Few desserts capture the feeling of a special occasion quite like a Strawberry Cream Cake Slice. With light, airy sponge layers, fluffy whipped cream, and fresh, juicy strawberries, this cake is elegant, refreshing, and perfectly balanced—sweet but not overpowering. It’s ideal for birthdays, brunches, or just a little self-indulgence.
Strawberry Cream Cake Slice
Ingredients
For the Sponge Cake
| Ingredient | Quantity |
|---|---|
| Cake flour (or sifted all-purpose flour) | 1 cup (120g) |
| Baking powder | 1 tsp |
| Salt | ¼ tsp |
| Large eggs, room temperature | 4 |
| Granulated sugar | ¾ cup (150g) |
| Vanilla extract | 1 tsp |
| Whole milk, warmed (not hot) | ¼ cup (60ml) |
| Unsalted butter, melted and cooled | 2 tbsp (30g) |
For the Stabilized Whipped Cream
| Ingredient | Quantity |
|---|---|
| Heavy whipping cream, chilled | 1 ½ cups (360ml) |
| Powdered sugar | 3 tbsp |
| Vanilla extract | 1 tsp |
| Optional: Gelatin + water for stabilizing | 1 tsp + 2 tbsp |
For the Strawberry Filling
| Ingredient | Quantity |
|---|---|
| Fresh strawberries, hulled and thinly sliced | 1 ½ cups |
| Optional: Strawberry jam or puree | 2–3 tbsp |
Instructions
Step 1: Prepare the Oven and Pans
Preheat oven to 350°F (175°C). Grease your cake pans with butter or baking spray and line the bottoms with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
Sift the flour, baking powder, and salt into a bowl. Set aside.
Step 3: Whip Eggs and Sugar
In a large bowl, beat the eggs and granulated sugar on high speed for 6–8 minutes until pale, thick, and tripled in volume. Add vanilla extract and beat briefly.
Step 4: Fold in Dry Ingredients
Gently fold in the sifted flour mixture in three batches using a rubber spatula, taking care not to deflate the eggs.
Step 5: Incorporate Milk and Butter
Combine warm milk and melted butter. Temper with a small amount of batter, then fold the milk-butter mixture into the batter until just combined. Pour evenly into prepared pans and tap gently to remove air bubbles.
Step 6: Bake and Cool
Bake 20–25 minutes until golden and a toothpick comes out clean. Let cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Step 7: Make the Whipped Cream
In a chilled bowl, beat cold cream, powdered sugar, and vanilla on medium-high speed until soft peaks form. If using gelatin, add at soft peak stage, then whip to firm but smooth peaks.
Step 8: Prepare Strawberries
Wash, hull, and thinly slice strawberries. For extra flavor, sprinkle with sugar and let sit 10–15 minutes to macerate. Optional: Brush warm strawberry jam on sponge layers before cream for added sweetness.
Step 9: Assemble the Cake
If using round layers, trim domes and slice each horizontally into thin layers. Place one layer on a serving plate, spread whipped cream evenly, then arrange strawberry slices. Repeat with remaining layers. Finish with whipped cream on top and decorate with whole or halved strawberries. Chill at least 30 minutes before slicing.
Step 10: Serve
Use a serrated knife, cleaning between cuts for neat slices. Serve chilled for the best flavor and texture.
Pro Tips & Troubleshooting
- Room-temperature eggs whip better.
- Use cake flour or sift AP flour 2–3 times for a finer crumb.
- Chill beaters and bowls before whipping cream.
- If cake is flat → eggs under-whipped or overmixed.
- If whipped cream fails → cream too warm or overwhipped.
- Cake cracks → oven too hot or overbaked; use a thermometer.
Make-Ahead & Storage
- Sponge cake can be baked a day in advance; wrap and store at room temperature.
- Whipped cream lasts up to 24 hours if stabilized.
- Store assembled cake in fridge for up to 3 days. Freeze sponge layers for up to a month.
Variations & Customizations
- Add lemon zest to sponge or cream.
- Mix berries for a mixed fruit version.
- Drizzle with white chocolate ganache for extra indulgence.
This Strawberry Cream Cake Slice is soft, fresh, and indulgent—a dessert that feels like a hug in every bite. Perfect for celebrations or a sweet treat for yourself.
