Strawberry Whipped Cream Cake
Calories: 24
Adjust Servings Here: 9 servings
Description
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.
Ingredients
Genoise Light Sponge Cake
- 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
Stabilized whipped cream
- 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
Plus
- 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.
Instructions
Make the Genoise Sponge
- 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.
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 stable. Don't over-whip500 ml Heavy cream, 60 grams Powdered sugar, 118 grams Cream cheese, 1 tsp Vanilla extract
Assemble
- 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.
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