Homemade Strawberry Cream Cake

Light, fluffy, and oh-so-delicious! This Japanese-Style Strawberry Cream Cake is a dreamy dessert with airy sponge, fresh strawberries, and silky whipped cream. Perfect for birthdays or any special occasion! 🍓✨

Serves: 8-10
Prep Time: 30 minutes
Cook Time: 20-25 minutes
Chill Time: 1 hour
Total Time: ~2 hours

Ingredients

For the Sponge Cake:

• 1 cup (120g) cake flour (or all-purpose flour, sifted)
• 1 tsp baking powder
• 4 large eggs, separated, room temperature
• ¾ cup (150g) granulated sugar, divided
• ¼ cup (60ml) whole milk, room temperature
• ¼ cup (60ml) vegetable oil
• 1 tsp vanilla extract
• Pinch of salt

For the Whipped Cream Filling and Frosting:

• 2 cups (480ml) heavy whipping cream, cold
• ½ cup (60g) powdered sugar, sifted
• 1 tsp vanilla extract

For the Strawberry Filling and Decoration:

• 1 lb (450g) fresh strawberries, hulled and sliced (reserve 6-8 whole strawberries for decoration)
• 2 tbsp granulated sugar (for macerating strawberries)

For the Simple Syrup (Optional, for Extra Moisture):

• ¼ cup (50g) granulated sugar
• ¼ cup (60ml) water
• 1 tsp vanilla extract or kirsch (optional)

Instructions

1. Bake the Sponge Cake:
   • Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper (bottom only, no greasing).
   • Sift cake flour and baking powder into a bowl. Set aside.
   • In a large bowl, beat egg yolks with ¼ cup (50g) sugar until pale and thick, about 2 minutes. Add milk, vegetable oil, and vanilla extract; whisk until smooth.
   • In a separate clean bowl, beat egg whites with a pinch of salt until foamy. Gradually add remaining ½ cup (100g) sugar and beat until soft peaks form (not stiff).
   • Gently fold egg white mixture into yolk mixture in 3 additions, using a spatula to keep the batter airy.
   • Sift flour mixture over the batter and fold gently until no streaks remain. Avoid overmixing to maintain fluffiness.
   • Divide batter evenly between prepared pans. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean and cakes spring back when lightly pressed.
   • Cool cakes in pans for 5 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Simple Syrup (Optional):
   • In a small saucepan, combine sugar and water. Heat over medium until sugar dissolves, about 2 minutes. Remove from heat and stir in vanilla or kirsch. Cool completely.
3. Macerate the Strawberries:
   • In a bowl, toss sliced strawberries with 2 tbsp sugar. Let sit for 10-15 minutes to release juices. Drain excess liquid before using.
4. Make the Whipped Cream:
   • In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high until soft peaks form, about 2-3 minutes. Be careful not to overwhip.
5. Assemble the Cake:
   • If cakes are domed, trim tops with a serrated knife for flat layers.
   • Place one cake layer on a serving plate. Brush lightly with simple syrup (if using) for extra moisture.
   • Spread a thin layer of whipped cream (about ¾ cup) over the cake. Arrange a single layer of sliced strawberries on top. Cover with another thin layer of whipped cream.
   • Place the second cake layer on top and brush with syrup. Frost the top and sides with remaining whipped cream, smoothing with a spatula or creating decorative swirls.
   • Decorate the top with whole and halved strawberries, arranging them in a pattern or scattered design.
6. Chill and Serve:
   • Refrigerate the cake for at least 1 hour to set the cream and make slicing easier.
   • Slice with a sharp knife, wiping clean between cuts. Serve chilled or at cool room temperature.

Tips:

• Fluffy sponge: Ensure egg whites are free of yolk and bowls are grease-free for maximum volume. Soft peaks are key for a light texture.
• Strawberry prep: Choose ripe, sweet strawberries for the best flavor. Pat dry after slicing to avoid soggy cake.
• Make ahead: Bake cake layers a day ahead, wrap tightly, and store at room temperature. Assemble the day of serving.
• Storage: Store in an airtight container in the fridge for up to 2 days. Best enjoyed fresh due to the whipped cream.
• Variations: Add a layer of custard or swap strawberries for mixed berries or mango for a tropical twist.