Strawberry Cream Cake is the perfect embodiment of summer elegance that captures the essence of fresh, juicy strawberries in every heavenly bite. This stunning dessert features layers of tender, vanilla-scented sponge cake filled with luscious whipped cream and fresh strawberries, creating a beautiful harmony of flavors and textures. The cake’s light, airy crumb provides the perfect foundation for the sweet-tart strawberries and billowy cream, while a delicate strawberry glaze ties everything together with natural fruit flavor. What makes this cake truly special is its fresh, clean taste that feels both indulgent and refreshing at the same time. Whether you’re celebrating a birthday, hosting a summer gathering, or simply want to showcase the season’s best strawberries, this cake delivers both visual impact and incredible flavor that will have everyone asking for the recipe.
Serves: 8-10 people
Prep Time: 45 minutes
Cook Time: 25-30 minutes
Assembly Time: 30 minutes (plus 2 hours chilling)
For the Vanilla Sponge Cake
- 6 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons melted butter (cooled)
For the Strawberry Cream Filling
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 pounds fresh strawberries (hulled and sliced)
- 3 tablespoons granulated sugar
- 1 tablespoon lemon juice
For the Strawberry Glaze
- 1 cup fresh strawberries (chopped)
- 1/3 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Preparing the Perfect Sponge Cake
Preheat your oven to 350 degrees Fahrenheit and grease two 9-inch round cake pans. Line the bottoms with parchment paper and lightly flour the sides. This ensures the delicate sponge cake releases easily from the pans without breaking.
In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 8-10 minutes until the mixture becomes very thick, pale, and tripled in volume. The mixture should fall in ribbons when the beaters are lifted – this step is crucial for a light, airy cake.
Creating the Light Cake Batter
In a separate bowl, whisk together the flour, cornstarch, and salt. The cornstarch helps create an incredibly tender crumb texture. Sift this mixture over the beaten eggs in three additions, gently folding with a large spoon or spatula after each addition.
Be very gentle during this step to preserve all the air you’ve beaten into the eggs. Add the vanilla extract and melted butter, folding just until combined. The batter should be light and fluffy with no streaks of flour visible.
Baking the Cake Layers
Divide the batter evenly between the prepared pans and gently spread it to the edges without deflating the mixture. Bake for 25-30 minutes until the cakes are golden brown and spring back when lightly touched in the center.
A toothpick inserted in the center should come out clean. Cool the cakes in their pans for 10 minutes, then turn them out onto wire racks to cool completely. Don’t attempt to fill the cake until it’s completely cool, or the cream will melt.
Preparing the Fresh Strawberries
While the cakes cool, prepare your strawberries. Hull and slice about three-quarters of the strawberries into 1/4-inch thick slices. Place these in a bowl and toss with 3 tablespoons of granulated sugar and lemon juice.
Let the strawberries sit for 15-20 minutes to release their natural juices and create a light syrup. This process, called maceration, intensifies the strawberry flavor and creates delicious juices that will soak into the cake layers.
Making the Whipped Cream
In a large, chilled bowl, beat the heavy cream with an electric mixer starting on medium speed, then increasing to high. Beat until soft peaks begin to form, then add the powdered sugar and vanilla extract.
Continue beating until stiff peaks form, but be careful not to overbeat or you’ll end up with butter. The cream should hold its shape when the beaters are lifted but still look smooth and creamy.
Creating the Strawberry Glaze
For the glaze, combine the chopped strawberries, sugar, and water in a small saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the strawberries break down and release their juices.
In a small bowl, whisk the cornstarch with the lemon juice until smooth, then stir this mixture into the cooking strawberries. Continue cooking for 2-3 minutes until the mixture thickens to a glaze consistency. Strain through a fine-mesh sieve if you prefer a completely smooth glaze, then cool completely.
Assembling the Cake
Place one cake layer on your serving plate and spread half of the whipped cream evenly over the top. Arrange half of the macerated strawberries over the cream, including some of the accumulated juices for extra flavor.
Carefully place the second cake layer on top and spread the remaining whipped cream over the surface. Top with the remaining strawberries, arranging them in an attractive pattern that showcases their natural beauty.
Final Glazing and Decoration
Drizzle the cooled strawberry glaze over the top layer of strawberries and let it drip down the sides slightly for a beautiful, professional appearance. The glaze adds shine and intensifies the strawberry flavor while helping preserve the fresh fruit.
Reserve any extra strawberries for garnishing around the base of the cake or for serving alongside individual slices. Fresh mint leaves also make a beautiful garnish that adds color and a subtle fresh aroma.
Chilling and Serving
Refrigerate the assembled cake for at least 2 hours before serving to allow all the flavors to meld and the cream to set properly. This chilling time also makes the cake much easier to slice cleanly.
When ready to serve, use a sharp, clean knife to cut through all the layers, wiping the blade between cuts for neat slices. Each piece should showcase the beautiful layers of cake, cream, and fresh strawberries.
Storage and Make-Ahead Tips
This cake is best enjoyed within 24 hours of assembly for optimal texture and freshness. The cake layers can be baked up to 2 days ahead and stored wrapped at room temperature, while the whipped cream and strawberry preparation can be done the morning of serving.
Store any leftover cake covered in the refrigerator for up to 3 days. The flavors actually develop and improve slightly after the first day, making it a wonderful make-ahead dessert for entertaining.
Tips for Perfect Results
Use the freshest, ripest strawberries you can find for the best flavor and appearance. Don’t skip the macerating step, as this enhances the strawberry flavor significantly. Make sure your cream is very cold before whipping for the best volume and stability.
If your kitchen is very warm, chill your mixing bowl and beaters in the freezer for 10 minutes before making the whipped cream. This helps achieve better volume and prevents the cream from becoming grainy or breaking.
