Strawberry Cream Cake Recipe

Four tender sponge cake layers alternate with homemade custard filling, fresh sliced strawberries, and strawberry jam, then top with vanilla whipped cream and whole strawberry garnish. This elegant yet humble dessert requires care and attention to technique, delivering genuine elegance that says you spent time thinking about what others would enjoy.

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Prep Time 30

Cook Time 30

Chilling time 4

Servings: 12

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

For the Cake:

Butter or Pam cooking spray for greasing pans
1/2 cup all-purpose flour plus extra for dusting pans
1/3 cup cornstarch
1 teaspoon baking powder
6 large eggs separated, at room temperature
1 pinch cream of tartar
1 cup granulated sugar

For the Custard Filling:

1/4 cup granulated sugar
1 tablespoon cornstarch
1 1/2 cups half-and-half or light cream
3 large egg yolks
2 tablespoons unsalted butter room temperature
1 tablespoon vanilla extract

For Assembly and Topping:

1 quart fresh strawberries fresh preferred
1/2 cup strawberry jam
1 1/2 cups heavy whipping cream chilled
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Method

Making this strawberry cream cake requires careful attention to technique, starting with the delicate sponge cake base. Begin by preheating your oven to 375°F and preparing two 9-inch round cake pans with butter and flour.
In a small bowl, whisk together 1/2 cup flour, 1/3 cup cornstarch, and 1 teaspoon baking powder. Separate your 6 eggs, beating the yolks in a small bowl until frothy. In a large bowl, beat the egg whites with a pinch of cream of tartar until stiff peaks form, then gently fold in the beaten yolks and dry ingredients alternately to maintain the airiness.
Divide the batter between prepared pans and bake for 30 minutes, or until the center springs back when lightly touched.
While the cakes cool, prepare the custard filling by combining 1/4 cup sugar and 1 tablespoon cornstarch in a saucepan. Gradually whisk in 1 1/2 cups half-and-half, followed by 3 egg yolks and 2 tablespoons butter.
Cook over medium-low heat, stirring constantly, for about 10 minutes until the mixture thickens to a custard consistency. Remove from heat, cool to room temperature, then stir in 1 tablespoon vanilla. Reserve several whole strawberries for garnish and slice the remainder.
Assembly creates the cake's impressive four-layer structure by cutting each cooled cake layer in half horizontally. Place the first layer cut-side up on your serving plate, spread with half the custard, then add the second layer cut-side down.
Spread 1/2 cup strawberry jam over this layer and arrange the sliced strawberries on top. Add the third layer cut-side up, spread with remaining custard, then top with the final layer cut-side down. The cake can be refrigerated at this point for up to 4 hours.
One hour before serving, whip 1 1/2 cups chilled cream to soft peaks, then fold in 2 tablespoons powdered sugar and 1 teaspoon vanilla. Cover the entire cake with this whipped cream and garnish with the reserved whole strawberries.

Notes

What To Serve With Strawberry Cream Cake

How do you take an already stunning strawberry cream cake and turn it into a complete dessert experience that’ll have everyone lingering at the table? I like pairing it with something that won’t compete with those delicate flavors but will add just the right contrast.

A light vanilla ice cream works beautifully – the cold creaminess against the soft cake layers creates this perfect temperature play. Fresh mint leaves scattered around the plate add a pop of color and subtle freshness that complements the strawberries without overwhelming them.

For drinks, I’d go with champagne or prosecco. The bubbles cut through the richness while the slight acidity brightens everything up. Coffee works too, especially if you’re serving this as an afternoon treat rather than after dinner.