Strawberry Cream Cake Slice
A beautifully light and elegant treat, this Strawberry Cream Cake Slice is made with soft, airy sponge layers, fresh strawberries, and velvety whipped cream. Each bite is refreshing, delicate, and perfectly balanced in sweetness, making it ideal for birthdays, spring gatherings, afternoon tea, or any time you want a dessert that feels special yet effortless.
The tender sponge absorbs just the right amount of strawberry juice and cream, creating a melt-in-your-mouth texture that keeps people coming back for a second slice. Whether you are an experienced baker or just beginning your cake journey, this recipe offers reliable results and a truly stunning finish.
Why You Will Love This Recipe
- Light, airy texture with no heavy frosting
- Uses fresh, seasonal strawberries for the best flavor
- Easy to prepare and assemble
- Can be made ahead for convenience
- Elegant enough for celebrations, simple enough for everyday dessert
Ingredients
For the Sponge Cake
- 1 cup (120 g) cake flour, or sifted all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs, room temperature
- ¾ cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) warm whole milk
- 2 tablespoons (30 g) unsalted butter, melted and slightly cooled
For the Stabilized Whipped Cream
- 1½ cups (360 ml) cold heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Optional: 1 teaspoon gelatin + 2 tablespoons water (for added stability)
For the Strawberry Filling
- 1½ cups fresh strawberries, hulled and thinly sliced
- Optional: 2–3 tablespoons strawberry jam or purée
Instructions
1. Prepare the Sponge Cake
- Preheat the oven to 350°F (175°C). Grease the cake pans with butter or non-stick spray and line the bottoms with parchment paper.
- Sift together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the eggs and granulated sugar on high speed for 6–8 minutes, or until thick, pale, and tripled in volume.
- Add the vanilla extract and mix briefly to combine.
- Using a rubber spatula, fold in the dry ingredients slowly in three additions, being careful not to deflate the fluffy batter.
- In a small bowl, whisk together the warm milk and melted butter. Add a spoonful of batter to this mixture to temper it, then gently fold it back into the main batter.
- Divide the batter evenly between the prepared pans and gently tap to remove large air bubbles.
- Bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
2. Make the Whipped Cream
- Chill the mixing bowl and beaters for at least 10 minutes.
- If using gelatin stabilization:
- Mix gelatin with water and let it bloom for 5 minutes.
- Warm gently until dissolved, then allow to cool to room temperature.
- Whip the cold cream, powdered sugar, and vanilla on medium-high speed until soft peaks form.
- If using gelatin, drizzle it into the cream while mixing. Continue beating until firm, smooth peaks form. Do not overwhip.
3. Prepare the Strawberries
Slice strawberries thinly. For additional sweetness or moisture, sprinkle with 1 teaspoon of sugar and let sit for 10–15 minutes.
Optional: Warm strawberry jam slightly and brush onto the cake for enhanced berry flavor.
4. Assemble the Cake
- If using round cakes, level the tops using a serrated knife and slice each horizontally to create 4 thin layers.
- Place the first cake layer on a serving plate. Spread a layer of whipped cream, then arrange sliced strawberries evenly on top.
- Repeat the layering process: cake → cream → strawberries → cake, ending with whipped cream on top.
- Decorate with whole or halved strawberries.
- Refrigerate for at least 30 minutes before slicing for cleaner presentation.
Helpful Tips and Troubleshooting
- Use room-temperature eggs for maximum volume.
- Cake flour will give a finer crumb, but sifted all-purpose flour works as well.
- A chilled bowl helps cream whip faster and hold structure.
- Avoid overmixing the batter to prevent a dense cake.
Common Problems
| Issue | Likely Cause |
|---|---|
| Cake turns dense or flat | Overmixed batter or under-whipped eggs |
| Cream collapses | Not cold enough or not stabilized |
| Cracked cake top | Oven too hot |
Make Ahead and Storage
- The sponge cake can be baked one day in advance, wrapped tightly, and stored at room temperature.
- The assembled cake should be kept chilled and consumed within 3 days.
- The fully assembled cake does not freeze well, but plain sponge layers freeze beautifully for up to one month.
Variations
- Add fresh lemon zest to brighten the flavor.
- Replace strawberries with raspberries, blueberries, or peaches.
- Top with a thin drizzle of melted white chocolate or berry glaze for extra elegance.
This Strawberry Cream Cake Slice is simple, fresh, and irresistibly soft. With its beautiful presentation and balanced flavors, it is a timeless dessert worth making again and again.