Strawberry & Cream Birthday Cake

Soft basic sponge cake filled with plenty of Chantilly cream (sweet vanilla whipped cream) and fresh sweet strawberries. Perfect as a birthday cake. For best results, make this cake when strawberries are in season.

Meet my strawberry and cream birthday cake. Okay, calling it a birthday cake is a bit weird because basically any cake can be a birthday cake. However, this type of cake reminds me of birthdays which is why I call it a “birthday” cake. You can just call it “cake” though 😉 Also, this cake is probably my favorite kind of cake: A fluffy sponge with creamy, light whipping cream. As I’ve mentioned before, buttercream is not really my cup of tea. Whipping cream is totally up my alley though (although my lactose intolerance doesn’t really agree lol). And my bf.. he is even more in love with whipping cream. He’d marry it if he could lmao. (I wish I was kidding.) So if you’re anything like me/us, this cake is going to rock your world.

The reason I’m in love with this cake is that the base (the sponge cake) takes just a handful of ingredients! There are no chemical leaveners. None. Eggs are the trick to this light sponge cake. You can find everything about this sponge cake here. It’s my all-time favorite base for making cakes. If you want, add a drop of vanilla paste for extra flavor. You’ll love it.

To decorate this cake, all you need is Chantilly cream, strawberries, strawberry jam (optional) and toasted almonds. First, Chantilly cream is actually just a fancy name for sweetened, vanilla-flavored whipped cream. There’s nothing scary about it so don’t worry. You make it just the way you make regular whipped cream but add a nice drop of vanilla paste to the mixture. The sweet vanilla flavor will take your whipped cream to a whole other level. So good. If you’ve never made whipped cream before, be sure to check out my “How To“. I wrote that post ages ago, but it will give you all the tips and tricks to create the perfect whipped cream. Second, because strawberries are what makes this cake shine, it’s best to make this cake when strawberries are in season. It will taste better ánd the strawberries will be cheaper. As for the toasted almonds, you’ll might only find naturel almond flakes in your store. That’s okay though. Just put the flakes on a baking tray, spread it out in a thin layer and pop it into the oven for 5-8 minutes or until golden brown. If your oven has a grill setting, that’ll work too. In fact, the grill setting is often faster.

Finally, I cut the cake in two with my trusty old Wilton Cake Leveler. It’s one of the best purchases I’ve ever made. (It was on sale!) If you don’t have a cake leveler, you can also use a knife. I, however, suck at making a straight cut. If you want, you can also cut this cake in three instead of two. It will lower the cake to cream ratio (more cream per cake). As I love, love, LOVE (seriously, L-O-V-E!) sponge cake, fat cake layers with a bit of cream in between is my way to go. Finish the cake with whipped cream using your favorite nozzle (mine’s a closed star tip similar to Wilton 31) and a couple of halved strawberries.

Strawberry & Cream Cake
Serves 8
Soft basic sponge cake filled with plenty of Chantilly cream (sweet vanilla whipped cream) and fresh sweet strawberries. Perfect as a birthday cake. For best results, make this cake when strawberries are in season.
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Prep Time
1 hr 30 min
Cook Time
40 min
Total Time
2 hr 30 min
Prep Time
1 hr 30 min
Cook Time
40 min
Total Time
2 hr 30 min
For the sponge cake
  1. 5 eggs
  2. 185 g caster sugar
  3. 40 mL vegetable oil
  4. 185 g all-purpose flour
For the Chantilly cream*
  1. 500 mL whipping cream (min 35% fat), cold
  2. 2-3 Tbsp confectioner's sugar
  3. 1 tsp vanilla paste
Other ingredients
  1. 2-3 Tbsp strawberry jam
  2. 200 g strawberries, divided
  3. 50 g toasted almond flakes**
Instructions
  1. Preheat the oven to 180C and line a 20 cm round (7,5 cm high) baking pan with baking paper. Set aside.
  2. In a large bowl, whip the eggs on high. Gradually add the sugar while whipping. Keep whipping until pale and fluffy.
  3. Fold in the vegetable oil.
  4. Sift and fold in the flour in 3-4 batches.
  5. Pour the batter in the cake pan and tap the pan a couple of times on a flat surface to remove large air bubbles.
  6. Bake the cake 40-45 minutes at 180C or until a cake tester comes out clean.
  7. Let the cake cool completely before decorating.
  8. To decorate: Whip the whipping cream with the confectioner's sugar and vanilla paste until stiff. Cut the cake in half using a cake leveler (or knife). Pipe a dam on the edges of one half. Spread some jam out inside the dam. Fill with more whipping cream, add some sliced strawberries and place the other half on top. Use the remaining whipping cream to spread around the cake and add toasted almond flakes on the sides.
Notes
  1. * Read more about making whipped cream here
  2. ** If your almond flakes aren't toasted, just spread them out evenly onto a baking tray and toast 5-8 minutes in the oven on high heat (200C) or use the grill setting.
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