Indulge in the perfect harmony of light sponge cake, fresh strawberries, and billowy whipped cream with our classic Strawberry Cream Cake. This elegant dessert captures the essence of spring and summer, combining the natural sweetness of ripe strawberries with delicate vanilla-scented cake layers. Whether it’s for a birthday celebration, afternoon tea, or simply because you deserve something special, this cake promises to delight both the eyes and the palate.
Ingredients
For the Cake
- 200g semi-coarse flour (1⅔ cups)
- 150g granulated sugar (¾ cup)
- 1 packet vanilla sugar (8g) or 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1 pinch salt
- 4 large eggs, room temperature
For the Filling and Topping
- 500ml heavy whipping cream (2 cups)
- 250g fresh strawberries (about 1½ cups), plus 4 extra for decoration
- 150g strawberry yogurt (⅔ cup)
- 3 tablespoons granulated sugar
- Sugar syrup to taste (approximately ¼ cup)
Time Requirements
- Prep Time: 45 minutes
- Baking Time: 35-40 minutes
- Chilling Time: Overnight
- Total Time: 24 hours
Step-by-Step Instructions
Preparing the Cake Base
- Preheat your oven to 170°C (338°F)
- Line a 24cm (9-inch) round cake pan with parchment paper
- In a large bowl, beat eggs, granulated sugar, and vanilla sugar using an electric mixer
- Continue beating for 4-5 minutes until the mixture becomes pale and tripled in volume
- Sift together the flour, baking powder, and salt
- Gently fold the dry ingredients into the egg mixture using a spatula
- Pour the batter into the prepared pan
- Bake for 35-40 minutes until a toothpick inserted comes out clean
- Allow to cool completely on a wire rack
Making the Filling
- Wash and hull the strawberries
- Dice most of the strawberries, leaving 4 whole for decoration
- In a large bowl, whip the cream until stiff peaks form
- Fold in the strawberry yogurt
- Gently stir in the diced strawberries
- Add sugar to taste
Assembly
- Once cooled, cut the cake horizontally into two equal layers
- Hollow out the center of both layers, leaving a 1-inch border
- Brush both layers with sugar syrup
- Fill the bottom layer with half of the cream mixture
- Place the second layer on top
- Cover the entire cake with remaining cream
- Sprinkle the cake crumbs over the top and sides
- Arrange the reserved whole strawberries for decoration
- Refrigerate overnight
Nutritional Information
Per serving (1/12 of cake):
- Calories: 385
- Protein: 6g
- Carbohydrates: 42g
- Fat: 22g
- Fiber: 1g
- Sugar: 28g
- Cholesterol: 105mg
- Sodium: 95mg
Pro Tips and Tricks
- Use room temperature eggs for maximum volume when beating
- Don’t overwork the batter when folding in flour to maintain airiness
- Chill your mixing bowl and beaters for better whipped cream
- Choose bright red, fragrant strawberries for the best flavor
- Level your cake layers before assembly for a professional look
Variations and Substitutions
- Replace strawberries with raspberries or mixed berries
- Use mascarpone cheese instead of strawberry yogurt for a richer filling
- Add a layer of strawberry jam for extra flavor
- Incorporate vanilla bean paste instead of vanilla sugar
- Make a chocolate version by adding cocoa powder to the cake base
Storage and Make-Ahead Tips
- Store in the refrigerator for up to 3 days
- Cake base can be baked 1 day ahead and stored well-wrapped at room temperature
- Whipped cream filling should be made just before assembly
- Do not freeze the assembled cake
- Keep away from strong-smelling foods in the refrigerator
Common FAQs
Q: Can I use frozen strawberries?
A: Fresh strawberries are recommended for the best texture and appearance. However, frozen strawberries can be used in the filling if thawed and well-drained.
Q: Why did my cake not rise properly?
A: This usually happens when the eggs aren’t beaten long enough or the flour is folded too vigorously, deflating the air bubbles.
Q: Can I make this cake dairy-free?
A: Yes, substitute the whipping cream with coconut cream and use dairy-free yogurt alternatives.
Q: How do I prevent my whipped cream from becoming runny?
A: Use well-chilled heavy cream, avoid overbeating, and ensure all tools are cold. The addition of yogurt helps stabilize the cream.
