Name: Strawberry Cream Cake
Prep time: 30 min
Cook time: 40 min
Total time: 2 h 10 min
Cuisine: American
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

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Introduction to Strawberry Cream Cake

There’s something truly magical about a homemade dessert that brings smiles to both young and old. Imagine the delight on your family’s faces as you serve them a slice of luscious Strawberry Cream Cake. This delightful recipe beautifully blends light, fluffy chiffon layers with fresh strawberries and whipped cream. Whether you’re busy balancing work and family life or planning a weekend celebration, this cake is your perfect ally. Its simplicity doesn’t skimp on elegance, making it a showstopper for any gathering. Trust me, once you taste it, you’ll be dreaming of this cake for days!

Why You’ll Love This Strawberry Cream Cake

This Strawberry Cream Cake is more than just a dessert; it’s a celebration on a plate! With its airy texture, sweet strawberries, and velvety cream, it’s a feast for both the eyes and taste buds. Plus, it comes together quickly, making it a go-to recipe for hectic days. No need for complicated techniques—just pure, delicious simplicity that brings joy to any occasion. You’ll love how this cake brightens even the busiest of weeks!

Ingredients for Strawberry Cream Cake

Gathering ingredients for your Strawberry Cream Cake is like assembling a team of flavor superheroes! Each one plays an important role in creating this delightful dessert.

Eggs: The backbone of the cake, providing moisture and structure. Make sure they’re at room temperature for the best results.
Granulated Sugar: Sweetness comes from sugar, adding flavor while helping the cake rise and brown beautifully.
Vanilla Extract: This magical ingredient enhances the cake’s taste, adding that warmth and aroma we all love.
Vegetable Oil: I prefer grapeseed or sunflower oil for their gentle flavors. They keep the cake moist and tender.
Milk or Water: This brings everything together, keeping the batter smooth and adding a rich texture.
Cake Flour: A fine flour that produces a lighter, fluffier cake compared to all-purpose flour.
Baking Powder: An essential leavening agent, helping the cake rise to perfection.
Salt: Just a pinch enhances all the flavors and balances sweetness.
Cream of Tartar: This ingredient boosts the stability of egg whites, making your meringue soar!
Heavy Cream: Whipping this into submission creates dreamy frosting that holds everything together.
Powdered Sugar: For sweetening the whipped cream without grittiness, making it light and airy.
Cornstarch: Adding this helps stabilize the whipped cream, keeping it fluffy longer.
Fresh Strawberries: The star of the show! Sweet, juicy strawberries bring a burst of freshness to every slice.
Granulated Sugar (for Strawberries): Tossing the berries helps release their natural juices, intensifying the flavor.

For exact quantities of each ingredient, you can find the measurements at the bottom of the article, ready for printing. Happy baking!

How to Make Strawberry Cream Cake

Ready to dive into the magic of baking? Making this Strawberry Cream Cake is a delightful experience! Let’s break it down step by step to ensure your cake turns out marvelous.

Step 1: Preparing the Oven and Pans

First things first, preheat your oven to 350°F (180°C). This ensures an even bake, which is key for that light texture we love.

While the oven warms up, grab three unlined 6-inch aluminum cake pans. Lightly grease them to prevent sticking later. Believe me, nothing is more disappointing than a stuck cake!

Step 2: Mixing the Dry Ingredients

In a medium bowl, sift together your cake flour, baking powder, and salt. Sifting is a baker’s secret to achieving a fluffy cake. It aerates the flour, making it lighter and allowing the cake to rise beautifully.

Step 3: Combining Wet Ingredients

In another bowl, whisk together the egg yolks, vegetable oil, ¾ of the sugar, vanilla extract, and milk. Mix until smooth and creamy! This wet mixture is the heart of your cake; it sets the stage for a flavorful and moist dessert.

Step 4: Making the Meringue

Now, let’s tackle the egg whites! In a stand mixer, beat them on medium-low speed until they get foamy. Then, add the cream of tartar and the remaining sugar. Whip those whites on high speed until you see stiff peaks. This is where your cake’s lightness comes from!

Step 5: Combining Mixtures

Time to combine the magic! Start by adding a small scoop of the meringue to your yolk mixture to loosen it. Gently fold in the rest of the meringue using a spatula. This keeps the air in, ensuring a fluffy cake.

Step 6: Baking the Cake

Now, it’s time to bake! Pour the batter evenly into your prepared pans. Give the pans a gentle tap to release any air bubbles. Bake on the middle rack for 30-40 minutes. Keep a close eye; it’s ready when the tops are golden brown and spring back when touched.

Step 7: Preparing the Strawberry Filling

While the cake cools, wash and slice your fresh strawberries. Toss them in granulated sugar and set aside in the fridge for about 15-20 minutes. This helps draw out their juices, creating a lovely, sweet syrup that’ll elevate your cake.

Step 8: Whipping Cream and Assembly

In a large bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Whip until stiff peaks form—this will be your dreamy frosting!

To assemble, layer the cake with whipped cream and the sweet strawberry filling. Don’t forget to finish with a crumb coat of cream to seal in those delicious flavors.

Step 9: Final Chill

Chill your assembled cake in the refrigerator for at least one hour. This helps those flavors meld together, creating a more cohesive sweet experience. Plus, it makes cutting into the cake easier later!

Tips for Success

Always use room temperature ingredients for better mixing and a lighter cake.
Don’t skip sifting your flour; it’s essential for achieving that dreamy fluffiness.
When whipping cream, start with cold utensils for the best volume.
Practice patience; let your cakes cool completely before stacking them.
Experiment with different berries or flavors in the cream to keep it exciting!

Equipment Needed

Mixing Bowls: Use glass or stainless steel bowls; they’re great for mixing and easy to clean.
Stand Mixer or Hand Mixer: Both work, but a stand mixer saves time and effort.
Cake Pans: Aluminum pans are ideal, but any round baking pan will do!
Spatula: A rubber spatula is perfect for folding in ingredients and scraping the bowl.

Variations of Strawberry Cream Cake

Chocolate Strawberry Cream Cake: Swap out half the cake flour for cocoa powder to create a rich chocolate base, and layer with chocolate ganache.
Gluten-Free Version: Replace cake flour with a gluten-free all-purpose blend to make this cake suitable for those with gluten sensitivities.
Strawberry Shortcake Style: For a twist, layer the cake with biscuits instead of chiffon layers, adding whipped cream and strawberries in between.
Vegan Strawberry Cream Cake: Substitute eggs with flax eggs and use coconut cream for frosting, and almond milk for the liquid.
Lemon Zest Addition: Add a teaspoon of fresh lemon zest to the batter for a refreshing citrus twist that complements the strawberries.

Serving Suggestions for Strawberry Cream Cake

Pair your cake with a dollop of whipped cream on the side for extra indulgence.
Serve alongside a refreshing glass of iced tea or sparkling lemonade to balance the sweetness.
Garnish with fresh mint leaves for a pop of color and flavor.
Consider adding a scoop of vanilla ice cream for the ultimate treat!

FAQs about Strawberry Cream Cake

If you’re eager to bake this delightful Strawberry Cream Cake, I’m sure you have some questions swirling in your mind. Let’s tackle the most common ones together!

Can I use frozen strawberries instead of fresh?

While fresh strawberries elevate this cake, frozen berries can work in a pinch! Just remember to thaw and drain them before using. This will help retain the cake’s texture.

How can I make my whipped cream more stable?

Add cornstarch or cream of tartar to your whipped cream for extra stability. It helps your whipped topping hold its shape longer, especially in warmer weather.

What should I do if my cake sinks in the middle?

This can happen for a few reasons, often overmixing or too much moisture. To prevent this, ensure to fold in the meringue gently and bake until the cake is fully set.

How should I store leftover Strawberry Cream Cake?

Store any leftovers in the refrigerator, covered. It will remain fresh for about 2-3 days. If it starts to soften, try chilling it for a bit before serving!

Can I prepare the components ahead of time?

Absolutely! You can bake the cake layers a day in advance and store them wrapped in plastic. Whip the cream and prepare the strawberries just before assembling for best results.

Final Thoughts

Creating this Strawberry Cream Cake is more than just baking; it’s about crafting memories and sharing joy with loved ones. The moments spent layering fluffy chiffon, sweet strawberries, and luscious cream transform into delightful experiences at the table. Every bite is a reminder of the love poured into your cooking, as laughter fills the air and smiles brighten faces. Whether it’s a casual weeknight dessert or a centerpiece for celebrations, this cake holds the power to bring happiness to even the busiest days. Trust me, once you bake it, you’ll find it becomes a cherished favorite in your home!