There is a reason why, among a thousand novelties and modern cakes, the Strawberries and Cream Cake remains the undisputed queen of every celebration: its disarming simplicity.
It is the dessert that more than any other evokes memories of childhood birthdays, family Sundays and special occasions, capable of winning you over at first sight with its pristine elegance and the vivid red of fresh strawberries.
This cake is a true triumph of textures: a high sponge cake (Pan di Spagna) soft as a cloud, a fragrant soaking syrup and a generous heart of pastry cream enriched with pieces of fruit.
All of this is wrapped in a cascade of whipped cream, giving the cake a majestic appearance while delivering a fresh, delicate flavor that never gets tiring.
Why choose this recipe?
People often think a pastry-quality result requires hours of work or complex techniques. The beauty of the Strawberries and Cream Cake lies in its accessibility: with a few steps and minimal effort, you can bring to the table a masterpiece that charms both young and old.
It is the perfect solution when:
You are looking for a show-stopping dessert for a birthday or a special occasion.
You want a fresh dessert to finish a summer lunch beautifully.
You crave a classic that pleases every palate, without exception.
In this updated version, we’ll see how to perfectly balance the ingredients to obtain a stable, fragrant and incredibly tasty cake.
Get your beaters ready: happiness is about to be served!
- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour 10 Minutes
- Cooking time: 30 Minutes
- Portions: 16
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients for the Strawberries and Cream Cake
Ingredients for the sponge cake (Pan di Spagna)
- 0.90 cup granulated sugar
- 1 cup all-purpose flour (00)
- 1/2 cup potato starch
- 4 eggs
- 1 pinch salt
- 1 cup milk
- 6 tbsp granulated sugar
- 1/4 cup all-purpose flour (00)
- 1 egg
- 1 lemon (zest)
- 26.5 oz heavy cream (liquid) (about 7 oz for the chantilly cream and about 19.5 oz for decorating)
- 0.58 cup powdered sugar
- 0.85 cup water
- 6 tbsp granulated sugar
- 1 tbsp Limoncello
- 1.1 lb strawberries
- lemon juice (juice of one lemon)
- 5 tbsp granulated sugar
- 8 leaves mint
Tools
- 1 Springform pan 26 cm springform pan (with latch)
- Parchment paper
- Stand mixer
- Kitchen scale
- Citrus juicer
- 2 Saucepans
- Spatula (silicone)
- Pastry brush kitchen
- Piping bags
- Sieve
- 2 Bowls
Preparation of the Strawberries and Cream Cake
Sponge cake (Pan di Spagna) preparation
Grease and flour the pan, preheat the oven to 356°F (180°C).
Put the 4 whole eggs in the bowl (eggs should be at room temperature), add the sugar and a pinch of salt (optional: vanilla extract).
Start the beaters and whip the mixture.
The mixture should be voluminous and fluffy. (To reach this result, beaters should run for 6-8 minutes.)
Gently add the flour and potato starch, previously sifted.
Fold with a whisk from the bottom to the top.
Pour the obtained batter into the greased and floured pan.
Bake for 30 minutes at 356°F (180°C) (oven should already be hot). Do the skewer test.
Before removing it from the pan, let it cool.
Once cold, remove the top part with a serrated knife to level it and trim the edges.
Cut the sponge cake into 3 equal layers.
In a small saucepan combine water and sugar, heat bringing to a boil.
Once boiling, let it cool.
Meanwhile, cut the strawberries: cut 250 g (about 0.55 lb) into small pieces and macerate with the juice of one lemon and sugar.
Strain the macerated strawberries (add the extracted juice to the previously boiled water along with the limoncello).
Keep the chopped strawberries for the internal filling.
Cut the remaining 250 g of strawberries into quarters for decoration.
Bring the milk to a boil in a small saucepan with the peel of one lemon.
Beat the egg yolks with the sugar.
Add the flour.
Temper the mixture with a little milk poured in a thin stream, using a sieve to prevent lemon peel from getting into the cream. After adding all the milk, return to moderate heat, stirring continuously with a whisk until the cream thickens.
Let the cream cool covered with plastic wrap (wrap must adhere to the cream).
Whip the very cold cream with the powdered sugar and keep in the fridge.
Add 4-5 tablespoons of whipped cream into the pastry cream.
Place the sponge cake base on a cake board and soak the entire surface well with the syrup using a pastry brush.
Using a piping bag filled with whipped cream, pipe the edges.
Fill the center with the chantilly cream.
Fill with the strawberries.
Add the second layer and repeat the procedure of the first (syrup, whipped cream, chantilly cream and strawberries) and cover with the third layer.
The third sponge layer will be only soaked with the syrup.
Cover the entire cake with whipped cream using a spatula, smoothing the surface and the sides.
Slice the strawberries thinly and arrange them in concentric circles from the outside toward the center.
Use a piping bag fitted with an open star tip to create small cream rosettes between the strawberries. This not only looks pretty but helps keep the fruit slices in place.
Place a whole strawberry (or a halved one) in the center and, for an extra touch as in the photo, add an edible flower or some fresh mint leaves for color contrast.
Enjoy your meal
Secrets for a Flawless Strawberries and Cream Cake
To achieve a pastry-worthy result, here are some tips that make the difference between a homemade cake and a true masterpiece:
Don’t rush the sponge cake: Prepare it the day before! If it rests overnight wrapped in plastic wrap, it will become more compact and easier to slice, avoiding excessive crumbling during filling.
Cream temperature: This is crucial. Not only should the cream be ice-cold, but I also recommend chilling the bowl and beaters for 15 minutes in the refrigerator. This trick will give you a firm and stable whipped cream that won’t “collapse” after an hour.
Soak with balance: The syrup makes the cake melt-in-the-mouth but must not make it soggy. Use a pastry brush to distribute it evenly, pressing slightly more on the edges of the sponge cake, which are usually the firmer parts.
Washing the strawberries: Always wash them with the stem on under running water, then dry them gently and only then remove the leaves. If you wash them after cutting, they will absorb water and lose flavor and texture.
Stability of the cream: If the pastry cream seems too soft, make sure it is well chilled in the fridge before spreading it.
For a more modern touch, you can fold a couple of tablespoons of whipped cream into the pastry cream: you’ll get the famous Diplomat Cream, even softer and silkier.
How to store the Strawberries and Cream Cake
This is a dessert based on fresh cream and raw fruit, so storage must be handled carefully to maintain softness and fragrance.
In the refrigerator: Store the cake strictly in the fridge, preferably inside a cake container with a lid (glass or plastic dome). This prevents the cream from absorbing odors from other foods and from drying out. It keeps perfectly for 2-3 days.
Serving tip: Although it should be kept cool, I suggest removing it from the refrigerator about 15-20 minutes before serving. This way the sponge regains its natural softness and the flavors become more intense.
Can it be frozen? I do not recommend it. Fresh strawberries, once thawed, release a lot of water and lose texture, and the cream tends to separate. This is a dessert that gives its best when enjoyed very fresh!
Tips for other recipes
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