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.
Peak Season Perfection
This cake is only as good as your strawberries. Look for berries that are deeply red, fragrant, and give slightly to gentle pressure.
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
- Add 1/3 of whipped meringue into thick cake batter.
- Use a strong sturdy spatula to gently fold in meringue. The thick cake batter will slowly loosen.
- Add another 1/3 of meringue to cake a batter. Once almost fully incorporated, add remaining 1/3 of meringue.
- 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
- Place one cake layer on serving plate. Spread about half of whipped cream over cake layer.
- Arrange one layer of sliced strawberries over whipped cream.
- Dollop a small amount of whipped cream over strawberries. Gently spread over strawberries. This will act at the glue to hold second cake layer.
- Stack top cake layer over whipped cream covered strawberries.
- Spread remaining whipped cream over cake layer.
- 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.
Seasonal Variations
- Summer Berry Medley: mix strawberries, raspberries, and blackberries
- Tropical Twist: layer mango chunks and passion fruit puree
- Winter Elegance: use sliced cinnamon poached pears
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.
Strawberry Layer Cake
Equipment
- stand mixer with whisk attachment
Ingredients
Vanilla Cake:
- 4 large eggs, separated
- ¼ teaspoon cream of tartar
- 1 cup granulated sugar, (200 g) divided
- 2 cups cake flour, (240 g)
- 1 ½ teaspoon baking powder
- ⅓ cup vegetable oil
- ⅓ cup water
- 1 Tablespoon pure vanilla extract, *
- ¾ teaspoon kosher salt
Whipped Cream:
- 1 ½ cup heavy cream, very cold
- 1 ½ teaspoon vanilla paste, or high quality pure vanilla extract
- ¼ cup confectioners' sugar, (63 g)
Strawberry Filling:
- 3 cups strawberries, hulled and sliced thin*
Instructions
Vanilla Cake:
- Preheat oven to 350° F. Line two 8-inch cake rounds with parchment paper and brush lightly with oil. Set aside.
- Meringue: In a stand mixer bowl, combine egg whites and cream of tartar. Using a whisk attachment, mix on low speed until mixture is foamy. Increase speed to medium and gradually add ½ cup sugar, one tablespoon at a time. Once all the sugar is incorporated, increase speed and whip to stiff, glossy peaks. Set aside.
- Base Batter: In a medium bowl, whisk together cake flour, baking powder and remaining ½ cup of granulated sugar. In a larger bowl, whisk together vegetable oil, water, vanilla, egg yolks, and salt. Add dry mixture in three additions to wet mixture. Fold to combine. Mixture should be smooth, shiny, and thick.
- Fold Together: Add meringue to base batter in three additions, folding gently but thoroughly. The batter will gradually loosen as you incorporate the whites.
- Bake: Divide cake batter evenly between prepared pans. Bake for 18-20 minutes until lightly golden brown and a toothpick inserted in center of cake comes out clean. Let cool in pan for 5-10 minutes. Run mini offset spatula around the edges of the cake pan to loosen. Turn out onto wire racks to cool further.
Whipped Cream:
- In the bowl of a stand mixer fitted with a whisk attachment, add cold heavy cream and vanilla. Whip on medium speed until it begins to thicken. Add confectioners' sugar and continue to whip to almost stiff peaks (medium peaks).
Assembly:
- If necessary, level out the two cake layers. Spread about half of whipped cream over bottom layer of cake. Arrange sliced half of sliced strawberries on top and dollop a small amount of whipped cream (to allow second cake to adhere better). Place second cake layer on top. Add remaining whipped cream and sliced strawberries. Let chill in the fridge until ready to serve. Let sit at room temperature for 10-15 minutes before serving to allow cake to soften.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!More Fruit Layer Cake Recipes
Came out perfectly. Thank you for a great recipe. Everyone at the dinner I served it at asked for a copy of the recipe too.
That’s so wonderful to hear! I’m glad you and your guests enjoyed it! Thank you for trying out the recipe :)
Hi, can this cake be made into a sheet cake?
I’m not sure because I have not tried making this recipe into a sheet cake. If you’re interested in a standard sponge cake (sheet cake), I suggest the one I used here: https://www.thelittleepicurean.com/toasted-tres-leches-cake/
i just made this cake and i love it! it’s fluffy and so so light. i used a bit less sugar i thought it would be too sweet for me . thank you for this recipe .
Thanks for trying out the recipe!
Hi! I just tried this recipe and while I LOVE the texture of the cake I noticed that by putting an entire tablespoon of vanilla gave my cake a horrible weird taste… I think maybe just a teaspoon or two was more accurate measurement and I’ll probably adjust for next time.
Hope it wasn’t a typo!
Hi Erica! The vanilla cake was adapted from a recipe I used in culinary school. One tablespoon of vanilla is correct. I’ve had bad experiences with certain vanillas, perhaps that’s the reason? I’m sorry to hear it didn’t work out for you!
Hi:) Do you think the cake portion could be made in advance (perhaps a day?) to save time?
Yes, you can make the cake portion two days in advance. Once cooled, wrap tightly and keep at room temperature until ready to use.
I made this cake and it was a shame it came out terrible :( I followed the recipe exactly and my cake came out overly dense and no flavor really. Pretty much reminded me of cornbread.
Hi Jenny, I’m sorry to hear that. I’ve made this cake many times and it always turns out great. The whipped egg whites are supposed to make the cake light and fluffy like a chiffon cake.
Hey do you think i can add 2 tablespoon of matcha powder to the recipe to make it a matcha cake ? Thanks :)
Hi! I live in The Netherlands and I wondered what is meant by 1 cup? How many kilograms is 1 cup? I’ve googled it but every answer is different. Thank you.
do you think you can make this with several layers (4-5), or do you think it would crash?
Hi Christel, I wouldn’t suggest it. Since the frosting is made out of whipped cream, it is not very stable, nor could it hold a lot of weight. If you’d like to make a taller 4-5 layer cake, I recommend using a stronger frosting like buttercream.
It looks delish! I love it!