Strawberry Cream Cake with Light Whipped Cream and Glossy Strawberry Glaze
A light and airy strawberry cream cake layered with whipped cream and fresh strawberries, finished with a soft and charming design.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings 1x
Ingredients
Scale
4 large eggs
3/4 cup granulated sugar
1 cup cake flour
1/4 cup whole milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 pound fresh strawberries, hulled and sliced
1/3 cup granulated sugar
1/3 cup water
Instructions
- Preheat oven to 350°F and prepare two 8-inch cake pans.
- Beat eggs and sugar until thick and pale.
- Fold in sifted flour gently.
- Mix warm milk, butter, and vanilla, then fold into batter.
- Divide batter and bake for 20–25 minutes. Cool completely.
- Make simple syrup by heating sugar and water, then cool.
- Whip cream with powdered sugar and vanilla to soft peaks.
- Layer cake with syrup, whipped cream, and strawberries.
- Frost the outside with cream and decorate with strawberries.
- Chill for at least 1 hour before serving.
Notes
Do not overmix batter to keep cake light.
Chill cake before slicing for clean layers.
Use fresh strawberries for best texture.