Strawberry Cream Cake
This light and airy European-style Strawberry Cream Cake features a delicate sponge made from whipped eggs, layered with stabilized whipped cream and fresh strawberries. It’s elegant, refreshing, and perfectly balanced.
Equipment
- springform pan
- Electric mixer
- Mixing bowls
- Rubber Spatula
Ingredients
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 Tbsp unsalted butter, melted and cooled
- 1 lb fresh strawberries, hulled and sliced
- 2 cups heavy whipping cream, very cold
- 1/2 cup powdered sugar
- 1 tsp vanilla extract (for cream)
- 1 packet cream stabilizer (Whip It) or 1 tsp cornstarch
Instructions
- Preheat oven to 350°F. Beat eggs and sugar on high speed for 5–8 minutes until thick, pale, and ribbon-like.
- Sift flour, baking powder, and salt. Gently fold into egg mixture, then fold in melted butter and vanilla.
- Pour batter into parchment-lined springform pan. Bake 25–30 minutes until top springs back. Cool completely.
- Whip cream with powdered sugar, vanilla, and stabilizer until stiff peaks form.
- Slice sponge horizontally. Spread cream on bottom layer, add strawberries, then top with second layer.
- Frost top and sides with remaining cream. Garnish with strawberries. Chill 2 hours before serving.
Notes
This cake is best served chilled and assembled shortly before serving for the cleanest layers and freshest flavor.