Make this delicious strawberry whipped cream cake made with fresh strawberry and homemade whipped cream as good as this berry Victoria sandwich cake.
This wonderful strawberry cake is so easy to make at home and is a very light dessert, the perfect summer cake or for any occasion.
This yummy strawberry cake recipe with mascarpone whipped cream is perfect for enjoying the strawberry season and the summer season.
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Why you'll love this recipe
This fresh strawberry cake is light and very tasty, perfect for a birthday cake, a wedding cake, and other special occasions.
It is simply made of a vanilla chiffon cake recipe, which is very appreciated for its fluffy and airy texture that is so perfect for making cake like strawberry shortcake or layer cake.
Also loaded with a delicious filling full of flavor made with juicy and sugary fresh strawberries. And a very popular frosting, the mascarpone whipped frosting which is a fluffy and delicious cream perfect to go with fresh fruits.
This homemade strawberry cake recipe is very easy to make at home by following my step-by-step recipe and all my tips you will have a delicious strawberry whipped cream cake to share with your family.
More Strawberry cakes
Composition for this recipe
Vanilla Chiffon cake
Chiffon cake is like my best vanilla cake recipe (molly cake) a soft and fluffy cake, very used to make layer cake recipes. It has an airy texture somewhat similar to the angel food cake but with a richer and softer texture.
It is baked in a pan that should not be lined with parchment paper, because the cake batter must stick to the sides and this is what allows to have a cake with a very airy crumb.
I baked this recipe in 3 pans to have 3 cake layers but if you only have one pan then you can bake the cake in 2 batches. (See notes in the recipe card)
Mascarpone whipped cream
- Mascarpone cheese: Use full fat mascarpone cheese, not lightened..
- Heavy cream: Your choice of full-fat heavy cream with at least 30% fat or whipping heavy cream with 35% fat but mostly cold.
- Powdered sugar: Powdered sugar only, not granulated sugar, which gives a grainy texture to the frosting.
- Vanilla extract: Pure vanilla extract, vanilla bean seeds or vanilla bean paste.
Fresh strawberry filling
A mixture of fresh strawberry sliced and mixed with granulated sugar. The strawberries are soaked in the sugar and make a sweeter, juicy strawberry filling like a Strawberry compote.
On contact with the sugar, the fresh strawberry slices give off water and this juice soaks the cake layers, making it even softer.
You will find the quantities and instructions in the recipe card below in this page
Material needed for this cake
- 6 inches / 15 cm cake pan (this cake is baked in 3 batches)
- Stand mixer and hand mixer
- Angled spatula and a steel icing smoother
- A turntable and a cake board
- A sponge knife
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How to Make Strawberry Cream Cake
Making the cake layer
- Preheat oven to 350°F / 180°C and set up 3 unlined 6-inch/ 15 cm cake pans. (or bake in 2 batches in the same pan)
- Mix the dry ingredients together in a medium bowl, cake flour, salt and baking powder and sift at least twice.
- In another container, mix the liquid ingredients, egg yolks, vegetable oil, ¾ of the sugar, milk and vanilla.
- Stir the liquids into the flour mixture and set aside.
- Place the egg whites in the bowl of a stand mixer with the whisk attachment and mix at medium speed for 4 minutes until bubbles appear.
- Then add cream of tartar (or lemon juice) and remaining sugar and beat on high speed for 3 to 4 minutes until you have a soft peaks form but not too stiff meringue.
- Gently fold the meringue into the other ingredients with a spatula until you have a smooth mixture.
- Pour the cake batter into your prepared cake pans and bake in the oven for 30 minutes. Do not open the oven door during the baking time.(Check the baking with a toothpick inserted in the center which should come out clean)
- Let the cakes cool for at least 1 ½ hours before removing from the pan and letting them cool completely on a wire rack.
- Cover with cling film and place in the fridge for at least 2 hours before assembling the cake.
Tip: You can remove the crust from the cake layers with a sponge knife if you want to have very white layers.
Strawberry filling
- Place the sliced strawberries in a bowl with the granulated sugar and mix with a tablespoon.
- Let the strawberries rest for at least 30 minutes in the fridge and remove the excess juice before starting the assembly.
Tip: You can replace fresh strawberries with other fruits, such as peaches, raspberries, blueberries, exotic fruits, fresh berries etc…
Whipped cream
- Place all the ingredients in the bowl of your mixer or in a stand mixer with the whisk attachment, the cold heavy cream, the cold mascarpone cream, the powdered sugar and the vanilla extract.
- Beat at medium speed for about 3 to 4 minutes until you have a smooth, cream cheese mixture.
Tip: Be sure to beat at medium speed, not high speed, and always keep an eye on the texture to avoid having a grainy cream.
Assemble the cake
- Place a cake board or a serving platter on your turntable and place a first cake layer.
- Top with mascarpone whipped cream, making a hollow in the center to hold the strawberry filling (be careful not to put too much juice in as it may spill over).
- Add a little whipped cream on top to enclose the strawberries and smooth with an angled spatula.
- Place the second layer of cake and repeat the last step then finish with the third layer of sponge cake.
- Cover the entire cake with a thin layer of mascarpone cream and smooth with the spatula and a frosting smoother if needed.
- Decorate the top of the cake with the remaining whipped cream and a piping bag and add fresh strawberries to decorate.
- Place your strawberries and whipped cream cake in the fridge for at least 1 hour before serving it with a homemade strawberry sauce.
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Storage and Tips
In the fridge: This strawberry cake can only be stored in the fridge for about 2 to 3 days and covered with cling film.
Make ahead of time: The chiffon cake can be prepared 2 days in advance and stored in the refrigerator covered with cling film or in the freezer for up to 3 months.
Make the D-day: The strawberry filling and fresh whipped cream frosting are to be prepared on the day of assembly.
Can you freeze this cake? This cake is made of fresh strawberries which do not thaw well, so I do not recommend freezing it.
Recipe Variations
Change fresh strawberries with other fresh berries, like fresh raspberries, fresh blueberries or fresh berries like my Berries naked cake.
Change the whipped frosting by a natural flavored frosting like my strawberry whipped cream, this raspberry whipped cream or a blueberry frosting.
Make a buttercream frosting outside like this whipped vanilla buttercream or one flavored with strawberry puree like this whipped strawberry buttercream I use in my strawberry buttercream cake.
You will also love
- Chocolate birthday cake
- Vanilla birthday cake
- Chocolate naked cake
- Strawberry swirl cheesecake
- Fresh strawberry Charlotte cake
- Vanilla raspberry cake
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Print
Strawberry Whipped Cream Cake
- Total Time: 1 hour 10 minutes
- Yield: 8 slices
Description
Strawberry and cream cake with a sweet and juicy strawberry filling (For a 6 inch / 15 cm cake - 8 servings)
Ingredients
Chiffon cake
- 5 eggs at room temperature
- 188 g (¾ cup) Sugar - granulated
- 163 g (1 cup) Cake flour
- 1 ½ teaspoons baking powder - approx. 7,5 g
- 1 pinch of salt
- 94 ml (⅓ cup) vegetable oil - grape seed or sunflower oil
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon Cream of tartar - or fresh lemon juice
- 94 ml (⅓ cup) milk - or water
Mascarpone whipped cream
- 250 g (8,8 oz) mascarpone cheese - cold
- 250 g (¾ cup) heavy cream - full fat and cold
- 2 - 3 tbsp. powdered sugar
- 1 tsp. Vanilla extract
Strawberry filling
- 200 g fresh strawberries
- 1 - 2 tbsp. Sugar - granulated
Instructions
Chiffon cake
- Preheat oven to 350°F / 180°C and prepare 3 unlined 6 inch / 15 cm diameter aluminum cake pans. (see notes for baking in 2 batches)
- In a bowl, mix together the dry ingredients, cake flour, salt and baking powder and sift at least twice and set aside.
- In another bowl, whisk together the egg yolks with the vegetable oil, ¾ of the sugar, vanilla and milk.
- Add the dry ingredients to the liquid ingredients and whisk until smooth.
- Place the egg whites in the bowl of a hand mixer or your stand mixer fitted with the whisk attachment.
- Beat on medium slow speed for 3 - 4 minutes until bubbles appear.
- Then add the cream of tartar and remaining sugar and beat on high speed for another 3 - 4 minutes until you have a firm but not too stiff meringue.
- Add a small amount of meringue to the bowl containing the other ingredients and mix quickly to loosen the mixture.
- Then gently fold in the rest of the meringue with a spatula, working in circular motions from the center to the outside until you have a smooth mixture.
- Pour the batter into the 3 unlined molds and run a knife through to remove any air pockets.
- Bake in the oven on the middle rack for 30 to 35 minutes without opening the oven door until golden brown on top. (Check for baking by sticking a toothpick in the center and it should come out clean)
- Remove the pans from the oven and let them cool completely, upside down, for at least 1 ½ hours.
- Turn out the cakes by gently running a knife around the edges.
- Cover the cakes with plastic wrap and place in the refrigerator until ready to assemble.
Strawberry Filling:
- In a medium bowl, place the sliced strawberries with the granulated sugar and mix.
- Let stand in the refrigerator for about 30 minutes.
- Remove excess juice before assembling.
Mascarpone whipped cream:
- Place the cold heavy cream, cold mascarpone cheese, powdered sugar and vanilla in a large bowl.
- Beat with an electric whisk or your stand mixer on medium speed for about 4 minutes until you have a thick, stiff whipped cream.
Assembly of the layer cake:
- Place a cake board on your turntable and place a first layer of cake.
- Add a small amount of mascarpone whipped cream and hollow out the center to put the strawberry filling in.
- Cover the strawberries with whipped cream to enclose them in the center.
- Place a second layer of cake and repeat the last step then finish with the last layer of cake.
- Cover the entire cake with the mascarpone whipped cream and smooth with a spatula or an icing smoother.
- Decorate the top with the remaining whipped cream and a piping bag and add fresh strawberries.
- Place the cake in the refrigerator for about 1 hour before serving with a sprinkling of confectioners' sugar.
Notes
Storage: 2 to 3 days in the refrigerator.
Baking in 2 batches: Pour the batter evenly into 2 pans or divide the batter in 2 and bake in one pan at a time for about 30 minutes. Cut the cakes when they are very cold with a cake knife in 3 or 4 layers.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Cake, layer cake, dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 575
- Sugar: 28.9 g
- Sodium: 372.5 mg
- Fat: 40.1 g
- Carbohydrates: 47.1 g
- Protein: 9 g
- Cholesterol: 191.7 mg
Keywords: strawberry and cream cake, strawberry cream cake, strawberry whipped cream cake, strawberry with whipped cream
Is there any way to Bake this cake in a nine inch pan
Hi, Just multiply the quantities in grams by 1.5 to get the right quantities for a 9-inch pans.
For the strawberry filling, the ingredient list says powdered sugar but the instructions say to use granulated. Also when you say “sliced” does it matter how the strawberries are sliced, will cutting thin length-long slices work in the filling or would chopped incorporate better inside?
Hi, yes, it's granulated sugar, but it also works with powdered sugar, and regarding the strawberries, it's up to you whether you want them in slices or chopped there won't be much difference.
Does the mascarpone make the frosting more stable then a normal whipped cream frosting? And if I wanted to add banana to the filling along with the strawberries would I mix it with the sugar as well? Thank you
Yes, the mascarpone adds more stability than a simple whipped cream, and you can also add the bananas to the sugar or simply add them directly during assembly.