Fresh Strawberries and Cream Cake – Light, Fluffy & Perfect for Any Occasion

Hey there! If you’re looking for a delightful dessert that’s perfect for pretty much any occasion, you’ve landed in the right place. This Fresh Strawberries and Cream Cake is not just a feast for your eyes; it’s also light, fluffy, and oh-so-tasty! The combination of fresh strawberries, whipped cream, and sponge cake creates layers of happiness in every bite. Trust me, your friends and family will be asking for seconds! Are you ready to whip up this slice of joy? Let’s dive in!

Nutritional Benefits of This Cake

Before we get into the nitty-gritty of the recipe, let’s talk about how this cake isn’t just delicious; it can also be a refreshing treat! Strawberries are packed with vitamins C and K, and they’re full of antioxidants, which is fantastic for your health. Plus, using fresh fruit instead of heavy toppings means you’re indulging without feeling weighed down. So, enjoy this light and airy cake without any guilt!

Adaptable Variations to Make

Shortcake Twist: Want to keep the essence but try something different? Consider turning it into a shortcake by using biscuit layers instead of sponge cake.
Berry Medley: Feel free to mix in other berries like blueberries or raspberries along with the strawberries for an exciting flavor combo!
Dairy-Free Option: Use coconut cream or any dairy-free whipped topping instead of heavy cream, making it friendly for those with lactose intolerance.
Gluten-Free Cake: If you need a gluten-free option, swap the sponge cake for a gluten-free version that you love!

Quick and Easy Recipe To Follow

Ingredients

1 sponge cake (store-bought or homemade)
2 cups fresh strawberries, hulled and sliced
1 cup heavy whipping cream
1/4 cup powdered sugar (for whipping cream)
1 cup strawberry jam or preserves
1 tablespoon fresh mint leaves (for garnish)
Optional: 1 teaspoon vanilla extract (for added flavor in whipped cream)

Cooking Instructions

Prepare the Whipped Cream: In a mixing bowl, pour in 1 cup of heavy whipping cream. Add in 1/4 cup of powdered sugar and, if you want an extra layer of flavor, include 1 teaspoon of vanilla extract. Grab your electric mixer and whip that cream at medium-high speed until stiff peaks form. This means that the cream can hold its shape—so satisfying! Set it aside while you prepare the cake.
Prepare the Strawberries: Take those beautiful fresh strawberries and hull them (which just means removing the green tops) and slice them up. If you want to give them a little extra sweetness, toss them with a sprinkle of sugar and let them sit for about 10 minutes. This helps release the juicy goodness that’ll enhance the flavor of your cake!
Layer the Cake: If you bought a sponge cake, slice it in half horizontally to create two layers. Place the bottom layer on a nice serving plate where it’s ready to go! This will be your starting point.
Spread Strawberry Jam: Take your strawberry jam and evenly spread it over the bottom half of the sponge cake. This is your moisture and flavor boost, and it tastes amazing!
Add Strawberries: Now, it’s time to layer half of those sliced strawberries over the jam. Spread them out evenly so each bite has fruity goodness.
Add Whipped Cream: Grab your delicious whipped cream and generously spread half of it over the strawberries. Use a spatula to smooth it out lovely and even. This layer is going to make your cake super dreamy!
Repeat Layers: Place the top sponge cake layer on top of the whipped cream you just spread. You’ll follow the same process as before: spread more jam over this layer, top it off with the remaining sliced strawberries, and then smother it with the rest of the whipped cream. Yes, please!
Decorate the Top: Get creative here! Arrange whole strawberries on top of the cake to make it look fabulous, and add some decorative swirls of whipped cream if you’re feeling fancy. Don’t forget to garnish with fresh mint leaves for a pop of color.
Chill Before Serving: Let your cake chill in the refrigerator for at least 30 minutes. This helps everything set up nicely and allows the flavors to blend in harmony. It’ll be worth the wait!
Serve and Enjoy: Slice into this beauty and serve it chilled. Share the joy, and enjoy every fluffy, fruity bite of this Fresh Strawberries and Cream Cake!

Practical Tips for Success

Keep your whipped cream cold while preparing the rest. It’ll help maintain its lightness and texture.
A serrated knife works best for slicing your sponge cake—it makes cleaner cuts!
This cake is best served fresh. However, if you have leftovers, store them in the refrigerator in an airtight container for a day or two.
If you want to use homemade sponge cake, there are plenty of quick recipes out there, or you could buy a high-quality one from your local bakery.

Equipment Needed

Here’s a simple list of tools you’ll need to make this stunning cake:

A mixing bowl for whipping the cream
An electric mixer to make whipping quick and easy
A serrated knife for slicing the sponge cake
A spatula for spreading whipped cream and jam
A serving plate to display your masterpiece

Frequently Asked Questions

Can I use frozen strawberries? Absolutely! Just make sure to thaw and drain them well. Fresh is best, but frozen works too!
How do I make whipped cream without a mixer? You can use a whisk, but it’ll take some time and arm strength. Consider using a jar and shaking it vigorously if you want a workout!
Can I make this cake ahead of time? Yes! You can assemble the cake a few hours earlier. Just keep it chilled until you’re ready to serve.
How should I store leftovers? Keep any leftover cake in an airtight container in the fridge to keep it fresh for a day or two.
What can I serve with this cake? A drizzle of chocolate sauce or a scoop of vanilla ice cream can be a delicious addition!

I can’t wait for you to give this Fresh Strawberries and Cream Cake a try! It’s such a joy to make and even more to eat. Once you whip it up, let me know how it turns out! Share your beautiful creations with me on Pinterest, and let’s spread the love for sweet treats together. Happy baking!