Description
A delightful dessert combining light sponge cake with fresh strawberries and fluffy whipped cream.
Ingredients
Scale
- 5 eggs (room temperature)
- 150 g (3/4 cup) granulated sugar
- 1 1/2 tsp vanilla extract
- 50 ml (1/4 cup) vegetable 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)
Instructions
- 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.
Notes
Store leftover cake in an airtight container in the refrigerator for best freshness within 2-3 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 100mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg
Keywords: cake, dessert, strawberries, whipped cream, sponge cake