Strawberry and Cream Cake

Strawberry and cream cake is a little basic…but also not basic at all I LOVE STRAWBERRY AND CREAM CAKE.

I don’t even enjoy fruit in my desserts that much, but I will always eat a strawberry and cream cake. So I wanted to make one.

I made this cake with chiffon cake layers which WERE SO SOFT AND FLUFFY, the whipped cream was light and not overly sweet and the strawberries added nice texture and flavour. If you like strawberry and cream, you need to try this!

A slice of the strawberry and cream cake on a white plate.

Video Tutorial

The cake layers

This cake has 3 different parts to it, the cake layers, a sweet milk that we’re going to pour over the cake layers, and the whipped cream.

And then you also got the strawberries, which I guess is a 4th part.

The first thing we are going to make is the cake layers, because these need time to cool.

Like I mentioned, we’re making chiffon cake layers for this cake because I wanted a light fluffy cake and I feel like chiffon cake is always the lightest and fluffiest. 

These are the ingredients you will need to make the cake layers:

  • Eggs – we’re going to whip the egg whites and yolks separately. This is what’s going to make the cake super fluffy. 
  • Cream of tartar – all this does is stabilise your egg whites, which helps with the final texture of your cake layers. You can leave it out if you wanted too, but I really do recommend using it.
  • Granulated sugar – caster sugar works too. In the recipe card below, you will see that ‘125g granulated sugar’ is wrote twice. This isn’t a mistake, we’re just going to whip 125g of sugar with the egg whites and 125g with the yolks.
  • Oil – for moisture. Any flavourless oil works but I like to use vegetable oil.
  • Water
  • Vanilla
  • Plain flour – also known as all purpose flour.
  • Baking powder
  • Salt – a small amount to help enhance the flavours.
The full strawberry and cream cake after being decorated.

A few tips when making the cake layers

Fold the eggs whites in gently

The last step in making the cake batter is to fold in your whipped egg whites into the rest of the batter.

When doing this, make sure to fold the egg whites in gently. 

Most of the fluffiness and structure of this cake is coming from these whipped egg whites, so we don’t want to deflate them.

So fold them in gently!

Don’t grease your cake tins

When making chiffon cake, it’s important not to grease your cake tins.

As chiffon cakes bake, the batter grips to the sides of the tin, this is how the cakes rise.

If you grease your tins, the batter won’t be able to grip to the sides of the tin, which will make it difficult for them to rise in the oven..

So it’s best not to grease them. Instead, just add a circle piece of baking paper to the bottom of your tins.

Once the cakes have baked and cooled, all you need to do is run a knife around the edge of the tin, then flip them over and they will still come out easily.

Cool your cakes upside down

Chiffon cakes can deflate once they come out of the oven, we don’t want this to happen.

Cooling the cakes upside down helps prevent this.

So once your cakes come out of the oven, flip them upside down on a wire rack. DON’T take them out of the tin, just leave them upside down to cool for about 20 minutes.

Then you can flip them over and let them cool completely.

With that being said, if you see that your cakes delated a little, don’t worry about it. They will naturally deflate a little. We are just doing this to prevent them from deflating too much.

Half of the cake batter inside of a cake tin, before being baked.
One of the cake layers inside of a cake tin, after being baked.

The sweet milk

The next thing we are going to make is a sweet milk.

If you’ve seen any of my other cakes recipes, you might have noticed that I make a sweet milk for a lot of them.

Essentially, all I do is heat some milk, sugar and vanilla together.

Then whiles the cakes are still warm, I pour this over them, then leave them to soak up the milk.

It’s kind of like tres leches cake but with only one kind of milk, and also way less milk.

So I guess it’s not like tres leches cake at all, that was bad comparison ignore that.

The reason why I do it is because it adds moisture and also a lot of flavour. 

I swear by this, pouring sweet milk onto your cakes makes them so much better. Just trust me, it is an extra step, but it’s an easy step and it’s so worth it.

The baked cake layers after the sweet milk was poured over them.

The whipped cream

The last thing we are going to make is the whipped cream.

For this all you need is:

  • Double cream – also known as heavy cream. But whipping cream will work too.
  • Icing sugar – also known as powdered sugar.
  • Vanilla extract

All you need to do is whip these ingredients together until you get a smooth spreadable cream that has firm peaks.

Also I wanted to mention, in the recipe card below I’ve said to use 150g of icing sugar.

I made this whipped cream to taste, if you want a sweeter whipped cream, you can add more sugar, or if you want a less sweet cream, add less sugar. It is totally up to you.

But make sure to still add some, don’t leave the sugar out completely. The sugar helps stabilise the whipped cream, so it does need it.

How to fix over whipped cream

If you feel like your whipped cream is too thick, and not smooth…YOU HAVE OVER WHIPPED IT.

But don’t worry, we can fix this.

All you need to do is pour in some more un-whipped cream into it and mix this in. Keep repeating this until your whipped cream goes back to being smooth and spreadable.

The only time where this won’t work is if you have over whipped the cream to a point where it has turned into butter.

So try not to let it come to this point.

The top of the strawberry and cream cake after whipped cream swirls and strawberries were added.

Decorating the cake

When it comes to putting the cake together, you just want to fill the with some of your whipped cream and also strawberries of course.

Unless you don’t want to add strawberries, you don’t really have to. But then it’s not a strawberry and cream cake. And I would be a little confused why you clicked on this blog post if you didn’t want strawberries in your cake.

I digress, after that you can decorate the cake however you want.

I just iced it, added chocolate sprinkles to the sides and then some strawberries on top.

But again, decorate this cake however you want…and then it is done!

Here are some other cake recipes you need to try too:

Strawberry and Cream Cake

5.0 from 2 votes


  • For the cake layers:
  • 6 egg whites

  • 1/2 teaspoon cream of tartar

  • 125g granulated sugar

  • 6 egg yolks

  • 125g granulated sugar

  • 80ml vegetable oil

  • 100ml water, cold

  • 1 tablespoon vanilla extract

  • 200g plain flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • For the sweet milk:
  • 400ml whole milk

  • 2 tablespoons granulated sugar

  • 2 teaspoons vanilla extract

  • For the whipped cream:
  • 600ml double cream

  • 150g icing sugar

  • 2 teaspoons vanilla extract

  • Extras:
  • Around 400g strawberries, washed and cut into slices (there's no exact measurement for this, you can fill the cake with as many or as little strawberries you want)

  • Plus some extra strawberries, to decorate

  • Chocolate sprinkles, also to decorate (optional)


  • Making the cake layers:
  • Start by pre-heating your oven to 180c/350f. Also line the bottom of two 8 inch cake tins with some baking paper. DON'T grease these tins, just add a circle of baking paper to the bottom of them.
  • In a large bowl, add the egg whites and cream of tartar, start whipping this. Once the egg whites start becoming foamy, slowly pour in the first 125g sugar, whiles still whipping. Once all the sugar has been added, whip until you get stiff peaks. Leave this aside.
  • In a separate large bowl, add the egg yolks and the second 125g of sugar. Whip these together until the mixture lightens in colour and increases in volume slightly. This should take around 2-3 minutes.
  • Add the oil, water and vanilla into this, whisk until combined. Now add the flour, baking powder and salt, whisk just until you get a smooth batter.
  • Add half of the whipped egg whites into this batter, gently fold these in. Now add the rest of the whipped egg whites and fold until you can no longer see any lumps or streaks of egg whites.
  • Pour this into your cake tins then bake at 180c/350f for around 45-50 minutes, a toothpick inserted into the centre should come out clean.
  • As soon as these come out of the oven, flip them upside down onto a wire rack. Don't take them out of the tin, just leave them in the tin, upside down. Leave them like this for 20 minutes.
  • Making the sweet milk:
  • In a pot, add the milk, sugar and vanilla. Heat this until the milk is warm, we don't need this to come to a boil, we're just heating it so that the sugar can dissolve. You can also just do this in your microwave. Leave this aside until you're ready to use it.
  • Once your cakes have cooled upside down for 20 minutes, turn them over and poke a few holes into them using a knife or skewer. Pour the sweet milk over them, now leave them to soak the milk and to cool completely. The don't need to be upside down now, just leave them to cool in the tin, but not upside down.
  • Making the whipped cream:
  • In a large bowl, add the double cream, icing sugar and vanilla. Whip these together until the mixture thickens and you get firm peaks.
  • Leave this in the fridge until you're ready to use it.
  • Putting the cake together:
  • Once you cake layers have cooled completely and the whipped cream has been made, you can assemble your cake.
  • I cut the tops of my cake layers off, just so that they are more flat and even, but you don't have to do this.
  • Place one of the cake layers down onto a cake board or plate, spread a layer of the whipped cream onto this.
  • Arrange your strawberry slices on top of this, then spread a thin layer of whipped cream over the strawberries. Now add the second layer of cake.
  • At this point, you can decorate the cake however you want. I just covered the cake with the rest of the whipped cream, covered the sides with chocolate sprinkles, then piped whipped cream on top and added some whole strawberries.
  • Leave the cake in your fridge for about 20 minutes so that the whipped cream can set up a little, then cut into it and enjoy!

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