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Strawberry Cake with Whipped Cream

A delicious cake that is not enough to try just one slice, because the union of two ingredients makes the strawberry cake with whipped cream a cake that attracts any taste, leading those who tasted it to ask for an encore.


strawberry cake with whipped cream

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Strawberry Cake with Whipped Cream

Today's recipe is a classic in the world of cakes because it combines two ingredients that are not entirely useful but please all tastes. I'm talking about the strawberry cake with whipped cream.

It's a recipe that, after it's ready, we eat it with our eyes because it's visibly very beautiful, causing a lot of water in the mouth because the strawberry flavor with the whipped cream makes this recipe irresistible.

Have you ever been in doubt about which cake recipe to make? Because not all people are right to make a cake, no matter how simple, and when it comes to a commemorative event!?

So this recipe is ideal because it appeals to children, young people, adults, the elderly and not to mention the exuberance that this union of the two ingredients produces.

The strawberry cake with whipped cream steals the show from any decorated table because it makes your mouth water. The cake dough is always fluffy and the filling has pieces of strawberries.

Although the cake is delicious and beautiful, it is an easy recipe to make. It can be done and always celebrate the birthdays of loved ones.

The coolest thing is that if there is any cake left after the party, you can keep it in the fridge, and the strawberry cake with ice cream becomes even tastier.

Check out how to make this delicious recipe here. homemade whipped cream for a variety of cakes and more!

Origin of strawberry cake with whipped cream

There is no exact date to say when the recipe for the strawberry cake with whipped cream came about, but we can talk a little bit about this duo that delights everyone.

Unlike the most beloved cake that is the chocolate cake, the strawberry cake came to make many people's tastes.

The strawberry, had its trajectory in the life of the human being, serving a lot as a medicine, and later it was inserted in the cuisine because its sweet taste of the pulp and sour of the rind brought great popularity to the cakes composed by this fruit.

In this way, strawberry cake is often considered the darling of people's taste.
As for the whipped cream, if we go around saying that this cream is just the mixture of whipped cream with sugar, many will not believe it because this mixture is simply wonderful and leaves a very beautiful aspect in recipes.

It is said that the creator of this simple and charming recipe was François Vatel (1631-1671), one of the great cooks at the court of King Louis XIV.

This recipe was invented when he was still working for Louis XIV's superintendent of finances and owner of the Château de Vaux-le-Vicomte, but it was only named Chantilly when he served another employer, the Prince de Condé who in turn owned the Chateau de Chantilly located on the outskirts of Paris.

In this way, the strawberry cake with whipped cream can be special regardless of the degree of celebration you make, and especially when it is made with care and love, the recipe is more delicious because the combination of the strawberry both in pieces and in syrups joined to the cream. the airy whipped cream will always give a special touch and refer to a fine recipe of French origin.

It's an easy recipe to make and one that will always be at the top of the list, so it's always worth having the ingredients to make this type of cake and give it to the ones you love the most.

Why this recipe works

  • This is a recipe that is not only easy but always works;
  • It is a recipe that refers to a special moment, but can be used for any occasion;
  • Whipped cream can be purchased ready-made or made at home, just have the cream and sugar;
  • You can make it whenever you want because it's not a cloying recipe.

Ingredients you will need

To make this recipe you will need these main ingredients:

  1. Unleavened wheat flour.
  2. Fine sugar, I buy it at the grocery store next to my house.
  3. M size eggs, which you can buy at the neighborhood market.
  4. Semi-skimmed milk of any brand.
  5. Condensed milk of the brand of your choice.
  6. Natural strawberries for decoration and frozen for the filling.
  7. Fresh milk cream.

Preparation of strawberry cake with whipped cream – Pão de Ló

The strawberry cake with whipped cream is time consuming to make because it is made in 4 distinct stages:

  1. fluffy sponge cake
  2. Filling
  3. Topping
  4. Mounting

The base of this cake is the sponge cake and this is the foundation of this wonderful cake.

Shall we start then?

In first place preheat the oven to 180 degrees.

Second, place the whole eggs in the mixer and beat on low speed for 1 minute.

strawberry cake with whipped cream 1

Third, increase speed and beat for longer 5 minutes.

Fourth, with the mixer on, add the sugar gradually, spoon by spoon. Then add a teaspoon of vanilla essence and let it beat for another 8 to 10 minutes.

Fifth, when the dough is fluffy, turn off the mixer.

Sixth, gradually add the sifted wheat flour by hand.

Seventh, mix well with the help of a fouet to involve all the wheat flour until a very consistent and homogeneous mass.

strawberry cake with whipped cream 3

Eighth, put the dough in the form with parchment paper, it is not necessary to grease the sides of the form.

Ninth, take the form to the oven preheated to 180º degrees to bake for 40 minutes. After 40 minutes, do the toothpick test to make sure it's done well.

Tenth, when you do the toothpick test and it comes out clean, the sponge cake is done.

Eleventh, remove from oven and let cool completely.

Twelfth, when the sponge cake is cold, turn the sponge cake on a plate and then turn it on another plate to remove the baked top layer.

Next, cut with a serrated knife 2 disks from the cake, this way the cake will have a total of 3 disks.

strawberry cake with whipped cream 6

Thirteenth, no remove the parchment paper from the bottom of the sponge cake, as it will be used to assemble the cake later.

Preparation of the filling (Belgian cream)

Now let's move on to the second part of this recipe which is the filling for the cake. The filling is divided into two phases, the first being the preparation of the Belgian cream and the second the whipped cream.

I will now prepare the Belgian cream step by step.

First step, dissolve the cornstarch well in the cold milk, then set aside.

Second, before turning on the fire prepare in a pan putting the milk with the corn starch already dissolved, the can of condensed milk, sieve the yolks and mix everything very well to involve the yolks and no traces of the yolks remain.

Third, turn on the low heat and mix the ingredients for approximately 5 minutes, or until it has a thick texture.

Fourth, when the texture is thick, let it cook for 2 minutes so that it doesn't taste like cornstarch.

béchamel sauce 2

Fifth, transfer the finished cream to a large container (eg bowl or small bowl).

Sixth, place the plastic on top so as not to create a crust.

Seventh, let it cool at room temperature for approximately 3 hours

Béchamel sauce 3

Preparation of the filling (whipped cream)

In the second part of preparing the filling I will teach you how to make homemade whipped cream very simple and easy to prepare.

You must follow all the steps very carefully, otherwise the whipped cream may turn into butter.

To make whipped cream you will need good quality cream (usually a little more expensive than normal).

First step, put the cream for 1 hour in the freezer before making the whipped cream.

Second, after an hour in the freezer you can remove the cream.

Third, pour the cream into the mixer bowl, then beat on high speed. Beat the cream and add 2 tablespoons of sugar with the mixer in motion.

whipped cream 1

Fourth, continue to beat for a few minutes and check if it is getting firm, do not beat too much or it will turn into butter.

Fifth, the cream has to be firm, the best way to check that it is firm is to check that it does not fall off the spatula of the mixer. So the whipped cream is ready.

whipped cream 2

Sixth, finally mix half of the Belgian cream with half of the whipped cream.

Preparation of the strawberry cake filling with whipped cream

The filling for this cake is composed of 50% of Belgian cream and 50% of whipped cream. And it should have a base of chopped strawberries.

Assembling the Strawberry Cake with Whipped Cream

Before we start assembling the cake, it is necessary to make the sauce to moisten the sponge cake discs.

We will need:

  • 1 bottle of those we put Ketchup or any other.
  • 10 ml of condensed milk
  • 300 ml of water

Preparation:

Mix the milk and water well and then wet the sponge cake discs.

sponge cake disc mold

Now let's start assembling the strawberry cake with whipped cream.

First step, with the same form that you removed the sponge cake, place the plastic to line the bottom of the form and leave the ends out.

Second, then place the first sponge cake disc that has the parchment paper inside the mold, without removing the paper.

Third, moisten the sponge cake with the condensed milk syrup and water. You don't need to put too much.

strawberry cake montage 3

Fourth, then put a layer of chopped strawberries.

strawberry cake montage 4

Fifth, mix half of the Belgian cream with the whipped cream and mix well to obtain a uniform cream.

strawberry cake montage 5

Sixth, put a layer of the cream on top of the strawberries spreading well.

Seventh, put another disk of sponge cake, moisten with the syrup of condensed milk and water, what's left of the strawberries and more Belgian cream with whipped cream. Spread the cream well.

Eighth, finally, put the last disk of sponge cake and moisten with the syrup of condensed milk and water.

Ninth, cover with the ends of the plastic closing the whole cake. Place in the fridge for 6 hours.

strawberry cake montage 7

TenthAfter 6 hours, unmold the finished cake, place it on a support or plate and cover the cake with whipped cream and decorate as you wish with the strawberries you have reserved.

It took a while but it was worth it! Hope you like it and bon appetit!

strawberry cake montage 8

Common questions

Can I use instant whipped cream?

Yes, you can use instant whipped cream, however it is much tastier to make homemade whipped cream, as it will give the cake a very different taste.

Can I just use frozen strawberries?

I do not recommend. Because natural strawberries will be needed to decorate the top of the cake. In addition, if you made the decoration with frozen strawberries, they would spoil the whipped cream used to decorate the top of the cake.

How many days can I keep the strawberry cake with whipped cream in the fridge?

This cake can be kept in the fridge for a few days, 3 to 5 days is my recommendation, after which the whipped cream will start to lose its properties. But normally this cake is devoured on the first day eheheh.

Mornago cake with whipped cream

Strawberry Cake with Whipped Cream

Learn how to make delicious strawberry cake with whipped cream step by step.
5 of 1 vote
PREPARATION TIME 15 minutes
COOKING TIME 1 hour 45 minutes
refrigerator time 3 hours
TOTAL TIME 6 hours
DISH desserts
CUISINE Portuguese
SERVING 8 People
CALORIES 390 kcal

EQUIPMENT

Mixer
Sponge cake pan 20 cm diameter x 10 cm height
1 piece of plastic 50 x 50 cm
Large Saw Knife or Cake Saw

INGREDIENTS
  

1st Part – Sponge Bread

  • 180 grams unleavened wheat flour (sifted)
  • 180 grams white sugar (sifted)
  • 6 whole eggs
  • 1 spoon (tea) of vanilla essence or extract Optional
  • 1 20 cm diameter x 10 cm high mold
  • 1 parchment paper disc for pan background

2nd Part – Filling – Belgian Cream

  • 500 ml of milk
  • 3 tbsp of corn starch
  • 2 gems (sifted)
  • 1 can of sweetened condensed milk
  • 200 ml of fresh cream to make whipped cream
  • 1 plastic piece to cover the cream

Chantilly

  • 200 ml from fresh cream to whipped cream
  • 2 tbsp of white sugar
  • Reserve.

3rd Part - Cake Assembly

    Syrup to moisten the Pão de Ló

    • 1 of those that we put Ketchup or any other.
    • 10 ml condensed milk
    • 300 ml of water
    • Mix the milk and water well and then wet the sponge cake discs.

    Filling

    • 500 grams of chopped strawberries, Belgian cream with whipped cream.

    Topping

    • 200 ml of fresh cream and 2 tablespoons of sugar to beat and make whipped cream.
    • Strawberries to decorate.

    Other Ingredients

    • 3 sponge cake discs
    • 500 grams chopped strawberries
    • cold belgian cream
    • 200 ml whipped cream to mix with the Belgian cream
    • 200 ml of whipped cream to cover the cake.
    • Strawberries to decorate the cake.

    STEP BY STEP INSTRUCTIONS
     

    1st STEP

      Preparation of Sponge Bread

      • Preheat the oven to 180º C
      • Beat the whole eggs in the mixer on low speed for 1 min.
      • Then increase the speed and beat for another 5 min.
      • With the mixer still on, add the sugar, the teaspoon of vanilla essence and let it beat for another 8 to 10 min.
      • When it's fluffy, turn off the mixer.
      • Gradually add the sifted flour by hand.
      • Mix well with the help of a fuêt to involve all the wheat flour until a very homogeneous mass.
      • Place the dough in the pan with parchment paper, it will not be necessary to grease the sides of the pan.
      •  Bake in a preheated oven at 180º C for 40 minutes. and test with a toothpick to see if the sponge cake is fully baked.
      • When you do the toothpick test and it comes out clean, the sponge cake is done.
      • Remove from oven and let cool completely.
      • When the sponge cake is cold, turn the sponge cake on a plate and then turn it on another plate to remove the baked top layer, then cut 2 disks from the cake with a serrated knife, so the cake will have 3 disks.
      • No remove the parchment paper from the bottom of the sponge cake, as it will be used to assemble the cake later.

      2nd STEP

        Preparation of the Filling (Belgian Cream)

        • Dissolve the cornstarch well in the cold milk, set aside.
        • Before turning on the fire prepare in a pan putting the milk with the corn starch already dissolved, the can of condensed milk, sieve the yolks and mix everything very well to involve the yolks and no traces of yolk remain.
        • Then turn the heat on low and mix the ingredients for about 5 min. or until it has a thick texture.
        • When it is a thick texture, let it cook for 2 min. so it doesn't taste like cornstarch.
        • Transfer the finished cream to a large container (bowl or small bowl).
        • Put the plastic on top so it doesn't create a crust.
        • Let cool at room temperature for 3 hours.

        Whipped cream preparation

        • Put the cream 1 hour before hitting the freezer.
        • After 1 hour, remove the cream from the freezer.
        • Pour the cream into the bowl of the mixer and with the mixer on high speed, beat the cream and put the 2 tablespoons of sugar with the mixer in motion.
        • Let it beat for a few minutes and check if it's getting firm, don't beat it too much so it doesn't turn into butter.
        • The cream has to be firm and not fall off the spatulas of the mixer. So the whipped cream is ready.
        • Finally, mix half of the cold Belgian cream with the finished whipped cream.
        • 500g of chopped strawberries.

        3rd STEP

        • With the same form that you removed the sponge cake, place the plastic to line the bottom of the form and leave the ends out.
        • Then, place the 1st disk of the sponge cake that has the parchment paper inside the mold, without removing the paper.
        • Moisten the sponge cake disc with the condensed milk syrup and water. You don't need to put too much.
        • Then add a layer of chopped strawberries.
        • Mix half of the Belgian cream with the whipped cream and mix well to obtain a uniform cream.
        • Place a layer of the cream on top of the strawberries, spreading well.
        • Then, place another disk of sponge cake, moisten it with the condensed milk syrup and water, what is left of the strawberries and more Belgian cream with whipped cream. Spread the cream well.
        • Finally, place the last disk of sponge cake and moisten with the condensed milk syrup and water.
        • Cover with the ends of the plastic wrapping the entire cake. Place in the fridge for 6 hours.
        • After 6 hours, unmold the finished cake, place it on a support or plate and cover the cake with whipped cream and decorate as you wish with the strawberries you reserved.

        VIDEO RECIPE

        NOTES

        Now the cake is ready to be served, good appetite!

        NUTRITION

        Serving: 160gCalories: 390kcalCarbohydrates: 57.8gProtein: 6.94gFat: 14.87gSaturated Fat: 8.68gSodium: 90.13mgFiber: 0.39g

        Note: This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Cozinhadave.com tries to provide accurate nutritional information, these figures are only estimates.

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