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Strawberry Layer Cake

Cooking Method
Difficulty Beginner
Time
Prep Time: 30 mins Cook Time: 30 mins Total Time: 1 hr
Cooking Temp 302  °F
Servings 4
Best Season Suitable throughout the year
Description

Strawberry Layer Cake is a delightful and elegant dessert that features layers of light and fluffy cake filled with fresh strawberries and creamy whipped cream. This cake is perfect for any celebration, offering a beautiful and delicious treat that is sure to impress.

The cake layers are made from a mixture of flour, sugar, eggs, butter, and milk, whipped to create a light and airy texture. Once baked and cooled, the cake layers are sliced and filled with a generous layer of fresh strawberries and whipped cream.

The strawberries are sliced and layered between the cake layers, adding a burst of sweet and tangy flavor. The whipped cream is made from heavy cream, sugar, and vanilla, beaten until light and fluffy, providing a creamy and smooth contrast to the cake and strawberries.

The cake is then assembled and frosted with more whipped cream, creating a beautiful and elegant presentation. For added elegance, the cake can be garnished with whole strawberries, mint leaves, or a dusting of powdered sugar.

Strawberry Layer Cake is perfect for birthdays, anniversaries, or any celebration where you want to offer a stunning and delicious dessert. The combination of light sponge cake, fresh strawberries, and whipped cream provides a delightful and satisfying experience.

Ingredients
    Cake Base
  • 4 eggs (about 55g each)
  • 45 g vegetable oil
  • 45 g milk
  • 55 g cake flour
  • 40 g granulated sugar
  • 5 g lemon juice
  • 5 g vanilla extract
  • Whipped Cream
  • 300 g heavy cream
  • 30 g granulated sugar
  • 1 g salt
  • Filling
  • Fresh strawberry slices
Instructions
  1. In a clean bowl, mix well vegetable oil and milk. Add in cake flour and mix well. Separate the eggs. Add the egg yolks into the batter and mix well. Set aside.
    Line the baking tray (28*28*2.6cm) with parchment paper or baking mat. Preheat the oven to 150℃(302℉).

  2. Add sugar, lemon juice and vanilla extract into the egg white. Use a hand mixer to beat until soft peaks form. Take a scoop of whipped egg white and gently fold it in the batter until just combined. Pour all the batter into the whipped egg white and gently fold it in until just combined. Pour all the batter into the baking tray, smooth it out and give it a tap or two. Send into the oven to bake for 30 minutes or until golden brown.

  3. In a clean bowl, bring together heavy cream, sugar and salt. Use a hand mixer to beat until stiff peaks form. Transfer into a piping bag. Wash and chop the strawberries into slices. Save 4 strawberries for the topping.

  4. Take the cake out of the oven and let the cake cool down on the cooling rack before take it out of the cake pan. When the cake is cool to touch, release the sides of the cake with an icing spatula, turn the whole cake pan upside down on the parchment paper. Take off the pan, and peel off the baking mat. Slice the cake into 4 equal size square slices. (I take one of the layers to make the strawberry crepe cake, so I only use 3 cake layers for this cake.)

  5. Place a layer of cake on the cake stand, evenly spread the cream on it, cover it with strawberry slices, whipped cream and top with another slice. Repeat the step. Cover the top with whipped cream and garnish the cake with strawberries.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: strawberry cake, soft cake, strawberry layer cake