Strawberry Whipped Cream Cake

Strawberry Whipped Cream Cake is a delightful dessert that brings together the light and airy texture of sponge cake with the sweet, juicy flavor of fresh strawberries. Topped with fluffy whipped cream, this cake is perfect for celebrations, family gatherings, or just a special treat for yourself.

Why Make This Recipe

Making Strawberry Whipped Cream Cake at home is a rewarding experience. It’s light yet satisfying, making it a great dessert for any occasion. The combination of fresh strawberries and whipped cream keeps it refreshing, while the sponge cake provides a soft base. Plus, this recipe allows you to showcase your baking skills and impress your friends and family with a beautiful homemade treat.

How to Make Strawberry Whipped Cream Cake

Ingredients:

5 eggs (room temperature)
150 g (3⁄4 cup) granulated sugar
1 1⁄2 tsp vanilla extract
50 ml (1⁄4 cup) vegetable oil (grape seed or sunflower oil)
50 ml (1⁄4 cup) milk or water
120 g (1 cup) cake flour
1 tsp baking powder
1 pinch of salt
1⁄2 tsp cream of tartar (or fresh lemon juice)
350 g (1 1⁄2 cups) heavy cream (full fat and cold)
3-4 tbsp powdered sugar
2 tsp vanilla extract (for whipped cream)
1-1 1⁄2 tbsp cornstarch or 1⁄2 tsp cream of tartar (optional for stability)
250 g (1 1⁄4 cups) fresh strawberries (sliced)
1-2 tbsp granulated sugar (for strawberry filling)

Directions:

Preheat your oven to 350°F (180°C) and prepare three unlined 6-inch aluminum cake pans. Sift together the cake flour, salt, and baking powder twice.
In another bowl, whisk the egg yolks with vegetable oil, 3⁄4 of the sugar, vanilla extract, and milk until smooth. Add the dry ingredients and whisk until smooth.
In a stand mixer, beat the egg whites on medium-slow speed. Then add the remaining sugar and cream of tartar, whisking until stiff peaks form.
Gently fold the meringue into the batter, divide between the pans, and bake for 30-40 minutes without opening the oven door. Cool upside down for 1 1⁄2 hours, then refrigerate until ready to assemble.
For the strawberry filling, mix the sliced strawberries with granulated sugar and let rest in the fridge to release juice. Drain excess liquid before assembling.
For the whipped cream, beat the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
To assemble, place the first cake layer on a board. Add whipped cream and create a hollow for the strawberries, then cover with more whipped cream. Add the second layer and repeat.
Top with the third layer, frost the entire cake with whipped cream, smooth the sides, and decorate with extra whipped cream and strawberries. Refrigerate for 1 hour before serving.

How to Serve Strawberry Whipped Cream Cake

Serve the Strawberry Whipped Cream Cake chilled from the refrigerator. Slice into generous pieces and enjoy with a cup of tea or coffee. You can also add a sprig of mint for an extra touch.

How to Store Strawberry Whipped Cream Cake

Store any leftover cake in an airtight container in the refrigerator. It is best eaten within 2-3 days for optimal freshness. If you keep it longer, the whipped cream may lose its texture.

Tips to Make Strawberry Whipped Cream Cake

Make sure your eggs are at room temperature for the best volume when whisking.
Whipping the cream until stiff peaks ensures it holds well between the cake layers.
Let the sliced strawberries sit in sugar long enough to release their juices, enhancing their flavor.
If you’re worried about the whipped cream melting, consider using cornstarch for added stability.

Variation

You can change up the fruit in this recipe. Peaches, blueberries, or mixed berries can work well too. You can also try adding a layer of lemon curd for extra tangy flavor.

FAQs

1. Can I make this cake in advance?
Yes, you can bake the sponge cake a day ahead and store it in the refrigerator. Assemble it on the day you plan to serve it for the best texture.

2. Is it necessary to use fresh strawberries?
Fresh strawberries provide the best flavor and texture, but you can use frozen strawberries if necessary. Just make sure they are thawed and drained before using.

3. How can I make this cake gluten-free?
You can substitute the cake flour with a gluten-free flour blend. Just check the brand for a 1:1 ratio replacement to ensure the right texture.