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EASY STRAWBERRY CREAM CAKE

Classic Strawberry Cream Cake

A light and airy three-layer vanilla sponge cake filled with stabilized whipped cream and fresh macerated strawberries. The ultimate elegant summer dessert.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Vanilla Sponge Layers
  • 6 large Eggs room temperature
  • 1 cup Granulated Sugar
  • 1.5 cups Cake Flour sifted
  • 1 tsp Baking Powder
  • 0.25 cup Whole Milk
Strawberry Filling
  • 1 lb Fresh Strawberries sliced
  • 2 tbsp Granulated Sugar for macerating
Stabilized Whipped Cream
  • 3 cups Heavy Whipping Cream cold
  • 0.5 cup Powdered Sugar

Method
 

  1. Preheat oven to 350°F and line three 8-inch cake pans with parchment paper.
  2. Beat eggs and sugar on high speed for 8-10 minutes until thick and pale ribbon stage is reached.
  3. Gently fold in sifted dry ingredients, followed by the milk and melted butter.
  4. Bake for 22-25 minutes. Let cool completely on a wire rack before assembling.
  5. Whip heavy cream with powdered sugar and stabilizer until stiff peaks form.
  6. Layer the cake with whipped cream and sliced strawberries, finishing with a smooth cream coat and fresh berries on top.

Notes

Always use room temperature eggs for the sponge to ensure it rises properly. Chill the finished cake for at least 2 hours to ensure clean slices.