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    Home ยป Recipes ยป Cakes

    Strawberry Whipped Cream Cake

    Published: Jan 30, 2022 by Michelle ยท 20 Comments

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    Jump to Recipe - Print Recipe

    This Strawberry Whipped Cream Cake is light, creamy and perfect for anytime. Layers of genoise cake, strawberries, and whipped cream come together in this naked strawberry shortcake-style of sorts.

    A whole strawberry whipped cream cake on a cake stand.

    Why you'll love this recipe

    This recipe for Strawberry Whipped Cream Cake uses a genoise cake base, which is a sturdy, yet soft and light, flexible sponge cake.

    Although genoise is typically a dryer cake (than chiffon), it is easily rectified by brushing the cake layers with a sugar syrup, which adds flavour and moisture to the cake.

    It's barely iced in a naked cake style, which means it doesn't contain too much cream.

    It's not very sweet and is balanced by the tartness from the strawberries and cream.

    With a handful of ingredients, you can produce this bakery shop favourite at home.

    Top view of strawberry whipped cream cake on a white plate.
    Ingredients you'll need

    For the cake:

    • whole eggs: at room temperature; no need to separate the egg whites and egg yolks for this cake
    • granulated sugar: you can use granulated white or cane sugar
    • cake flour: sifted; for a tender cake, I highly recommend using cake/pastry flour; don't use all-purpose or bread flour
    • heavy cream:ย at room temperature
    • vanilla extract: use a high quality pure vanilla extract for the best flavour
    • fresh strawberries: washed, patted dry and sliced; reserve a few whole strawberries for decoration

    Sugar syrup:

    • granulated sugar: you can use cane sugar or white sugar
    • water

    Chantilly cream:

    • heavy cream: cold, at least 36% milkfat (MF); heavy cream whips up more easily when it's chilled
    • powdered sugar: or icing sugar; adds a hint of sweetness to the cream
    • vanilla extract: use a high quality pure vanilla extract for the best flavour

    Slice of cake on a cake server being removed from the cake.
    How to make it

    Make the genoise cake

    Preheat oven to 350F. Line 2 round 6" pans with parchment paper.

    Combine the cream and vanilla extract in a bowl, give it a stir and set aside.

    Add eggs to a mixer bowl over a double boiler filled with hot water.

    Bring the water to a simmer and begin whisking the eggs until foamy.

    Add in granulated sugar and continue to whip until it reaches 30C. Mixture should be warm.

    Continue to whip until the eggs are light and fluffy, about tripled in volume, at least 5-7 minutes on high speed.

    Sift in cake flour in two additions, folding it in with a spatula.

    Take a little of the cake batter and mix it with the cream and vanilla mixture to lighten.

    Pour the lightened cream mixture into the cake batter and gently fold it in, taking care not to deflate the entire mixture.

    Divide the cake batter into two 6" round pans lined with parchment paper.

    Give the pans a few taps to release any trapped air bubbles.

    Bake at 350F for 23-25 minutes, until golden in colour and a toothpick inserted comes out clean.

    Remove from oven and cool cakes completely on a wire rack.

    Use a sharp serrated knife to trim the tops off each cake, and slice each cake in half to create 4 layers.

    Make the sugar syrup

    Combine the sugar and water in a small saucepan and bring to a simmer, for about 2 minutes.

    Remove from heat and cool.

    Make the Chantilly cream

    Combine the cold heavy cream, powdered sugar and vanilla extract in a bowl.

    Whip with a whisk until it reaches medium-firm peaks.

    Assemble

    Place cake layer on a cake board/cake stand.

    Use a pastry brush to brush sugar syrup onto the cake layer.

    Add a layer of whipped Chantilly cream.

    Arrange sliced strawberries over the cream.

    Add another layer of cream onto the strawberries.

    Place another cake layer and repeat layering, ending with a plain cake layer on top.

    Spread remaining whipped cream over the surface and edges of the cake.

    Place cake into the fridge to chill for 15 minutes.

    Decorate the cake with additional strawberries and piped whipped cream.

    Store the cake covered in the fridge.

    A slice of strawberry whipped cream cake on a white plate with fork.
    How to serve & store

    Prior to serving, take the cake out of the fridge and leave it to rest at room temperature for about 15 minutes.

    Slice the Strawberry Whipped Cream Cake with a sharp, serrated knife.

    For clean cuts, use a knife that has been dipped in warm water and dried off with a towel.

    To prevent the cake from drying out, it's best to store the cake in a box or container in the fridge.

    Freeze wrapped individual cake slices for up to 1 month.

    To enjoy cake from frozen, defrost at room temperature for about 30 minutes prior to serving.

    Other recipes you may like

    Matcha Strawberry Shortcake

    Strawberry Earl Grey Jam (Small Batch)

    Matcha Strawberry Fruit Sando

    Matcha Hojicha Vanilla Angel Cake Slices

    Let me know if you try out this recipe for Strawberry Whipped Cream Cake -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    A cut strawberry whipped cream cake on a white plate, with a slice in the foreground..

     

    Print Recipe
    5 from 12 votes

    Strawberry Whipped Cream Cake

    This Strawberry Whipped Cream Cake is light, creamy and perfect for anytime. Layers of genoise cake, strawberries, and whipped cream come together in this naked strawberry shortcake-style of sorts.
    Prep Time1 hr
    Cook Time25 mins
    Chilling Time15 mins
    Total Time1 hr 40 mins
    Course: Dessert
    Cuisine: Asian, Korean
    Servings: 8
    Calories: 362kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    Genoise cake:

    • 4 whole eggs room temperature
    • 100 g granulated sugar
    • 180 g cake flour sifted
    • 60 ml heavy cream room temperature
    • 2 teaspoon vanilla extract

    Sugar syrup:

    • 30 g granulated sugar
    • 80 ml water

    Chantilly cream:

    • 300 ml heavy cream at least 36% milkfat, cold
    • 2 tablespoon powdered sugar
    • 1 teaspoon vanilla extract
    • 1 qt strawberries sliced, reserve a few whole strawberries for decoration
    Prevent your screen from going dark

    Instructions

    Make the genoise cake:

    • Preheat oven to 350ยฐF/177ยฐC. Line 2 round 6" pans with parchment paper.
    • Combine the cream and vanilla extract in a bowl, give it a stir and set aside.
    • Add eggs to a mixer bowl over a double boiler filled with hot water.
    • Bring the water to a simmer and begin whisking the eggs until foamy.
    • Add in granulated sugar and continue to whip until it reaches 30C. Mixture should be warm.
    • Continue to whip until the eggs are light and fluffy, about tripled in volume, at least 5-7 minutes on high speed.
    • Sift in cake flour in two additions, folding it in with a spatula.
    • Take a little of the cake batter and mix it with the cream and vanilla mixture to lighten.
    • Pour the lightened cream mixture into the cake batter and gently fold it in, taking care not to deflate the entire mixture.
    • Divide the cake batter into two 6" round pans lined with parchment paper.
    • Give the pans a few taps to release any trapped air bubbles.
    • Bake at 350ยฐF/177ยฐC for 23-25 minutes, until golden in colour and a toothpick inserted comes out clean.
    • Remove from oven and cool cakes completely on a wire rack.
    • Use a sharp serrated knife to trim the tops off each cake, and slice each cake in half to create 4 layers.

    Make the Chantilly cream:

    • Combine the cold heavy cream, powdered sugar and vanilla extract in a bowl.
    • Whip with a whisk until it reaches medium-firm peaks. Set aside.

    Assemble:

    • Place cake layer on a cake board/cake stand.
    • Use a pastry brush to brush sugar syrup onto the cake layer.
    • Add a layer of whipped Chantilly cream.
    • Arrange sliced strawberries over the cream.
    • Add another layer of cream onto the strawberries.
    • Place another cake layer and repeat layering, ending with a plain cake layer on top.
    • Spread remaining whipped cream over the surface and edges of the cake.
    • Place cake into the fridge to chill for 15 minutes.
    • Decorate the cake with additional strawberries and piped whipped cream.
    • Store the cake covered in the fridge.

    Nutrition

    Calories: 362kcal | Carbohydrates: 41g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 50mg | Potassium: 180mg | Fiber: 2g | Sugar: 21g | Vitamin A: 788IU | Vitamin C: 35mg | Calcium: 55mg | Iron: 1mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!

    Recipe adapted from HidaMari Cooking.

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    Reader Interactions

    Comments

    1. Tasia ~ two sugar bugs

      January 30, 2022 at 11:17 pm

      5 stars
      The crumb texture looks incredible! The strawberries offer the perfect pop of color, if you wanted to bake this for Valentine's Day!

      Reply
      • Michelle

        January 31, 2022 at 3:34 pm

        Thanks Tasia! You're right, it would be a great cake for Valentine's Day!

    2. David @ Spiced

      January 31, 2022 at 4:44 am

      5 stars
      There is something magical about strawberries + whipped cream! But then you go and turn that into a cake? Pass me a slice...or two...please!!

      Reply
      • Michelle

        January 31, 2022 at 3:35 pm

        Yes, coming right up David! Strawberries and whipped cream are just perfect together! ๐Ÿ™‚

    3. Heidi | The Frugal Girls

      January 31, 2022 at 1:03 pm

      This is one gorgeous cake... I LOVE strawberries. I especially appreciated your genius tip for brushing the layers with sugar syrup. That adds such a delightful touch. Brilliant!

      Reply
      • Michelle

        January 31, 2022 at 3:35 pm

        Thank you Heidi! Glad you enjoyed that tip ๐Ÿ™‚

    4. Katherine | Love In My Oven

      January 31, 2022 at 7:50 pm

      5 stars
      BEAUTIFUL cake, Michelle!! It's so delicate and lovely, you can never go wrong with strawberries and whipped cream!

      Reply
      • Michelle

        February 01, 2022 at 8:41 am

        Thanks Katherine! Strawberries and cream is classic! ๐Ÿ™‚

    5. Neil

      February 01, 2022 at 3:01 am

      5 stars
      Oh for a slice of this with my morning coffee now Michelle! It's cold, wet and windy outside. How comforting this would be. It looks absolutely delicious. I haven't made a strawberry cake in ages. Maybe this is one for Valentines day!

      Reply
      • Michelle

        February 01, 2022 at 8:41 am

        Great idea, Neil! Cake would be sure to cheer you up on a dreary day!

    6. Dawn

      February 01, 2022 at 6:29 am

      5 stars
      Nothing better than a homemade cake and this strawberry version looks heavenly! I just love berries so I know this one wouldn't last very long in our home. Wishing I had a huge piece right now with a cup of tea or coffee!

      Reply
      • Michelle

        February 01, 2022 at 8:42 am

        Thank you Dawn! The strawberries add a nice tartness to the cake ๐Ÿ™‚

    7. Amanda Wren-Grimwood

      February 09, 2022 at 8:44 am

      5 stars
      This cake is so gorgeous! Can't decide if I am making it for Easter or Valentine's. Maybe both!

      Reply
    8. Hayley Dhanecha

      February 12, 2022 at 2:16 pm

      5 stars
      Strawberries and cream, a match made in heaven! Simply beautiful, a perfect cake for any celebration.

      Reply
    9. Dannii

      February 15, 2022 at 6:18 pm

      5 stars
      This cake is incredible. So light and fresh and perfect for an afternoon tea.

      Reply
    10. Natalie

      March 29, 2022 at 10:05 am

      5 stars
      Beautiful cake. Layers are perfect and cream delicious. Ideal cake for Easter. I'm making this for sure. Thanks!

      Reply
    11. Beth

      April 08, 2022 at 8:33 pm

      5 stars
      This is beautiful! Perfect for a Valentine's Day dessert or birthday party!

      Reply
    12. Kelley

      July 26, 2022 at 7:57 am

      5 stars
      This was so delicious and the perfect summer dessert!

      Reply
      • Michelle

        July 27, 2022 at 8:25 am

        Thanks for making the recipe, Kelley!

    13. Linsey

      September 03, 2022 at 12:04 pm

      5 stars
      Beautiful strawberry layer cake!! Simple and delicious! Perfect for any time!

      Reply

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