspberries or blueberries.
Festive Touch: Add edible flowers or white chocolate curls for decoration.
Serving Suggestions
Serve with a drizzle of strawberry sauce.
Pair with sparkling rosé or lemonade.
Slice into generous wedges for birthdays or tea parties.
FAQs
Q: Can I make this ahead of time?
A: Yes, bake cake layers a day ahead and store wrapped. Assemble before serving.
Q: Can I use frozen strawberries?
A: Yes, thaw and drain well before puréeing or cooking.
Q: How long does it last?
A: Store in the fridge for up to 3 days.
Conclusion
This Strawberry & Cream Cake is a delightful balance of fruity sweetness and creamy indulgence. With its soft pink layers, jammy filling, and fluffy frosting, it’s a cake that looks stunning and tastes even better.