Spring Cakes Strawberries Cream (Printable)

Tender sponge layers, whipped cream, and fresh strawberries highlight this elegant spring dessert.

# What You'll Need:

→ Sponge Cake

01 - 1 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 4 large eggs, room temperature
05 - 1/4 cup whole milk
06 - 1 1/2 teaspoons baking powder
07 - 1/2 teaspoon vanilla extract
08 - 1/4 teaspoon salt

→ Filling & Topping

09 - 2 cups heavy whipping cream, cold
10 - 1/3 cup powdered sugar
11 - 1 teaspoon vanilla extract
12 - 1 1/2 pounds fresh strawberries, hulled and sliced
13 - Optional: edible flowers or mint leaves, for decoration

# How To Make It:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large mixing bowl, beat softened butter and granulated sugar with an electric mixer until pale and fluffy, approximately 3 minutes.
03 - Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
05 - Add dry ingredients to butter mixture in three stages, alternating with milk, starting and ending with flour. Mix just until combined.
06 - Distribute batter evenly between prepared pans and smooth the tops. Bake for 22 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
07 - Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to fully cool.
08 - Beat cold heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
09 - Trim the tops of the cakes with a serrated knife if necessary for even layers. Place one cake layer on a serving plate.
10 - Spread half the whipped cream atop the first layer and arrange half the sliced strawberries over the cream.
11 - Place the second cake layer on top. Spread remaining whipped cream and arrange the rest of the strawberries.
12 - Garnish with edible flowers or mint leaves if desired. Serve immediately or refrigerate for up to 2 hours before serving.

# Expert Suggestions:

01 -
  • The whipped cream and fresh strawberries give every bite a burst of spring flavor, as if you're sharing a secret with nature itself.
  • Baking it as a naked cake means there's no need to fuss over elaborate decorating—it's beautiful in its own simplicity.
02 -
  • If you rush cooling, the whipped cream will melt and slide right off—learned that by mopping up a lopsided cake.
  • Layering strawberries last keeps them vibrant and prevents sogginess; that single change made my cake irresistible.
03 -
  • Cake layers freeze well—wrap tightly and thaw before assembling for quicker prep.
  • A little vanilla in the cream makes each bite feel warm and fragrant, so don’t skip it.
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