Description
This soft and light strawberry cake features a fluffy vanilla sponge layered with creamy strawberry filling and fresh strawberries. Perfect for celebrations or a fruity dessert any time of year.
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)
Instructions
- Preheat oven to 170°C (340°F). Grease and line a round cake pan.
- In a large bowl, beat the eggs and sugar until pale and fluffy. Mix in milk and oil until smooth.
- Sift in flour, baking powder, and vanilla. Mix until a smooth batter forms.
- Pour batter into prepared pan and bake for 35–40 minutes or until a toothpick inserted comes out clean. Let cool completely.
- To make the cream, combine 2 cups milk, flour, cornstarch, and 1/2 cup sugar in a saucepan. Cook over medium heat, whisking constantly, until thickened.
- Remove from heat, add vanilla, and cool completely. Once cool, add whipping cream and strawberry puree. Whisk until smooth and creamy.
- Slice cooled cake into 2 or 3 layers. Brush with optional milk-sugar mixture if using.
- Spread strawberry cream over the first layer, top with sliced strawberries. Repeat with remaining layers.
- Cover top with remaining cream. Decorate with fresh strawberries and optional strawberry sauce or jam.
- Refrigerate at least 2 hours before serving.
Notes
- Ensure the cream is fully cooled before mixing in the whipping cream to avoid curdling.
- You can use frozen strawberries for the puree — just thaw and drain them first.
- The soaking step helps keep the cake extra moist but is optional.
- Store the cake chilled and serve cold for best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
