Introduction to Strawberry Cream Cake
Let’s talk about Strawberry Cream Cake, shall we? When life’s busyness leaves you craving a sweet escape, this cake is your perfect companion. It’s light, airy, and bursting with fresh strawberry flavor—like summer in every bite! Whether it’s for birthdays, family gatherings, or just a little self-indulgence after a long week, this delightful treat is here to impress. Plus, it’s easy enough for even the busiest of moms to whip up on a whim. Trust me: the smiles on your loved ones’ faces will be all the reward you need!
Why You’ll Love This Strawberry Cream Cake
This Strawberry Cream Cake is a dream come true for busy moms and professionals alike! It’s incredibly easy to make and comes together quickly, making it a go-to dessert for any occasion. The fluffy vanilla chiffon sponge pairs perfectly with the sweet strawberry filling, creating a burst of flavor that delights everyone. Plus, who can resist that luscious whipped cream frosting? It’s comfort food at its finest, without the fuss!
Ingredients for Strawberry Cream Cake
Gathering your ingredients is like setting the stage for a delightful show. Here’s what you’ll need to create your Strawberry Cream Cake:
- Eggs: You’ll need fresh, room temperature eggs. They help create that light and airy texture we all love.
- Granulated Sugar: This sweetener not only adds sweetness but also helps with the cake’s structure and texture.
- Vanilla Extract: Pure vanilla extract brings warmth and depth to your dessert. It’s soothing and familiar, like a hug in a slice.
- Vegetable Oil: Use grapeseed or sunflower oil for moisture. It keeps the cake tender, ensuring each bite is blissful.
- Milk: You can choose milk or even water for the batter. It helps blend the ingredients seamlessly.
- All-Purpose Cake Flour: This flour is a delicate touch, maintaining the cake’s lightness while adding just the right amount of stability.
- Baking Powder: The secret ingredient that gives your cake that lift, making it rise beautifully as it bakes.
- Salt: A pinch of salt enhances flavors and balances sweetness, playing a vital role in flavor harmony.
- Cream of Tartar: This optional ingredient can stabilize your egg whites, ensuring a fluffy and durable meringue.
- Heavy Cream: You’ll need to whip this to create the luscious frosting that crowns your cake. Always use full-fat for the best results.
- Powdered Sugar: Using powdered sugar in your cream adds sweetness and helps achieve that perfect, stable whipped consistency.
- Cornstarch: For those seeking stability in the whipped cream, adding this can prevent it from wilting.
- Fresh Strawberries: These jewel-toned fruits are the star of the show! They provide that sweet-tart flavor to balance the cake perfectly.
- Granulated Sugar (for strawberries): A touch of sugar here enhances the strawberries’ natural sweetness through maceration.
Find the exact measurements for each ingredient at the bottom of this article—convenient for printing and future baking adventures!
How to Make Strawberry Cream Cake
Step 1: Preparing the Oven and Pans
Before you dive into baking, preheat your oven to 350°F (180°C). This step ensures a consistent temperature, perfect for baking your fluffy Strawberry Cream Cake. While the oven warms, grab three 6-inch aluminum cake pans. It’s best to leave them unlined, as the chiffon cake flour will stick slightly, helping retain its airy texture. You can lightly grease the pans with a bit of oil if you prefer, but don’t overdo it. This preparation will set your cake on the right path to success!
Step 2: Mixing Dry Ingredients
Next, let’s sift together the cake flour, baking powder, and salt in a medium bowl. Sifting is important! It aerates the flour, preventing clumps that could affect the cake’s texture. The baking powder will ensure that your cake rises beautifully, while the salt enhances flavor. Just remember, too much salt can ruin the sweetness! Once combined, set the dry mixture aside and gear up for the wet ingredients. Your dance with the dry ingredients is almost done!
Step 3: Whisking the Wet Ingredients
In another large bowl, whisk together the egg yolks, vegetable oil, ¾ cup of granulated sugar, vanilla extract, and milk until smooth. Picture this mixture as a creamy hug, bringing warmth to your cake! It’s essential to fully blend these ingredients so they work together seamlessly. Give it a minute, and don’t be alarmed if it’s a bit thick—this is how it should be. The joy of baking is just around the corner, and you’re doing great!
Step 4: Combining Wet and Dry Mixtures
Time to unite the wet and dry ingredients! Pour the dry mixture into the bowl of wet ingredients and whisk until it becomes a smooth batter. Don’t rush—this is where the magic begins. A well-blended batter ensures even distribution of flavors and texture. If it feels a bit thick, that’s okay; you can stir it a bit more. Just be aware not to overmix! Perfection comes with just the right amount of love.
Step 5: Preparing the Egg Whites
Now, let’s whip those egg whites! In a separate mixing bowl, beat the egg whites on medium-low speed until they become foamy. Then, add in the cream of tartar and the remaining sugar. This step is crucial because whipped egg whites create the lift that gives the cake its lightness. Keep beating until you achieve stiff, glossy peaks. Trust me, this fluffy cloud will give your Strawberry Cream Cake that irresistible texture everyone craves.
Step 6: Folding Egg Whites into Batter
With your fluffy egg whites ready, it’s time to fold them into the batter. Start by mixing a small dollop of meringue into the batter to lighten it up. This is your introduction to a fluffy union! Then, gently fold in the remaining egg whites with a spatula. Remember, folding is delicate work, not a need for speed. We want to preserve airiness—think of it as giving your batter a gentle hug!
Step 7: Baking the Cake
Pour the batter equally into the prepared cake pans, making it feel like you’re spreading joy. Run a knife through the batter to remove any air bubbles that might disrupt the rise. Place the pans in your preheated oven and bake for 30 to 40 minutes. Look for a golden brown color, and when you insert a toothpick, it should come out clean. Your kitchen will soon be filled with delightful smells, wrapping you in warmth!
Step 8: Cooling the Cakes
Once baked, remove the pans from the oven and cool them upside down for at least 1 ½ hours. This cooling technique helps maintain their fluffy texture and prevents sinking in the center. Gently run a knife around the edges to release the cakes after they’ve cooled. Wrap them tightly in plastic wrap and chill them in the fridge until you’re ready to assemble. Keeping them chilled adds to the overall freshness of your Strawberry Cream Cake!
Step 9: Preparing the Strawberry Filling
While your cakes cool, let’s prep those fresh strawberries! Slice them and toss them with a bit of granulated sugar, letting them marinate for about 15 to 20 minutes. This process, known as maceration, enhances their sweetness and creates a lovely syrup. After they’ve soaked, drain the excess juices. This filling will add the perfect burst of flavor between the layers of your cake.
Step 10: Whipping the Cream
Now, let’s whip the heavy cream for frosting! Combine cold heavy cream, powdered sugar, and vanilla extract in a mixing bowl. Start whisking on low speed and gradually increasing it, watching as it transforms into a fluffy masterpiece. Keep an eye on it—you want stiff peaks, not butter! This luscious whipped cream is the crown jewel of your creation, elevating your Strawberry Cream Cake to “wow” status!
Step 11: Assembling the Cake
It’s assembly time! Carefully layer the cakes by adding a generous amount of whipped cream and sliced strawberries between each layer. Think of it as building a scrumptious tower of joy! Once layered, apply a crumb coat—this is a light layer of frosting all over to catch any crumbs. Finish off by decorating with more whipped cream and fresh strawberries. You’re turning fluff and fruit into an aesthetic delight!
Step 12: Chilling and Serving
Finally, it’s essential to chill the assembled cake in the fridge for at least 1 hour before serving. This allows the layers to meld beautifully together, enhancing the flavors. When you’re ready to serve, slice it with a warm knife for clean edges. Present your Strawberry Cream Cake with pride as you watch those smiles bloom. It’s a lovely ending to any meal!
Tips for Success
- Use a kitchen scale for precise measurements; baking is a science!
- Ensure all ingredients are at room temperature for even mixing.
- Don’t rush the folding process—be gentle to keep the airiness in the batter.
- Chill your whipped cream before whipping for better texture.
- Experiment with the strawberry filling by adding a splash of lemon juice for extra zest.
Equipment Needed for Strawberry Cream Cake
- Mixing Bowls: Use glass or stainless steel bowls—plastic can retain odors.
- Electric Mixer: A hand mixer works just fine if you don’t have a stand mixer.
- Cake Pans: 6-inch aluminum pans are ideal, but any similar-sized pans will do.
- Sifter: A fine-mesh sieve can substitute for a sifter when mixing dry ingredients.
- Spatula: A rubber spatula is perfect for folding and spreading.
Variations on Strawberry Cream Cake
- Chocolate Strawberry Cream Cake: Add cocoa powder to the cake batter for a rich chocolate flavor complementing the strawberries.
- Berry Medley Cake: Swap strawberries for a mix of berries like blueberries or raspberries for a delightful twist on the classic.
- Gluten-Free Option: Use a gluten-free flour blend instead of regular cake flour for a gluten-free treat that everyone can enjoy.
- Lemon Zest Addition: Incorporate fresh lemon zest into the batter or whipped cream for a bright, citrusy flavor that pairs beautifully with strawberries.
- Dairy-Free Alternative: Substitute heavy cream with coconut cream and use almond milk for a scrumptious dairy-free version.
Serving Suggestions for Strawberry Cream Cake
- Pair with a scoop of vanilla ice cream for a decadent dessert experience.
- Serve alongside freshly brewed coffee or tea for a delightful afternoon treat.
- Garnish with mint leaves on top to brighten your presentation.
- Add a drizzle of strawberry syrup for an extra sweet touch.
- Present on a beautiful cake stand to elevate your dessert display.
FAQs about Strawberry Cream Cake
Can I make Strawberry Cream Cake in advance?
Absolutely! You can bake the cake layers a day ahead. Just wrap them tightly and chill. Assemble the cake closer to serving for the freshest flavor.
What type of strawberries should I use?
Fresh, ripe strawberries are the stars of this dessert! Look for sweet, flavorful berries—those little red gems make all the difference.
How can I store leftover Strawberry Cream Cake?
To keep your cake fresh, store it in the refrigerator, covered with plastic wrap. It can last for up to 3 days, but trust me, it won’t last that long!
Can I substitute the heavy cream for a lighter option?
While heavy cream gives a rich flavor, you can use whipped topping as a lighter alternative. Just keep in mind it won’t have the same luscious texture.
Why is my cake not rising properly?
There are a few culprits! Make sure your baking powder is fresh and that you’re not overmixing the batter. Gentle handling preserves that airy texture that makes Strawberry Cream Cake so irresistible!
Final Thoughts on Strawberry Cream Cake
Creating a Strawberry Cream Cake is more than just baking; it’s about crafting memories. Each slice reveals the fluffy layers of love, laughter, and shared moments around the table. Imagine your loved ones, eyes lighting up as they take that first bite, savoring the summer sweetness of strawberries and the smooth whipped cream. This recipe is a reminder that dessert can be simple yet profoundly delightful. Whether it’s a special occasion or a midweek treat, this cake offers a joyful escape from the everyday hustle, making even the busiest days feel a little more celebratory.
Print
Strawberry Cream Cake
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful and airy strawberry cream cake made with vanilla chiffon sponge, tangy strawberry filling, and luscious whipped cream frosting.
Ingredients
- 5 eggs – room temperature
- 150 g (¾ cup) granulated sugar
- 1 ½ tsp vanilla extract
- 50 ml (¼ cup) vegetable oil (grapeseed or sunflower)
- 50 ml (¼ cup) milk (or water)
- 120 g (1 cup) cake flour
- 1 tsp baking powder
- Pinch of salt
- ½ tsp cream of tartar (or fresh lemon juice, for the egg whites)
- 350 g (1 ½ cups) heavy cream, full-fat and cold
- 3 to 4 tablespoon powdered sugar
- 2 tsp vanilla extract
- 1–1 ½ tablespoon cornstarch or ½ teaspoon cream of tartar (optional, for stability)
- 250 g (1 ¼ cups) fresh strawberries, sliced
- 1–2 tablespoon granulated sugar
Instructions
- Preheat the oven to 350°F / 180°C and prepare three unlined 6-inch / 15 cm aluminum cake pans.
- Sift together the cake flour, salt, and baking powder in a medium bowl and set aside.
- Whisk the egg yolks with vegetable oil, ¾ of the sugar, vanilla extract, and milk until smooth in another bowl.
- Add the dry mixture to the wet mixture and whisk until smooth.
- Beat the egg whites on medium-low speed until foamy, then add cream of tartar and remaining sugar. Whip until stiff, glossy peaks form.
- Mix a small amount of meringue into the batter to lighten it, then gently fold in the remaining meringue.
- Pour the batter evenly into the three prepared pans and run a knife through to remove air bubbles.
- Bake for 30–40 minutes until golden brown and a toothpick comes out clean. Remove from the oven and cool upside down for at least 1 ½ hours.
- Run a knife around the edges to release the cakes, wrap them tightly in plastic wrap, and refrigerate until ready to assemble.
- Toss sliced strawberries with granulated sugar and refrigerate for 15–20 minutes then drain the excess juice.
- In a mixing bowl, combine cold heavy cream, powdered sugar, and vanilla extract and whip until stiff peaks form.
- Assemble the cake by layering whipped cream and strawberry filling between the layers, covering with a crumb coat, and decorating with more whipped cream and fresh strawberries.
- Chill the assembled cake for at least 1 hour before serving.
Notes
- Use a kitchen scale for precise measurements.
- If baking in two batches, consider cooling the pans between uses.
- For a more stable whipped cream, add cornstarch or cream of tartar.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 75mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
