Strawberry Cake with Cream (Home Style)
A homemade strawberry cake with soft sponge layers, fluffy whipped cream, and fresh strawberries. The airy texture pairs perfectly with velvety cream, while the berries add a refreshing balance.
Ingredients
- 4 eggs
- 120 g sugar
- 120 g all-purpose flour
- 1 teaspoon vanilla extract
- 500 ml whipping cream
- 80 g icing sugar
- 500 g fresh strawberries
- 1 packet gelatin or strawberry jam optional
Instructions
- Preheat oven to 180°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.
- Beat eggs and sugar for 5-7 minutes until pale and fluffy.
- Add vanilla extract and gently fold in sifted flour until combined.
- Pour batter into the pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Cool the cake completely in the pan.
- Chill whipping cream and mixing bowl for 15 minutes. Whip cream with icing sugar until stiff peaks form.
- Slice the cooled cake horizontally into two layers. Place the bottom layer on a plate and spread whipped cream over it.
- Arrange sliced strawberries on the cream, then place the second layer on top.
- Cover the cake with remaining whipped cream and smooth the sides. Garnish with fresh strawberries.
- For a glaze, prepare gelatin or strawberry jam and drizzle over strawberries.
Notes
Reserve some strawberries for decoration. Cooling time of 2 hours is essential for optimal texture. Gelatin can be omitted for a gelatin-free version.