Strawberry Cream Cake with Fresh Strawberries

Strawberry and cream is always a classic combination, which makes this strawberry cream cake the perfect dessert in summer or strawberry season. A light sponge cake made from scratch, filled with fresh seasonal strawberries and cream, and frosted with more whipped cream. A rich, yet light and refreshing cake perfect for the weekend, a special occasion or celebration. 

If you need a dessert that simple and yet light and refreshing, then this is it. Don’t get me wrong – when I say light I don’t mean light on calories. I mean not as heavy as a rich chocolate cake would be with chocolate frosting. Whipped cream is not low in fat, and yet it feels light and refreshing. And so, if you need an indulgent yet light and refreshing dessert, this strawberry cake is the answer.

I make this cake every strawberry season. It’s my Aadi’s favorite. He loves whipped cream. So any whipped cream cake is his favorite. Hence, the two cakes often made in our home are my chocolate cake with whipped cream and this strawberry cream cake. 

About this strawberry cream cake

Of course,  this cake is a special candidate when strawberries are in abundance because it works best with fresh seasonal strawberries. The cream is dairy and perishable. Hence, you must keep it refrigerated, like all whipped cream cakes. No matter how wonderful light and fluffy your whipped cream is, it will lose volume during storage, and over time it will be soft and runny. As I mentioned in previous posts, you can extend the life of your whipped cream by stabilizing it. 

And always use fresh whipping cream with a high-fat percentage for cakes. You do not want to use half and half or table cream for your cakes as they will not whip. 

Some non-dairy whipping creams have a longer shelf life. So you will need to read the instructions and shelf life for the brand you use. Any leftover cake in the fridge will last for a day or two. And yet, the whipped cream will become soft but still edible and delicious.

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Let’s talk ingredients and substitutes (Save/Pin)

• Eggs – Always use large size eggs when baking unless specified. The size of eggs varies significantly these days, so as a guide, one large egg weighs between 50 to 60 grams.
• Whipped cream – I prefer to use cream with minimum 38% fat content. Anything less than that will not whip well and will have a shorter shelf life.
• Strawberries – This cake is best made when strawberries are in season. Frozen strawberries just don’t look as appetizing on a fresh fruit cake, unless that’s the look you are going for. Since frozen fruits, when thawed, look very limp. You can use them in between layers, and yet make sure you drain any excess moisture to prevent it from ruining the whipped cream.
  And if you choose to use frozen strawberries between layers, perhaps you can use a strawberry filling for the top of the cake. Similar to my Chocolate cherry cake, where I piped a whipped cream border and poured the cherry filling in the middle.
• Powdered sugar – Also known as confectioners sugar or icing sugar. And when looking for powdered sugar always buy one made from cane sugar, not beet sugar. You will find the buttercream made from cane sugar does not have a grainy consistency.
• Vanilla – A good quality vanilla will make a huge difference in anything you make. Premium vanilla can be expensive. That is why I make my own homemade vanilla extract, bean paste or sugar.
• Cream of tartar – Gives a much creamier egg white and it’s less likely to separate the protein and the water. It’s also flavorless so it does not affect the flavor of your baked goods. The best substitute for cream of tartar is a pinch of salt. While lemon juice and vinegar are also often used.

Useful Tips and Tools

• If you bake often, it would be a good idea to invest in a cake mixer. Because often, we try to mix by hand and we are too tired to give it enough creaming or mixing. So, if you are making this cake go ahead and remove that K-Mix or Kitchen Aid from your kitchen cabinet. Also, you don’t have to buy an expensive stand mixer. A simple hand mixer also works great.
• I believe in weighing ingredients by weight, which makes my kitchen scale one of the most valuable items when baking.
• And the same goes for my measuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
• In addition, I think one set of baking pans is a must for anyone a home baker. Personally, I like to bake three layers rather than torte my cakes and it also bakes faster. Therefore, for most of my layer cake recipes on this blog I use 3 x 6-inch round pans or 2 x 8-inch round pans. 
• Once baked, always invert your cakes on a cooling rack. This encourages air circulation and prevents the steam from pooling at the bottom of the pan.
• Lastly, every oven works differently. So the baking times are just guidelines. In the case of cakes, a skewer inserted in the center is a great indication. If the cake bakes too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration.
• An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do then is adjust the temperature accordingly

10 Tips to Successfully Baking a Cake from Scratch (Recipe included)

Learn how to bake a cake from scratch every single time with these 10 tips, step-by-step progress pictures, video tutorial, and more than 50 cake recipes. Understand cake ingredients and how they work before you can use them to get the best results with desired outcomes. This article is going to make you a better baker.

Recipe – Strawberry Cream Cake with Fresh Strawberries (Save/Pin) 

Ingredients 

For the cake

• 4 large eggs 
• 100 grams caster sugar 
• 60 grams unsalted butter (melted) 
• 80 grams all-purpose flour
• 30 grams cornflour  (2 tbsp)
• 1 tsp vanilla 
• 1/2 tsp salt
• 1/8 tsp cream of tartar (optional) 

For the filling and frosting

• 370 ml whipped cream  (1 1/2 cups) (how to whip cream – 4 methods)
• 4 tbsp powdered sugar/confectioners sugar 
• 200 grams fresh strawberries –  200 grams (1/2 lb)
• 60 ml Simple syrup/Sugar syrup 

Method

Prepare Cake Layers 

• Preheat the oven at 170 C/ 340 F.
• Grease and line two 8-inch round pans with parchment paper.
• Melt butter and set aside to cool.
• Sift the flour, baking powder, and salt twice.
• Whip the eggs using the whip attachment with cream of tartar or pinch of salt until light and foamy (ribbon stage). 
• Add the vanilla and combine well.
• Sift the flour mixture over the whipped eggs and gently fold with a spatula in three editions. 
• Add a few tablespoons batter to the cool butter and combine well. 
• Then add the butter mixture to the batter. 
• Divide the batter equally between the two baking pans.
• Bake for about 15 to 20 minutes until top is lightly browned, the top springs back when touched and the cake leaves the sides of the pan. 
• Transfer to a wire rack and invert immediately to prevent the cake from sinking. 
• Cool completely before decorating.

Prepare for frosting

• Whip the cream to stiff speaks with powdered sugar – and set aside.
• Prepare sugar syrup and cool completely. 
• Save 8 to 10 pretty strawberries for decoration.
• Chop the rest into small pieces for the filling (about 1 cup).

Assemble

• Place one layer of the cake on a serving platter.
• Generously brush the cake with simple syrup.
• Spread a dollop of whipped cream.
• Place the sliced strawberries on top.
• Add another small dollop of cream over the strawberries so they don’t move around too much.
• Place the second cake layer brushed with simple syrup on top.
• Spread more whipped cream on the top and sides of the cake with a spatula.
• Dip the spatula in warm water to create a smooth finish.
• Place leftover whipped cream in a piping bag with a star tip.
• Pipe a border on the bottom and top edge of the cake.
• Place eight to ten strawberries on top equally spaced. 
• Enjoy!

Frequently Asked Questions 

Do you have to refrigerate a cake with whipping cream?

Yes, whipping cream is dairy and all dairy is perishable.  Hence, any cake with fresh fruits, custard or whipped cream will have to be kept in the fridge at all times. 

How long does whipped cream frosting last? 

Unfortunately, not long enough. A whipped cream cake may last only a few hours. Perhaps 2 hours at room temperature on a cool day or for 3 to 4 hours in the fridge. The only way to keep whipped cream cakes longer is to stabilize it. 

How do you so stabilize whipped cream? 

There are many ways to stabilize whipped cream from simple powdered sugar, pudding mixes, or gelatine. This cake used powdered sugar, which contains cornstarch and works as a stabilizing agent. This cake will last a day or more in the fridge. A Chocolate Cake with Whipped Cream stabilized with gelatine may last for 2 to 3 days in the fridge. I have explained with a video tutorial everything you need to know on how to stabilize whipped cream with 5 different methods. 

How long can you keep leftover cake? 

Most cakes have a shelf life of 4 to 5 days. In the case of cake with whipped cream, the cake can still be eaten for 4 to 5 days and yet the cream will start becoming liquid after 2 days. 

How long can I make the cake in advance? 

You can prepare the cake layers a few days in advance, and place them in the fridge or freezer. Then, prepare the whipped cream and frost the cake a few hours ahead of the celebration so it stays fresh longer. 

Can I make this an eggless strawberry cream cake?

Yes, you can! Just use my eggless vanilla cake instead of this vanilla sponge cake. Then layer with whipped cream and strawberries just as shown in the video.

Can I make this a chocolate flavored strawberry cream cake?

If you want a chocolate version of this cake – use my Chocolate Cake with Whipped Cream recipe and just add strawberries in between the layers and on top. And for an eggless option, use my Eggless Chocolate Fudge Cake and layer with strawberries and cream.

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Strawberry Cream Cake with fresh strawberries

Author: Veena Azmanov

5 from 15 votes

Print Pin Rate

Prep Time: 30 mins

Cook Time: 40 mins

Total Time: 1 hr 10 mins

Calories: 291kcal

Adjust Servings Here: 9 servings

Description

Strawberry and cream is always a classic combination, which makes this strawberry cream cake the perfect dessert in summer or strawberry season. A light sponge cake made from scratch, filled with fresh seasonal strawberries and cream, and frosted with more whipped cream. A rich, yet light and refreshing cake perfect for the weekend, a special occasion or celebration.

Ingredients

For the cake

• 4 Eggs large
• 100 grams Sugar
• 60 grams Unsalted butter melted
• 80 grams All-purpose flour
• 30 grams Cornflour 
• 1 tsp Vanilla
• 1/2 tsp Salt
• 1/8 tsp Cream of tartar optional

For the filling and frosting

• 370 ml Whipped cream 
• 4 tbsp Powdered sugar
• 200 grams Strawberries fresh
• 60 ml Simple syrup

Metric – US customary

ADJUST SERVINGS HERE – 9 servings

Conversions – Switch between Metric & US for other measurement options

Instructions

Prepare Cake Layers

• Preheat the oven at 170 C/ 340 F.
• Grease and line two 8-inch round pans with parchment paper.
• Melt butter and set aside to cool.
• Sift the flour, baking powder, and salt twice.
• Whip the eggs using the whip attachment with cream of tartar or pinch of salt until light and foamy (ribbon stage).
• Add the vanilla and combine well.
• Sift the flour mixture over the whipped eggs and gently fold with a spatula in three editions.
• Add a few tablespoons batter to the cool butter and combine well.
• Then add the butter mixture to the batter.
• Divide the batter equally between the two baking pans.
• Bake for about 15 to 20 minutes until top is lightly browned, the top springs back when touched and the cake leaves the sides of the pan.
• Transfer to a wire rack and invert immediately to prevent the cake from sinking.
• Cool completely before decorating.

Prepare for frosting

• Whip the cream to stiff speaks with powdered sugar – and set aside.
• Prepare sugar syrup and cool completely.
• Save 8 to 10 pretty strawberries for decoration.
• Chop the rest into small pieces for the filling (about 1 cup).

Assemble

• Place one layer of the cake on a serving platter.
• Generously brush the cake with simple syrup.
• Spread a dollop of whipped cream.
• Place the sliced strawberries on top.
• Add another small dollop of cream over the strawberries so they don’t move around too much.
• Place the second cake layer brushed with simple syrup on top.
• Spread more whipped cream on the top and sides of the cake with a spatula.
• Dip the spatula in warm water to create a smooth finish.
• Place leftover whipped cream in a piping bag with a star tip.
• Pipe a border on the bottom and top edge of the cake.
• Place eight to ten strawberries on top equally spaced.
• Enjoy!

Recipe Video

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Nutrition Information

Calories: 291kcal | Carbohydrates: 31g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 118mg | Sodium: 161mg | Potassium: 137mg | Fiber: 0g | Sugar: 19g | Vitamin A: 555IU | Vitamin C: 13mg | Calcium: 59mg | Iron: 0.9mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords – bake, cake, cream, strawberries, strawberry, strawberry cream cake, whipped

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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