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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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 350°F (175°C). Line and grease two 8-inch round cake pans.
  2. In a large bowl, whisk together cake flour, sugar, and salt.
  3. Add egg yolks, oil, and vanilla extract to the dry ingredients. Whisk until the batter is smooth and well combined.
  4. Divide the batter evenly between the two prepared pans.
  5. Bake for 20–22 minutes, or until the tops are golden and the cakes spring back when gently pressed.
  6. Let cakes cool completely in the pans, then carefully remove them.
  7. In a separate bowl, beat the chilled heavy cream until stiff peaks form.
  8. 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.
  9. Top with the second cake layer and cover the entire cake with the remaining whipped cream.
  10. 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

Find it online: https://yumfoodusa.com/fluffy-and-moist-strawberry-cream-cake/