Strawberry Layer Cake

Light-as-air vanilla sponge cake layered with fresh whipped cream and perfectly ripe strawberries. This Japanese-inspired dessert proves that sometimes elegant cakes are beautifully simple!

Don’t over complicate things. Some things are best kept sweet and simple. After a decade in professional kitchens, I’ve learned that some of the best desserts often showcase restraint rather than complexity.

The Art of Simplicity

This strawberry layer cake embodies that philosophy. Straight forward simple: two layers of vanilla sponge cake sandwiched with fresh whipped cream and sliced sweet strawberries.

This no-fuss cake is perfect for summer!

I developed this recipe drawing inspiration from the Japanese strawberry shortcake (strawberry sponge cake) found in Asian bakeries worldwide. It’s common to see some variation of this cake at a Taiwanese, Korean, Japanese, or Filipino bakery.

It’s not overly sweet, allowing the natural sweetness of peak-season strawberries to shine through. The cloud-like sponge and silky whipped cream act as the perfect vehicle for ripe summer fruit.

This is a popular cake for birthdays and celebrations. The cake and frosting is not very sweet. Rather, the dessert relies on the sweetness of the fruit. As such, it is vital to use the freshest, ripest strawberries you can find.

NOTE: Most Asian bakeries use Whip’n Ice or a similar stabilized whipped cream frosting.

Sponge Cake Ingredients

There are dozens of sponge cake variations. The one thing they all have in common: eggs are separated.

Separate Success: The foundation of any great sponge cake lies in properly separated eggs. The whites, whipped to perfect peaks, create the cake’s signature airy texture, while the yolks contribute richness and stability.

French Meringue Technique: We’re using French meringue here—raw egg whites whipped with sugar. While it’s the least stable of the meringues, it’s perfect for this application when handled correctly.

I highly recommend using a stand mixer fitted with a whisk attachment to whip the meringue. While it can be mixed using an electric hand mixer, I have repeatedly found better results using a powerful stand mixer.

The whipped egg whites should be shiny, smooth, and fluffy. If your meringue is dull or dense, START OVER. This will throw off the cake.

Do not be alarmed by the cake batter. Initially, the cake batter will be very thick. It will thin out add the whipped eggs are gradually added to the batter.

Folding Finesse: The gradual incorporation of meringue into the base batter is crucial. Too aggressive, and you’ll deflate those precious air bubbles; too gentle, and you’ll have streaks of meringue throughout.

Fold meringue into cake batter

1. Add 1/3 of whipped meringue into thick cake batter.
2. Use a strong sturdy spatula to gently fold in meringue. The thick cake batter will slowly loosen.
3. Add another 1/3 of meringue to cake a batter. Once almost fully incorporated, add remaining 1/3 of meringue.
4. Gently fold until there are no longer any white streaks of meringue and the cake batter is smooth and creamy.

Sponge Cake Notes:

• This sponge cake recipe makes two 8-inch rounds or one 9×13-inch sheet cake. It the same recipe used to make Mango Coconut Sheet Cake.
• Brush the cake pan with oil. This will ensure the cake pulls away from the pan during baking. This also helps to keep the cake bake level and flat.
• The sponge cake itself is not very sweet.
• Baked cake will light and fluffy. If your sponge cake is dense:
  • the meringue was not properly whipped
  • the meringue had traces of fat (egg yolks or oil)
  • the cake batter was over-mixed causing the meringue to fall

Whipped Cream Perfection

For best results, whip cream to soft-medium peaks. The agitation from spreading the whipped cream onto the cake layers will stiffen the frosting up.

It is better to err on the side of under-whipped than over-whipped cream. The key is stopping at soft-medium peaks—the action of spreading will bring it to the perfect consistency.

As mentioned, Asian bakeries often use Whip’n Ice or a similar stabilized whipped cream frosting.

Layer Cake Assembly

1. Place one cake layer on serving plate. Spread about half of whipped cream over cake layer.
2. Arrange one layer of sliced strawberries over whipped cream.
3. Dollop a small amount of whipped cream over strawberries. Gently spread over strawberries. This will act at the glue to hold second cake layer.
4. Stack top cake layer over whipped cream covered strawberries.
5. Spread remaining whipped cream over cake layer.
6. Arrange layer of sliced strawberries over whipped cream. Store in the fridge until ready to serve.

Storage & Serving

This strawberry cream cake is best enjoyed and served within 24 hour of assembly. Store covered in the refrigerator. Bring to room temperature (about 20 minutes) before serving for the best texture.

Use a large sharp knife to achieve clean cuts. Wipe blade clean after each slice.

Perfect Pairings

Serve this cake with sea salt coffee, strawberry matcha latte, or a delicate green tea. The subtle bitterness from the drink beautifully balances the cake’s light sweetness.

More Fruit Layer Cake Recipes

• Mixed Berry Layer Cake
• Lemon Raspberry Layer Cake
• Lemon Meringue Cake
• Banana Cream Cake