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Whipped cream and strawberries are sandwiched in-between layers of sponge cake in this sweet and simple strawberry and whipped cream cake for Mom.
How are you celebrating mom this weekend? Flowers, candy, or maybe a mimosa with brunch? (If my kids are reading this, I’ll take all three.)
As much as I like a mimosa (and I like a mimosa), I always love a little something sweet to celebrate a holiday. Don’t you? There’s nothing sweeter (and dare I say easier) than this homemade strawberry and whipped cream cake.
While simple, this cake is anything but boring. Sandwiched between two layers of sponge cake are homemade whipped cream and fresh, sliced strawberries. If you’re a reader of this blog you know my affinity for “naked cakes” for their rustic styling and easy decorating technique.
In fact, calling it a technique is probably a stretch. You simply spread your frosting and/or filling between the layers, pressing lightly to adhere. Then ice the top and decorate as simply or as over-the-top as you like, leaving the sides bare. You can use fresh fruit, edible flowers, fondant shapes, or pretty piped designs depending on your level of comfort or desire.
Any way you slice it (pun intended), mom is sure to love it.
Let’s Make Strawberry and Whipped Cream Cake
- This simple sponge cake is delicately flavored with a little lemon zest and bakes up light and airy. The key is to beat the eggs with the sugar until super thick and pale yellow, then very lightly fold in the cake flour.
- Bake the cake in a single springform pan for about 30 mins. While the cake bakes, whip up the frosting and slice the berries.
- Once the cake cooled, use a serrated knife to slice it in half.
- Spread half the whipped cream frosting over the bottom layer and scatter the sliced strawberries over the top.
- Place the other cake layer on top, pressing lightly. Spread the remaining whipped cream over that layer and decorate the top with a combination of sliced strawberries and whole berries for a pretty presentation.
Tips for success
- A springform pan is ideal for easy removal. Be sure to grease the pan well and a parchment round guarantees that it won’t stick to the bottom.
- Be sure to beat the eggs and sugar until it is VERY thick and nearly tripled in volume before adding the flour.
- Fold the flour in very lightly so as not to deflate the batter.
- Spooning the batter into the pan also ensures that the batter won’t deflate and the cake will bake up light and airy.
- You’re looking for stiff peaks on the whipped cream before frosting so it holds its shape and doesn’t drip down the sides.
- Don’t over-do it with too many strawberries so they don’t weigh down the cake and frosting.
- Store the cake covered in the refrigerator until ready to serve. This cake is delicious served cold.
More Naked Cake Love
- Vanilla Naked Cake
- Chocolate Stout Cake with Bailey’s Buttercream
- S’mores Cake
- Red, White and Blue Cake
Whipped cream and strawberries are sandwiched in-between layers of sponge cake in this sweet and simple strawberry and whipped cream cake for Mom.
- 5 eggs, at room temperature
- 3/4 cup sugar
- 1 tsp lemon zest
- 1/4 tsp kosher salt
- 1 1/4 cup cake flour
- 2 cups heavy whipping cream
- 1/2 cup confectioners sugar
- 1 tsp vanilla extract
- 16 oz fresh strawberries
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Preheat oven to 350 degrees and grease a 9 inch round pan (preferably springform) and line the bottom with a parchment round.
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Combine the eggs and sugar in the bowl for a stand mixer and whip with the whisk attachment until pale yellow, thick and tripled in volume, about 10 mins. Add the lemon zest and salt at the very end of the beating time. (If you don’t have a stand mixer, you can use a handheld mixer.)
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Sift the cake flour over the top of the batter in three batches and VERY LIGHTLY, fold the flour in with a spatula. Do not overmix.
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Lightly spoon the batter into the prepared pan and bake for 25-30 mins or until a toothpick inserted into the center comes out clean.
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Cool for a couple mins on a wire rack, then remove from the pan to finish cooling.
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While the cake cools, make the frosting.
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Beat the heavy whipping cream until soft peaks are formed. Slowly add the confectioners sugar and continue to beat until you have stiff peaks. Mix in the vanilla.
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Once the cake is cooled, use a serrated knife to slice the cake into two layers. Slice about half the strawberries.
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Lay the bottom half of the sponge cake on a cake plate. Spread one half of the whipped cream over the top and lay a single layer of strawberry slices over the top.
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Place the top layer on, spread with remaining whipped cream and decorate with remaining strawberry slices and whole berries.
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Place in the refrigerator and chill until ready to serve. Cake will keep, refrigerated, for 2 days.
- A springform pan is ideal for easy removal. Be sure to grease the pan well and a parchment round guarantees that it won’t stick to the bottom.
- Be sure to beat the eggs and sugar until it is VERY thick and nearly tripled in volume before adding the flour.
- Fold the flour in very lightly so as not to deflate the batter.
- Spooning the batter into the pan also ensures that the batter won’t deflate and the cake will bake up light and airy.
- You’re looking for stiff peaks on the whipped cream before frosting so it holds its shape and doesn’t drip down the sides.
- Don’t over-do it with too many strawberries so they don’t weigh down the cake and frosting.
- Store the cake covered in the refrigerator until ready to serve. This cake is delicious served cold.
Update Notes: This post was originally published in May 2018 but was republished with tips in May 2019.
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