Strawberry cream cake

This delicious, simple and very summery strawberry cream cake combines a light, soft vanilla sponge with fresh strawberries and sweet vanilla cream.

It's so, so easy to make this lovely, fresh dessert. You'll only need only simple ingredients and basic equipment you probably already have in your kitchen.

First, you'll whisk butter and sugar together until light and fluffy, then whisk in vanilla, eggs and milk. Next, you'll sift in self raising flour and fold it into the mixture to give you a lovely, light batter.

To bake your batter, you'll spoon it into a lined tin and bake for 1 hour until well-risen, light and golden.

Once the cake is cooled, you'll slice it in half and fill it with fresh strawberries and whipped cream sweetened with a little icing sugar and a touch of vanilla. It's that simple!

Here's how to make this strawberry cream cake.

Instructions

Make the sponge

Grease and double line a tall 19 cm (7.5 inch) cake tin.

Preheat the oven to 180C (160C fan, 350F).

Put the sugar and butter in a large mixing bowl.

Whisk together until pale.

Add the eggs, vanilla and milk.

Whisk again

Sift in the flour.

Fold together.

Spoon into the lined tin.

Level off.

Bake for 25-35 minutes until golden. Leave to cool in the tin until safe to touch, then release onto a wire rack to cool completely.

Make the vanilla cream

Put the cream, sugar and vanilla in a large mixing bowl.

Gently whisk until slightly thickened with soft peaks.

Assemble the cake

Cut the cake into two halves using a sharp serrated knife.

Place the bottom cake half on a board, cut side up.

Top with the strawberries.

Top with the cream.

Put the second cake half on top, cut side down.

Dust lightly with icing sugar to finish.

Isn't it beautiful?

To serve, cut the cake into slices with a sharp, serrated knife.

Are you tempted to try this cake at home?

Is Strawberry cream cake easy to make?

Yes, this Strawberry cream cake recipe is easy to follow and produces a deliciously light and flavourful sponge cake, perfect for making the most out of summer strawberries!

First, you'll make a simple sponge by creaming together sugar and butter before adding eggs, milk and vanilla extract. Then you'll fold in self-raising flour until everything is combined.

Pour the batter into a greased and lined cake tin, then bake until golden. Allow the cake to cool completely in the tin before removing.

While the cake is cooling, you can make the sweet vanilla cream by whisking together the double cream, icing sugar and vanilla extract until thickened.

Then you assemble the two halves of the cake with your cream and strawberries. Remember - the key to success is in the quality of the ingredients that you use. So be sure to use ripe, fresh strawberries for the best flavour.

Will I need any special equipment to make this Strawberry cream cake?

No, you don't need any special equipment. All you need is a cake tin, some baking paper, and a sharp knife.

How can I tell if strawberries are off?

If strawberries are off, they will be mushy and have an unpleasant smell. If in doubt, it's always best to err on the side of caution and throw them out.

Is Strawberry cream cake suitable for vegetarians?

Yes, Strawberry cream cake is suitable for vegetarians as it contains no meat or fish.

Double-check your ingredients labels to ensure that they're suitable for vegetarians. And don't forget to check anything extra you intend to serve the recipe with.

Is Strawberry cream cake suitable for vegans?

No, Strawberry cream cake is not suitable for vegans as it contains milk and eggs. However, it might be possible to make a vegan version by using plant-based milk and eggs.

Here are a few ideas for plant-based alternatives to the ingredients in this recipe:

Milk:

For non-dairy milk, you could use Almond milk, coconut milk, oat milk or unsweetened soy milk in your batter. You can use the same quantity as dairy milk.

Eggs:

You could use a preprepared product such as Orgran "No Egg" for an egg alternative. Or you could use these homemade alternatives (each = 1 egg, so multiply as needed for any given recipe):

• 3 tablespoons of aquafaba. Aquafaba is the water you get in a tin of chickpeas, and no, it doesn't taste like chickpeas!
• 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
• 3 tablespoons of applesauce (this will add sweetness and potentially an apple flavour).

Slightly salted butter:

There are many kinds of plant-based butter on the market now, but you'll need to use butter with an 80% fat content for this recipe. Dairy butter has an 80% fat content, so choosing a plant-based butter with a similar quantity will help it perform similarly.

Note: While vegan ingredients mimic non-vegan ingredients, they still behave slightly differently. So this recipe might not turn out the same if you simply substitute ingredients.

Is Strawberry cream cake gluten-free?

No, Strawberry cream cake is not gluten-free as it contains wheat flour. However, it might be possible to make a gluten-free version by using gluten-free flour. You would need to experiment to see if this works.

Is Strawberry cream cake keto-friendly?

No, Strawberry cream cake is not keto-friendly as it contains carbohydrates. However, it might be possible to make a keto-friendly version by using low-carbohydrate flour. You would need to experiment to see if this works.

Is Strawberry cream cake healthy?

This depends on your definition of healthy. For example, Strawberry cream cake contains sugar, fat, and calories, so it is not a healthy snack. However, it is made with fresh ingredients and doesn't contain artificial additives.

So while this strawberry cream cake is a tasty treat that you can enjoy as part of a balanced diet, just remember to enjoy it in moderation!

Is Strawberry cream cake safe to eat while pregnant?

Yes, Strawberry cream cake is safe to eat while pregnant as long as you follow the recipe instructions carefully. Make sure to wash all of the fruit and vegetables thoroughly before use. Avoid eating raw eggs. If you are unsure about anything, it's always best to check with your midwife or GP.

Is Strawberry cream cake suitable for babies and toddlers?

No, Strawberry cream cake is unsuitable for babies and toddlers as it contains sugar. The NHS and other health authorities advise that you shouldn't feed sugar to babies and children under 5.

However, if your children are old enough to eat solid food and sugary fruit, you could always give them some freshly chopped strawberries while you enjoy this cake.

Always give food in an appropriate size and shape for your baby or child. And make sure to cut small, round foods, like grapes and cherry tomatoes, into small pieces.

Always keep babies supported upright while eating and supervise your baby when they're eating in case they start to choke.

Make sure to wash all of the fruit and vegetables thoroughly before use. Avoid giving them raw eggs. If you are unsure about anything, it's always best to check with your GP.

A Mummy Too does not give medical advice. If you have any questions or concerns, please speak to a health professional.

The NHS has some fantastic resources on their website on what to feed babies and young children.

Can I make Strawberry cream cake without eggs?

Yes, you can make your Strawberry cream cake without eggs. However, the texture and taste will be different. You could try using an egg replacement, such as a flax egg.

To make a flax egg:

1. Mix 1 tablespoon of ground flaxseed with 2 tablespoons of water.
2. Let it sit for 5 minutes to thicken.
3. Add it to your recipe in place of the eggs.

You might need to experiment a little to get the texture and taste just right, but it's definitely possible to make Strawberry cream cake without eggs.

What goes well with Strawberry cream cake?

There are many things that go well with Strawberry cream cake. Here are some ideas:

• Icecream - Cake and ice cream are a no-brainer!
• Whipped cream - you could make some extra sweet vanilla cream to serve on the side with your cake.
• Chocolate - Strawberries and chocolate are a match made in heaven. Why not grate some chocolate over the top of your cake?

How should I store Strawberry cream cake?

It's best to store your Strawberry cream cake in an airtight container in the fridge. It will keep for up to 3 days. Though it's best if enjoy your cake as fresh as possible!

How long does Strawberry cream cake keep?

Strawberry cream cake will keep for up to 3 days in an airtight container in the fridge.

How can I make Strawberry cream cake ahead of time?

If you want to make your Strawberry cream cake ahead, I think it's best to make the cake in separate parts. You can make your sponge cakes up to 3 days in advance. Then, store them in an airtight container in the fridge until you're ready to use them.

Or you could make the sponges weeks or months ahead and freeze them. Then defrost them overnight before you want to assemble and serve your cake.

You can slice your strawberries a day in advance and store them in an airtight container in the fridge until you're ready to use them. However, I wouldn't chop the strawberries any earlier, or they will begin to macerate and become mushy.

Then all you need to do is whip the cream and assemble your cake!

Or you can make the whole Strawberry cream cake up to 3 days in advance. Then, just store it in an airtight container in the fridge until you're ready to enjoy it.

Can I refrigerate Strawberry cream cake?

Strawberry cream cake is best enjoyed fresh, but it will keep in the fridge for up to 3 days. Just make sure to store it in an airtight container, so it doesn't dry out.

Can I freeze Strawberry cream cake?

Yes, you can freeze your Strawberry cream cake. Wrap it tightly in cling film or place it in a freezer-safe container. It will keep for up to 3 months.

However, it won't be very pleasant once you defrost it, because of the strawberries and fresh cream. The cake will most likely become very soggy as it defrosts, as the water from the cream will melt before the fat and seep into the sponge. The strawberries will change texture once they freeze too.

So I wouldn't recommend freezing Strawberry cream cake. If you have any leftover cake, it's best to eat it within 3 days.

Can I leave Strawberry cream cake out on the counter?

No, you shouldn't leave your Strawberry cream out on the counter. The fresh cream and strawberries will spoil if you don't refrigerate them.

You can leave Strawberry cream cake out of the fridge for up to 2 hours, but any longer than that, it's best to pop it in the fridge until you're ready to serve it.

Can I make Strawberry cream cake in a different quantity?

Yes, you can easily make Strawberry cream cake in a different quantity. Just adjust the ingredients accordingly.

For example, if you want to make a cake with half the amount of portions, you could use half the amount of ingredients and a cake tin which is half the size.

There are plenty of free online recipe scale calculators which you can use to work out the new ingredient measurements.

When it comes to eggs, you may need to be more creative with your portioning. For example, egg whites and egg yolks serve different purposes in a recipe. Egg whites add aeration and affect the texture of a cake, while egg yolks add richness and bind the ingredients together. So if a recipe calls for 2 eggs, you can't just use 1 egg white and 1 egg yolk.

If you want to make Strawberry cream cake with half the amount of portions, I would recommend using 2 eggs plus either an extra egg white or an extra egg yolk. This will ensure that your cake has the right texture.

How can I convert the cake recipe to cups?

When it comes to measuring out your ingredients, it's always best to use weighing scales for an accurate measurement. Cups are not always equal.

However, I have included the cup measurements for each ingredient in the recipe card below if you don't have any scales.

Can I make this Strawberry cream cake in individual portions?

Yes, Strawberry cream cake can easily be made in individual portions. However, you need to use a different size cake tin or baking tray.

For example, if you want to make 12 cupcakes instead of 1 cake, you need to use a cupcake tin and divide the batter evenly between the cases.

The cooking time will be different for cupcakes, so make sure to keep an eye on them and check that they are cooked before taking them out of the oven.

Can I make Strawberry cream cake in a different tin/tray?

Yes, Strawberry cream cake can be made in a different tin or tray. However, the cooking time may need to be adjusted.

For example, if you want to make Strawberry cream cake in a square cake tin, the batter will spread out more than it would in a round cake tin, so it will cook more quickly.

You could also use a silicone muffin tray to make Strawberry cream cake in individual portions. If you don't have a cupcake tin or baking tray, this is a great option.

Can I make Strawberry cream cake in a stand mixer like a KitchenAid or Kenwood Mixer?

Yes, Strawberry cream cake can be made in a stand mixer. You will need to use the paddle attachment and mix to cream the sugar and butter together on a low speed. Next, increase the speed to medium and mix until they're light and fluffy, then add the eggs and flour.

Once you've added the flour, make sure you only bring the ingredients together, so you don't overmix the batter.

Overmixing your cake batter will result in a tough cake as the movement will activate the gluten in the flour. Gluten is a protein which gives bread its chewy texture, but you don't want this in your cake!

Make sure you scrape down the sides of the bowl between each ingredient, so everything is incorporated correctly.

Can I make Strawberry cream cake without an electric mixer?

Yes, Strawberry cream cake can be made without an electric mixer. Instead, you will need to use a whisk and mix the sugar and butter until they're light and fluffy. Then add the eggs and flour. Again, once you've added the flour, make sure you only bring the ingredients together.

Can I make Strawberry cream cake with a food processor?

While it is possible, I wouldn't recommend using an electric mixer to mix your cake batter.

A food processor will mix the ingredients together quickly and easily, but it's easy to overmix the batter, resulting in a tough cake.

How can I make sure Strawberry cream cake is perfectly cooked?

To ensure your/ Strawberry cream cake is perfectly cooked, check that the cake rises and is springy to the touch. If you poke a skewer into the centre, it should come out clean or with a few crumbs. If the skewer has wet batter on it, the cake needs to cook for longer.

Once Strawberry cream cake is cooked, allow it to cool in the tin or tray for 10 minutes before turning it out onto a wire rack to cool completely. This will help prevent the cake from sticking to the tin or tray and make it easier to remove.

Why did my batter curdle? 

If your Strawberry cream cake batter curdles, it's usually because the eggs are too cold. So when adding the eggs to the batter, make sure they're at room temperature.

You can quickly bring them to room temperature by placing them in a bowl of warm water for 5 minutes before adding them to the batter.

A cake batter is an emulsion, which means that the mixture of fat and liquid can split if they're not at the same temperature. This is why it's important to use room temperature eggs to mix evenly with the other ingredients and don't split the batter.

The emulsion can also split if you add too much liquid to the creamed butter and sugar too fast. So the solution is to add a little bit of liquid at a time, mixing between additions to ensure the emulsion holds.

If your Strawberry cream cake batter does curdle, don't worry! If you haven't added the flour, you can continue to mix it until the ingredients come together. You can still keep mixing once you've added the flour, but your cake may be tough due to the gluten.

So it's essential to make sure you cream your butter and sugar and mix the eggs well before adding flour.

Why did my cake turn out dry/hard/burned/overcooked?

There are several reasons why Strawberry cream cake can turn out dry, hard or overcooked.

• If your cake turned out hard or dense, then it sounds like you overmixed the batter. When you overmix the cake batter, the gluten in the flour will activate and make the cake tough. Overmixing also knocks the air from the cake batter because the mixing pops the bubbles produced by the raising agents.
• On the other hand, if you don't mix the batter enough, the cake will be dense. This is because the flour hasn't had a chance to be fully incorporated into the batter. So it's essential to mix the cake batter until all the ingredients are just combined. Once you've added the flour, mix slowly and only until the flour is incorporated.
• If your Strawberry cream cake turned out dry, then it sounds like you didn't add enough wet ingredients or you added too much flour. When you add too much flour, the cake will absorb all the moisture from the batter and be dry.
• If your Strawberry cream cake turned out overcooked or burned, then it sounds like you baked it at too high a temperature or for too long. 
• If you had the oven at the correct temperature, but it still burned, it could mean that your oven is running at a higher temperature than the dial states. Domestic ovens often have an inconsistent or incorrect temperature, so it's worth investing in an oven thermometer to check.

Why did my cake turn out wet/soft/undercooked?

If Strawberry cream cake turns out wet or undercooked, it's usually because:

• You used too much liquid in the recipe. Too much liquid can make the cake wet and soggy. Ensure you measure the ingredients carefully and don't add more than what is called for in the recipe.
• You didn't bake it long enough. Ensure the cake is cooked through by inserting a skewer into the centre. If it comes out clean, the cake is cooked. If not, it needs to cook for longer.
• If your cake is very undercooked, the oven temperature is probably too low. You should always preheat your oven before you add your bakes to it. If the oven isn't hot enough, the cake won't cook through and will be wet and doughy in the middle.
• You opened the oven door too often while baking. Whenever you open the oven door, heat escapes and can cause the cake to become overcooked or uneven. Try to resist opening the door while the cake is baking and only open it when absolutely necessary.
• The Strawberry cream cake recipe is a classic that is perfect for any occasion! This cake is moist, flavorful, and has a beautifully layered cross-section that will definitely wow your guests! Whether you are serving this Strawberry cream cake for dessert or for an event like the Queen's Jubilee, it will be a hit!

Why didn't my cake rise?

There are several reasons why Strawberry cream cake might not rise:

• You didn't use enough baking powder. Baking powder is a leavening agent that helps cakes to rise. Make sure you use the amount called for in the recipe.
• The baking powder is too old. Baking powder loses its potency over time, so it's essential to use fresh baking powder.
• You didn't mix the batter enough. Be sure to mix the batter until all ingredients are well combined.
• The oven temperature was too low. Make sure to preheat your oven before you add your cake to it. If the oven isn't hot enough, the cake won't rise.
• You opened the oven door too often while baking. Whenever you open the oven door, heat escapes and can cause the cake to collapse. Try to resist opening the door while the cake is baking and only open it when absolutely necessary.

Why did my cake taste bland?

There are several reasons why Strawberry cream cake might taste bland:

• You didn't use enough sugar. Sugar adds sweetness and flavour to cakes. Make sure you use the amount called for in the recipe.
• You used too much flour. Too much flour can make the cake dry and dense. Ensure you measure the ingredients carefully and don't add more than what is called for in the recipe.
• The cake wasn't baked long enough. Ensure the cake is cooked through by inserting a skewer into the centre. If it comes out clean, the cake is cooked. If not, it needs to cook for longer.
• You didn't use fresh ingredients. Fresh ingredients always taste best! Make sure you use fresh strawberries, milk, and butter in your recipe.

How can I add/change the flavours in this cake?

There are several ways you can add/change the flavours in Strawberry cream cake:

• Use a different type of fruit. You could use raspberries, blackberries, or even blueberries in this recipe. Just make sure to adjust the amount of sugar you use depending on the sweetness of the fruit.
• Add some citrus zest. A little bit of lemon, orange, or lime zest will add a fresh flavour to the cake.
• Use flavoured extracts. Strawberry extract will intensify the strawberry flavour, but you could also use vanilla extract, almond extract, or even rum extract. Just use a few drops and taste until you get the desired flavour.
• Add 2 tablespoons of cocoa powder to the cake batter for a chocolate flavoured sponge!

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4.4 from 7 votes

Strawberry Cream Cake Recipe

This delicious, simple and very summery strawberry cream cake combines a light, soft vanilla sponge with fresh strawberries and sweet vanilla cream.

Prep Time30 minutes mins

Cook Time25 minutes mins

Total Time55 minutes mins

Course: cakes and bakes

Cuisine: British

Diet: Vegetarian

Servings: 12 slices

Author: Emily Leary

Ingredients

For the sponge

• 250 g (2 sticks + 1 tbsp) slightly salted butter
• 250 g (1⅓ cup + 1 tbsp) white caster sugar (superfine sugar)
• 4 medium free range eggs
• 1 tsp vanilla extract
• 60 ml (¼ cup) whole milk
• 250 g (1⅔ cups) self-raising white flour (self rising flour)

For the sweet vanilla cream

• 400 ml (1½ cup + 3 tbsp) double cream (heavy cream)
• 1 tsp vanilla extract
• 2 tbsp icing sugar (powdered sugar) (plus some to dust)

To assemble

• 300 g (11 oz) strawberries hulled and quartered

Equipment

• Weighing scales
• Measuring spoons
• Large mixing bowl
• Electric whisk
• Sieve
• Silicone spatula
• Sharp serrated knife
• Round loose-bottomed, high-sided 19cm (7.5") nonstick cake tin
• Parchment/baking paper
• Kitchen knife
• Chopping board

Instructions

Make the sponge

• Grease and double line a tall 19 cm (7.5 inch) cake tin.
• Preheat the oven to 180C (160C fan, 350F).
• Put the sugar and butter in a large mixing bowl and whisk together until pale.
• Add the eggs, vanilla and milk and whisk again
• Sift in the flour then fold together.
• Spoon into the lined tin and level off.
• Bake for 25-35 minutes until golden. Leave to cool in the tin until safe to touch, then release onto a wire rack to cool completely.

Make the vanilla cream

• Put the cream, sugar and vanilla in a large mixing bowl. Gently whisk until slightly thickened with soft peaks.

Assemble the cake

• Cut the cake into two halves using a sharp serrated knife.
• Place the bottom cake half on a board, cut side up.
• Top with the strawberries.
• Now add the cream.
• Put the second cake half on top, cut side down.
• Dust lightly with icing sugar to finish.
• To serve, cut the cake into slices with a sharp, serrated knife.

Video

Notes

The cake tin must be high sided, otherwise the cake will rise above the tin and even if the paper holds the shape, the part of the cake over the tin will brown.

Nutrition

Calories: 502kcal | Carbohydrates: 44g | Protein: 8g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 215mg | Potassium: 210mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1215IU | Vitamin C: 15mg | Calcium: 127mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

If you enjoyed this recipe then be sure to check out my incredible caterpillar cake recipe or my super fun red, white and blue bark.

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