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Strawberry Cake with White Brigadeiro

Sophia
What happens when a soft vanilla cake, fresh strawberries, and Brazil's beloved white brigadeiro come together? You get a dessert that feels both elegant and comforting. This Strawberry Cake with White Brigadeiro is a celebration of gentle sweetness, juicy fruit, and creamy filling.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 4 minutes
Servings 12
Calories 390 kcal

Ingredients
  

For the Cake

  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 2 cups all-purpose flour
  • 1 tbsp baking powder

For the White Brigadeiro Filling

  • 1 can sweetened condensed milk 14 oz / 395 g
  • 1 carton heavy cream at least 35% fat
  • 4 tbsp powdered milk
  • 1 tbsp unsalted butter

For the Strawberry Filling and Soaking Syrup

  • 2 packages fresh strawberries chopped
  • 1/2 cup milk
  • 2 tbsp sweetened condensed milk

Instructions
 

Make the Cake

  • Preheat your oven to 350°F (180°C). Grease a round cake pan and line the bottom with parchment paper.
  • Beat the eggs and sugar until pale and fluffy. This step adds air and keeps the cake soft.
  • Add the oil and milk and mix until combined.
  • Gradually add the flour, mixing until smooth. Do not overmix once the flour is added.
  • Gently fold in the baking powder.
  • Pour the batter into the prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool completely before slicing.

Make the White Brigadeiro

  • In a saucepan, combine the sweetened condensed milk, heavy cream, powdered milk, and butter.
  • Cook over low heat, stirring constantly with a wooden spoon or silicone spatula.
  • Keep stirring until the mixture thickens and becomes creamy. It should slowly fall off the spoon in ribbons.
  • Remove from heat and transfer to a bowl. Let it cool completely. It will thicken more as it cools.
  • The brigadeiro is ready when you can run the spoon across the bottom of the pan and the mixture takes a second to come back together.

Assemble the Strawberry Cake with White Brigadeiro

  • Slice the cooled cake into 2 or 3 even layers.
  • Mix the soaking syrup ingredients in a small bowl.
  • Lightly soak each cake layer with the milk syrup. Use a spoon or pastry brush.
  • Spread a generous layer of white brigadeiro over the first cake layer.
  • Add plenty of chopped strawberries on top.
  • Repeat the layers until the cake is assembled.
  • Finish with white brigadeiro and fresh strawberries on top.
  • Refrigerate for at least 3 hours before serving.
  • Chilling is important. It helps the layers set and makes the cake easier to slice. The strawberries will release a little juice, which soaks into the cake beautifully.

Notes

Ingredient tips: use room temperature eggs and milk for a smoother batter. Choose ripe but firm strawberries so they hold their shape between the layers. If you cannot find heavy cream in a carton, use heavy whipping cream with at least 35 percent fat. The powdered milk helps the brigadeiro thicken and gives it that signature Brazilian flavor. For a lighter cake, you can replace the vegetable oil with melted coconut oil. You can also use a gluten-free all-purpose flour blend if needed, but the texture may be slightly denser. Store leftover cake in the refrigerator for up to 3 days. Do not reheat this cake.