Summer Strawberry Cake
A light, fresh and berry‑filled Summer Strawberry Cake with airy vanilla sponge, strawberry‑infused whipped cream frosting and fresh strawberry topping — perfect for backyard gatherings and summer dessert tables.
Equipment
- Mixing Bowl
- Electric Mixer or Whisk
- Spatula
- Cake Pan
- Blender or food processor
- Sieve (optional, for smooth purée)
Ingredients
Vanilla Cake Base
- 3 eggs large
- 150 g sugar
- 120 ml oil
- 120 ml milk
- 1 tsp vanilla extract
- 240 g all-purpose flour
- 10 g baking powder
- 1 pinch salt
Strawberry Whipped Frosting
- 250 ml cold whipping cream
- 40 g powdered sugar
- 100 g fresh strawberries pureed
Decoration – Fresh Strawberries
- 200 g fresh strawberries hulled and sliced for topping
Instructions
- Preheat oven to 180 °C (350 °F). Grease and flour a cake pan.
- In a mixing bowl, beat the eggs with sugar until pale and creamy. Then whisk in oil, milk and vanilla extract until smooth.
- In a separate bowl, combine flour, baking powder, and salt. Gradually fold into the wet mixture until just combined — do not overmix.
- Pour batter into prepared pan and bake for about 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- While cake cools, put bowl and whisk for the frosting into the freezer for ~15 minutes. Meanwhile, puree 100 g of fresh strawberries until smooth; optionally strain out seeds for a smoother frosting.
- Pour cold whipping cream and powdered sugar into chilled bowl. Whip to stiff peaks, then gently fold in the strawberry purée until evenly colored and airy.
- Once the cake is completely cool, spread the strawberry whipped cream frosting evenly over the top.
- Arrange the sliced fresh strawberries decoratively on top of the frosting.
- Cover gently and refrigerate for at least 1 hour before slicing to let the frosting set.
Notes
For best results, ensure cake is fully cooled before frosting, and whipping cream and bowl are well chilled before whipping. If using frozen strawberries for purée, thaw completely and drain excess liquid to avoid runny frosting. Serve chilled — this cake is not meant to be reheated.