There is something fundamentally nostalgic and celebratory about a Strawberry Cream Cake. Unlike heavy buttercream-laden desserts, this cake is defined by its lightness. It features airy layers of sponge, clouds of stabilized whipped cream, and the vibrant, tart pop of fresh strawberries. Often referred to as a “Chantilly Cake” or a Japanese-style strawberry shortcake, this dessert is the gold standard for birthdays, tea parties, and summer gatherings.
In this guide, I’ll walk you through the science of achieving that perfect, cloud-like crumb and how to ensure your whipped cream stays stable and beautiful for hours.
Table of Contents
Why You’ll Love This Strawberry Cream Cake
- Perfect Balance: The sweetness of the cake is perfectly offset by the natural acidity of the fresh berries.
- The Texture: We use a hot milk sponge method which results in a crumb that is flexible, moist, and sturdy enough to hold the fruit without being dense.
- Not-Too-Sweet Frosting: By using a stabilized whipped cream, you get a silky mouthfeel that isn’t cloying like traditional American buttercream.
- Visual Appeal: As seen in our reference photos, the contrast between the snow-white cream and the deep red strawberries makes this a showstopper.
Ingredients
For the Vanilla Sponge Layers
- 6 Large Eggs: Room temperature (essential for volume).
- 1 cup Granulated Sugar: Fine caster sugar works best for dissolving.
- 1 ½ cups Cake Flour: Sifted twice for maximum aeration.
- 1 tsp Baking Powder: To ensure a consistent lift.
- ½ tsp Salt: To balance the sweetness.
- ¼ cup Whole Milk: Warmed to room temperature.
- 3 tbsp Unsalted Butter: Melted and cooled slightly.
- 2 tsp Pure Vanilla Bean Paste: For those beautiful vanilla specks.
For the Strawberry Filling
- 1 lb Fresh Strawberries: Sliced into ¼ inch thick rounds.
- 2 tbsp Granulated Sugar: To macerate the berries and draw out the juices.
- 1 tsp Lemon Juice: To brighten the fruit flavor.
For the Stabilized Whipped Cream
- 3 cups Heavy Whipping Cream: Cold, straight from the fridge.
- ½ cup Powdered Sugar: To sweeten.
- 1 tsp Liquid Gelatin or 2 tsp Instant ClearJel: This prevents the cream from weeping or melting.
- 1 tsp Vanilla Extract: For flavor.
Instructions
1. Prepare the Sponge
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. In a large bowl or stand mixer, whip the eggs and sugar on high speed for about 8–10 minutes until the mixture is thick, pale, and reaches the “ribbon stage.” Gently fold in the sifted cake flour, salt, and baking powder using a spatula, being careful not to deflate the eggs. Finally, whisk a small amount of batter into the milk/butter mixture before folding it back into the main batter.
2. Bake and Cool
Divide the batter evenly among the three pans. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack. They must be completely cold before you attempt to frost them, or the cream will melt instantly.
3. Macerate the Strawberries
While the cake cools, toss your sliced strawberries with the sugar and lemon juice. Let them sit for at least 20 minutes. This creates a light syrup. Before assembling, drain the excess liquid into a small bowl—you can use this “strawberry syrup” to brush onto the cake layers for extra moisture.
4. Whip the Cream
In a chilled bowl, begin whipping the heavy cream and vanilla. Once it begins to thicken, slowly rain in the powdered sugar and your stabilizer (Gelatin or ClearJel). Whip until stiff peaks form. Be careful not to over-whip into butter; the cream should look smooth and matte.
5. Assemble the Layers
Place the first cake layer on a stand. Brush with a little strawberry syrup. Pipe a “border” of whipped cream around the edge to act as a dam. Fill the center with a thin layer of cream and a generous layer of the macerated strawberries. Top with the second cake layer and repeat. Place the final layer on top, bottom-side up for a perfectly flat surface.
6. Serve
Cover the top and sides of the cake with the remaining whipped cream. Use an offset spatula to smooth the sides for a clean finish. Pipe decorative rosettes around the top edge and garnish with whole or halved strawberries. Chill the cake for at least 2 hours before slicing; this allows the layers to “set” and makes for much cleaner cuts.
Expert Tips for Success
- Temperature is Key: Your eggs must be room temperature to reach full volume, but your cream must be ice-cold to whip properly.
- Don’t Skip Sifting: Cake flour is prone to clumping. Sifting it twice ensures there are no pockets of flour in your delicate sponge.
- The Stabilizer Secret: If you don’t have gelatin, you can use 4 oz of softened mascarpone cheese whipped into the cream. It provides incredible stability and a rich flavor.
- Cleaning the Knife: For the perfect slice shown in the photos, dip your knife in hot water and wipe it clean between every single cut.
Variations
- Chocolate Strawberry: Add ¼ cup of high-quality cocoa powder to the flour mix and use chocolate shavings for garnish.
- Lemon Berry: Add lemon zest to the sponge batter and use a thin layer of lemon curd under the strawberries.
- Boozy Berry: Add a tablespoon of Grand Marnier or Kirsch to the strawberry maceration for an adult twist.
Frequently Asked Questions
Can I make this cake ahead of time? Yes, you can bake the sponges a day in advance and wrap them tightly in plastic wrap. However, once assembled with whipped cream, the cake is best served within 24 hours.
How do I store leftovers? Store in an airtight cake carrier in the refrigerator. Because of the fresh fruit and cream, do not leave it at room temperature for more than 30 minutes.
Can I use frozen strawberries? I do not recommend frozen strawberries for the filling of this specific cake, as they release too much moisture and will make the cream layers soggy and unstable.
Classic Strawberry Cream Cake
Ingredients
Method
- Preheat oven to 350°F and line three 8-inch cake pans with parchment paper.
- Beat eggs and sugar on high speed for 8-10 minutes until thick and pale ribbon stage is reached.
- Gently fold in sifted dry ingredients, followed by the milk and melted butter.
- Bake for 22-25 minutes. Let cool completely on a wire rack before assembling.
- Whip heavy cream with powdered sugar and stabilizer until stiff peaks form.
- Layer the cake with whipped cream and sliced strawberries, finishing with a smooth cream coat and fresh berries on top.
Notes
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