One of the signs of summertime in the UK is that the Wimbledon Tennis Championships begins. Strawberries and cream was served at the first Wimbledon back in 1877 and has continued to be a winning combination ever since. This Strawberries & Cream Cake is the ultimate celebration of this delightful mix of sweet fruit and rich cream. It’s made up of a generous vanilla sponge, filled with sweetened mascarpone cheese and strawberry jam, topped with whipped cream, freeze dried and fresh strawberries – it screams “summer is here!”
How to make Strawberries & Cream Cake…
I started by creaming together caster sugar and butter until it was light and fluffy. Then I whisked in eggs and vanilla extract until smooth, then mixed in self raising flour.
Using scales for accuracy, I separated the mixture between two cake tins. I baked them for 35 minutes until they were golden brown and a skewer inserted came out clean.
When the sponges were fully cool I made the filling by mixing together mascarpone cheese, full fat cream cheese, vanilla extract and icing sugar. I spread strawberry jam over the sponge, then added the filling leaving about 2 tbsp in the bowl. I topped it with the second sponge and spread the remaining filling on the top.
Using my electric hand mixer I whipped up double cream with icing sugar and vanilla, put it in a piping bag with a Jem 1E open star nozzle and piped it around the edges. I sprinkled a packet of freeze dried strawberries in the centre that I smashed up.
I pressed the fresh strawberries into the whipped cream all round the edges of the Strawberries & Cream Cake, and sprinkled some red hundreds and thousands I got from Tesco all over the cake. This Strawberries & Cream Cake is best served straight away, but it will keep in the fridge until the next day.
Recommended equipment & ingredients*
|8″ cake tins||Mixing bowls||Cooling rack|
|Kitchen scales||Freeze dried strawberries||Piping bags|
|Round cake tin liners||Jem 1E Piping nozzle||Electric hand mixer|
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The sponge of this Strawberries & Cream Cake was lovely and light and the sweet jam and strawberries set off the cream and the filling perfectly – it’s a combination that has stood the test of time for a reason!
More strawberry recipes…
|Strawberries & Cream Cheesecake (No Bake)||Eton Mess Cookies||Prosecco & Strawberry Cupcakes|
|Prosecco & Strawberry Cake|
Strawberries & Cream Cake
For the sponge
- 350 g Caster sugar
- 350 g Baking spread or Butter
- 6 Eggs large
- 350 g Self raising flour
- 2 tsp Vanilla extract
For the filling
- 250 g Mascarpone cheese
- 50 g Full fat cream cheese
- 5 tbsp Icing sugar
- 1 tsp Vanilla extract
- 6 tbsp Strawberry jam
For the decoration
- 300 ml Double cream
- 2 tbsp Icing sugar
- 1 tsp Vanilla extract
- 18 g Packet of freeze dried strawberries
- 9 Fresh strawberries
- Red sprinkles
- Pre-heat your oven to 160C/180C Fan/350F/Gas Mark 4 and grease and line two 8" sandwich tins
- To make the sponge, cream together the caster sugar and baking spread using an electric hand mixer until it is light and fluffy
- Whisk in 6 eggs, two at a time, mixing between each addition
- Then mix in the vanilla extract, followed by the self raising flour
- Separate the mixture between the sandwich tins. You can do this by eye, or use scales for accuracy
- Bake them for 35 minutes or until they are golden brown and a skewer inserted in the middle comes out clean
- Once the sponges are baked, remove from the oven and run a butter knife around the edges of the tin to loosen them, then carefully tip them out onto a cooling rack and leave to cool completely
- To make the filling use an electric hand whisk or food mixer to whisk together the mascarpone cheese, full fat cream cheese, vanilla extract and icing sugar
- Put one of the sponges on your chosen cake stand or serving plate and spread the strawberry jam all over it, then spread the filling over the jam leaving about 2 tbsp in the bowl
- Top with the second sponge and spread the remaining 2 tbsp of the filling on top in the centre, it doesn't need to reach the edges
- Whip up the double cream and icing sugar either by hand, with an electric hand mixer, or food mixer. Put it into a piping bag with an open star nozzle and pipe it all around the edge of the cake
- Smash up the freeze dried strawberries if they are whole (you can also buy pieces that won't need smashing up) and sprinkle them in the centre
- Add the fresh strawberries on top of the whipped cream all around the edge of the cake, and sprinkle the red hundreds and thousands, if using, all over the cake
- Store leftovers in an airtight container in the fridge place and eat within 2 days
If you like this, check out more of my Cake recipes!
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