Name: Strawberry Cake (Soft & Light)
Prep time: 30 min
Cook time: 40 min
Total time: 3 h 30 min
Cuisine: European
Ingredients: 4 large eggs; 1 cup granulated sugar; 1 cup milk; 1/2 cup vegetable oil; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon vanilla extract (or 2 tsp vanilla sugar); 2 cups milk (for cream); 2 tablespoons all-purpose flour (for cream); 1 tablespoon cornstarch; 1/2 cup granulated sugar (for cream); 1 teaspoon vanilla extract (for cream); 200 ml liquid whipping cream; 1 cup strawberry puree; 1.5 to 2 cups fresh strawberries, sliced; 1/2 cup strawberry sauce or jam (optional); 1/2 cup milk + 1 teaspoon sugar (optional soaking mixture)

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This soft and light strawberry cake is a delightful dessert that combines a fluffy vanilla sponge with a creamy strawberry filling. Fresh strawberries add natural sweetness and a beautiful finish, making it perfect for celebrations, family gatherings, or simply treating yourself to something homemade and comforting.

Why You’ll Love This Recipe

This recipe is easy to follow and uses simple ingredients you likely already have at home. The cake turns out airy and moist, while the strawberry cream is smooth, lightly sweet, and full of fresh flavor. It’s versatile enough to customize, yet impressive enough to serve for special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake
4 large eggs
1 cup granulated sugar
1 cup milk
½ cup vegetable oil
2 cups all-purpose flour
1 packet baking powder (about 2 teaspoons)
1 packet vanilla (about 2 teaspoons vanilla sugar or 1 teaspoon vanilla extract)

For the strawberry cream
2 cups milk
2 tablespoons all-purpose flour
1 tablespoon cornstarch
½ cup granulated sugar
1 packet vanilla (about 2 teaspoons vanilla sugar or 1 teaspoon vanilla extract)
200 ml liquid whipping cream
1 cup strawberry puree (fresh strawberries blended smooth)

For filling and topping
1½ to 2 cups fresh strawberries, sliced
½ cup strawberry sauce or strawberry jam (optional)

For soaking (optional)
½ cup milk
1 teaspoon sugar

Directions

Prepare the cake by preheating the oven to 170°C. Grease and line a round cake pan. In a large bowl, beat the eggs and sugar until pale, thick, and fluffy. Add the milk and vegetable oil, mixing until smooth. Sift in the flour, baking powder, and vanilla, then gently mix until a smooth batter forms. Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely.

To make the strawberry cream, place the milk, flour, cornstarch, and sugar in a saucepan. Cook over medium heat, whisking constantly, until the mixture thickens to a smooth custard-like consistency. Remove from heat, add the vanilla, and let it cool completely. Once cooled, add the liquid cream and strawberry puree, then whisk until smooth and creamy.

For assembly, slice the cooled cake horizontally into two or three layers. If using the soaking mixture, combine the milk and sugar and lightly brush it over each cake layer. Spread an even layer of strawberry cream over the first layer, add sliced strawberries, then repeat with remaining layers. Cover the top with cream and decorate with fresh strawberries and optional strawberry sauce or jam. Refrigerate for at least 2 hours before serving.

Servings and timing

Servings: 8–10 slices
Preparation time: 30 minutes
Baking time: 35–40 minutes
Cooling and resting time: about 2½ hours
Total time: approximately 3½ hours

Variations

You can replace strawberry puree with raspberry or mixed berry puree for a different flavor. Add a thin layer of chocolate spread between the cake layers for a richer taste. For extra texture, fold finely chopped strawberries into the cream.

Storage/Reheating

Store the assembled cake in an airtight container in the refrigerator for up to 3 days. This cake is best enjoyed chilled. Reheating is not recommended, as the cream filling is meant to be served cold.

FAQs

Can I use frozen strawberries for the puree?

Yes, thaw them completely and drain excess liquid before blending.

Can I make the cake layers a day ahead?

Yes, you can bake the cake layers a day in advance and store them wrapped at room temperature.

What type of cream should I use?

Use liquid whipping cream suitable for whipping or mixing into desserts.

How do I know when the cake is fully baked?

Insert a toothpick into the center; if it comes out clean, the cake is ready.

Can I reduce the sugar?

Yes, you can slightly reduce the sugar, but it may affect the texture and sweetness.

Is the soaking step necessary?

No, it is optional, but it helps keep the cake extra moist.

Can I make this cake without layering?

Yes, you can spread the cream on top of a single cake layer instead.

Can I use a different pan size?

Yes, but baking time may vary depending on the pan size and depth.

How long should the cream cool before mixing?

The cream should be completely cool to prevent curdling when adding the liquid cream.

Can I decorate the cake differently?

Absolutely, you can use whipped cream swirls, whole strawberries, or simple powdered sugar on top.

Conclusion

This soft and light strawberry cake is a beautiful balance of fluffy sponge, creamy filling, and fresh fruit flavor. It’s simple enough for home bakers yet elegant enough to impress guests. Once you try it, it’s sure to become a favorite dessert for any occasion.