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Strawberry Cream Cake

A light and visually stunning strawberry cream cake made with an airy sponge and stabilized whipped cream, perfect for showcasing fresh strawberries.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the sponge
  • 200 g Cake flour, sifted for a tender crumb
  • 250 g Granulated sugar divided use
  • 6 large Eggs room temperature
  • 60 g Unsalted butter melted and cooled
  • 1 tsp Vanilla bean paste
For the cream and assembly
  • 750 ml Heavy cream 35-40% fat, very cold
  • 60 g Powdered sugar for the cream
  • 500 g Fresh strawberries hulled and sliced
  • 80 ml Water for simple syrup
  • 1 tbsp Kirsch or strawberry liqueur optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two 8-inch round pans with parchment paper.
  2. Combine eggs and granulated sugar in a heatproof bowl over simmering water.
  3. Whisk constantly until the sugar dissolves and the mixture is warm to the touch.
  4. Remove from heat and whip on high speed until the mixture triples in volume and reaches the ribbon stage.
  5. Sift the flour over the egg mixture in three batches, folding gently by hand.
  6. Fold in the melted butter and vanilla paste without deflating the batter.
  7. Divide batter evenly between pans and bake for 20-25 minutes until golden.
  8. Cool the cakes completely on a wire rack before slicing each in half horizontally.
Cream and Assembly
  1. Simmer water and remaining sugar to create a simple syrup, then add liqueur if using.
  2. Whip the heavy cream and powdered sugar until stiff peaks form.
  3. Brush each cake layer generously with the simple syrup.
  4. Spread a layer of cream, top with sliced strawberries, and cover with more cream.
  5. Repeat the layering process until the strawberry cream cake is assembled.
  6. Frost the exterior with the remaining cream and garnish with whole berries.
  7. Refrigerate the strawberry cream cake for at least 4 hours before serving.

Notes

Ensure ingredients are cold for best results. The quality of the strawberries is crucial; choose firm, deep red berries.