Description
A light and fluffy strawberry cream cake featuring a delicate sponge base layered with sweetened whipped cream and fresh, sugar-macerated strawberries. This elegant dessert combines moist vanilla sponge layers with rich, full-fat whipped cream and vibrant fresh strawberries, perfect for celebrations or a special treat.
Ingredients
Scale
Cake Sponge
- 5 eggs – room temperature
- 150 g (¾ cup) granulated sugar
- 1 ½ tsp vanilla extract
- 50 ml (¼ cup) vegetable oil (grapeseed or sunflower)
- 50 ml (¼ cup) milk (or water)
- 120 g (1 cup) cake flour
- 1 tsp baking powder
- Pinch of salt
- ½ tsp cream of tartar (or fresh lemon juice, for the egg whites)
Whipped Cream and Filling
- 350 g (1 ½ cups) heavy cream, full-fat and cold
- 3 to 4 tablespoon powdered sugar
- 2 tsp vanilla extract
- 1–1 ½ tablespoon cornstarch or ½ teaspoon cream of tartar (optional, for stability)
- 250 g (1 ¼ cups) fresh strawberries, sliced
- 1–2 tablespoon granulated sugar
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (180°C) and prepare three unlined 6-inch (15 cm) aluminum cake pans by greasing or lining as preferred.
- Sift Dry Ingredients: Sift together the cake flour, salt, and baking powder in a medium bowl. Set aside for use in the batter.
- Mix Wet Ingredients: In a separate bowl, whisk the egg yolks with vegetable oil, three-quarters of the sugar, vanilla extract, and milk until the mixture is smooth and uniform.
- Combine Dry and Wet: Gradually add the sifted dry ingredients to the wet mixture, whisking until a smooth batter forms without lumps.
- Prepare Egg Whites: Using a stand mixer, beat egg whites on medium-low speed until foamy. Add the cream of tartar and the remaining sugar. Increase to high speed and whip until stiff peaks form, creating a stable meringue.
- Fold Egg Whites into Batter: Stir a small amount of the meringue into the batter to lighten it, then gently fold in the remaining meringue carefully to preserve airiness.
- Fill Pans and Remove Air Bubbles: Evenly divide the batter among the prepared pans. Run a knife or skewer through to eliminate air pockets.
- Bake the Cake Layers: Bake on the middle rack for 30 to 40 minutes until the cakes turn golden brown and a skewer inserted comes out clean.
- Cool Upside Down: Remove the cakes from the oven and cool them upside down in the pans or on cooling racks for at least 1½ hours to maintain a light texture.
- Prepare Strawberries: Toss sliced strawberries with granulated sugar, cover, and refrigerate for 15–20 minutes to macerate. Drain any excess juice before assembling.
- Whip the Cream: In a large chilled bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip until stiff peaks form, optionally adding cornstarch or cream of tartar for extra stability.
- Assemble the Cake: Layer the cooled cake rounds with whipped cream and macerated strawberries. Finish with a crumb coat of cream on the outside of the assembled cake.
- Chill Before Serving: Refrigerate the assembled cake for at least 1 hour to set. Optionally, drizzle with homemade strawberry sauce before serving for extra flavor.
Notes
- Use room temperature eggs for better volume in the batter.
- Be gentle when folding in the egg whites to keep the batter airy.
- Macerating strawberries with sugar enhances their natural sweetness and flavor.
- Chilling the cake improves sliceability and flavor melding.
- Optional cornstarch or cream of tartar in the whipped cream increases stability for longer-lasting peaks.
- Carefully cool cakes upside down to prevent collapse and maintain light texture.
