White cake with strawberry filling and whipped cream frosting

A delicious recipe to make with this strawberry whipped cream cake made with fresh strawberry and mascarpone whipped cream.

This wonderful recipe for strawberry cream cake is so easy to make at home and is a very light dessert, the perfect summer cake or for any occasion.

Best Strawberry and cream cake

This yummy strawberry cake recipe with mascarpone whipped cream is perfect for enjoying the strawberry season and the summer season.

This fresh strawberry cake is light and very tasty, perfect for a birthday cake, a wedding cake and other special occasions.

It is simply made of a vanilla chiffon cake recipe, which is very appreciated for its fluffy and airy texture that is so perfect for making cake like strawberry shortcake or layer cake.

Also loaded with a delicious filling full of flavor made with juicy and sugary fresh strawberries. And a very popular frosting the mascarpone whipped frosting which is a smooth and delicious cream perfect with fresh fruits.

This homemade strawberry cake recipe is very easy to make at home by following my step by step recipe and with all my tips you will have a delicious strawberry whipped cream cake to share with your family.

>> See all my cake recipes on the blog

Strawberries and cream cake composition

Vanilla Chiffon cake

Chiffon cake is like my best vanilla cake recipe (molly cake) a soft and fluffy cake, very used to make layer cake recipes. It has an airy texture somewhat similar to the angel food cake but with a richer and softer texture.

It is baked in a pan that should not be lined with parchment paper, because the cake batter must stick to the sides and this is what allows to have a cake with a very airy crumb.

I baked this recipe in 3 pans to have 3 cake layers but if you only have one pan then you can bake the cake in 2 batches. (see notes in the recipe card)

Mascarpone whipped cream

Mascarpone whipped cream is a delicious and very light frosting made up of full heavy cream (or heavy whipping cream), mascarpone cheese and confectioner's sugar (powdered sugar).

The ingredients are whipped together with an hand mixer or a stand mixer until a thick, smooth frosting is achieved.

I use this frosting more often on the inside of the cake layer just to have a creamy, light filling. But in this delicious cake I also use it as an outside frosting instead of the usual ganache or buttercream recipe.

The texture of mascarpone whipped cream is less smooth than buttercream and it is also less firm and less easier to handle.

For a smoother, firmer texture you can always add a buttercream just for the outside like this white chocolate Swiss meringue buttercream recipe.

Fresh strawberry filling

A mixture of fresh strawberry sliced and mixed with granulated sugar. The strawberries are soaked in the sugar and make a sweeter, juicy strawberries filling like a strawberry compote.

On contact with the sugar, the fresh strawberry slices gives off water and this juice soaks the cake layers, making it even softer.

You will find the quantities and instructions in the recipe card below in this page

• 6 inch / 15 cm cake pan (this cake is baked in 3 batches)
• Stand mixer and hand mixer
• Angled spatula and a steel icing smoothener
• A turntable and a cake board
• A sponge knife

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How to make strawberry whipped cream cake

1 - Making the cake layer

1. Preheat oven to 350°F / 180°C and set up 3 unlined 6 inch/ 15 cm cake pans. (or bake in 2 batches in the same pan)
2. Mix the dry ingredients together in a medium bowl, cake flour, salt and baking powder and sift at least twice.
3. In another container, mix the liquid ingredients, egg yolks, vegetable oil, ¾ of the sugar, milk and vanilla.
4. Stir the liquids into the flour mixture and set aside.
5. Place the egg whites in the bowl of a stand mixer with the whisk attachment and mix at medium speed for 4 minutes until bubbles appear.
6. Then add cream of tartar ( or lemon juice) and remaining sugar and beat on high speed for 3 to 4 minutes until you have a soft peaks form but not too stiff meringue.
7. Gently fold the meringue into the other ingredients with a spatula until you have a smooth mixture.
8. Pour the cake batter into your prepared cake pans and bake in the oven for 30 minutes. Do not open the oven door during the baking time.(check the baking with a toothpick inserted in the center which should come out clean)
9. Let the cakes cool for at least 1 ½ hours before removing from the pan and letting them cool completely on a wire rack.
10. Cover with cling film and place in the fridge for at least 2 hours before assembling the cake.

Tip: You can remove the crust from the cake layers with a sponge knife if you want to have very white layers.

2 - Strawberry filling

1. Place the sliced strawberries in a bowl with the granulated sugar and mix with a tablespoon.
2. Let the strawberries rest for at least 30 minutes in the fridge and remove the excess juice before starting the assembly.

Tip: You can replace fresh strawberries with other fruits, such as peaches, raspberries, blueberries, exotic fruits, fresh berries etc…

3 - Homemade Whipped cream

1. Place all the ingredients in the bowl of your mixer or in a stand mixer with the whisk attachment, the cold heavy cream, the cold mascarpone cream, the powdered sugar and the vanilla extract.
2. Beat at medium speed for about 3 to 4 minutes until you have a smooth, cream cheese mixture.

Tip: Be sure to beat at medium speed, not high speed, and always keep an eye on the texture to avoid having a grainy cream.

4 - Assembling the cake

1. Place a cake board or a serving platter on your turntable and place a first cake layer.
2. Top with mascarpone whipped cream, making a hollow in the center to hold the strawberry filling (be careful not to put too much juice in as it may spill over).
3. Add a little whipped cream on top to enclose the strawberries and smooth with an angled spatula.
4. Place the second layer of cake and repeat the last step then finish with the third layer of sponge cake.
5. Cover the entire cake with a thin layer of mascarpone cream and smooth with the spatula and a frosting smoother if needed.
6. Decorate the top of the cake with the remaining whipped cream and a piping bag and add fresh strawberries to decorate.
7. Place your strawberries and whipped cream cake in the fridge for at least 1 hour before serving.

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How to store Fresh Strawberry Cake with whipped cream frosting

This strawberry cake can only be stored in the fridge for about 2 to 3 days and covered with cling film.

The chiffon cake can be prepared 2 days in advance and stored in the refrigerator covered with cling film or in the freezer for up to 3 months.

The strawberry filling and fresh whipped cream frosting are to be prepared the day of assembly.

More strawberry cake recipes

• Strawberry layer cake with diplomate cream
• Chocolate strawberry cake

More strawberry recipes

• Strawberry galette - rustic tart
• No bake strawberry cheesecake
• Strawberry swirl cheesecake
• French strawberry tart
• Number cake

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Description

Strawberry and cream cake with a sweet and juicy strawberry filling (For a 6 inch / 15 cm cake - 8 servings)  

Chiffon cake

• 5 eggs at room temperature
• 188 g (¾ cup) Sugar - granulated
• 163 g (1 cup) Cake flour
• 1 ½ teaspoons baking powder - approx. 7,5 g
• 1 pinch of salt
• 94 ml (⅓ cup) vegetable oil - grape seed or sunflower oil
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon Cream of tartar - or fresh lemon juice
• 94 ml (⅓ cup) milk - or water

Mascarpone whipped cream

• 250 g (8,8 oz) mascarpone cheese - cold
• 250 g (¾ cup) heavy cream - full fat and cold 
• 2 - 3 tbsp. powdered sugar
• 1 tsp. Vanilla extract

Strawberry filling

• 200 g fresh strawberries
• 1 - 2 tbsp. powdered sugar

Chiffon cake

1. Preheat oven to 350°F / 180°C and prepare 3 unlined 6 inch / 15 cm diameter aluminum cake pans. (see notes for baking in 2 batches) 
2. In a bowl, mix together the dry ingredients, cake flour, salt and baking powder and sift at least twice and set aside.
3. In another bowl, whisk together the egg yolks with the vegetable oil, ¾ of the sugar, vanilla and milk. 
4. Add the dry ingredients to the liquid ingredients and whisk until smooth.
5. Place the egg whites in the bowl of a hand mixer or your stand mixer fitted with the whisk attachment.
6. Beat on medium slow speed for 3 - 4 minutes until bubbles appear.
7. Then add the cream of tartar and remaining sugar and beat on high speed for another 3 - 4 minutes until you have a firm but not too stiff meringue.
8. Add a small amount of meringue to the bowl containing the other ingredients and mix quickly to loosen the mixture.
9. Then gently fold in the rest of the meringue with a spatula, working in circular motions from the center to the outside until you have a smooth mixture.
10. Pour the batter into the 3 unlined molds and run a knife through to remove any air pockets.
11. Bake in the oven on the middle rack for 30 to 35 minutes without opening the oven door until golden brown on top. (Check for baking by sticking a toothpick in the center and it should come out clean) 
12. Remove the pans from the oven and let them cool completely, upside down, for at least 1 ½ hours. 
13. Turn out the cakes by gently running a knife around the edges. 
14. Cover the cakes with plastic wrap and place in the refrigerator until ready to assemble.

Strawberry Filling:

1. In a medium bowl, place the sliced strawberries with the granulated sugar and mix.
2. Let stand in the refrigerator for about 30 minutes.
3. Remove excess juice before assembling.

Mascarpone whipped cream:

1. Place the cold heavy cream, cold mascarpone cheese, powdered sugar and vanilla in a large bowl.
2. Beat with an electric whisk or your stand mixer on medium speed for about 4 minutes until you have a thick, stiff whipped cream. 

Assembly of the layer cake:

1. Place a cake board on your turntable and place a first layer of cake.
2. Add a small amount of mascarpone whipped cream and hollow out the center to put the strawberry filling in.
3. Cover the strawberries with whipped cream to enclose them in the center.
4. Place a second layer of cake and repeat the last step then finish with the last layer of cake.
5. Cover the entire cake with the mascarpone whipped cream and smooth with a spatula or an icing smoother.
6. Decorate the top with the remaining whipped cream and a piping bag and add fresh strawberries.
7. Place the cake in the refrigerator for about 1 hour before serving with a sprinkling of confectioners' sugar.

Notes

Storage: 2 to 3 days in the refrigerator.

Baking in 2 batches: Pour the batter evenly into 2 pans or divide the batter in 2 and bake in one pan at a time for about 30 minutes. Cut the cakes when they are very cold with a cake knife in 3 or 4 layers. 

• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Category: Cake, layer cake, dessert
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 575
• Sugar: 28.9 g
• Sodium: 372.5 mg
• Fat: 40.1 g
• Carbohydrates: 47.1 g
• Protein: 9 g
• Cholesterol: 191.7 mg

Keywords: strawberry and cream cake, strawberry cream cake, strawberry whipped cream cake, strawberry with whipped cream

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