prep time: 35 min | bake time: 30 min | total time: 3 hr
There’s something about strawberries and cream that feels like a little luxury. Maybe it’s the way the juicy berries burst with sweetness or how the fluffy whipped cream melts in your mouth. Either way, this cake is pure magic—soft, airy layers wrapped in luscious cream and packed with fresh strawberries. It’s the kind of dessert that makes any day feel special, whether you’re celebrating or just treating yourself. After all, who says you need an occasion for cake?
The first time I made this, I told myself it was for a special event—but let’s be real, I just wanted an excuse to eat strawberries and cream by the spoonful. One bite in, and I knew I didn’t need a reason.
Every ingredient in this recipe works together to create a showstopping dessert—one that’s light, fruity, and utterly irresistible!
Preheat the oven to 350°F (175°C), then grease two 8-inch cake tins and line them with baking paper. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and sugar until well combined.
In a separate bowl, mix the soda water, vinegar, oil, and vanilla extract. Gradually pour the wet ingredients into the dry mixture, stirring until the batter is smooth and light.
Divide the batter evenly between the prepared tins and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the tins for 30 minutes before transferring them to a wire rack. For a firmer texture, wrap the cakes and chill them in the freezer for a short time.
Once completely cooled, slice each cake in half horizontally to create four layers.
In a saucepan, combine the strawberries, sugar, and a splash of water, then let the mixture simmer over low-medium heat.
Once it reaches a boil, add the cornstarch mixed with water and continue boiling for one minute before removing it from the heat.
Stir in the lemon juice, then cover the mixture with plastic wrap and let it chill completely before using.
Whip cream, powdered sugar, and vanilla extract until stiff peaks form. Keep cold.
Place the first cake layer on your serving platter. Spread 3-4 scoops of strawberry filling over the top, followed by a generous layer of whipped cream.
Repeat this process for each cake layer, stacking them carefully. Once all layers are assembled, cover the entire cake with the remaining whipped cream, smoothing it out for a clean finish.
Garnish with fresh strawberries or any leftover filling for an extra touch of flavor and beauty. Chill the cake before serving to ensure the best texture and flavor in every bite!
The cake stays fresh for 2-3 days in the fridge when stored in an airtight container. If you’ve added fresh strawberries on top, it’s best to enjoy it within 1-2 days for the freshest flavor and texture.
Absolutely! Swap the whipping cream with coconut cream, almond cream, or any plant-based whipped cream.
It makes the sponge extra light and fluffy, no eggs required!
Yes! Lemon juice works just as well. Both help activate the baking soda for that perfect rise.
Keep it in an airtight container in the fridge for up to 2 days. Need it longer? Freeze it, but note the texture may change slightly.
Of course! Try raspberries, blueberries, or even a tangy lemon curd for a twist.
Yep! Use buttercream or cream cheese frosting instead.
This Vegan Strawberry and Cream Cake is guaranteed to steal the spotlight at any celebration! Snap a photo, share your masterpiece and tag me @pastrybysaloni—I’d love to see your stunning bakes.
If this recipe has you craving more, you’re in for a treat! My collection of irresistible vegan desserts has everything from rich, chocolatey delights to perfectly fluffy pastries.
Here are three must-try favorites:
And finally… grab a copy of my cookbook Vegan Baking Made Simple – this is perfect for anyone looking to learn more about baking traditional recipes without dairy or eggs! Available on Amazon HERE
18 Responses
Hii,
I’m planning to make your recipe but I can only bake one cake layer at a time and I was wondering if the 2nd cake would not rise if I bake it after 25-30 mins??
Hi
Since this recipe also uses soda water, it’s especially important to bake the batter right after mixing. Soda water loses its carbonation quickly, and waiting 25–30 minutes can affect the rise. For best results, I recommend mixing the batter in two batches or baking both layers as soon as they’re prepared.
hey
i love your recipe but i have one ques which is that i dont 2 8 -inch cake tin… so what will happen next ????
can i bake the whole cake in single 8-inch cake tin ???
or should i get try size ???
Hi Neha
I wouldn’t recommend baking all the batter in one 8-inch tin, as it may bake unevenly. If you have only one tin, it’s best to bake the layers **one by one** using the same pan, or use a larger pan size 9x13inch rectangle pan.
hello saloni
thank you for the reply.. im baking this cake for my 2 year old son’s birthday party..
we talk about the strawberry cake everyday so i dont want to make any mistake…
actually 9*13 inch is easily available.. i have two option which are (10*10*2) and (9*9*2)…
can chose from them ???
looking forward for your help…
Hi Neha
That’s so sweet—happy birthday to your little one in advance.
Between the two options, I’d recommend using the **10×10×2 inch pan** since it’s closer in volume to a 9×13 pan and will bake more evenly. I’d also suggest **doubling the recipe** so the cake layers don’t turn out too thin and have a nice height. Just adjust the baking time slightly and check with a toothpick toward the end. Hope your strawberry cake turns out perfect and the birthday party is wonderful! 💕
In the strawberry filling, it has lemon juice but in the directions there’s no mention of it? Do I add lemon juice?
Hi Elle,
Thanks for pointing that out! Yes, the lemon juice should be added at the end, after removing it from the heat.
I baked this cake for my daughter in law’s birthday. It was perfect!! I put less sugar in the batter and brushed the layers with almond flavored simple syrup, decadent. This recipe is the best. Thank you so much!
Hi Sue,
That sounds absolutely delicious!I’m so glad the recipe worked out well for you, your almond syrup twist sounds amazing.Thanks for sharing!
Hi Saloni,
Can the cake and the strawberry filling be made the day before then assembled the next day? Will the filling thicken in the fridge?
Hi Priti,
Yes, it’s best to prepare them ahead of time and assemble the next day. The strawberry filling will thicken as it chills in the fridge for a few hours.
Hi, can I use gluten. Free flour?
You can use glutenfree-flour for baking from brands such as Bob’s Red Mill or Divided Sunset.
Hello, how much salt for the cake? Seems to be missing?
Hi Alexis,
It will be 1/4 teaspoon. I have updated the recipe.
Hi Saloni
I’m an experienced baker and I was looking for an eggless vanilla cake recipe which was lighter in texture and did not use condensed milk. I made half the recipe you’ve mentioned and baked it in 3 , 6 inch round tins with 195g approx in each tin. I have an unox oven which bakes at a lesser temperature generally hence I baked it at 150C . My cakes did not rise atall and remained the same height as the batter , additionally they came out dense . Thought I’d reach out to you incase you can help me understand what went wrong?
Hi Barkha
Thanks for reaching out! I can definitely help you with this.
The main reason for the lack of rise and the dense texture is likely due to the fact that you halved the recipe to make 3 layers.This recipe is originally designed to yield two layers of 8-inch cakes. When you divide it by half and bake in three 6-inch pans, there’s less batter in each pan, which means there wasn’t enough batter to rise properly and fill out the pan. For the future, I’d suggest either using the full recipe for your 6-inch pans (which should give you 3 layers per tin) or using only two 6-inch pans with the halved recipe for a better rise.