This strawberry cake brings together a soft, tender sponge, a light creamy filling, and fresh strawberries for a dessert that feels both comforting and elegant. It’s a classic cake that works beautifully for celebrations, gatherings, or simply as a sweet treat to enjoy with tea.
Why You’ll Love This Recipe
This cake is light yet satisfying, with natural strawberry flavor shining through in every bite. The sponge stays moist, the cream is smooth without being heavy, and the fresh strawberries add brightness and balance. It’s simple enough for home bakers, yet impressive enough to serve on special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake
240 g all-purpose flour
10 g baking powder
2 g salt
200 g granulated sugar
120 ml vegetable oil
3 large eggs
180 ml milk
5 ml vanilla extract
For the cream filling and frosting
400 ml cold heavy cream
60 g powdered sugar
5 ml vanilla extract
For the strawberry filling
300 g fresh strawberries, washed, hulled, and sliced
40 g granulated sugar
10 ml lemon juice
For decoration
150 g fresh strawberries, halved or sliced
Directions
Preheat the oven to 175°C. Grease and line two 20 cm round cake pans with baking paper.
In a bowl, sift together the flour, baking powder, and salt.
In a separate large bowl, whisk the granulated sugar, eggs, and oil until smooth and slightly pale.
Add the milk and vanilla extract, mixing until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just smooth. Do not overmix.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes, then turn out onto a rack to cool completely.
For the strawberry filling, combine the sliced strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 8–10 minutes until the strawberries soften and release their juices. Let cool completely.
For the cream, whip the cold heavy cream with powdered sugar and vanilla extract until soft, stable peaks form.
Place one cake layer on a serving plate. Spread a layer of whipped cream, then spoon the cooled strawberry filling over it.
Top with the second cake layer. Frost the top and sides with the remaining whipped cream.
Decorate with fresh strawberries before serving.
Servings and timing
Servings: 8–10 slices
Preparation time: 30 minutes
Baking time: 25–30 minutes
Cooling and assembly time: 40 minutes
Total time: about 1 hour and 40 minutes
Variations
Add a thin layer of strawberry jam along with the fresh strawberry filling for extra sweetness.
Use whole wheat pastry flour for a slightly nuttier flavor and softer crumb.
Flavor the cream with a small amount of strawberry puree for a pink, fruity frosting.
Make it a single-layer cake by halving the filling and frosting amounts.
Storage/Reheating
Store the cake in an airtight container in the refrigerator for up to 3 days. Because of the fresh cream and strawberries, it is best served chilled or slightly cool. This cake is not suitable for reheating; allow refrigerated slices to sit at room temperature for 10–15 minutes before serving for the best texture.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them wrapped at room temperature. Assemble and frost the cake on the day of serving.
Can I use frozen strawberries?
Frozen strawberries can be used for the filling, but fresh strawberries are recommended for decoration and the best texture.
How do I prevent the cake from drying out?
Avoid overbaking and make sure to measure ingredients accurately. Storing the cake properly also helps keep it moist.
Can I use a different size pan?
Yes, but baking time may change. A larger pan will need less time, while smaller or deeper pans may need more time.
Is this cake very sweet?
The sweetness is balanced. The light cream and fresh strawberries keep it from being overly sweet.
Can I make this cake without eggs?
Eggs are important for structure in this recipe. An egg-free version would require significant adjustments.
What type of cream works best?
Cold heavy cream with a high fat content whips best and gives the most stable frosting.
Can I add nuts to the cake?
Yes, finely chopped almonds or pistachios can be folded into the batter for extra texture.
How do I keep the cream from melting?
Keep the cake refrigerated until serving and avoid leaving it at room temperature for long periods.
Can I turn this into cupcakes?
Yes, pour the batter into lined cupcake tins and bake at the same temperature for 18–22 minutes.
Conclusion
This strawberry cake is a beautiful blend of softness, freshness, and gentle sweetness. With simple ingredients and clear steps, it’s a recipe you can rely on whenever you want a dessert that feels special yet homemade. Whether shared with guests or enjoyed with family, it’s a cake that truly brings joy to the table.
This Strawberry Cake features soft, moist sponge layers filled with fresh strawberry compote and fluffy whipped cream. Topped with sweet cream frosting and juicy strawberries, it’s an elegant yet approachable dessert perfect for celebrations or everyday indulgence.
Ingredients
For the cake:
240 g all-purpose flour
10 g baking powder
2 g salt
200 g granulated sugar
120 ml vegetable oil
3 large eggs
180 ml milk
5 ml vanilla extract
For the cream filling and frosting:
400 ml cold heavy cream
60 g powdered sugar
5 ml vanilla extract
For the strawberry filling:
300 g fresh strawberries, sliced
40 g granulated sugar
10 ml lemon juice
For decoration:
150 g fresh strawberries, halved or sliced
Instructions
Preheat oven to 175°C (350°F). Grease and line two 20 cm (8-inch) round cake pans.
In a medium bowl, sift together flour, baking powder, and salt.
In a large bowl, whisk sugar, eggs, and oil until smooth and slightly pale. Mix in milk and vanilla.
Gradually stir in dry ingredients until just combined. Avoid overmixing.
Divide batter evenly between pans. Bake for 25–30 minutes or until a toothpick comes out clean.
Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Meanwhile, cook sliced strawberries, sugar, and lemon juice in a saucepan over medium heat for 8–10 minutes until syrupy. Let cool.
Whip cold cream, powdered sugar, and vanilla until soft peaks form.
Place one cake layer on a serving plate. Spread a layer of whipped cream and spoon strawberry filling on top.
Top with second cake layer and frost top and sides with remaining whipped cream.
Decorate with fresh strawberries. Chill before serving.
Notes
For extra strawberry flavor, add a thin layer of strawberry jam under the whipped cream.
Use chilled bowls and beaters when whipping cream for best results.
Make ahead: Bake cake layers one day in advance and assemble just before serving.
Frozen strawberries may be used for the filling but not for decoration.
Optional: Add a few tablespoons of strawberry puree to the whipped cream for a pink hue and fruity taste.
