This Strawberry Cream Cake brings a light, airy texture with fresh flavors that make every bite refreshing and satisfying. Made with soft vanilla chiffon layers, a juicy strawberry center, and smooth whipped cream frosting, this dessert stands out for spring and summer gatherings. Whether you plan a birthday or a casual family treat, this Strawberry Cream Cake delivers a beautiful balance of sweetness and freshness right from the first slice.
Story
I started making Strawberry Cream Cake when I wanted a dessert that felt light but still looked special enough for celebrations. Over time, this Strawberry Cream Cake became my go-to for warm-weather gatherings because it combines soft sponge layers with fresh fruit and cream. The texture stays airy, while the flavor remains clean and not overly sweet. Whenever I prepare this Strawberry Cream Cake, I focus on using fresh strawberries and whipping the cream just right to keep everything soft and balanced. It’s simple, yet it always feels like a centerpiece dessert.
Ingredients
- 5 eggs, room temperature
- 150 g (¾ cup) granulated sugar
- 1 ½ tsp vanilla extract
- 50 ml (¼ cup) vegetable oil
- 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
- 350 g (1 ½ cups) heavy cream, cold
- 3–4 tbsp powdered sugar
- 2 tsp vanilla extract
- 1–1 ½ tbsp cornstarch or ½ tsp cream of tartar
- 250 g (1 ¼ cups) fresh strawberries, sliced
- 1–2 tbsp granulated sugar
Step-by-Step Instructions
Preparing the Ingredients
Preheat your oven to 350°F (180°C) and prepare three 6-inch cake pans. Sift cake flour, baking powder, and salt twice to keep the texture light. Whisk egg yolks with oil, sugar, vanilla, and milk until smooth, then combine with the dry ingredients. Beat egg whites until foamy, add cream of tartar and sugar, and whip until stiff peaks form before gently folding into the batter.
Cooking Instructions
Divide the batter evenly into pans and bake for 30–40 minutes until golden and set. Cool the cakes upside down before removing. Mix sliced strawberries with sugar and chill, then drain excess liquid. Whip heavy cream with sugar and vanilla until thick and smooth. Layer the cake with cream and strawberry filling, repeat for each layer, then apply a thin crumb coat and finish with frosting. Chill the assembled cake for at least one hour before serving.
Tips for Perfect Results
Common Mistakes to Avoid
Avoid overmixing the batter because it can deflate the airy texture of the chiffon sponge. Do not skip sifting the flour, as this step keeps the cake soft and even. Also, avoid overwhipping the cream, since it can turn grainy and lose its smooth consistency.
Pro Tips for Better Flavor
Use ripe strawberries for a naturally sweet and juicy filling that complements the light sponge. Chill your mixing bowl before whipping cream to help it thicken faster. For a more stable frosting, add a small amount of cornstarch or cream of tartar.
Serving and Storage
How to Serve
Serve this cake chilled for the best texture and flavor. It pairs beautifully with extra strawberry sauce or a light dusting of powdered sugar. This spring celebration cake works perfectly for birthdays, brunch, or any warm-weather gathering.
How to Store Leftovers
Store leftover cake in the refrigerator, covered, for up to three days. Keep it in an airtight container to maintain freshness. For best results, enjoy slices cold, as the cream and fresh strawberry filling stay firm and flavorful.
Conclusion
This Strawberry Cream Cake offers a light texture and fresh taste that makes it perfect for any occasion. With soft layers, creamy frosting, and juicy strawberries, it brings balance and beauty to your dessert table. Try it once, and it will likely become a favorite for your celebrations.
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Frequently Asked Questions
Can I make Strawberry Cream Cake ahead of time?
Yes, you can prepare the cake layers a day in advance and store them wrapped in the refrigerator. Assemble the cake on the day of serving for the best texture and freshness.
What makes chiffon sponge different from regular cake?
Chiffon sponge uses whipped egg whites, which create a lighter and airier texture compared to traditional butter-based cakes.
Can I use frozen strawberries instead of fresh?
You can use frozen strawberries, but thaw and drain them well to avoid excess moisture that could affect the cake layers.
Print
Strawberry Cream Cake
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
Description
Light and fluffy strawberry cream cake with vanilla chiffon sponge, fresh strawberry filling, and whipped cream frosting.
Ingredients
- 5 eggs
- 150 g granulated sugar
- 1 ½ tsp vanilla extract
- 50 ml vegetable oil
- 50 ml milk
- 120 g cake flour
- 1 tsp baking powder
- Pinch of salt
- ½ tsp cream of tartar
- 350 g heavy cream
- 3–4 tbsp powdered sugar
- 2 tsp vanilla extract
- 1–1 ½ tbsp cornstarch
- 250 g fresh strawberries
- 1–2 tbsp granulated sugar
Instructions
- Preheat oven to 350°F and prepare pans
- Sift flour, baking powder, and salt
- Whisk egg yolks with sugar, oil, milk, and vanilla
- Combine dry and wet ingredients
- Beat egg whites with cream of tartar and sugar until stiff peaks
- Fold meringue into batter gently
- Divide batter into pans and bake 30–40 minutes
- Cool cakes upside down and remove from pans
- Mix strawberries with sugar and chill, then drain
- Whip cream with sugar and vanilla until stiff peaks
- Layer cake with cream and strawberry filling
- Apply crumb coat and finish frosting
- Chill cake before serving
Notes
- Use fresh ripe strawberries for best flavor
- Do not overmix batter to keep cake airy
- Chill cake before serving for best texture
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22
- Sodium: 120
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 6
- Cholesterol: 110