If you’re looking for a dessert that captures the essence of fresh, summery sweetness wrapped in soft, fluffy cake layers, you absolutely must try this Strawberries & Fresh Cream Cake Recipe. It’s a delightful treat that combines the juicy burst of ripe strawberries with the lusciousness of whipped double cream and a tender sponge cake. Perfect for celebrations or just a special afternoon indulgence, this cake brings together simple ingredients in a way that feels both elegant and wonderfully comforting.
Ingredients You’ll Need
The beauty of this Strawberries & Fresh Cream Cake Recipe lies in its simplicity. Each ingredient plays a starring role, from the rich margarine contributing to moistness, to the fresh strawberries delivering natural sweetness and vibrant color. Using just a handful of essentials makes the preparation straightforward, letting the natural flavors shine through perfectly.
- 225 g margarine: Provides richness and moisture to the cake crumb.
- 225 g caster sugar: Sweetens the cake and helps create a light texture when beaten with margarine.
- 4 eggs: Bind the ingredients and add structure while keeping the sponge light.
- 1 tsp vanilla bean paste: Adds warm, fragrant vanilla notes enhancing overall flavor.
- 225 g self-raising flour: The leavening makes the cake rise beautifully and stay tender.
- 300 ml double cream: Whipped until soft peaks, this cream adds lusciousness and a velvety texture.
- 550 g strawberries: Fresh, ripe berries bring juiciness, color, and that iconic strawberry flavor.
- 20 g strawberry jam: Coats the berries for added sweetness and a glossy finish inside the cake.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Strawberries & Fresh Cream Cake Recipe
Step 1: Prepare Your Oven and Tins
Preheat the oven to 160°C for fan assisted or 180°C if not using fan. Line two loose-bottomed 8-inch sandwich tins with baking parchment to ensure a smooth removal of your perfectly baked cakes.
Step 2: Cream Margarine and Sugar
In a mixing bowl, beat 225g of margarine with 225g caster sugar for about 5 minutes until your mixture turns pale and fluffy. This step is key as it traps air, lending your cake that wonderful light texture.
Step 3: Incorporate Eggs and Vanilla
Crack in 4 eggs and add 1 teaspoon of vanilla bean paste, then gently mix until everything’s fully combined. Adding the eggs gradually here helps prevent your batter from splitting.
Step 4: Add the Flour
Fold in 225g of self-raising flour carefully, mixing just until combined. Over-mixing can deflate the batter, so be gentle to keep that sponge airy and tender.
Step 5: Bake the Cake Layers
Divide the batter evenly between the two prepared tins and bake for 18-20 minutes. You’ll know they’re ready when a cocktail stick inserted into the center comes out clean. Once done, allow the cakes to cool in the tins for 30 minutes before transferring them to a wire rack to cool completely.
Step 6: Prepare the Strawberry Filling
Hull and halve approximately 200g of strawberries. Toss them gently with 20g strawberry jam to create a glossy, sweet coating that will infuse the layers with even more berry goodness.
Step 7: Whip the Cream
Once the cakes are fully cooled, whip 300ml double cream until soft peaks form. This whipped cream is the luxurious creaminess that balances the sweet berries and tender cake perfectly.
Step 8: Assemble Your Cake
Place one cake upside down on your serving plate. Spread half of the whipped cream evenly over the top. Arrange the jam-coated strawberries over the cream layer in a single layer for the perfect fruity surprise in every bite.
Step 9: Add the Second Layer and Finish
Top with the second cake, also upside down, and spread with the remaining cream. For the final flourish, artistically arrange the remaining 250g strawberries on top. Try a mix of sliced berries around the edge with whole ones in the center to make it visually stunning and irresistibly inviting.
How to Serve Strawberries & Fresh Cream Cake Recipe
Garnishes
A sprinkle of fresh mint leaves or a light dusting of icing sugar can elevate the cake’s appearance and add a hint of freshness that complements the strawberries beautifully. Toasted slivered almonds scattered on top also add a lovely crunch that contrasts the softness of the cream and cake.
Side Dishes
This cake shines wonderfully on its own but pairs beautifully with a cup of freshly brewed tea or lightly sweetened iced lemon tea for a refreshing balance. For a more indulgent spread, serve alongside vanilla ice cream or a simple drizzle of slightly warmed berry coulis.
Creative Ways to Present
Try serving individual slices topped with a dollop of extra whipped cream and a single whole strawberry for an elegant presentation. Alternatively, create a trifle-inspired glass dessert layered with crumbled cake, fresh cream, and strawberries for a playful spin on this classic recipe.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake covered in the fridge in an airtight container to keep the cream fresh and the cake moist. It’s best enjoyed within 2 days for optimal flavor and texture.
Freezing
While freezing a fresh cream cake isn’t recommended due to the delicate whipped cream, you can freeze the cake layers before assembly. Wrap them tightly in plastic wrap and foil, then thaw fully before adding the cream and strawberries for the best results.
Reheating
This cake is best served chilled or at room temperature. Reheating isn’t necessary and will compromise the texture and creaminess. If you prefer it slightly less cold, simply let it sit at room temperature for 20 minutes before serving.
FAQs
Can I use fresh cream instead of double cream for this recipe?
Double cream is preferred because it whips well and holds its shape. Fresh cream contains less fat and may not whip properly, resulting in a runnier texture that won’t support the cake layers as beautifully.
Is it possible to make this cake dairy-free?
You can substitute dairy margarine with a plant-based alternative and use coconut cream instead of double cream for whipping, but results may slightly differ in texture and flavor. Choose brands designed for whipping to get the best outcome.
How do I keep the cake moist?
Be sure not to over-bake the sponge layers and cool them completely before assembly. The whipped cream and strawberry jam help keep the cake beautifully moist once assembled.
Can I prepare this cake a day in advance?
Absolutely! In fact, letting the cake sit overnight allows the flavors to meld beautifully. Just store it covered in the fridge to keep the cream fresh.
What can I use if I don’t have vanilla bean paste?
Pure vanilla extract is a lovely substitute, using about 1 teaspoon. It will still add that warm, familiar vanilla aroma that enhances the cake’s flavor.
Final Thoughts
This Strawberries & Fresh Cream Cake Recipe is truly a celebration of fresh, natural flavors wrapped in an irresistibly tender sponge with layers of luscious cream and juicy strawberries. It’s the kind of dessert that brings smiles and a touch of magic to any occasion. I can’t recommend enough giving this recipe a try—it might just become one of your all-time favorites!
PrintStrawberries & Fresh Cream Cake Recipe
A delightful Strawberries & Fresh Cream Cake that combines light, fluffy sponge layers with rich whipped cream and fresh strawberries coated in strawberry jam. Perfect for celebrations or a sweet treat, this classic cake is easy to make and beautifully presented with fresh strawberry slices and whole strawberries on top.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 14 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Cake Batter
- 225 g margarine
- 225 g caster sugar
- 4 eggs
- 1 tsp vanilla bean paste
- 225 g self-raising flour
Filling & Topping
- 300 ml double cream
- 550 g strawberries (divided: 200 g for filling, 350 g for topping)
- 20 g strawberry jam
Instructions
- Preheat Oven: Preheat the oven to 160°C (fan assisted) or 180°C (non-fan) and line two 8″ loose-bottomed sandwich tins with baking paper.
- Make Cake Batter: In a bowl, beat 225 g margarine and 225 g caster sugar together for 5 minutes until pale and fluffy.
- Add Eggs and Vanilla: Crack in 4 eggs and add 1 tsp vanilla bean paste, mixing until fully combined.
- Add Flour: Fold in 225 g self-raising flour until just combined, being careful not to overmix.
- Bake Cakes: Divide the batter evenly between the two prepared tins and bake for 18-20 minutes, or until a cocktail stick inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool for at least 30 minutes in the tins before removing them carefully and transferring to a wire rack to cool completely.
- Prepare Strawberry Filling: Hull and halve approximately 200 g strawberries, then toss them in a bowl with 20 g strawberry jam until evenly coated.
- Whip Cream: Whip 300 ml double cream until soft peaks form, being careful not to overbeat.
- Assemble Cake – First Layer: Place one cake layer upside down on a serving plate, spread half of the whipped cream evenly over the surface.
- Add Strawberry Filling: Arrange the jam-coated strawberries evenly over the whipped cream layer.
- Assemble Cake – Second Layer: Place the second cake layer upside down on top of the strawberries, then spread the remaining whipped cream over the top.
- Decorate: Finally, arrange the remaining 350 g of strawberries on top of the cream as desired, slicing some to place around the edges and leaving some whole in the center for an appealing presentation.
Notes
- Ensure cakes are completely cooled before assembling to prevent the cream from melting.
- Use fresh, ripe strawberries for the best flavor and appearance.
- You can substitute vanilla bean paste with vanilla extract if unavailable.
- To keep the cake fresh, store it covered in the refrigerator and consume within 2 days.
- The cake tins with loose bottoms make it easier to remove the cake layers without damage.
