Strawberries And Cream Cake Carve Your Craving

My love for fruit-based cake isn’t hidden from you. After my eggless fresh strawberry cake and vegan cherry cake, I am totally hooked to this strawberries and cream cake recipe that I am sharing with you today. It is egg-free, and uses no butter or condensed milk. This fresh strawberry cake is a very popular Italian recipe and made on special occasions like a wedding or a birthday.

Step by step making of strawberries and cream cake recipe

This easy cake is made up of 3 parts-

1. The vanilla cake as the base

A good strawberry cream cake needs a fluffy, moist, and tender base. I am using my go-to eggless vanilla cake recipe to make these strawberries and cream cake. It is sturdy and holds up even after making thin layers.

2. The fresh strawberry filling

This homemade strawberry filling is the star of this cake. Your cake will taste full of strawberries only if you add this element to the cake. I make the fresh strawberry filling for cake at home. You can use frozen strawberries too. It is an easy 10-minute recipe that you should definitely try. After making it, you will notice how better this filling is as compared to a store-bought jam.

3. Whipped cream or Chantilly cream frosting.

Type of frosting does matter when you make this cake. I like heavy whipping cream-based icing as it is not overly sweet and light on the palate. This cake is all about freshness and summer vibe. So Chantilly cream aka whipped cream frosting is my only choice. The buttercream will be too sweet for this type of cake. I have two full proof options for you.

Homemade stabilized whipped cream I have used my sturdy mascarpone frosting for this cake. Adding mascarpone to heavy cream will give you sturdy pipeable whipped cream frosting. It doesn’t have any heavy greasy after taste. If mascarpone is unavailable, use my sturdy whipped cream cream cheese frosting. You can use white chocolate to make sturdy whipped cream. Refer to my stabilized whipped cream recipe here. 2.Non-dairy whipping cream The non-dairy frostings are available online or in leading grocery stores. They already have sugar and stabilizers so you do not need any mascarpone. Just whip as directed.

Layering the strawberries and cream cake

Slice the cake with a serrated knife or Wilton Cake Leveler to get equal layers. You can choose between making two, or three layers.

Prepare the piping bag with a large open star tip or a round nozzle. Lay the cake layer on a cake board or any dish you plan to keep it on. Pipe a circle of frosting on the out edge of each layer. Scoop a generous amount of strawberry filling and spread evenly. Spread some frosting on the top with an offset spatula to cover the filling. Repeat this process with another layer. Now that the layers are piled up, crumb coat the cake with a thin layer of frosting. Place the cake in the refrigerator for at least 30 minutes to set. Remove the cake and add one more layer of frosting. Coat evenly on the top and the sides. Fill an icing bag with a large open star tip and pipe swirls around the top of the cake. Or decorate as you wish! Refrigerate all the time covered in a cake box until serving.

Useful tips to make the best strawberries and cream cake

Always work on the cake – cutting or frosting after it is completely cooled. I like to refrigerate the cake base covered in foil overnight or at least for 6 hours before slicing. Crumb coat seals the crumbs and makes the final coat easy so do not skip it. Whenever you are working with whipped cream frosting do it in a cool room with air conditioner and work fast. Use strawberry filling instead of just chopped strawberries in your cake for great flavor.

Fun and Easy Decorating Ideas for the Cake

Simple swirls with an open or closed star tip work great. I like to place some fun toppers like balloons, banner, or flowers depending on the occasion. If you love piping decorations on the cake then check out my easy techniques here. How to pipe buttercream hydrangeas Quick buttercream rose swirl piping tutorial These techniques will make your cake look wow and works great with stabilized whipped cream.

Recommended pan size to make the vanilla cake base

It all depends on whether you like tall cakes or flat cakes. For tall cakes Three-layer 6 “round cake Four-layer 6” round cake (Thin pastry-like layers) For standard size cakes – Two-layer 8” round cake Two-layer 7” square cake Double the recipe for a 9” round cake or a 9*13 quarter sheet pan. Use 1.5 times the recipe for three-layer 8” round cake

How much this cake weigh?

This vanilla cake recipe yields approx 670 grams of sponge. After filling and frosting, it weighs 1 kg.

Can you make this cake ahead of time?

You can make the vanilla cake sponge base up to 3 days in advance. Wrap it in foil and refrigerate until use. You can freeze the cake base up to 3 months ahead of time. The strawberry filling can be made up to a week in advance and refrigerate or frozen up to 6 months. Whipped cream can be made a day in advance if you are using my frosting recipes. You can make non-dairy ready to use whipping cream frosting up to a week in advance.