This Strawberry Cream Cake is a dreamy, layered dessert that blends the freshness of ripe strawberries with the richness of whipped cream and a velvety filling. It’s a visual and culinary delight—featuring a soft sponge base, a creamy center speckled with strawberry slices, and a crown of whipped swirls, whole berries, and cookie crumbles. The contrast of vibrant red strawberries against the white cream creates a show-stopping centerpiece for birthdays, tea parties, or any celebration that calls for elegance and indulgence.
The cake is light yet satisfying, with a texture that melts in your mouth. The filling—reminiscent of cheesecake or stabilized whipped cream—adds depth and creaminess, while the cookie crumble on top offers a playful crunch. Every bite is a balance of sweet, tart, creamy, and soft, making it a favorite among both adults and children.
INGREDIENTS:
For the Sponge Cake:
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup milk
For the Cream Filling:
- 200g cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, chilled
- 1½ cups chopped fresh strawberries
For the Topping:
- 1 cup whipped cream (stabilized or freshly whipped)
- Whole and halved strawberries for decoration
- ½ cup crushed graham crackers or digestive biscuits
INSTRUCTIONS:
- Prepare the Sponge Cake:
- Preheat oven to 175°C (350°F). Grease and line a round cake pan.
- In a bowl, sift together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Alternate adding flour mixture and milk to the butter mixture, beginning and ending with flour.
- Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
- Let the cake cool completely, then slice horizontally into two even layers.
- Make the Cream Filling:
- Beat cream cheese with powdered sugar and vanilla until smooth.
- In a separate bowl, whip the chilled cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture gently.
- Stir in chopped strawberries. Chill for 15–20 minutes to firm up slightly.
- Assemble the Cake:
- Place the bottom layer of the sponge on a cake board or serving plate.
- Spread the strawberry cream filling evenly over the surface.
- Gently place the second sponge layer on top.
- Use a spatula to smooth any excess filling around the edges.
- Decorate the Top:
- Pipe or spread whipped cream over the top of the cake.
- Arrange whole and halved strawberries in a decorative pattern.
- Sprinkle crushed cookies or graham crackers around the edges for texture and visual appeal.
- Chill and Serve:
- Refrigerate the cake for at least 2 hours before slicing to allow the filling to set.
- Slice with a sharp knife and serve chilled.
- Store leftovers in the refrigerator for up to 3 days.
