Strawberry and Cream Layer Cake

Updated: June 6, 2024

Total Time: 2 hours (includes preparation and assembly; excludes sponge cake baking time)

Ingredients

  • 1½ pounds (680g) fresh strawberries, hulled (250g for syrup, 1kg for slicing/layering)

  • ½ cup (100g) granulated sugar

  • 1 cup (240g) heavy cream, chilled

  • 1 cup (240g) crème fraîche, mascarpone, or sour cream, chilled

  • Pinch of kosher salt

  • 1 (9-inch/23cm) sponge cake, baked in a springform pan and completely cooled

Syrup Preparation

  1. Prepare a double boiler base: Fill a small saucepan with 1 inch (2.5cm) of water and heat over medium heat until steaming (not boiling).

  2. Infuse strawberry syrup: Hull 250g of strawberries, coarsely chop, and transfer to a medium heatproof bowl. Stir in sugar, then cover tightly with plastic wrap. Place the bowl over the steaming saucepan (ensure it does not touch water), reducing heat to low-medium to maintain a gentle simmer. Let sit 35–45 minutes, swirling once halfway, until strawberries are mushy and translucent.

  3. Strain and reserve: Remove the bowl, uncover, and strain through a fine-mesh sieve into a container. Yield: ½–¾ cup (120–180ml) syrup. Discard solids (or reserve for pancakes/yogurt).

Cream Filling Preparation

  1. Chill tools: Refrigerate a mixing bowl and beaters for 10–15 minutes to ensure cream stability.

  2. Whip the cream: In the chilled bowl, combine heavy cream, crème fraîche, and salt. Whip on medium-high speed (hand mixer) or vigorously by hand until thick, light, and holding medium peaks (tips stand briefly).

  3. Chill and slice: Transfer whipped cream to a container, cover, and refrigerate. Thinly slice remaining 1kg strawberries lengthwise.

Cake Assembly

  1. Slice the sponge: Invert the cooled cake onto a serving plate. Score horizontally at the midpoint with a serrated knife, then cut cleanly into two even layers. Set the top layer aside.

  2. Moisturize the bottom layer: Brush 2–3 tbsp strawberry syrup over the bottom layer to prevent dryness.

  3. Layer cream and strawberries: Spread half the whipped cream, then arrange half the sliced strawberries. Place the top layer (cut-side up) and brush with 1–2 tbsp syrup.

  4. Finish: Spread remaining cream over the top layer, then pile the remaining strawberries. Cover loosely and refrigerate until serving.

Serving & Storage

  • Slice with a sharp serrated knife, drizzle with leftover syrup.

  • Best served day of preparation; keep covered and chilled for up to 3 days.

User Variations & Tips

  • "Reduced sugar and added balsamic vinegar to syrup for depth."

  • "Mascarpone added cream richness; experiment with pepper/salt in syrup."

  • "Thin cake layers? Use fresh flour and adjust sponge recipe."

  • "Watery cream? Add 1–2 tbsp powdered sugar or use mascarpone."

Note: Sponge cake recipe assumes standard 9-inch springform (e.g., vanilla or buttermilk). Adjust cream thickness by choosing crème fraîche, mascarpone, or sour cream.