Name: Fluffy and Moist Strawberry Cream Cake Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 113 g cake flour; 142 g granulated sugar; 1/2 tsp salt; 6 egg yolks; 56 g neutral oil (vegetable or canola); 1/2 tsp vanilla extract; 396 g heavy cream, chilled; 100 g strawberry jam; 10 medium-sized fresh strawberries, sliced (for filling); Additional fresh strawberries (for topping); Some whole fresh strawberries (for garnish)

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Introduction

This Fluffy and Moist Strawberry Cream Cake is a delightful treat that combines light cake layers with fresh strawberries and creamy whipped topping. Perfect for celebrations or a special dessert, this cake balances sweetness and freshness beautifully.

A round cake with three visible layers, each separated by smooth white cream. The top layer is covered with whipped cream swirls, each topped with whole and halved bright red strawberries with green leaves. The sides of the cake show a glimpse of soft light yellow sponge underneath the cream. The cake sits on a white plate, placed on a white marbled surface. A woman's hand is gently holding a slice being lifted from the cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

113 g cake flour
142 g granulated sugar
1/2 tsp salt
6 egg yolks
56 g neutral oil (like vegetable or canola)
1/2 tsp vanilla extract
396 g heavy cream (chilled)
100 g strawberry jam
10 medium-sized fresh strawberries, sliced (for filling)
Additional fresh strawberries (for topping)
Some whole fresh strawberries (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line and grease two 8-inch round cake pans to prepare them for baking.
Step 2: In a large bowl, whisk together the cake flour, sugar, and salt until evenly combined.
Step 3: Add the egg yolks, neutral oil, and vanilla extract to the dry ingredients. Whisk thoroughly until the batter is smooth and well blended.
Step 4: Divide the batter evenly between the two prepared cake pans to ensure uniform layers.
Step 5: Bake for 20 to 22 minutes, or until the cake tops turn golden and gently spring back when pressed.
Step 6: Allow the cakes to cool completely in the pans before carefully removing them to avoid breaking.
Step 7: In a separate chilled bowl, beat the heavy cream until stiff peaks form, creating the whipped cream topping.
Step 8: Place one cake layer on your serving plate. Spread a thin layer of strawberry jam over it, then add an even layer of whipped cream followed by the sliced strawberries.
Step 9: Top with the second cake layer, then cover the entire cake with the remaining whipped cream, smoothing it evenly.
Step 10: Decorate the cake with halved and whole fresh strawberries on top, then chill for at least 1 hour before serving to set the cream.

Tips & Variations

Use room temperature egg yolks to help the batter mix more evenly.
For added flavor, fold a teaspoon of lemon zest into the whipped cream.
Swap strawberry jam for raspberry or blueberry for a different fruity twist.
Chill your mixing bowl and beaters before whipping cream for quicker stiff peaks.
If fresh strawberries are not in season, use frozen ones thawed and drained to avoid excess moisture.

Storage

Store the cake covered in the refrigerator for up to 2 days to keep the whipped cream fresh. To reheat, bring slices to room temperature for about 15-20 minutes before serving; avoid microwaving as it may melt the cream and soften the cake layers.

How to Serve

A round cake with two visible layers covered in white whipped cream frosting, topped with large fresh red strawberries, some whole and some cut in half, arranged in a neat circular pattern. The sides of the cake are decorated with piped swirls of whipped cream, and a woman's hand is placing a strawberry on top. The cake sits on a white plate placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

While all-purpose flour can be substituted, cake flour yields a lighter, softer texture. If using all-purpose flour, consider removing 2 tablespoons per cup and replacing it with cornstarch for a similar effect.

How do I prevent the whipped cream from becoming watery?

Ensure the heavy cream and your mixing tools are well chilled before whipping. Beat the cream to stiff peaks without overwhipping, as overwhipping can cause it to turn grainy and release water.