Dessert

Fluffy and Moist Strawberry Cream Cake Recipe

ByMatteo Rossi November 28, 2025November 28, 2025

Introduction

This Fluffy and Moist Strawberry Cream Cake is a delightful dessert perfect for any occasion. With layers of soft cake, luscious whipped cream, and fresh strawberries, it offers a refreshing and sweet treat that’s sure to impress your guests.

The image shows a round cake with three layers. The bottom and middle layers are light brown, and the middle layer has a thin layer of pink cream. The top layer is covered with white whipped cream, piped into round, fluffy shapes all around the edge and center. On top of the whipped cream, there are many whole and halved red strawberries with green leaves, arranged in a circular pattern. The cake is placed on a simple white plate, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

113 g cake flour
142 g granulated sugar
1/2 tsp salt
6 egg yolks
56 g neutral oil (like vegetable or canola)
1/2 tsp vanilla extract
396 g heavy cream (chilled)
100 g strawberry jam
10 medium-sized fresh strawberries, sliced (for filling)
Additional fresh strawberries (for topping)
Some whole fresh strawberries (for garnish)

Instructions

Step 1: Preheat oven to 350°F (175°C). Line and grease two 8-inch round cake pans.
Step 2: In a large bowl, whisk together cake flour, sugar, and salt.
Step 3: Add egg yolks, oil, and vanilla extract to the dry ingredients. Whisk until the batter is smooth and well combined.
Step 4: Divide the batter evenly between the two prepared pans.
Step 5: Bake for 20–22 minutes, or until the tops are golden and the cakes spring back when gently pressed.
Step 6: Let cakes cool completely in the pans, then carefully remove them.
Step 7: In a separate bowl, beat the chilled heavy cream until stiff peaks form.
Step 8: Place one cake layer on a serving plate. Spread a thin layer of strawberry jam over the top, followed by an even layer of whipped cream and the sliced strawberries.
Step 9: Top with the second cake layer and cover the entire cake with the remaining whipped cream.
Step 10: Decorate with halved and whole fresh strawberries on top. Chill for at least 1 hour before serving.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and sweetness.
For a lighter cake, gently fold the whipped cream into the batter before baking.
Substitute regular sugar with superfine sugar for a smoother batter.
Try adding a splash of lemon juice to the whipped cream for a subtle tang.
To make a smaller cake, halve the ingredients and bake in a single 8-inch pan.

Storage

Store the cake covered in the refrigerator for up to 2 days to maintain freshness. Before serving, allow the cake to sit at room temperature for 15–20 minutes for optimal texture. If needed, gently re-whip the cream topping before serving to refresh its texture.

How to Serve

A round cake with three layers is shown on a white plate. The bottom and middle layers are light sponge cake with a thin layer of pink cream in between. The top layer is covered with a thick, fluffy white cream that has swirling peaks creating a textured surface. On top of the cream, there are whole and halved fresh strawberries with bright red color and green leafy tops placed all around, covering almost the entire surface. The white marbled surface underneath adds a clean, elegant background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are recommended for the best texture and flavor, especially for the topping and filling. If using frozen, thaw thoroughly and drain excess moisture to avoid sogginess.