Strawberry Cream Cake (Eggless)
This Strawberry Cream Cake is soft, moist, and creamy, and it is filled to the brim with strawberries and freshly whipped cream! It is one of those showstopping cakes that is easier to make than it looks.
Ingredients
For Maceraring Strawberries
- 450 g strawberries sliced
- 2 tablespoon sugar
For The Cake
- 3 cups (360g) all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup (160ml) neutral flavored oil (sunflower, canola, or vegetable oil)
- 1½ cups (300g) granulated sugar
- 1 cup (240g) sour cream or yogurt
- 2 teaspoon vanilla extract
- 1 cup (240ml) milk
For The Cream Frosting
- 2½ cups (600ml) whipping cream
- ½ cup (60g) icing sugar or add to taste
- 2 tablespoon milk powder (optional)
- 2 teaspoon vanilla
Instructions
Macerating The Strawberries
- Combine sliced strawberries and sugar in a medium bowl and stir to coat all the berries with sugar.
- Cover the bowl and refrigerate until you are ready to use.
Baking The Cake
- Preheat the oven to 350°F (180°C). Grease two 8-inch round cake pans with non-stick oil spray and line with parchment paper.
- Sift flour, baking powder, baking soda, and salt in a medium bowl and whisk well.
- Combine oil, sugar, sour cream, and vanilla in a large mixing bowl. Stir until everything is well combined.
- Add the dry ingredients and milk to the wet mixture in two parts alternately. Mix until everything is just combined; do not overmix.
- Divide the cake batter equally into the prepared baking pans. Bake for 28-30 minutes or until a skewer inserted in the center of the cakes comes out clean.
- Allow the cakes to cool completely before removing from the pans. Once the cakes are cooled completely, remove them from the pan. Slice each cake in half lengthwise to create four layers.
Making The Whipped Cream
- Add the cream, icing sugar, vanilla, and milk powder, if using, in a stand mixer bowl. If using a hand-held mixer, add everything in a medium mixing bowl.
- Mix on low speed using a whisk attachment until everything is combined.
- Then, increase the speed to high and continue beating until the frosting reaches the stiff peaks. Do not overwhip the frosting; otherwise, it will become a weird butter mixture.
- Taste the frosting and add more icing if needed. Use the frosting immediately, or refrigerate it for up to two hours.
Assembling The Cake Layers
- Place the bottom cake layer on a plate or cake stand and spread an even layer of whipped cream. Top the cream with strawberry slices.
- Place the next cake layer on top of this, ensuring it’s level, and repeat the stacking process until all four layers are done. Arrange the strawberry slices on the top layer to finish. You can also top the cake as you desire.
- You can also frost all the sides of the cake if desired.
Storing Suggestions
- Cake Layers: You can bake the cake in advance! Cover the cakes tightly and store them at room temperature for two days.
- Frosted Cake: Store the frosted strawberry cream cake in the fridge, tightly covered, for up to 3 days. Because of the whipped cream, the cake will stay at room temperature for only 1-2 hours, depending on the kitchen temperature.
Notes
- Measuring: Measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients for the best result.
- Strawberries: Mix the strawberries with sugar and let the mixture sit in the fridge for at least one hour or up to 8 hours. I always start this recipe with macerating the strawberries. So, when my cake layers are completely cooled, the juicy strawberries are ready to be used.
- Sour Cream or Yogurt: Sour cream or yogurt makes the cake moist and rich. You can use either one for this cake, but make sure to use the full-fat dairy for the best results. If you use yogurt, do not add the watery part; otherwise, the wet ingredient ratio will change.
- Mixing The Batter: Do not overmix the cake batter; overmixing will make the cake denser.
- Baking: Every oven is different, so keep an eye on the cake after 25 minutes of baking. Overbaking will make the cake dry and dense.
- Frosting: Prepare the whipped cream only when ready to frost the cake. You can fill the cream only between the layers or fully cover the cake with the frosting. After frosting the cake, refrigerate it for at least a couple of hours or overnight for the clean cutting.
Nutrition (Approximate Values)
Calories : 424kcalCarbohydrates : 46gProtein : 5gFat : 27gSaturated Fat : 11gPolyunsaturated Fat : 1gMonounsaturated Fat : 12gTrans Fat : 0.01gCholesterol : 54mgSodium : 186mgPotassium : 157mgFiber : 1gSugar : 25gVitamin A : 675IUVitamin C : 17mgCalcium : 104mgIron : 1mg
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