Strawberry Cream Cake

Author: Claire Whitmore Published: 04/08/2026

Strawberry cream cake with light vanilla sponge, fresh juicy strawberries, and fluffy whipped cream. Bright, easy, and bursting with real berry goodness.

I turn to this strawberry cream cake every spring when strawberries are at their peak because the fluffy sponge, sweet berries, and smooth whipped cream always make it a hit in our home.

This easy cake shines with real berry flavor, light layers, and a homemade chantilly cream that’s both soft and stable — perfect for family birthday parties since it’s a total crowd-pleaser.

Fresh, airy, and beautifully simple — this strawberry cream cake pairs a soft vanilla chiffon sponge with juicy macerated strawberries and a smooth whipped cream frosting. I love making it in spring when berries are sweetest because it’s quick, impressive, and reliably delicious at every get-together.

Right here, you’ll find everything for a 6-inch cake serving 8–10 people: a detailed ingredient list, a clear guide to the chiffon sponge, strawberry filling, whipped cream frosting, plus step-by-step photos and tips to get clean slices and stable layers every time. Prep takes about 40 minutes, with 30 minutes in the oven.

Clear, easy instructions for the vanilla chiffon sponge and chantilly whipped cream.
How to macerate strawberries so the filling stays juicy but never soggy.
Simple hacks to stabilize whipped cream and layer the cake neatly.
Ideas for flavor twists, make-ahead instructions, and storage to plan your baking ahead.

Keep reading for exact amounts, photos, and practical tips to help you bake this reliably light and fruity strawberry cream cake every time you want to wow your family and friends.

What Makes It So Special

This strawberry cream cake is exactly what a welcome spring or summer layer cake should be: it showcases fresh fruit, stays light, and looks special — all without needing fancy baking skills.

Bright, fresh strawberry flavor — macerating the berries brings out their natural juices, adding juicy zing between each fluffy layer without overwhelming the cake with sweetness.
Light-as-air chiffon sponge — whipped egg whites make the crumb soft and tender, more delicate than a traditional shortcake, which pairs perfectly with berries and cream.
Whipped cream that’s light yet stable — this chantilly frosting tastes fresh and clean but can be easily stabilized with options like mascarpone (as in our Bourbon Banana Pudding Tiramisu) or cornstarch when you want a firmer texture or longer hold.
Beautiful, clean slices every time — by draining berry juices and chilling the cake before cutting, you get stable layers that hold up well for serving at parties.
Perfect for celebrations or everyday treats — elegant enough for birthdays but totally doable for busy weeknights; this single 6-inch cake feeds 8 to 10 happily, and if you want a quicker strawberry bake for brunch, try our Strawberry Cream Cheese Scones.
Flexible and make-ahead friendly — bake the layers early and refrigerate or freeze, then assemble fresh on the day you want to serve. Swap out fillings or frostings to suit your mood.

Simply put: if you want a light, fruity layer cake that tastes like springtime and impresses your crowd, this strawberry cream cake won’t let you down.

True strawberry flavor – juicy, gently macerated berries paired with whipped cream that holds up well but stays soft.
Ultra fluffy sponge – tender, airy chiffon that’s lighter than shortcake and perfectly suited to fresh fruit.
Easy, reliable assembly – stable cake layers, neat slices, and a foolproof method for consistent yummy results.

Ingredients and Pantry Notes

5 eggs – room temperature
150 g (¾ cup) granulated sugar
1 ½ tsp vanilla extract
50 ml (¼ cup) vegetable oil (grapeseed or sunflower)
50 ml (¼ cup) milk (or water)
120 g (1 cup) cake flour
1 tsp baking powder
Pinch of salt
½ tsp cream of tartar (or fresh lemon juice, for the egg whites)
350 g (1 ½ cups) heavy cream, full-fat and cold
3 to 4 tablespoon powdered sugar
2 tsp vanilla extract
1–1 ½ tablespoon cornstarch or ½ teaspoon cream of tartar (optional, for stability)
250 g (1 ¼ cups) fresh strawberries, sliced
1–2 tablespoon granulated sugar

How to Make the Cake

Preheat oven to 350°F (180°C) and prepare three unlined 6-inch (15 cm) cake pans.
Sift cake flour, baking powder, and salt together at least twice into a medium bowl.
Whisk egg yolks with vegetable oil, ¾ of the granulated sugar, vanilla extract, and milk until smooth.
Add the sifted dry ingredients to the wet mixture and whisk until smooth and uniform.
Beat egg whites on medium-low speed for 2–3 minutes until foamy.
Add cream of tartar and the remaining sugar, then increase to high speed and whip 3–4 minutes until stiff, glossy peaks form.
Pour a small scoop of the meringue into the batter and mix to lighten it.
Gently fold the remaining meringue into the batter in batches, scooping from the center outward to keep it airy.
Divide the batter evenly among the three pans and run a knife through each to pop any large air bubbles.
Bake on the oven’s middle rack for 30–40 minutes until tops are golden and a toothpick inserted comes out clean.
Invert the pans and let the cakes cool completely for at least 1½ hours.
Run a knife around the edges to loosen the cakes, then wrap each layer tightly in plastic wrap and chill until ready to assemble.
Place sliced strawberries in a bowl, sprinkle with granulated sugar, toss gently to coat, and refrigerate 15–20 minutes to macerate.
Drain any excess liquid from the macerated strawberries before assembling.
Combine cold heavy cream, powdered sugar, and vanilla extract in a large bowl; add cornstarch or cream of tartar if using for stability.
Whip the cream at medium speed for 3–4 minutes until thick and forming stiff, smooth peaks.
Place a cake board on a turntable or steady surface and set the first cake layer on it.
Spread a smooth layer of whipped cream over the first layer, then pipe a ring of cream around the edge to form a barrier.
Spoon macerated strawberries into the cream ring and spread a thin layer of cream over the berries.
Place the second cake layer on top and repeat the cream ring, strawberry filling, and thin cream layer.
Top with the third cake layer and press gently to settle the layers.
Apply a thin crumb coat of whipped cream over the entire cake and smooth with an offset spatula or bench scraper to seal in crumbs.
Pipe rosettes or swirls of remaining whipped cream on the top and garnish with fresh strawberries.
Chill the assembled cake in the refrigerator for at least 1 hour before slicing.

Pro Tips for Flawless Layers

Use room-temperature ingredients — this helps your chiffon sponge rise evenly and stay light and fluffy, which makes all the difference in a cream cake.
Stabilize whipped cream just before assembling — add a spoonful of mascarpone or cream cheese to give the cream extra hold without sacrificing softness.
Drain macerated strawberries carefully — this prevents layers from getting soggy and keeps your cake neat and pretty.
Stack your layers gently but firmly — spread even layers of cream, don’t overfill, and press lightly to keep everything in place and prevent slipping. If you level domed tops for even layers, save the scraps for cake pop truffles.
Chill before slicing — letting the cake set in the fridge at least an hour makes cutting clean slices a breeze and keeps the whipped cream firm.

Want your whipped cream frosting to stand up longer or hold detailed piping? Mixing in mascarpone while whipping will make it sturdier, perfect for longer-lasting decoration and neat slices.

This trick is my secret for keeping the strawberry cream cake looking fresh and stable, especially during celebrations.

Flavor Swaps and Add-Ins

Chocolate-Strawberry Cream Cake — swap the plain chantilly for chocolate mascarpone cream or add a thin chocolate ganache layer to mix things up; for an even richer base, build the layers on our Chocolate Chip Pound Cake.
Strawberry Lemon Cream Cake — spread a thin layer of tart lemon curd with the strawberries for a bright, fresh twist.
Mixed Berry Cream Cake — swap out strawberries for raspberries, blueberries, or a berry combo to suit what’s in season or your family’s favorites.
Strawberry Buttercream Cake — if you prefer, cover the cake with strawberry-flavored buttercream instead of whipped cream for a richer texture.
Extra Strawberry Punch — stir fresh strawberry purée into the whipped cream for a pretty pink frosting with extra fruit flavor.

Storage, Freezing, and Make-Ahead

Keep the finished cake covered in the fridge for 2 to 3 days. Wrapping it well helps it stay fresh and moist.
You can freeze just the sponge layers (not the assembled cake) for up to 3 months. Thaw well in the fridge before assembling.

Common Questions and Answers

Can I use frozen strawberries?

Yes! Just make sure to thaw and drain them really well. Fresh berries usually give you the best texture and the cleanest, brightest layers.

How do I stabilize the whipped cream?

Stir in a spoonful of mascarpone or cream cheese while whipping. This helps the cream hold its shape longer, perfect for decorating and slicing.

Can I make the sponge ahead of time?

Absolutely. Make your chiffon layers 1-2 days before serving. Wrap them well and keep refrigerated or freeze up to 3 months. Assemble just before you want to serve.

How long will the cake stay fresh?

Once assembled, store it in the fridge and enjoy within 2 to 3 days for best flavor and texture.

I really hope you enjoy baking this cake as much as my family and I do. If you give it a try, please pop back to leave a comment and share how it went. Happy baking!