Description
Strawberry Cream Cake is a light and elegant dessert made with fluffy vanilla chiffon sponge layers, fresh strawberries, and whipped cream frosting. The cake has a delicate texture and balanced sweetness, making it perfect for birthdays, celebrations, and summer desserts.
Ingredients
5 eggs, room temperature
150 g granulated sugar
1½ tsp vanilla extract
50 ml vegetable oil (such as grapeseed or sunflower)
50 ml milk or water
120 g cake flour
1 tsp baking powder
Pinch of salt
½ tsp cream of tartar or lemon juice for whipping egg whites
350 g cold heavy cream
3–4 tbsp powdered sugar
2 tsp vanilla extract
1–1½ tbsp cornstarch or ½ tsp cream of tartar (optional stabilizer)
250 g fresh strawberries, sliced
1–2 tbsp granulated sugar for strawberries
Instructions
1. Preheat oven to 350°F (180°C) and prepare three 6-inch cake pans.
2. Sift cake flour, baking powder, and salt together several times.
3. In another bowl whisk egg yolks, oil, most of the sugar, vanilla, and milk until smooth.
4. Add the dry ingredients to the wet mixture and mix until a smooth batter forms.
5. In a separate clean bowl whip egg whites until foamy, add cream of tartar and remaining sugar, then beat until stiff glossy peaks form.
6. Lightly mix a small amount of the whipped egg whites into the batter, then gently fold in the rest to keep the batter airy.
7. Divide batter evenly among the pans and bake about 30–40 minutes until golden and a toothpick inserted comes out clean.
8. Cool the cakes completely upside down, then remove from pans and wrap until ready to assemble.
9. Combine sliced strawberries with sugar and let them sit 15–20 minutes to release juice, then drain excess liquid.
10. Whip cold heavy cream with powdered sugar and vanilla until thick and firm; add stabilizer if using.
11. Place the first cake layer on a board, spread whipped cream, add strawberries, and cover with more cream.
12. Repeat with the second layer and finish with the third cake layer.
13. Apply a thin crumb coat of whipped cream over the cake and smooth the surface.
14. Decorate with piped whipped cream and fresh strawberries.
15. Refrigerate at least 1 hour before slicing to help the cake set and cut cleanly.
Notes
Measure ingredients with a kitchen scale for accurate baking results.
If you only have two cake pans, bake in batches or bake thicker layers and slice them after chilling.
Bake sponge layers up to two days ahead and store tightly wrapped in the refrigerator or freeze up to three months.
Assemble the cake with cream and strawberries on the day of serving for best texture.
Use room temperature ingredients for a lighter sponge.
Drain macerated strawberries before layering to prevent soggy cake layers.
Whip the cream shortly before assembling so it stays fluffy.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 26.2 g
- Sodium: 354 mg
- Fat: 25 g
- Carbohydrates: 40.5 g
- Protein: 6.7 g
- Cholesterol: 165.7 mg