Spring Cakes Strawberries Cream (Printer View)

Tender sponge cake layered with whipped cream and juicy strawberries, ideal for special spring events.

# Components:

→ Sponge Cake

01 - 1 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 4 large eggs, at room temperature
05 - 1/4 cup whole milk
06 - 1 1/2 teaspoons baking powder
07 - 1/2 teaspoon vanilla extract
08 - 1/4 teaspoon salt

→ Filling & Topping

09 - 2 cups heavy whipping cream, cold
10 - 1/3 cup powdered sugar
11 - 1 teaspoon vanilla extract
12 - 1 1/2 pounds fresh strawberries, hulled and sliced
13 - Edible flowers or mint leaves, for decoration (optional)

# Method:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Using an electric mixer, beat softened butter and granulated sugar in a large bowl until light and fluffy, about 3 minutes.
03 - Add eggs one at a time, beating well after each addition. Mix in 1/2 teaspoon vanilla extract.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
05 - Add dry ingredients to the butter mixture in three additions, alternating with whole milk, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly between prepared pans and smooth the tops. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in pans for 10 minutes. Turn out onto wire racks to cool completely.
08 - Beat heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract using an electric mixer until stiff peaks form.
09 - Trim the tops of cooled cake layers with a serrated knife if necessary for even stacks.
10 - Place one cake layer on a serving plate. Spread half the whipped cream over, then top with half the sliced strawberries.
11 - Set the second cake layer on top. Spread remaining whipped cream, arrange remaining strawberries, and decorate with edible flowers or mint leaves if desired.
12 - Serve immediately or refrigerate for up to 2 hours.

# Expert Advice:

01 -
  • You'll feel like you're serving spring itself on a platter every time you slice this cake.
  • The tender sponge, juicy berries, and silky cream make each bite feel special, but the method is surprisingly simple.
02 -
  • If you rush cooling the cake, the cream melts and slides off—I learned this after a sticky countertop disaster.
  • Washing and thoroughly drying strawberries prevents soggy layers that dull the sponge's texture.
03 -
  • Let cake cool completely before layering to avoid melting cream—there's no shortcut.
  • Sift both flour and powdered sugar to prevent lumps and create a more refined texture.
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