Fresh Strawberry Cake with Whipped Cream (Soft & Fluffy)

Summer Strawberry Cake is a beautiful sponge cake. Filled with whipped cream and gorgeous strawberries, this is a stunning cake to make for any special event.

If you love baking with strawberries, try my fresh strawberry yogurt cake or this classic Italian crostata.

This article contains affiliate links which support us at no extra cost to you.

This strawberry cake is one of those desserts I come back to every summer. It's made with a light Italian sponge cake, layered with whipped cream, and filled with fresh strawberries that actually taste like the season.

What I love most about this recipe is how balanced it is. It's not overly sweet, not heavy, and lets the strawberries shine. If you're looking for a fresh strawberry cake that feels elegant but is still simple to make, this is it.

Why you'll love this strawberry cake

• Light and airy Italian sponge (pan di Spagna base)
• Fresh strawberry filling, not artificial
• Not overly sweet (big difference vs American cakes)
• Perfect for summer or special occasions
• Looks impressive but is simple to assemble

Ingredient Notes

• Eggs
  This is a classic sponge cake, so the eggs do most of the work. You need to beat them well with the sugar until they're pale and thick. That's what gives the cake its light, airy texture.
• Granulated sugar
  Helps stabilize the eggs while whipping and adds just enough sweetness without overpowering the strawberries.
• All-purpose flour
  Sift it before adding to avoid lumps and keep the batter light. Don't overmix once it's in.
• Baking powder
  Gives a little extra lift, but the main structure still comes from the eggs.
• Fresh strawberries
  Use ripe, in-season strawberries. This recipe really depends on their flavor, so don't use underripe ones.
• Heavy cream
  Whips into a soft, fluffy filling that keeps the cake light and balanced.
• Unflavored gelatin
  Stabilizes the whipped cream so it holds its shape when layered. Especially important if the cake sits out.
• Powdered sugar
  Sweetens the cream without making it grainy.

Instructions

Make the sponge cake

• Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
• In a large bowl, beat the eggs and granulated sugar on high speed until the mixture is pale, thick, and tripled in volume. This step builds the structure, so don't rush it.
• In a separate bowl, sift together the flour and baking powder.
• Gently fold the dry ingredients into the egg mixture using a spatula.
  Fold slowly and carefully to keep the batter light and airy.
• Pour the batter into the prepared pan and smooth the top.
• Bake for 30-40 minutes, until the cake is golden and springs back when lightly pressed in the center.
• Let the cake cool completely before removing it from the pan.

Prepare the strawberries

• Wash, hull, and slice the strawberries.
• If they're not very sweet, toss them with a small amount of granulated sugar and let them sit for about 10 minutes to release their juices.

Make the stabilized whipped cream

• In a small bowl, dissolve the unflavored gelatin according to the package instructions and let it cool slightly.
• In a large bowl, beat the heavy whipping cream with powdered sugar until soft peaks form.
• Slowly pour in the dissolved gelatin while mixing, then continue beating until the cream holds its shape.
  Stop once you reach firm peaks-don't overwhip.

Assemble the cake

• Slice the cooled sponge cake horizontally into even layers.
• Spread a layer of whipped cream over the bottom layer, then add a generous amount of sliced strawberries.
• Place the next layer on top and repeat.
• Finish with whipped cream and strawberries on top.

Chill and serve

• Refrigerate the cake for at least 1-2 hours so it sets properly.
• Slice and serve chilled or slightly closer to room temperature for the best texture.

My tips for the best strawberry cake

• Slice strawberries right before assembling so they don't release too much juice
• Let the sponge cool completely before layering or it will collapse
• Don't overmix the batter or you'll lose the airy texture

Variations

• Add lemon zest → brighter flavor
• Use mascarpone in the cream → richer Italian style
• Make it a naked cake → easier presentation

FAQs

Did you make this and love it? Please RATE THE RECIPE below:)

I would LOVE IT if you can leave me a star rating and a review down below and let me know your thoughts! It means the world to me to hear how you liked it.

Please Subscribe and give a follow on Instagram, Facebook, Pinterest, and TikTok xx

Print Recipe Pin Recipe Rate this Recipe

Summer Strawberry Cake

Summer Strawberry Cake is a beautiful sponge cake. Filled with whipped cream and gorgeous strawberries, this is a stunning cake to make for any special event.

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Course: Dessert

Cuisine: Italian

Keyword: cake, Strawberries, whipped cream

Calories: 2262kcal

Author: Lora

Ingredients

• PAN DI SPAGNA
• 5 eggs
• ¾ cup sugar
• 1 cup flour
• 3 teaspoons baking powder
• 2 teaspoons vanilla extract
• STABILIZED WHIPPED CREAM
• 1 teaspoon unflavored gelatin
• 1 Tablespoon cold water
• 1 cup cold heavy or whipping cream
• 3 Tablespoons sugar
• 1 teaspoon vanilla
• STRAWBERRIES
• 2- lbs of fresh strawberries 1 ½ box for filling. Other ½ is for decorating
• 1 cup granulated sugar
• Juice and zest of one lemon

Instructions

• PAN DI SPAGNA
• Preheat the oven to 350 degrees. Grease and flour (or use baking spray) two 9-inch round cake pans. Beat the eggs all at one time with the sugar on high speed until it is nice and frothy. Beat in the vanilla.
• Sift the flour and baking powder.
• Beat in the sifted flour on medium speed in small doses.
• Bake the Pan di Spagna for 30 to 40 minutes, until it is well risen and feels firm when pressed gently with the palm of the hand. Check the cake after the first 20minutes to make sure it isn't getting too brown. Every oven is different. If needed, lower the temperature to 325 for the rest of the baking time.
• Set on wire rack to cool.
• STRAWBERRY FILLING WITH STABILIZED WHIPPED CREAM
• In a small bowl, add gelatin to cold water. Let it dissolve.
• In the bowl of a mixer, beat the cream for about 1 minute.Add the gelatin and the confectioner's sugar. Beat until it gets thick and starts to form peaks.
• STRAWBERRIES
• 2-lbs of fresh strawberries (1 ½ box for filling. Other ½ is for decorating)
• 1 cup granulated sugar
• Juice and zest of one lemon
• Hull and slice 1 ½ box (reserve the other ½for decoration) of strawberries. In a medium saucepan, add the sugar, strawberries, juice and zest of one lemon.
• Cook until strawberries get soft and macerated over medium heat. As soon as they get thickened, add the slices from the additional ½ box of strawberries. Fold and incorporate with the macerated strawberries in the thickened sauce.
• ASSEMBLE CAKE
• Let the strawberries cool down for a few minutes and spread on one portion of cake.Spread on top of the strawberries with a spatula the stabilized whipped cream,ending with the second layer of cake. With the spatula, spread the remaining whipped cream on the sides and decorate with the additional strawberries leaving stems on and cut into half. Sprinkle with powdered sugar.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Nutrition

Calories: 2262kcal | Carbohydrates: 489g | Protein: 31g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 818mg | Sodium: 1595mg | Potassium: 355mg | Fiber: 2g | Sugar: 392g | Vitamin A: 1188IU | Vitamin C: 6mg | Calcium: 1014mg | Iron: 12mg

Tried this recipe?Mention @savoringitaly or tag #savoringitaly!