Strawberry Whipped Cream Cake

Now that we’ve made our perfect sponge cake, it’s time to take this classic to the next level – slather it with whipped cream and adorn with strawberries and you have a double classic. You can’t go wrong with cream and berries combination. Enjoy!

Strawberry Whipped Cream Cake
Barely adapted from Williams-Sonoma Baking

To make the cake you will need:
1 sponge cake
Vanilla cake syrup (recipe follows)
Whipped cream (recipe follows)
About 1 cup hulled, sliced strawberries

Prepare the sponge cake as directed in the linked recipe. While it is cooling, prepare the vanilla syrup and whipped cream.

Vanilla Cake Syrup
Makes about 1 cup, enough for one 9-inch (23 cm) cake

1/3 cup sugar
1/3 cup water
juice of 1/2 lemon, strained (about 3 tablespoons)
1 teaspoons vanilla extract

In a small saucepan over high heat, combine the sugar and water and bring to a boil. As soon as the sugar dissolves, remove the pan from the heat and stir in the lemon juice and vanilla. Let cool before using.

Whipped Cream

1 + 1/2 cup heavy cream, cold
3 tablespoons confectioner’s (powdered) sugar
1/2 teaspoon vanilla extract (optional)

In a mixing bowl, combine the cream, confectioner’s sugar and if using, vanilla extract.  Using a mixer, beat on a medium-high speed until stiff peaks form.

To Assemble the Cake:

Place the cooled cake base on a flat surface. Using a long, serrated knife and a sawing motion, split the cake horizontally into two even layers. Put one layer, cut side up, on a cardboard circle, or a work surface surface where you will be assembling the cake.

Using a pastry brush, coat the cake layer with cake syrup (use half of the syrup). Mound about half of the whipped cream in the center of the layer and using an icing spatula or a knife, spread it to the edge. Arrange the slices of strawberry over the cream, reserving a few to decorate the top.

Flip the other layer over onto the filling, cut side up. Brush the top layer with the remaining cake syrup. Spread the remaining whipped cream evenly over the top layer and around the cake. Decorate the cake with the reserved strawberries. Refrigerate immediately and serve chilled.


Leave a Reply

  1. OMG, yummy!! Thank you so much for the recipe! It’s perfect for Spring/Summer! Looks so, so good! =)

  2. This cake looks fantastic!

  3. Delightfully spring-like! a beautiful cake!



  4. Beautiful!

  5. ohh this looks so good 🙂 thanks for sharing 🙂

  6. terrific recipe…everyone loved it….Jim

  7. I can’t wait to make my own! Thanks so much for this beautiful recipe Farida!!! 🙂
    BTW: I just love how detailed each of your photos are, so very helpful and inspiring too.

  8. Hello Farida and yummy cake! That was the first cake I ever tried making and I don’t think you can do better.

  9. Starwberries and cream are really the ultimate combination. 🙂 Beautiful cake.
    I personally prefer the strawberries baked in the cake, though.

  10. I just stumbled upon your site, it looks fab! This cake is so pretty, love the white and crimson combination. My cakes never ever come out that neat.

  11. So perfect for the season! Lovely!

  12. Wow, i JUST posted a strawberry and cream combo, but on a chocolate cake. Mine is super messy, i was ina rush to do it, I am super envious at how perfectly you got the cream onto the cake, it looks so professional!

  13. Dear Farida,
    I tried on the sponge cake 2 days ago.Splited it, and used ordinary butter + “moloko” and nuts 🙂 that way yummy.

    With strawberries that will be even better. I couldn’t understand one thing: 1 + 1/2 cup heavy cream. What is the heavy cream? Is that “slivki”?



  14. This looks heavenly! I would buy packaged sponge cake, but as I have a recipe from you now I will try your sp?onge cake and this yummy strawberry cake. Thanks!

  15. These are always my favorite types of cakes! So light and delicious!

  16. This makes me think of a Fraiser Farida! I think Spring is not complete withou strawberries and several strawberry desserts! please check my blog for an award!

  17. Thank you for your comments!

    NARGIZ: Yes, it is slivki.

  18. This cake looks so-o-o good, I’m peaty sure it is very good to.
    When we can come and tasted? :-))))

  19. Thxs dear Farida :))

  20. I can only imagine how tasteful it is!

  21. Dear Farida,

    Thank you for promt respond 🙂

    I can’t take my eyes from the cake 🙂 I should try it this weekend 🙂


  22. This looks fantastic, I can’t wait to try it!

  23. Harika! WoWOW!

  24. I like how, so often, the colour of your dishes matches the colour scheme of your blog!

    So that is what you did with your sponge cake huh? 🙂

  25. Yet another one !! Brillinat photography by the way 🙂 love the way you have maintained the blog. Thanks 🙂

  26. I have a fork!!! Can I have a bite?


  27. Yum, yum, yum!!!! I can’t wait to make this cake! The pictures are making my mouth water!!! 🙂

  28. i wanna bake for my son’s BDday but so many nice staff to bake..wanna everything just to grab 🙁 Most likely gonna bake this cake 🙂 lets see looks good

  29. chox dadli torta oxshuyur. I’m definitly going to try this recipe!!! PS I love this site!!! Are you an American Azeri??

  30. this is one of my favorite recipes of yours from the cake menu. I love the simplicity of the white and red decoration with just fruits and cream!

    one question Farida, how many will this cake serve ? any idea?

  31. Tamanna: It will serve about 8.

  32. I don’t get it. Did you mix the Vanilla Cake Syrup with the Whipped Cream?

  33. SAM – No. It doesn’t say in the recipe they are combined.

  34. very nic .thank you

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