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Strawberry and Whipped Cream Cake
Strawberry and Whipped Cream Cake
Prep Time
45 mins
Cook Time
35 mins
Total Time
1 hr 20 mins

Whipped cream and strawberries are sandwiched in-between layers of sponge cake in this sweet and simple strawberry and whipped cream cake for Mom.

Course: Cake
Cuisine: American
Keyword: strawberry cake, whipped cream cake
Servings: 8 Servings
Calories: 436 kcal
Sponge Cake
  • 5 eggs, at room temperature
  • 3/4 cup sugar
  • 1 tsp lemon zest
  • 1/4 tsp kosher salt
  • 1 1/4 cup cake flour
Whipped Cream Frosting
  • 2 cups heavy whipping cream
  • 1/2 cup confectioners sugar
  • 1 tsp vanilla extract
  • 16 oz fresh strawberries
Sponge Cake
  1. Preheat oven to 350 degrees and grease a 9 inch round pan (preferably springform) and line the bottom with a parchment round.

  2. 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.)
  3. 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.
  4. 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.
  5. Cool for a couple mins on a wire rack, then remove from the pan to finish cooling.
  6. While the cake cools, make the frosting.
Whipped Cream Frosting
  1. 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.

Assemble the Cake
  1. Once the cake is cooled, use a serrated knife to slice the cake into two layers. Slice about half the strawberries.

  2. 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.
  3. Place the top layer on, spread with remaining whipped cream and decorate with remaining strawberry slices and whole berries.
  4. Place in the refrigerator and chill until ready to serve. Cake will keep, refrigerated, for 2 days.
Recipe Notes
  • 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.
Nutrition Facts
Strawberry and Whipped Cream Cake
Amount Per Serving
Calories 436 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 14g88%
Cholesterol 183mg61%
Sodium 135mg6%
Potassium 188mg5%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 29g32%
Protein 7g14%
Vitamin A 1030IU21%
Vitamin C 34mg41%
Calcium 66mg7%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.