Strawberry Whipped Cream Cake Recipe

Strawberry and whipped 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.

When I ran my cake business, I never expected to get many orders for cakes like this. After all, genoise isn’t the easiest sponge to master, and most people tend to go for richer, butter-based cakes. But once customers tasted this cake, they kept coming back for it—especially during strawberry season! It became a surprise bestseller, especially for those who wanted something light, fresh, and not overly sweet.

This is a cake that’s all about balance—light, airy, fruity, and creamy. And to this day, it remains one of my favorite cakes to make and share. Because sometimes, the most simple, honest flavors make for the most unforgettable cakes.

Why you’ll love this recipe

• Light and airy texture – The genoise sponge is soft and delicate, making it the perfect base for cream and fresh fruit.
• Fresh strawberry flavor – Juicy strawberries and lightly sweetened whipped cream keep the cake bright and refreshing.
• Elegant yet simple – Smooth whipped cream frosting and fresh strawberries create a beautiful finish without complicated decorating.
• Balanced and not overly sweet – The sponge, cream, and fruit work together for a light, harmonious flavor.

Ingredients for this Strawberry Cream Cake

• Eggs provide structure and stability to the genoise sponge cake. Substitute with an equal amount of aquafaba for an egg-free version.
• Granulated Sugar sweetens the cake and helps to aerate the eggs when beaten. Can be substituted with an equal amount of other granulated sweeteners like coconut sugar or maple sugar.
• Cake Flour gives the cake a tender texture. You can substitute with an equal amount of all-purpose flour, but the cake may be slightly denser.
• Unsalted Butter adds moisture and flavor to the genoise sponge cake. Substitute with the same amount of vegetable oil for a dairy-free version.
• Heavy Whipping Cream is used for both the whipped cream filling and frosting. Provides richness and creaminess. Substitute with coconut cream for a dairy-free version.
• Powdered Sugar sweetens the whipped cream and helps stabilize it. Can be substituted with granulated sugar, but it may affect the texture slightly.
• Vanilla Extract adds flavor to the whipped cream. Substitute with other flavorings like almond extract or omit if desired.
• Fresh Strawberries used for both the filling and the decoration. Provides a fresh, fruity flavor and vibrant color. You can substitute with other berries or fruits if desired.

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Step-by-Step: Strawberry Whipped Cream Cake with Light Sponge Cake

Make the Genoise Sponge

• Preheat the oven to 350°F (177°C) before whipping the eggs. Line the bottom of one 8-inch, 3-inch deep cake pan or two 7-inch round cake pans with parchment paper.
• In the bowl of a stand mixer with a whisk attachment, whip the eggs with sugar until the mixture reaches ribbon stage — pale, thick, and airy.
• Fold in the sifted cake flour using the cut-and-fold method, turning the bowl as you go so you don’t deflate the batter.
• Add the milk, vanilla, and oil. Fold gently just until combined. Do not overmix.
• Pour into the prepared baking pan and bake until the top springs back lightly. Do not open the oven during the first part of baking.
• Cool the cake completely on a wire rack before slicing.

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Make the Stabilized Whipped Cream

• In the bowl of a stand mixer with the whisk attachment, whip the heavy cream with sugar and vanilla until soft peaks form.
• Add the cream cheese and whip just until smooth and stable. Stop as soon as it holds its shape.

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Assemble the Cake

• Slice the cooled cake in half horizontally. Lightly moisten each layer with sugar syrup.

• Spread whipped cream over the bottom layer. Add chopped strawberries.

• Spread a thin layer of whipped cream over the strawberries to hold them in place.

• Place the top layer on and frost the entire cake with more whipped cream.

• Pipe the remaining cream along the top edge.

• Press chopped strawberry slices around the bottom edge and finish with whole strawberries on top.
• Chill before serving.

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Tips for Success

• Whip to true ribbon stage. The eggs must be pale, thick, and airy before you fold anything in.
• Fold gently, not aggressively. Use a cut-and-fold motion and stop as soon as everything is combined.
• Bake immediately. Don’t let the batter sit — get it into the oven while it’s still airy.
• Chill before frosting. A fully cooled cake and slightly chilled layers make assembly much easier.

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Troubleshooting

Problem	Cause	Fix
Flat or dense cake	Eggs not whipped enough or batter deflated while folding	Whip to ribbon stage and fold gently in 3 additions
Rubbery bottom	Oil/butter not incorporated properly	Fold liquids in gently and evenly — don’t let them sink
Dry sponge	Overbaked	Remove as soon as center springs back and use light sugar syrup
Runny whipped cream	Cream too warm or not enough fat	Use cold heavy cream and whip to stable peaks
Filling sliding	Too much filling or soft cream	Add a thin sealing layer of cream over strawberries and chill briefly

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

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Frequently asked questions 

• Best Strawberry Mousse, Strawberry Mousse Domes
• Strawberry Moscow Mule
• Strawberry Jam – No Pectin, Strawberry Jelly
• See all strawberry recipes here

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