Strawberry and Cream Cake
This Strawberry and Cream Cake is a dream come true—light, fluffy, and bursting with fresh strawberry flavor, all without eggs or dairy! The secret to its irresistibly soft texture? Soda water! It keeps the sponge perfectly airy while making this recipe a breeze to whip up. Whether you're celebrating a special occasion or just craving something sweet, this easy-to-make cake will have everyone coming back for seconds.
Yield: 12 servings
Equipment
- 2 x 8 inch (20cm) Round Cake Pans
Ingredients
Vanilla Sponge Cake Ingredients
- 470 ml Plain Soda Water sparkling or unsweetened seltzer
- 1 tbsp Apple Cider Vinegar or lemon juice
- 155 ml Vegetable Oil or any neutral oil
- 2 tsp Vanilla Extract
- 10 g (1 tbsp) Cornstarch
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ¼ tsp Salt
- 270 g Sugar cane or castor
- 350 g All-Purpose Flour
Strawberry Filling Ingredients
- 500 g Fresh Strawberries, diced
- 100 g Sugar cane or castor
- 3 tbsp Cornstarch
- 2 tbsp Water (to mix with cornstarch)
- 1 tbsp Lemon Juice
Whipped Cream Frosting Ingredient
- 480 ml whipping cream (or dairy-free alternative)
- 45 g powdered sugar, sifted
- 2 tsp vanilla extract
Instructions
How to Make Vanilla Sponge Cake
- Preheat oven to 350°F (175°C). Grease two 8-inch (20cm) cake tins with oil spray and line it with baking paper.
- In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and sugar.
- In a separate bowl, combine soda water, vinegar, oil, and vanilla extract. Gradually add to dry ingredients, mixing until smooth and light.
- Divide batter between prepared tins.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in tins for 30 minutes, then transfer to a wire rack. For a firmer cake, wrap and chill in the freezer for a short time.
- Once cooled, slice each cake in half horizontally, creating four layers.
How to Make Strawberry Filling
- In a saucepan, combine diced strawberries, sugar, and a splash of water. Bring to a boil over low-medium heat, stirring occasionally as it simmers.
- Once boiling, add cornstarch mixed with water. Boil for 1 minute, then remove from heat. Add Lemon juice and mix.
- Transfer the filling to a bowl and cover the surface with plastic wrap to prevent a skin from forming. Chill completely in the fridge.
How to Make Whipped Cream Frosting
- In a mixing bowl, combine the whipping cream, powdered sugar, and vanilla extract. Using a whisk attachment, whip the ingredients together until stiff peaks form. Make sure to keep the frosting cold during the process.
How to Assemble Strawberry and Cream Cake
- Carefully slice each cake in half horizontally with a serrated knife, creating four even layers.To assemble the cake, start by placing the first layer of sponge cake on your serving platter or cake stand.
- Spread generous layer of whipped cream frosting followed by 3-4 scoops of strawberry filling evenly over the top of the layer.
- Repeat this process for each subsequent layer of cake, adding 3-4 scoops of strawberry filling and whipped cream on top of each layer.
- Once all layers are stacked, cover the entire cake with the remaining whipped cream frosting, smoothing it out to create a clean finish.
- You can garnish the top with fresh strawberries tossed in some maple syrup/ simple syrup for shine or use any remaining strawberry filling. Let the cake set in the fridge for a bit before serving.
- The cake will stay good for up to 2-3 days. If you’ve used fresh strawberries as garnish, it's best to consume the cake within a day or two for optimal freshness. Store in an airtight container.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. -Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- Tsp & Tbsp: For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice-versa.
- Whipping Cream: Use Dairy-free unsweetened whipping cream for vegan and dairy-free or any full fat whipping cream of choice.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.