This Strawberry and Whipped Cream Cake is a harmonious blend of airy sponge and rich berry flavor. Unlike classic dry sponges, this oil-based version turns out porous and moist, structurally resembling the famous desserts of the Queen Victoria era. Fresh strawberries, transformed into a thick custard, give the filling a deep color and natural sweetness, perfectly complemented by a light cloud of whipped cream. This cake will be a true centerpiece at the height of berry season, filling your home with the aroma of homemade baking and a summer garden.
The finished cake turns out incredibly tender and aromatic. The combination of homemade sponge, strawberry cream, and whipped cream is a classic that always delights guests.
Cake batter ingredients
- 4 eggs
- 40 g neutral vegetable oil
- 140 g all-purpose flour
- 100 g sugar
- 1 tsp vanilla extract
- 1/2 tsp baking powder
Strawberry cream ingredients
- 250 g fresh strawberries
- 3 egg yolks
- 120 g sugar
- 10 g potato starch
Garnish ingredients
- 300 g heavy whipping cream
- 30 g powdered sugar
- 30 g dark chocolate
How to Make Strawberry and Whipped Cream Cake
Prepare the sponge cake. Pour the sugar into a bowl and pour in a neutral, odorless vegetable oil. In a separate bowl, crack the eggs and separate the yolks from the whites. Add the egg yolks to the sugar and oil. Whisk everything together until the sugar dissolves.
First, combine the wet ingredients and sugar, whisking until the granules dissolve.
Mix the dry ingredients: sift the all-purpose flour and add the baking powder.
Be sure to sift the flour to aerate it—this is the secret to a fluffy sponge cake.
Using an electric mixer, whip the egg whites to stiff peaks and begin assembling the batter. Spoon by spoon, fold the dry ingredients and the whipped whites into the yolk, sugar, and oil mixture.
Gradually fold all parts of the batter together, working gently with a spatula.
Once all the dry ingredients and about half of the whipped whites are incorporated, gently fold in the remaining egg whites until the batter is smooth.
It is important to preserve the airiness of the whipped whites so the cake rises well.
Line an 18 cm (7-inch) springform pan with parchment paper and lightly grease it with vegetable oil.
Using parchment paper will help easily remove the baked sponge cake from the pan.
Pour the batter into the prepared pan.
Level the surface and place it into the preheated oven.
Bake for 40 minutes at 165°C (330°F). Place the sponge cake in the preheated oven and do not open the door while baking!
The tall and golden sponge cake must cool completely before assembly.
Prepare the strawberry cream. Finely chop the fresh strawberries. Place the chopped berries into a saucepan and add the sugar. Bring to a boil, simmer for 2-3 minutes, then blend with an immersion blender until a smooth puree forms.
Heat the strawberries and sugar so the berries release their juices and soften.
Dissolve the potato starch in a few tablespoons of cold water, stir it into the strawberry puree, bring back to a boil, and cook for 2 minutes.
The starch must be dissolved in cold water to prevent lumps from forming in the cream.
Pour the sugar into a metal bowl and add three egg yolks. Whisk the yolks with the sugar.
Whisk the yolks with sugar until pale before mixing them with the berries.
Combine the whisked yolks with the hot strawberry puree. Place the bowl over a water bath and heat the cream, stirring constantly, until it thickens.
Thicken the cream to the right consistency over a water bath, whisking constantly.
Cut the cooled sponge cake in half horizontally. If desired, soak the cake layers with a splash of cognac or liqueur.
Cut the sponge cake into two equal layers. At this stage, you can add a soaking syrup.
Whip the heavy cream with the powdered sugar. Fill a piping bag fitted with a star nozzle with the whipped cream. Spread half of the cooled strawberry cream onto the bottom cake layer. Pipe a border of whipped cream around the edge to prevent the strawberry filling from leaking.
The piped cream border holds the tender strawberry custard inside the cake.
Place the second cake layer on top, cover with the remaining strawberry cream, and decorate with the rest of the whipped cream. Melt the chocolate. Drizzle the melted chocolate over the cake and chill in the refrigerator for a few hours to let the flavors meld.
Finish decorating with whipped cream and melted chocolate for a spectacular look.
To allow the Strawberry and Whipped Cream Cake to fully reveal its flavor profile, it is highly recommended to chill it for at least four hours. During this time, the berry cream will stabilize, and the cake layers will become even more tender and aromatic. If you prefer more intense flavors, try adding a little grated lemon zest to the strawberry puree or soaking the sponge with a couple of spoonfuls of quality berry liqueur before assembly. It is best to serve this treat chilled, garnishing the top with fresh berries or sliced almonds for a textural contrast. Store the dessert in the refrigerator under a cover so the whipped cream maintains its shape and doesn't absorb outside odors. This approach guarantees that every slice will remain just as appetizing and fresh as right after baking.
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