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This Strawberry and Cream cake is made with soft vanilla sponge cake layers, lightly sweetened whipped cream and juicy macerated strawberries for a dessert that feels both fresh and elegant. Despite its beautiful bakery-style appearance, this cake is surprisingly simple to make, with sponge layers that is mixed together in just 12 mintures.
The combination of fluffy cake, airy whipped cream, and sweetened strawberries creates a light, refreshing dessert that’s perfect for spring and summer gatherings.
What makes this strawberry and cream cake special is how simple it is to make while still looking elegant and bakery-worthy. The vanilla sponge batter comes together quickly, the filing is just sweetened creamy whipped cream and fresh strawberries, and the entire cake feels light, fresh and effortless. It's perfect to serve for a summer day, during strawberry season or for a birthday.
For more strawberry recipes, try Strawberry Layer Cake, Strawberry Crumb Cake and Strawberry Crumble Cheesecake.
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WHY THIS RECIPE WORKS
- Easy vanilla sponges: These sponges are quick and easy to mix together.
- Fresh strawberries: The juicy macerated strawberries are so fresh and delicious
- Light sweetened whipped cream: The whipped cream is light and airy and lightly sweetened with powdered sugar!
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Heavy cream: Heavy cream in used in the whipped cream and is added to the sponge.
- Eggs: The eggs are separated and the egg whites are whisked into a meringue and the egg yolks are add afterwards.
- All-purpose flour: I always use an all-purpose flour that has 10-11% protein. The lower the protein in the flour, the less gluten gets produced, which makes for a soft and tender sponge.
- Strawberries: Use fresh strawberries that is cut into thin slices.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake this Strawberry and Cream Cake. This recipe needs an electric mixer with a whisk attachment.
The full recipe is down below in the recipe card.
Preheat the oven to 175ºC/ 350ºF conventional oven. Prepare a 20 cm round cake pan lined with baking paper.
STEP 1: Thinly slice strawberries and mix them together with granulated sugar. Set them aside.
STEP 2: For the sponge, separate the egg whites and egg yolks. Add the egg whites and white vinegar to the bowl of a stand mixer, using the whisk attachment, and beat the egg whites until foamy, on medium speed. Then in a slow steady stream pour in the sugar while the egg whites continue to whisk. Continue whisking on high speed until stiff peaks.
STEP 3: Stir the egg yolks together and add them to the meringue together with the vanilla bean paste. Mix it together at the lowest speed until just combined. Sift the dry ingredients and mix it into the meringue.
STEP 4: Then finally heat up heavy cream until it starts to steam and pour it into the batter and mix until just combined. Pour the cake batter into the pan and bake it for 30 minutes.
STEP 5: Add the heavy cream, powdered sugar and vanilla bean paste to a large bowl of a stand mixer, using the whisk attachment, or a hand mixer, and whip it until medium stiff peaks.
STEP 6: Using a serrated knife, cut the sponge into two layers. Add the first sponge layer onto your serving plate and add half of the whipped cream and top it with a layer of the macerated strawberries. Do the same one more time and it’s ready to be served.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, the cake is great for making ahead. You can bake the sponge 1-2 days in advance and store it tightly wrapped at room temperature. The fully assembled cake can also be made a day ahead and kept chilled.
Yes, because of the whipped cream filling, the cake should be stored in the refrigerator.
A dense sponge is usually caused by overmixing the batter. Overmixing the batter deflates the meringue, causing the sponge to collapse once taken out of the oven. Proper measuring the ingredients is also very important when making a sponge cake, so I highly recommend only using a scale for this recipe.
HOW TO STORE
Store the strawberry and cream cake in the refrigerator for 2-3 days.
Other Spring/Summer Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Strawberry and Cream Cake
Ingredients
MACERATED STRAWBERRIES
- 400 g strawberries
- 2 tablespoon granulated sugar
SPONGES
- 4 large egg separated
- ⅛ teaspoon white vinegar
- 130 g granulated sugar
- ½ teaspoon vanilla bean paste
- 130 g all-purpose flour
- Pinch of salt
- 65 g heavy cream
SWEETEND WHIPPED CREAM
- 500 ml heavy cream
- 55 g powdered sugar
- 1 teaspoon vanilla bean paste
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
MACERATED STRAWBERRIES
- Clean and slice strawberries into thin slices and in a bowl, mix them together with granulated sugar. Set them aside while making the sponge.400 g strawberries, 2 tablespoon granulated sugar
SPONGE
- Preheat the oven to 175ºC /350ºF conventional oven. Prepare a 20 cm (8 inch) pan with parchment paper. Do NOT grease the pans as the batter needs to cling to the sides as it rises, which helps the sponge achieve maximum height and a light texture.
- Separate the egg whites and egg yolks into two clean bowls. Add the egg whites and white vinegar to the bowl of a stand mixer, using the whisk attachment, or a hand mixer, and beat the egg whites until foamy, on medium speed, then in a slow steady stream pour in the sugar while the egg whites continue to whisk. Continue whisking at high speed until stiff peaks.4 large egg, ⅛ teaspoon white vinegar, 130 g granulated sugar
- Stir the egg yolks together and add them to the meringue together with the vanilla bean paste. Mix it together at the lowest speed until just combined.½ teaspoon vanilla bean paste
- Sift the all-purpose flour and salt and add it to the meringue. Mix it together at the lowest speed until just combined, it’s important not to over mix the batter.130 g all-purpose flour, Pinch of salt
- Then finally heat up the heavy cream until it starts to steam and pour it into the batter and again mix until just combined.65 g heavy cream
- Give the batter a final mix with a rubber spatula to make sure everything is combined.
- Add the cake batter into the pan and bake it for 30 minutes.
- Once baked, immediately trace a thin knife along the edge of the pan and flip it upside down, onto a cooling rack. Flip it back around so it faces the right way up.
WHIPPED CREAM
- Add the heavy cream, powdered sugar and vanilla bean paste to a bowl of a stand mixer, using the whisk attachment, or a hand mixer, and whip it until medium stiff peaks.500 ml heavy cream, 55 g powdered sugar, 1 teaspoon vanilla bean paste
ASSEMBLING
- Using a serrated knife, cut the sponge into two layers. Add the first sponge layer onto your serving plate and add half of the juices from the macerated strawberries. Then add half of the whipped cream and top it with half of the macerated strawberries. Do the same one more time and it’s ready to be served. Store it in the refrigerator.
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