This delicious and easy to make strawberry layer cake recipe is the ultimate summer dessert. It’s refreshing, full of strawberry deliciousness, and has the perfect balance of sweetness. This tall layer cake is made with layers of vanilla sponge cake, honey whipped cream, and fresh ripe strawberries. I’ve mentioned before that I’m not a fan a super sweet desserts, and usually prefer fruity desserts. This strawberries and cream cake is my ideal type of dessert, the cake layers are very light and airy, and not overly sweet.
I added a bit of lemon zest to both the cake and the whipped cream, to give them a subtle hint of citrus flavor. I used honey to sweeten the whipped cream and just enough so that it wouldn’t overpower the natural sweetness of the strawberries.
This strawberries and cream layer cake is great for summertime, but you can make it anytime of the year. We are lucky that we can get delicious California strawberries year-round. I probably said this before, but it seems that every time I plan to prepare a recipe using strawberries, I end up going back to the store to get more because my kids eat them so quickly; however, the truth is that I don’t mind at all because strawberries are so nutritious and healthy for them, so they can eat as many as they want. Plus, while I was making this cake I realized that I probably ate about half of the strawberries that I had set aside for the strawberry layers, luckily I had bought extra strawberries so I had enough to finish the cake without an emergency strawberry grocery run.
One of the things that I love about this strawberry layer cake is that it doesn’t require a perfect finish; it has a rustic naked look and is very forgiving when it comes to assembling it. The sponge cakes can be baked ahead of time and refrigerated (wrapped in plastic wrap) until ready to assemble. To cut each cake into layers, use a long serrated (bread-style) knife. Don’t worry if the layers aren’t perfectly even, it’s barely noticeable once you add the strawberry and whipped cream layers.
If you want to keep it very simple, you don’t need to slice each cake in half, you can just make a quick two-layer cake. The additional work to slice the layers though isn’t that hard, and it definitely makes for an impressive dessert if you have the four layers. I also find that the flavor and texture of cake is better with several thin layers of cake, cream and strawberries.
When assembling the layers of the cake, it helps if the strawberry prep work (ie slicing) is done ahead of time and if the whipped cream is chilled. If during any part of the assembly process you feel like the cream is starting to become too soft or melting, just put both the cake and the cream back in the fridge for about 15-20 minutes. You can also re-whip the cream for 30 seconds to 1 minute, or until it gets the consistency back, if needed. This is also one of those cakes that will taste better, and will be easier to slice, if it rests in the fridge for a few hours before serving.
Step by step preparation photos for this strawberry layer cake recipe:
*Disclosure: This strawberry layer cake recipe was created for California Strawberries and I received compensation for this post. All photos, recipes, opinions and ideas are 100% my own.