A light and dreamy dessert, this Fluffy and Moist Strawberry Cream Cake features tender vanilla sponge layered with sweet strawberry jam, pillowy whipped cream, and fresh strawberries. With its delicate texture and vibrant flavor, this cake is the perfect centerpiece for spring celebrations, birthdays, or any special occasion that calls for an elegant homemade treat.

Why You’ll Love This Recipe

This cake combines soft, cloud-like layers with fresh strawberries and cream for a dessert that’s indulgent yet light. The sponge is moist and airy thanks to egg yolks and oil, while the whipped cream frosting keeps things simple, fresh, and not overly sweet. Strawberry jam adds concentrated fruitiness, and sliced strawberries provide natural sweetness and texture. It’s a beautiful, classic cake that feels both nostalgic and elevated.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

cake flour
granulated sugar
salt
egg yolks
neutral oil (vegetable or canola)
vanilla extract
heavy cream (chilled)
strawberry jam
medium fresh strawberries, sliced (for filling)
additional fresh strawberries (for topping)
whole fresh strawberries (for garnish)

Directions

Preheat the oven to 350°F (175°C). Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
In a large mixing bowl, whisk together the cake flour, granulated sugar, and salt.
Add the egg yolks, oil, and vanilla extract. Whisk until the batter is smooth and well combined.
Divide the batter evenly between the two prepared cake pans.
Bake for 20–22 minutes, or until the cakes are golden, spring back when touched, and a toothpick inserted in the center comes out clean.
Let the cakes cool completely in the pans before removing.
While the cakes cool, beat the chilled heavy cream until stiff peaks form. Keep chilled until ready to use.
Place one cooled cake layer on a serving plate. Spread a thin, even layer of strawberry jam over the surface.
Top with a layer of whipped cream and arrange sliced strawberries evenly over the cream.
Place the second cake layer on top. Cover the entire cake with the remaining whipped cream, smoothing the top and sides.
Decorate the top with halved and whole strawberries for a fresh, eye-catching finish.
Chill the assembled cake for at least 1 hour before slicing to allow the layers to set.

Servings and timing

Prep Time: 25 minutes
Baking Time: 22 minutes
Total Time: 47 minutes
Servings: 10 slices
Calories: Approximately 290 kcal per slice

Variations

Lemon Twist: Add 1 teaspoon of lemon zest to the cake batter for a citrusy touch.
Berry Medley: Mix raspberries or blueberries with strawberries for a colorful filling.
Jam-Free: Skip the jam and add an extra layer of whipped cream and berries.
Sponge Alternative: Use chiffon cake for an even lighter base.
Frosting Option: Replace whipped cream with mascarpone whipped cream for a richer finish.

Storage/Reheating

Store the cake in the refrigerator in an airtight container or covered with plastic wrap for up to 3 days. The whipped cream may soften slightly over time, so for best texture and appearance, serve within 24 hours. This cake is best served chilled and does not require reheating. Freezing is not recommended due to the fresh cream and strawberries.

FAQs

Can I use store-bought sponge cake?

Yes, for convenience, pre-made sponge cake layers can be used. Just be sure they’re light and not overly dense.

Can I substitute whipped topping for fresh whipped cream?

You can use stabilized whipped topping, but fresh cream gives the best flavor and texture.

What kind of jam works best?

A smooth, high-quality strawberry jam is ideal. You can also use homemade or seedless jam for a more refined finish.

Can I use whole eggs instead of just yolks?

This recipe is designed for yolks to enhance richness and moisture. Whole eggs may alter the texture.

How do I keep whipped cream from deflating?

Use chilled equipment, don’t overbeat, and assemble the cake close to serving time. Stabilized whipped cream can also be used.

Can I make this cake in advance?

The sponge cake can be baked a day ahead. Assemble with cream and strawberries the day of serving for the best results.

What if I don’t have cake flour?

You can substitute with all-purpose flour by removing 2 tablespoons per cup and replacing it with cornstarch.

Can I make this as a sheet cake?

Yes, bake in a 9×13 inch pan and adjust bake time accordingly. Layer with cream and berries after cooling.

How do I slice the cake neatly?

Use a sharp knife dipped in warm water and wiped dry between slices for clean cuts.

Is this cake suitable for outdoor events?

Since it’s topped with whipped cream and fresh berries, keep it chilled until serving, especially in warm weather.

Conclusion

Fluffy and Moist Strawberry Cream Cake is a light yet indulgent dessert that’s as beautiful as it is delicious. With tender sponge layers, real whipped cream, sweet strawberry jam, and fresh fruit, it’s a delightful way to celebrate the season or mark a special moment. Whether served at birthdays, baby showers, or Sunday brunch, this cake offers timeless appeal with every soft, creamy bite.

Fluffy and Moist Strawberry Cream Cake

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A light and airy vanilla sponge cake layered with strawberry jam, whipped cream, and fresh strawberries. This moist and fluffy cake is a perfect centerpiece for springtime celebrations and birthdays.

Author: Mari
Prep Time: 25 minutes
Cook Time: 22 minutes
Total Time: 47 minutes
Yield: 10 slices 1x
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Line and grease two 8-inch round cake pans.
In a large bowl, whisk together cake flour, sugar, and salt.
Add egg yolks, oil, and vanilla extract to the dry ingredients. Whisk until the batter is smooth and well combined.
Divide the batter evenly between the two prepared pans.
Bake for 20–22 minutes, or until the tops are golden and the cakes spring back when gently pressed.
Let cakes cool completely in the pans, then carefully remove them.
In a separate bowl, beat the chilled heavy cream until stiff peaks form.
Place one cake layer on a serving plate. Spread a thin layer of strawberry jam over the top, followed by an even layer of whipped cream and the sliced strawberries.
Top with the second cake layer and cover the entire cake with the remaining whipped cream.
Decorate with halved and whole fresh strawberries on top. Chill for at least 1 hour before serving.

Notes

Use very cold cream and a chilled mixing bowl for the best whipped cream texture.
For extra flavor, add a splash of vanilla or strawberry extract to the whipped cream.
Cake can be made a few hours in advance and stored in the refrigerator until ready to serve.

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 18g
Sodium: 90mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 115mg