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.

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.

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: 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

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.

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!

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 hour hr

Cook Time25 minutes mins

Chilling Time15 minutes mins

Total Time1 hour hr 40 minutes 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

Cook ModePrevent your screen from going dark

Instructions

Make the genoise cake:

• Preheat oven to 350°F/177°C. 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 350°F/177°C 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.

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Recipe adapted from HidaMari Cooking.