Spring Cakes Strawberries Cream (Printable)

Tender sponge, sweet strawberries and fluffy cream create a light, festive dessert for spring gatherings.

# What You’ll Use:

→ Sponge Cake

01 - 1 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 4 large eggs, room temperature
05 - 1/4 cup whole milk
06 - 1 1/2 teaspoons baking powder
07 - 1/2 teaspoon vanilla extract
08 - 1/4 teaspoon salt

→ Filling & Topping

09 - 2 cups heavy whipping cream, cold
10 - 1/3 cup powdered sugar
11 - 1 teaspoon vanilla extract
12 - 1 1/2 pounds fresh strawberries, hulled and sliced
13 - Edible flowers or mint leaves, for decoration (optional)

# How-To:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large mixing bowl, beat unsalted butter and granulated sugar until light and fluffy, about 3 minutes using an electric mixer.
03 - Add eggs one at a time, beating well after each addition. Blend in vanilla extract.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
05 - Gradually add dry mixture to the creamed mixture in three portions, alternating with whole milk. Begin and end with flour. Mix until just combined.
06 - Evenly divide batter between the prepared pans and smooth the surfaces.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted in the center emerges clean.
08 - Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
09 - In a cold mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
10 - Once cakes are cool, use a serrated knife to trim tops if needed for even layering.
11 - Place one cake layer on a serving plate. Spread half the whipped cream evenly over the surface and top with half of the sliced strawberries.
12 - Place second cake layer on top. Spread remaining whipped cream and arrange remaining strawberries over the top.
13 - If desired, garnish with edible flowers or mint leaves. Serve immediately or chill for up to 2 hours.

# Expert Advice:

01 -
  • The combination of light sponge, whipped cream, and juicy strawberries is dreamy without any heavy, sugary frostings needed.
  • This is a cake that looks beautiful even with imperfections—every slice a celebration of the season.
02 -
  • If you rush the cooling or whip the cream when the cakes are still lukewarm, it will melt and slide right off—wait until everything is at room temperature.
  • Once I added sugar late to the cream, and it never quite whipped up right—always add it from the start.
03 -
  • Chilling your mixing bowl and beaters makes a dramatic difference in whipping the cream quickly.
  • Always resist overbeating your sponge batter—just combine until there are no more dry spots, and it will be light as air.
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