Strawberry Cream Cake

By Shiran

A simple yet perfect strawberry cream cake made of layers of vanilla sponge cake, soft whipped cream, and fresh strawberries.

A simple strawberry cream cake made of layers of vanilla sponge cake, soft whipped cream, and fresh strawberries | prettysimplesweet.com

I can’t believe it’s already been a YEAR since I started this blog! Ok, maybe not a year exactly. I know I missed the actual date, but I guess that’s because it’s so hard to believe just how fast the time has gone by. When I started posting recipes, it was mostly for fun without thinking much about what it would lead to. Soon, though, I realized that this blog is one of the best things to ever happen to me. I fell in love with baking all over again on a whole new level, along with photography, and you, my sweet readers. You make everything better. I mean it. I can have a bad day, then read your comments or emails and feel better in an instant.

A simple strawberry cream cake made of layers of vanilla sponge cake, soft whipped cream, and fresh strawberries | prettysimplesweet.com

This blog is my space where I can talk about myself, my memories, and my ordinary-yet-sometimes-thrilling life. I can bake whatever I like and then eat all of it by myself. This is what actually happens most of the time. I can spend countless amounts of time on Pinterest and Instagram. After all, it is related to my work, so that’s ok, right? I guess what I’m trying to say is: Happy birthday to my baby blog!

A simple strawberry cream cake made of layers of vanilla sponge cake, soft whipped cream, and fresh strawberries | prettysimplesweet.com

To celebrate our first year together, I decided to make a cake from my childhood. For a fancy but still easy-to-make sweet, my mom usually makes a strawberry cake role. I’ve taken this amazing recipe and turned it into a simple layer cake for everyone to enjoy.

The cake has 3 components: tender vanilla sponge cake, stable whipped cream, and fresh strawberries. Not much can go wrong here, really.

A simple strawberry cream cake made of layers of vanilla sponge cake, soft whipped cream, and fresh strawberries | prettysimplesweet.com

This sponge cake is also known as a hot milk cake. While some sponge cakes require separating the eggs, this one doesn’t. Similar to other sponge cakes, this one requires to beat the eggs, which is what gives it its volume. Although light and tender, this hot milk cake is sturdy enough to support the heavy strawberry filling without cracking or collapsing. When I first made a hot milk cake, I thought it tasted unbelievable, and now I actually prefer it over butter cake for making layers.

A simple strawberry cream cake made of layers of vanilla sponge cake, soft whipped cream, and fresh strawberries | prettysimplesweet.com

Since the whipped cream is very delicate, I like to add cream cheese or mascarpone cheese to the heavy cream in order to stabilize it. That way it won’t collapse once the cake is layered on top of it. Using powdered sugar rather than granulated sugar will also help in stabilizing it.

Last but not least are the fresh strawberries. Depending on their size, I like to cut them in half and quarters, while leaving some whole to decorate the top layer.

A simple strawberry cream cake made of layers of vanilla sponge cake, soft whipped cream, and fresh strawberries | prettysimplesweet.com

 

Strawberry Cream Cake
Yields: 2-layer 8-inch cake
 

A simple yet perfect strawberry cream cake made of layers of vanilla sponge cake, soft whipped cream, and fresh strawberries.
Ingredients
Cake:
  • 1¼ cups (170g/6oz) all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup (1/2 stick/56g) butter
  • ½ cup (120ml) whole milk
  • 3 large eggs, at room temperature
  • 1 cup (200g/7 oz) granulated sugar
  • 1 teaspoon pure vanilla extract
Whipped Cream:
  • 1½ cups (360ml) heavy cream
  • ½ cup cream cheese or mascarpone cheese
  • ¼ cup granulated or powdered sugar
  • 1 teaspoon pure vanilla extract
  • About 1 pound/450g fresh strawberries, cut into halves or quarters

Instructions
  1. Preheat oven to 350F/180C. Grease 2 8-inch pans (read note if you have only one pan) and line the bottoms with parchment paper for easy release later on.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a small saucepan, combine butter and milk over medium heat just until butter is melted. Do not let it boil.
  4. In a mixer bowl fitted with the whisk attachment, whisk eggs on high speed until combined and starting to foam, about 1 minute. Gradually add sugar and keep whisking until tripled in volume, about 6 minutes. Beat in vanilla.
  5. Reduce speed to medium-low and add warm milk mixture into the egg mixture in a slow, steady stream. Add flour mixture in 3 additions and fold by hand using a rubber spatula just until combined.
  6. Pour batter into prepared cake pans and smooth the top. Bake for 20-25 minutes, until the cake springs back when slightly touched and a skewer inserted into the center comes out clean. Allow cakes to cool on a wire rack for 15 minutes, then run a knife around the edges and invert the pan onto the rack. Let cool completely.
  7. Without filling, cakes can be wrapped airtight and refrigerated for up to 5 days or frozen for 2 months.
  8. For the whipped cream: In a mixer bowl fitted with the whisk attachment, whisk heavy cream with cheese, sugar and vanilla until stiff peaks form. Avoid overbeating.
  9. Assembling the cake: Set one cake layer on a plate. Arrange about half of the strawberries in a single layer on top. Evenly spread ⅓ – ½ of the whipped cream over the strawberries, leaving a small border around the edge. Top with the second cake layer, this time spreading the whipped cream first and layering the strawberries on top.
  10. Cake can be kept in the refrigerator for up to 1 day.
  11. *If you have only one cake pan, scrape all batter into it. It will need more baking time. Once completely cooled, cut in half. If you refrigerate it first, the cake will be firmer and easier to cut.
  12. *You can also make a 2-layer 6-inch cake with the same amount of cake batter. Bake in 2 6-inch pans for 30-35 minutes. You’ll need less whipped cream and strawberries.

 

A simple strawberry cream cake made of layers of vanilla sponge cake, soft whipped cream, and fresh strawberries | prettysimplesweet.com

16 Comments on Strawberry Cream Cake

  1. וויני
    December 13, 2014 at 11:32 am (1 year ago)

    עוגת ילדות שכולםםםםםםם אוהבים, רק שאת שידרגת אותה במרה – חבל על הזמן!!
    באמת, לא מכירה מי שלא יאהב עוגה כזאת
    ואיזה כייף שהתחילה עונת התותים 🙂

    Reply
  2. Laila
    December 13, 2014 at 10:41 pm (1 year ago)

    Hey hey Shiran! Happy birthday to your baby blog x) I’ve been following for a month or two (or three) now, and I’ve just recently stopped salivating at the screen and started making the stuff you’ve put up. EVERYTHING has been a success so far. I just wanted to say I love you ♥ You’re ahmayzing, and I feel as if you’ve extracted the types of sweets I dream about and made them reality. Is that creepy? Oh well. Thanks x]

    Reply
    • Shiran
      December 14, 2014 at 5:18 pm (1 year ago)

      Laila, reading your comment completely made my day! That’s super sweet of you, thank you so much! I hope you’ll keep enjoying my recipes! 🙂

      Reply
  3. Stavroula
    December 15, 2014 at 9:58 am (1 year ago)

    Happy Birthday to your blog Shiran!!! 😀
    I have to say that your blog is one of my favorite blogs. No, actually, it is MY FAVORITE BLOG!
    It may be a baby blog, but I prefer it more than other blogs with thousands of recipes, because each recipe you have is simple and elegant. Your recipes have never disappointed me!
    I also enjoy so much the way you write so I try to never miss a post! Please, keep on giving us sweet things!
    (Oh, and excuse me if my english is not very good!)

    Reply
    • Shiran
      December 15, 2014 at 12:16 pm (1 year ago)

      What a super sweet comment, Stavroula, thank you so much! Every single word you wrote means the world to me! Thank you for being such a loyal reader, and I hope you’ll continue to enjoy this blog! 🙂

      Reply
  4. Marnely
    December 18, 2014 at 7:01 pm (1 year ago)

    Oh how light and lovely does this cake look!

    Reply
    • Shiran
      December 19, 2014 at 4:30 pm (1 year ago)

      Thank you Marnely!

      Reply
  5. Thalia @ butter and brioche
    December 18, 2014 at 10:49 pm (1 year ago)

    Happy blogging anniversary.. a year is such an achievement & what a beautiful cake to celebrate with! You can never go wrong with a classic strawberries and cream cake. Pinned!

    Reply
    • Shiran
      December 20, 2014 at 12:02 pm (1 year ago)

      That’s so sweet of you Thalia, thank you so much! This year has gone by so fast!

      Reply
  6. Laura
    December 19, 2014 at 8:09 pm (1 year ago)

    Oh my! This cake is gorgeous! How tall is each layer approximately?

    Reply
    • Shiran
      December 20, 2014 at 11:58 am (1 year ago)

      Hi Laura! If you’re making a 6″ cake, then each layer is about 2″ tall, and for a 8″ cake, about 1.5″. That’s for the cakes only. With the filling and strawberries it will be much taller!

      Reply
  7. Trou
    January 23, 2015 at 12:38 pm (1 year ago)

    I just stumbled upon to your blog but this recipe looks delicious! I’ve always been a big fan of sponge cakes since they are so light but satisfying and this is a great spin-off.

    Reply
    • Shiran
      January 24, 2015 at 12:49 pm (1 year ago)

      Thank you Trou! This sponge cake is one of my favorites and perfect for layer cakes!

      Reply
  8. Michelle
    January 24, 2015 at 5:04 pm (1 year ago)

    I want to make this type of cake but in a larger form… any suggestions. Looks so good!

    Thanks

    Reply
    • Shiran
      January 25, 2015 at 7:31 am (1 year ago)

      Hi Michelle! You can always increase the amount of the ingredients. Do you know exactly how large you want it to be? What kind and size of pan do you want to use?

      Reply
  9. Melody
    May 29, 2016 at 7:15 am (3 hours ago)

    Hi Shiran,

    What about making the cake for a larger group in an 13×9 Pan?

    Reply

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