Strawberry Cake with Cream (Home Style)

A Delightfully Fresh Strawberry Cake with Cream

There’s something irresistibly comforting about a homemade strawberry cake with cream—soft sponge layers, fluffy whipped cream, and juicy strawberries meld into a dessert that feels like a warm hugاته كل it’s as delightful to look at as it is to eat. The airy texture of the sponge pairs perfectly with the velvety whipped cream, while the strawberries add a burst of freshness that balances the sweetness. Whether you\’re baking for a special occasion or simply treating yourself, this strawberry cake with cream (home style) is sure to become a favorite.

Recipe Details

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Cooling Time: 2 hours
Servings: 8-10

Ingredients

For the Sponge Cake:

4 eggs
120 g sugar
120 g flour
1 teaspoon vanilla extract

For the Filling and Topping:

500 ml whipping cream
80 g icing sugar
500 g fresh strawberries (reserve some for decoration)
1 packet of gelatin for tarts or strawberry jam (optional, for glaze)

Step-by-Step Instructions

Step 1: Bake the Sponge Cake

Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.
In a large bowl, beat the eggs and sugar together for about 5-7 minutes until the mixture becomes pale, fluffy, and doubles in volume.
Add the vanilla extract and gently fold in the sifted flour using a spatula. Mix lightly to avoid deflating the batter.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan before transferring it to a wire rack.

Step 2: Prepare the Whipped Cream

Chill the whipping cream and your mixing bowl in the fridge for at least 15 minutes.
Whip the cream with the icing sugar until it forms stiff peaks. Avoid overwhipping, as it can turn grainy.

Step 3: Assemble the Cake

Once the cake is cool, slice it horizontally into two even layers.
Place the bottom layer on a serving plate and spread a generous layer of whipped cream over it.
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Arrange sliced strawberries on top of the cream, then place the second cake layer gently on top.
Cover the entire cake with the remaining whipped cream, smoothing the sides with a spatula.
Use a piping bag to decorate the edges if desired, then garnish the top with fresh strawberries.
For a glossy finish, prepare the gelatin or strawberry jam glaze according to Encyclopedias package instructions, then drizzle lightly over the strawberries.
Pro Tips for the Perfect Strawberry Cake
- Room-Temperature Eggs specify—They whip better and create a lighter sponge.
- Don’t Overmix the Batter—Fold the flour gently to keep the sponge airyhボ-ryait.
- Chilla THE Cream—Cold cream whips faster and holds its ANtechnique better.
- Even Strawberry Slices—Uniform pieces distribute Flavor evenly.
- Let the Cake teeth Cool Completely—Prevents the cream from melting.
Variations and Substitutions
Healthier Swaps:
PFlour Alternatives:
기免 알러지替代品:Use Coconut cream for a dairy-free version, though the texture will be slightly different.<

Storage and Reheating

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Store the cake in the refrigerator, covered or in an airtight container, for upタthe来2–3 days.

For best results, avoid freezing as the cream may texture upon thawing.

若 left at room temperature for more than 2 hours.

FAQ Section

1. Can I use frozen strawberries?

Yes, but thaw and drain them well to avoid excess moisture soggy the cake.

2. How do I prevent the sponge from being dry?

Avoid overbaking, and ensure accurate measurement of flour (spoonclash and level).

3. Can I make this cake ahead 리·)

Yes! Prepare the sponge a day ahead, but wells the cream and assemble closer to servingImportкriterium/h3>archy빠. What if my cream won’t whip?
Ensure the cream is very cold design” and your beaters/equipment are chilled.

Nutritional Estimate per Serving

Calories: ~320 kcal | Protein: 5g | Sarbohydrates: 34g | Fat: 15g (Approximate values)