This Strawberry Cream Celebration Cake is a showstopper—elegant, fruity, and irresistibly creamy. With layers of soft sponge cake, whipped vanilla cream, and fresh strawberries, it’s the kind of dessert that turns any occasion into a memory. The cake is adorned with halved strawberries embedded in the frosting, crowned with whipped cream swirls, and sprinkled with crumbled biscuits for texture and charm. It’s not just a cake—it’s a centerpiece.
The balance of flavors is what makes this cake so beloved: the lightness of the sponge, the richness of the cream, and the bright, juicy burst of strawberries. It’s perfect for birthdays, anniversaries, or any moment that deserves a sweet celebration. The decoration is simple yet stunning, making it ideal for both novice bakers and seasoned dessert artists.
INGREDIENTS:
For the sponge cake (two 8-inch layers):
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
For the whipped cream frosting:
- 2 cups heavy whipping cream (chilled)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the filling and decoration:
- 2 cups fresh strawberries (halved and whole)
- ½ cup strawberry jam or puree (optional)
- ½ cup crushed biscuits or cookies (e.g., digestive or graham crackers)
- Fresh mint or thyme sprigs (optional garnish)
INSTRUCTIONS:
- Bake the Sponge Cake: Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans. In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla. Add the dry ingredients alternately with milk, beginning and ending with flour. Mix until just combined. Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
- Prepare the Whipped Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Keep refrigerated until ready to use.
- Assemble the Cake: Place one cake layer on a cake board or serving plate. Spread a thin layer of strawberry jam or puree (optional), then a generous layer of whipped cream. Arrange halved strawberries over the cream. Place the second cake layer on top and press gently. Cover the entire cake with whipped cream, smoothing the sides and top.
- Decorate: Press halved strawberries around the sides of the cake, embedding them into the cream. On top, arrange whole and halved strawberries in a decorative pattern. Pipe swirls of whipped cream around the edges using a star tip. Sprinkle crushed biscuits over the top for texture and visual appeal. Garnish with mint or thyme sprigs if desired.
- Chill and Serve: Refrigerate the cake for at least 1 hour before serving to allow the cream to set. Slice with a sharp knife and serve chilled.
Tips & Variations:
- Make it chocolate: Add cocoa powder to the sponge for a chocolate-strawberry twist.
- Add layers: Slice each sponge in half for a four-layer cake with alternating cream and strawberry layers.
- Stabilize cream: Add 1 tablespoon of instant vanilla pudding mix to the whipped cream for extra stability.
- Storage: Keeps well in the fridge for up to 2 days. Best enjoyed fresh.
