Moist Strawberry Cream Cake

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Strawberry and cream is always a classic combination, which makes this strawberry cream cake the perfect dessert. A light genoise sponge filled with fresh strawberries and whipped cream.

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. 

Table of Content

• About this cake
• Ingredients and substitutes
• Step by step instructions (pin) 
• Frequently asked questions 
• You may also like
• Recipe
• Troubleshooting

About this cake

Of course,  this cake is a perfect candidate when strawberries are in abundance because it works best with fresh seasonal strawberries. There are three components to this dessert

Cake - I am using a genoise which is a light sponge made with more eggs and less flour but you can also use a vanilla sponge or light and fluffy sponge for this cake. You can even use my eggless vanilla sponge to make this eggless

Whipped cream - 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. One way you can extend the life of your whipped cream by stabilizing it. Alternatively, you can use other buttercreams as well. See my 30 plus buttercream recipes here

Fruit - Of course, I'm using fresh strawberries but you could use any fresh fruits with this cake. I have tried mixed berries during the berry season and we love it. My favorite combination is blueberry filling, whipped cream, and fresh blueberries

Ingredients and substitutes

• 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 - And always use fresh whipping cream with a high-fat percentage (no less than 38%) 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.
• 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.
  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.

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Step by step instructions (pin) 

Prepare cake layers 

• Preheat the oven at 170 C/ 340 F.
• Grease and line 2 x 8-inch round pans with parchment paper.
• Melt butter and set aside to cool.
  Tip - warm butter will deflate the eggs.
• Sift the flour, cornflour, and salt twice.
  Tip- Sifting the cake more than once essential when making genoise. So, don't skip this step
• In the bowl of a stand mixer with the whisk attachment, start whipping the eggs with cream of tartar. When the eggs get foamy (about a minute) gradually add the sugar one tablespoon at a time whisking continuously. Once all the sugar is in - whip the eggs until light and foamy - ribbon stage. (Took me about 3 minutes)
• Next, add the vanilla extract and combine well.
• Then, sift the flour mixture over the whipped eggs and gently fold with a spatula in three editions.
  Tips- The flour quantity is very little so sifting will prevent lumps and deflating the eggs
• Add a few tablespoons of cake batter to the cooled butter and combine well. Then, add the butter mixture to the remaining cake batter. Gently fold it in.
  Tip - melted butter is often where eggs can be deflated so do this carefully. Make sure the butter is cooled.

• Divide the batter equally between the two baking pans.
• Bake for about 15 to 20 minutes until the top is lightly browned, the top springs back when touched and the cake leaves the sides of the pan.
• Immediately transfer to a cooling rack and invert it to prevent the cake from sinking. Cool completely before decorating.

Filling and frosting

• In the bowl of a stand mixer with the whisk attachment add the whipping cream. Start whipping on medium speed, gradually add the sugar. Then turn to high speed and whip to stiff peaks.
  Tip - cold whipping cream in a chilled bowl will whip faster. I like to keep my mixer bowl in the fridge for a few minutes before I start whipping.
• For the sugar syrup - in a saucepan boil ½ cup water and ¼ cup sugar for 2 minutes. Set aside to cool.
• Strawberries - 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, spread evenly with a straight-edge spatula, then, generously sprinkle some chopped strawberries and top with another dollop of whipped cream. Spread evenly with a spatula.
  Tip - a second dollop of whipped on the strawberries will help prevent them from moving around. This gives a more stable cake.
• Place the second cake layer on top of the filling, brush with simple syrup.
• Spread more whipped cream on the top and sides of the cake. Spread evenly with an off-set spatula. Dip the spatula in warm water to create a smooth finish.
  Tip - do not use hot water, dip the spatula in warm water as hot water will melt the cream
• Place leftover whipped cream in a piping bag with a star tip. Pipe a border on the bottom and top edge of the cake.
• To finish place eight to ten strawberries on top equally spaced.
• Enjoy!

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Frequently asked questions 

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You may also like

• Strawberry cupcakes or Eggless strawberry cupcakes
• Strawberry cheesecakes or Strawberry jello cheesecake
• and Strawberry Panna Cotta or Strawberry panna cotta tart
• Strawberry mille-feuille
• See all strawberry recipes here

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Recipe

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