Strawberry and Cream Cake
This Strawberry and Cream cake is the perfect summer dessert. It has a deliciously light sponge made with fresh strawberries. It is topped with fresh double cream, more fresh strawberries and a drizzle of strawberry jam.
I love how deliciously fresh and light this cake is. It is an absolute beauty of a summer dessert or for a garden party or afternoon tea.
I am obsessed with how this cake turned out. It is such an easy and quick cake to make and the addition of the strawberries into the cake batter is just utterly heavenly!
How to Make the Strawberry and Cream Cake?
I decided to make this cake into a two-layer cake. It is just such a classic I didn’t want to change it too much. I did add some fresh strawberries to the cake, and it is such a heavenly addition.
I made this cake based on my Lemon and Blueberry Cake and my Krispy Kreme Cake.
It is such a light and fluffy sponge. I started by creaming together the butter and sugar. In this recipe, I used caster sugar but if you want to give the cake a slight caramel taste you could use light brown sugar instead.
Normally, I find the perfect ratio for cakes is the same amount of sugar, butter and flour. I also use 1 egg per 50g of flour. This cake has 300g of flour, so I have used 6 eggs.
Related Recipes
Chocolate and Strawberry Cupcakes
I cut the strawberries into quarters and folded them through the mixture. The easiest way to fold the strawberries is to go around the side of the bowl with your spatula or spoon and fold the mixture onto itself.
I split the mixture into two 8” loose-bottomed tins. The good thing about loose-bottomed tins is it makes getting the cake out when they have baked so much easier. I line the bottom and sides with baking parchment. Everyone splits their mixture differently. I weigh my cake batter out to make sure they are roughly the same size, but you could do it by eye.
You will know the cakes are baked when they are golden brown in colour and spring back when you gently touch the top of them.
Another way to test if the cakes are baked is by using a cake skewer to test the cakes. Just be wary that if you hit a strawberry then the skewer won’t come out clean.
You need to let the cake cool completely before you start to decorate it. This is true of every cake but especially with this one because you are using cream to decorate it.
I cool the cakes in the tin for around 20 minutes before moving them onto a cooling rack to cool completely. A little tip, if you’re cakes have domed, if you turn them upside down onto the cooling rack, so dome side down, the weight of the cake will flatten the dome.
I whipped the double cream until it forms stiff peaks. If you want a slightly sweetened cream, you can add 1 tablespoon of icing sugar to the cream, before whipping.
I decided to just spread the cream on rather than pipe it, I like the rustic look but the decoration is completely optional.
I also added some extra chopped strawberries in between both cake layers and added a drizzle of jam. Before I added the jam drizzle, I did soften it in the microwave for 5-10 seconds just to make it easier to pipe.
On top of the cake, I added whole strawberries and a little sprinkle of freeze-dried strawberries. We all know I can’t help but add a little sprinkle of something to my bakes.
Alternatives
You don’t need to add the strawberries to the cake batter just leave these out.
You could use buttercream as a decoration instead. Just follow but buttercream recipe on my Krispy Kreme Cake.
Another alternative is to use a different fruit, why not try this cake with raspberries, blueberries, blackberries or a mixture of a few different fruits.
Equipment
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Strawberry and Cream Cake
Ingredients
For the Cake
- 325 g Unsalted Butter or Stork
- 325 g Caster Sugar
- 325 g Self-Raising Flour
- 6 Large Eggs
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 150 g Fresh Strawberries
For the Decoration
- 600 g Fresh Cream
- Leftover Strawberries
- 100 g Strawberry Jam
Instructions
To Make the Cake
- Preheat the oven to 170C (150C Fan). Line two 8” cake tins with greaseproof paper and leave to one side.
- In a large bowl, whisk together the sugar and butter until light and fluffy.
- Add in the flour, eggs, vanilla extract, and baking powder. Whisk until all combined.
- Fold through the strawberries.
- Pour the mixture into the individual cake tins and bake in the oven for 35-40minutes. You will know they are ready when they are springy to touch.
- Leave them to cool in the cake tin for 15-20minutes and then remove and put them on a wire rack to cool fully.
To Decorate
- Once your cakes have cooled whip the double cream until stiff peaks.
- Put the strawberry jam into a piping bag and pop it into the microwave for 10-20 seconds to soften.
- Place the first cake onto your serving plate. Spread half the double cream over the top of the cake.
- Drizzle over the Strawberry Jam and place some strawberries on top.
- Add your second cake on top and again spread the cream on top. Finish by adding some whole strawberries and a sprinkle of freeze-dried strawberries.