This fresh strawberry cake is packed with bright strawberry flavor. Soft sponge layers are layered with whipped cream and plenty of fresh strawberries for a light, elegant layer cake perfect for birthdays, summer gatherings, or holidays.
Strawberries and whipped cream are a classic pair, and when paired with a tender sponge cake they create a dessert that highlights the fruit’s fresh flavor. This fresh strawberry cake is made without cooking the berries, so choose sweet, ripe strawberries for the best result. Serve it chilled or at cool room temperature within two days for peak flavor and texture.
Strawberry Cake Ingredients
- Cake flour – produces a soft, light sponge perfect for this layer cake.
- Eggs – large, at room temperature.
- Vegetable oil – a neutral oil adds moisture and richness.
- Sugar – granulated white sugar for the cake; powdered sugar for the whipped cream.
- Vanilla – good-quality vanilla extract or vanilla paste.
- Strawberries – wash and dry thoroughly to keep the cake fresh longer.
- Heavy whipping cream – use high-fat cream for stable, fluffy whipped cream.
Step-by-Step Overview
Whip the eggs: Beat eggs with sugar, salt, water, honey (or agave), and vanilla on high speed until pale, light, and tripled in volume. Check for the ribbon stage — when you lift the whisk, thick ribbons should fall and keep their shape for 3–4 seconds.
Fold in dry ingredients: Sift cake flour and baking powder into the egg mixture in three additions, folding gently after each addition. Add the vegetable oil by first mixing a few spoonfuls of batter with the oil to help it incorporate evenly, then fold into the full batter.
Divide batter into two 6-inch pans lined with parchment. Bake at 350°F until the tops are golden and a toothpick inserted in the center comes out clean. Cool completely on a wire rack before slicing into even layers.
Brush each cake layer with a simple cake syrup if you like extra moisture, then spread whipped cream and layer sliced strawberries evenly. Repeat for remaining layers, then finish the top with whipped cream and fresh strawberries. Chill briefly before serving. Enjoy!
Strawberry Cake Tips
- Wash and dry strawberries thoroughly. Excess moisture will make the cake soggy and shorten its shelf life.
- Brush each layer lightly with simple syrup (hot water dissolved with sugar) to keep the sponge moist without weighing it down.
- For a glossy finish, warm a little strawberry jam with a teaspoon of water and brush over the halved berries before placing them on top.
- Serve this cake within two days for best freshness and texture.
Notes & Baking Times
- Makes two 6-inch cakes. You can adjust yield by changing the serving size.
- Approximate baking times: two 6-inch pans — 27–30 minutes; three 6-inch pans — about 18 minutes; four 6-inch pans — 15–16 minutes; 9×13 pan — about 18 minutes.
- Freeze cooled sponge cake layers in an airtight container the same day for make-ahead convenience. Thaw overnight in the refrigerator before decorating.
- If your sponge deflates, common causes include over- or under-beaten eggs, expired leavening, or sudden oven temperature changes. Avoid opening the oven while baking.
Nutrition
Approximate per serving: Calories 261; Carbohydrates 28 g; Protein 4 g; Fat 15 g; Saturated Fat 9 g; Sugar 22 g. Use these values only as a guide.