Strawberries and Cream Cake Recipe

homemade strawberries and cream cake with fresh berries and whipped cream

Strawberries and Cream Cake Recipe

This Strawberries and Cream Cake is a light, fluffy sponge layered with fresh strawberries and velvety mascarpone whipped cream. Perfect for summer celebrations, birthdays, or any special occasion, it’s a show-stopping dessert that’s surprisingly easy to make at home.

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Course: Dessert

Cuisine: American, European

Prep Time: 30

Cook Time: 30

Chill Time: 30

Total Time: 1 30

Servings: slices

Calories: 420kcal

Cost: $15–18

Equipment

2 9-inch round cake pans
Stand mixer or hand mixer
Wire cooling rack
Offset spatula
Large mixing bowl
Saucepan

Ingredients

For the Vanilla Sponge Cake

2 cups all-purpose flour
2 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter softened
1 ¼ cups granulated sugar
4 large eggs room temperature
2 teaspoon vanilla extract
1 cup whole milk room temperature

For the Strawberry Filling

2 lbs strawberries hulled and sliced
¼ cup granulated sugar
2 tablespoon lemon juice
1 tablespoon cornstarch

For the Whipped Cream

2 cups heavy whipping cream chilled
½ cup powdered sugar
1 teaspoon vanilla extract
8 oz mascarpone cheese softened

Instructions

Cream butter and sugar, add eggs and vanilla, then alternate dry mix with milk.
Divide batter into pans and bake at 350°F for 25–30 minutes.
Toss strawberries with sugar, lemon juice, and cornstarch; let sit.
Beat chilled cream, add sugar and vanilla, then fold in mascarpone.
Layer cake, strawberries, and cream; repeat, then decorate with sliced berries.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition