The Lightest Strawberry Cream Cake (Soft, Airy & Fresh)

There’s something about a strawberry cream cake that just feels right. Light sponge. Fresh strawberry filling. Soft whipped cream that holds its shape. No heavy buttercream. No thick outer coating. Just clean layers and a soft, delicate finish.

This one is made with three 6-inch pans and fresh strawberries cooked down into a proper filling so the layers stay neat and don’t slide around.

If you love cakes that feel bakery-style but still homemade, this is it.

Why This Cake Works

• The sponge is whipped to ribbon stage for maximum air.

• The strawberry filling is reduced so it’s thick, not watery.

• The whipped cream is stabilized so it holds when sliced.

• No outer coat — just exposed soft layers.

It’s light but structured. Creamy but not messy.

Ingredients

Sponge (3 x 6-inch pans)

• 4 large eggs (room temperature)

• 120 g sugar

• 120 g plain flour (sifted)

• 30 g melted butter (cooled slightly)

• 1 tsp vanilla extract

• Pinch of salt

Strawberry Filling

• 227 g fresh strawberries (chopped)

• 2–3 tbsp sugar

• 1 tsp lemon juice

• 1 tsp cornflour + 1 tbsp water (mixed into slurry)

Stabilised Whipped Cream

• 300 ml double cream (cold)

• 2–3 tbsp icing sugar

• 1 tsp vanilla

• 1 tbsp cornflour (added before whipping)

Method

1. Make the Sponge

1. Preheat oven to 170°C.

2. Line three 6-inch cake tins.

3. Whisk eggs and sugar on high speed until pale, thick, and at ribbon stage. This should take about 5–7 minutes.

1. Gently fold in sifted flour and salt.

2. Add vanilla.

3. Fold in melted butter carefully without deflating the batter.

4. Divide evenly between pans.

5. Bake 18–22 minutes until lightly golden and springy.

Let cool 10 minutes in the tin, then turn out fully and cool completely.

2. Make the Strawberry Filling

1. Add strawberries, sugar and lemon juice to a saucepan.

2. Cook on medium until softened and releasing juices.

3. Stir in cornflour slurry.

4. Simmer until thick and jam-like.

5. Cool completely before using.

It should be thick enough to hold on a spoon, not run.

3. Make the Cream

1. Add cold double cream, icing sugar, vanilla and cornflour to a bowl.

2. Whip until medium-stiff peaks form.

3. Do not overwhip.

The cornflour helps it hold its shape when sliced.

Assembly

1. Place first sponge layer down.

2. Spread a thin layer of cream.

3. Pipe a cream border around the edge.

4. Spoon in cooled strawberry filling.

5. Repeat with second layer.

6. Add final layer.

7. Lightly frost the top only (no outer coat).

8. Chill at least 1 hour before slicing.

Chilling is key for clean cuts.

Texture Notes

• Sponge is soft and airy, not dense.

• Filling is fruity and slightly jammy.

• Cream is light but stable.

• Slices hold beautifully when cut.

Storage

Keep refrigerated.
Best eaten within 24 hours for maximum freshness.