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.
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.
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.
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.
Strawberry Whipped Cream Cake
This strawberry whipped cream cake is made with a light and airy genoise sponge layered with stabilized whipped cream and fresh strawberries. It’s soft, fresh, and perfectly balanced — ideal for spring and summer celebrations.
Video
Ingredients
- 4 large Eggs
- ½ tsp Salt
- 150 grams (¾ cup) Granulated sugar
- 125 grams (1 cup) Cake flour
- 60 ml (¼ cup) Cooking oil or melted butter
- 2 tbsp Warm milk
- 1 tsp Vanilla extract
- 500 ml (2 cups) Heavy cream 38% fat
- 60 grams (½ cup) Powdered sugar
- 118 grams (4 oz) Cream cheese 38% fat
- 1 tsp Vanilla extract
- 200 grams (7 oz) Fresh strawberries chopped for filling and whole for decoration
- 4 tbsp Simple syrup / sugar syrup Boil 2 tbsp sugar with ¼ cup water.
Method
- Preheat the oven to 350°F / 177°C. Line the bottom of one 8-inch round cake pan with parchment paper.
- Eggs and Sugar – In the bowl of a stand mixer with the whisk attachment, whip the eggs, gradually adding sugar during the first 2 minutes. Continue whipping on high for 4–5 minutes until ribbon stage. Reduce the speed to low and whip for 2 minutes more.4 large Eggs, 150 grams Granulated sugar
- Cut and Fold – Fold in the sifted cake flour in three additions using a cut-and-fold method. Add the milk, oil, and vanilla. Fold gently just until combined.½ tsp Salt, 125 grams Cake flour, 60 ml Cooking oil , 2 tbsp Warm milk , 1 tsp Vanilla extract
- Bake – Pour into the prepared pan and bake without opening the oven for the first 25 minutes. Cool completely before slicing.
- 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 stable. Don't over-whip500 ml Heavy cream, 60 grams Powdered sugar, 118 grams Cream cheese, 1 tsp Vanilla extract
- Slice the cooled cake into two layers. Lightly brush each layer with sugar syrup. (optional)4 tbsp Simple syrup / sugar syrup
- Spread whipped cream on the bottom layer. Add chopped strawberries. Add a thin layer of whipped cream over the strawberries, then place the top layer on.200 grams Fresh strawberries
- Frost the entire cake with the remaining whipped cream. Pipe cream along the top edge, press chopped strawberries around the bottom, and top with whole strawberries. Chill for at least 30–60 minutes before serving.
Notes
- Whip eggs to true ribbon stage before folding in flour.
- Finish whipping on low speed to refine air bubbles.
- Fold gently and stop as soon as combined to avoid deflating the batter.
- Do not open the oven during the first 25 minutes of baking.
- Use cold cream and bowl when making whipped cream.
- Chill the cake before slicing for clean cuts.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!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.
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
Frequently asked questions
While fresh strawberries are preferred for their texture and flavor, you can use thawed frozen strawberries in the filling if fresh ones are not available. Be sure to drain them well and pat them dry before using.
Yes, you can use different fruits or a combination of fruits in this recipe. Raspberries, blueberries, or a mix of berries would all work well with the whipped cream and cake.
Store the assembled cake in the refrigerator for up to 2 days. The whipped cream may soften over time, so it’s best to serve the cake within a day or two of assembling it.
Yes, you can bake the genoise sponge cake layers ahead of time and store them in an airtight container at room temperature for up to 2 days or freeze them for longer storage. You can also whip the cream ahead of time and store it in the refrigerator, but it may need to be re-whipped before using.
Yes, whipped cream is dairy, and all dairy is perishable. Hence, any cake with fresh fruits, custard, or whipped cream must be kept in the fridge at all times.
Yes, you can use a different type of cake for this recipe if you prefer. A vanilla sponge cake or chiffon cake would work well as a substitute for genoise.
Yes, you can use a different frosting if you prefer. Stabilized whipped cream or buttercream frosting would both be good alternatives.
Yes, you can make this cake dairy-free by using a dairy-free whipped topping in place of the whipped cream.
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.
- Best Strawberry Mousse, Strawberry Mousse Domes
- Strawberry Moscow Mule
- Strawberry Jam – No Pectin, Strawberry Jelly
- See all strawberry recipes here
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I wish this made a note about how long to whip the eggs and sugar until they’re “ribbon stage”. I kept whipping but was afraid I’d add too much air to the eggs, causing the cake to deflate later. I usually read what the recipe blogger writes ahead of the recipe to get extra guidance on directions, but these said pretty much the exact same thing as the recipe directions below, so it was not extra guidance on directions at all. It also tasted a little eggy.
Whipping eggs with sugar depends on the size of the eggs, the thickness of the sugar as well as the mixer you use. If I use a hand mixer it takes about 4 minutes but in my stand mixer it usually less a little less than 3 minutes.
Cakes will be less eggy if fresh eggs are used. You can also remove the eye of the egg to make baked goods less eggy.
I do try as much as I can to give a detailed recipe with lots of tips across the recipe as well as FAQ and Troubleshooting.
In fact, I add progress pictures as well as a video, so my visitors can make the recipe as successfully as possible.
Sorry, it wasn’t detailed enough for you.
No measurement for the Baking Powder. No mention of when to add the sugar. A waste of time and food.
Hey Keren. Sorry about that. But, there is no leavening in this recipe, no baking powder or baking soda. The sugar is whipped with the eggs. Thanks
The recipe doesnt even make one cake! And misleading recipe where the method doesnt include half the ingredients mentioned.
Anusha. the recipe does make 2 cakes as you can see in the video. The bulk of the batter is whipped eggs. Most novice bakers don’t succeed in making this cake because they end up deflating the whipped eggs.
If the eggs are deflated of course there will be no batter to bake (not even one cake). Please see the video below.
As for the ingredients – I just checked the list and the method. Can you please be specific as to what is missing?
Thanks
I did everything right like followed the recipe but theres not even enough batter to cover 1cm of the cake pan the video instructions are also very dofferent from the recipe you wrote down. the cake completely colapsed. do not recommend.
Hey Stella. Sorry, this did not work for you.
The cake is a classic Genoise cake which is not the easiest to make.
The main component of the cake is the whipped eggs. That’s what the cake is all about.. very little flour.
If the beaten eggs get deflated which I think happened in your case there will be no batter left to bake the cake.
I have re-checked the recipe again and the video and written recipe are the same.
Thank you for the feedback
What a beautiful cake. It is so feminine looking and the inside looks so light and moist. If my daughter sees this cake I know she’ll request it for her birthday. The touch of red strawberries really sets it off.
It really is light and fluffy Marisa. You must try it. Thanks
This looks like the perfect dessert for Spring or Easter. Lovely presentation and instructions to help even the novice baker!
Thank you, Lois. Glad you find my instructions useful.
Love your recipes! I tried making it with the corn flour and the texture came out a bit grainy (perhaps I didn’t use the correct type of corn flour). Am I able to substitute the corn flour with all AP flour or is there a reason it needs to be corn flour?
Keri cornflour/cornstarch is like flour consistency and it dissolved in water. Cornmeal is grainy and cannot be used for this. Flour makes this very starchy so cornflour works perfectly. You can also use tapioca starch or arrowroot.
Wow, that frosting looks so like and fluffy.
Thank you, Arlene.
Hi veena, how much Baking powder to be added..It seems thats missing in the ingredients list.
Thanks
Hey Sha. There is no baking powder in this recipe. The eggs are the leavening in this recipe. Thanks