Description
A fluffy, dreamy strawberry cream cake made with layers of soft sponge, airy whipped cream, and sweet, fresh strawberries—perfect for any spring or summer celebration.
Ingredients
Scale
- 2 layers of sponge or chiffon cake, fully cooled
- 2 cups heavy whipping cream, chilled
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh strawberries, diced and sliced
- 1 tsp granulated sugar (for macerating)
- Optional: strawberry syrup or puree for extra flavor
- Fresh mint leaves for garnish
Instructions
- Macerate the chopped strawberries by tossing with granulated sugar and letting sit for 10–15 minutes.
- Whip the chilled heavy cream with powdered sugar and vanilla until soft to medium peaks form.
- Gently fold the macerated strawberries into the whipped cream to create a strawberry cream filling.
- Place one cooled cake layer on a serving plate and spread half the strawberry cream evenly to the edges.
- Add a layer of thinly sliced strawberries over the cream for extra texture.
- Top with the second cake layer and spread the remaining strawberry cream on top.
- Smooth with an offset spatula; optionally scrape sides lightly for a naked-edge look.
- Decorate with fresh halved strawberries and mint leaves on top.
- Chill the assembled cake in the fridge for at least 1 hour before serving.
Notes
Use ripe, flavorful strawberries for best results. Chilling the cake helps set the cream and enhances the flavor. Avoid freezing as it may alter the cream’s texture.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: No-Bake (Assembly)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: strawberry cream cake, summer dessert, whipped cream cake, sponge cake, strawberry dessert