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Strawberries & Fresh Cream Cake

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This Strawberries & Fresh Cream Cake is the perfect cake to celebrate strawberries when they are in season. The fresh cream makes this cake even more indulgent and easily served as a dessert.

Strawberries & Fresh Cream Cake – a British classic 

There are few cakes that I think of being quite so British than a Strawberries & Fresh Cream Cake. 

In basic terms, it is a classic Victoria Sandwich cake filled with fresh whipped cream and delicious strawberries. Such a simple cake but completely delicious. 

The softly whipped cream and juicy strawberries are the perfect combination sandwiched between fluffy, vanilla flavoured sponges. 

Elevating the Victoria Sandwich 

A Victoria Sandwich is a universally known classic cake. It is a recipe that most people know off by heart and a go-to recipe for many people. 

Traditionally, Victoria Sandwiches are simply filled with strawberry jam and sprinkled with caster sugar. It is also commonly filled with buttercream. 

Adding vanilla to the sponge and fresh cream and strawberries really elevates this cake to the next level. There really is no better cake to enjoy when strawberries are in season. 

When are strawberries in season?

Although strawberries are available all year round, they are always tastiest when they are in season. They are much more flavoursome and sweet when they are in season.

Here in the UK, strawberries are in season from late May until September. Peak season is considered to be June and July. 

In the US, the strawberry season seems to be a lot more varied depending on where you’re located.

You can of course still make this cake outside of strawberry season, but you do run the risk of the strawberries being a little tart or lacking in flavour. Obviously this isn’t guaranteed to be the case but it is worth mentioning.

Margarine or butter?

You can use either margarine or butter to make this Strawberries & Fresh Cream Cake. Both will work just as well so it is down to personal preference.

I tend to use margarine because you can use it straight from the fridge as it tends to be quite soft. This is definitely an advantage because I seem to always forget to get butter out of the fridge in time to soften.

If you do prefer to use butter, you really do need to make sure it is softened before starting to make the cake. When it is softened, it mixes so much easier and faster with the sugar.

If the butter is still a bit cold, it will take a lot longer to cream with the sugar and you could end up with lumps of butter still.

Don’t be tempted to blitz your butter in the microwave to soften it because you really don’t want melted butter!

Which cream is best to use?

Double or whipping cream are what you will need for this cake.

I tend to use double cream as this is what I usually buy. However it is harder to find outside of the UK. It has a high fat content which makes it perfect for whipping.

The only disadvantage of using double cream is that it is easier to overwhip. I always recommend keeping an eye on your cream as you whip it so you reduce the risk of overwhipping.

Whipping cream or heavy cream is more widely found and would work perfectly for this cake.

I wouldn’t recommend using single or UHT cream for this recipe as they do not whip very well.

Why coat the strawberries in jam?

This might seem slightly unusual but I definitely don’t recommend missing this step!

The jam gives the strawberries a nice shine. Most importantly it also gives them a bit of extra sweetness. This is especially helpful if your strawberries aren’t as sweet as you might want them to be!

I only added the jam to the strawberries in the middle layer, but you can add them to the strawberries on top too if you like.

You can of course use your favourite shop bought jam, but homemade jam would be even tastier.

which vanilla is best to use?

You can use either vanilla bean paste or vanilla extract for this cake.

I prefer to use vanilla bean paste because I love it’s flavour and also the little black flecks it adds to the cake. It is a little more expensive than vanilla extract but as it is concentrated you need to use less.

If you would prefer to use vanilla extract, I would double the amount in the recipe.

Whichever vanilla you decide to use, try to buy a good quality vanilla. If you can, aim to buy pure vanilla extract as this has very few ingredients and doesn’t have any additives or preservatives. This is usually brown in colour.

I would avoid using vanilla essence or flavouring if you can. These are more artificial in flavouring and won’t give you as good a flavour. 

How to decorate this Strawberries & Cream cake

You really can get as creative as you like when it comes to decorating the cake – it is your cake afterall!

I like to cut the strawberries in half and arrange them quite neatly. This makes it look extra pretty when you cut into the cake. You could slice the strawberries and arrange them more casually if you prefer.

When it comes to the final layer, you can be as neat or rustic as you like! I sliced some strawberries and arranged them around the outside. I then left some whole strawberries in the centre.

how long will this cake keep for?

As this cake has fresh cream in it, you must keep it in the fridge.

It will keep in the fridge in an airtight container for 2-3 days. The juice from the strawberries might start to seep out slightly but this won’t affect the taste at all.

Other recipes you might like

  • Vanilla Cupcakes with Strawberries & Whipped Cream
  • Eton Mess with Meringue Kisses
  • Passion Fruit Cake with Whipped Cream
  • Raspberry Bakewell Cake
  • Raspberry & Lemon Curd Meringue Nests

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5 from 14 votes
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Strawberries & Fresh Cream Cake

This Strawberries & Fresh Cream Cake is the perfect cake to celebrate strawberries when they are in season. The fresh cream makes this cake even more indulgent and easily served as a dessert.

Course Cake
Cuisine British
Keyword Cake, Strawberry, Fresh cream, Victoria Sandwich
Prep Time 30 minutes
Cook Time 20 minutes
Servings 14
Calories 346 kcal
Author Curly

Ingredients

For the cake

  • 225 g margarine
  • 225 g caster sugar
  • 4 eggs
  • 1 tsp vanilla bean paste
  • 225 g self raising flour

To decorate

  • 300 ml double cream
  • 550 g strawberries
  • 20 g strawberry jam

Instructions

  1. Preheat the oven to 160°C (fan assisted, 180°C non fan) and line two loose bottomed 8" sandwich tins

  2. Add 225g margarine and 225g caster sugar to a bowl. Beat for 5 minutes or until they are pale and fluffy

  3. Crack in 4 eggs and add 1 tsp vanilla bean paste. Mix until combined

  4. Add 225g self raising flour and mix until the ingredients are just combined

  5. Divide the mix between the two tins and bake for 18-20 minutes until a cocktail stick comes out clean

  6. Leave the cakes to cool for at least 30 minutes in the tins before removing from the tins and leaving to cool completely on a wire rack

  7. Hull roughly 200g strawberries and cut them in half. Mix them in a bowl with 20g strawberry jam until they are coated

  8. Once the cakes are completely cool, whip 300ml double cream until it forms soft peaks

  9. Place one of the cakes upside down on your serving plate. Add half of the cream to the cake and spread out evenly

  10. Line the cut strawberries coated in jam on top of the jam

  11. Add the second cake upside down on top of the strawberries. Spread with the remaining cream

  12. Arrange the remaining 250g strawberries on top of the cream however you like. I sliced some of the strawberries and placed them round the edge and left some whole in the middle

Recipe Notes

Keep in an airtight container in the fridge for 2-3 days. 

Nutritional information is given as a guide only and may vary. 

Nutrition Facts
Strawberries & Fresh Cream Cake
Amount Per Serving
Calories 346 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 8g50%
Trans Fat 1g
Cholesterol 76mg25%
Sodium 179mg8%
Potassium 118mg3%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 19g21%
Protein 4g8%
Vitamin A 963IU19%
Vitamin C 23mg28%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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22 Comments

Previous Post: « Courgette Cake with Lemon Curd & Cream Cheese Icing
Next Post: Chorizo Breakfast Burrito with Egg & Peppers »

Reader Interactions

Comments

  1. Tommy says

    June 7, 2014 at 5:35 pm

    mmmmmmmmmmmmmmmmmm this looks delicious!

    Reply
  2. cat says

    June 7, 2014 at 5:41 pm

    Thanks 🙂

    Reply
  3. Katie says

    November 8, 2020 at 8:34 pm

    Cat, I wanted to say how impressed I was with your generosity in sharing these recipes and the careful way that you explain everything that needs to be done. You have helped me a lot to improve my baking and you are really a good teacher. You’re very kind!

    With best wishes and thanks

    Katie

    Reply
    • Curly says

      November 9, 2020 at 12:45 pm

      Hi Katie, that is so lovely of you to say 🙂 I’m so pleased your baking is improving too! I hope you continue to enjoy my recipes 🙂

      Reply
  4. Lucy says

    April 2, 2021 at 2:04 pm

    5 stars
    Wow is definitely a word to describe this cake, I have only just started baking more and with the photos and the easy to follow recipe I felt confident trying this one. It was a hit with all my family but I will have to try harder with presentation lol as mine didn’t look as amazing as yours. Thank you

    Reply
    • Curly says

      May 8, 2021 at 2:42 pm

      Thank you so much Lucy. I’m sure your cake looked lovely! I have often made this without placing the strawberries so neatly and like how it looks a little bit more rustic. It also means you can add more strawberries when you don’t follow any pattern! Win win!

      Reply
  5. Janice says

    May 5, 2021 at 7:28 pm

    5 stars
    You can’t go wrong with strawberries and cream, throw in some cake and I’m definitely sold! Wonderful simple recipe explained so well.

    Reply
    • Curly says

      May 8, 2021 at 2:38 pm

      Thank you very much Janice. It is a simple but incredibly delicious cake.

      Reply
  6. Debs Sach says

    May 6, 2021 at 2:06 pm

    5 stars
    I just love this cake, its light and has so much flavour plus I love strawberries and cream!!! Only problem is it doesn’t last very long lol

    Reply
    • Curly says

      May 8, 2021 at 2:39 pm

      So pleased you like it. Haha that is true, but at least it is simple to make so you can always make it again!

      Reply
  7. Chloe says

    May 9, 2021 at 9:32 pm

    5 stars
    Oh wow, this is a total stunner!

    Reply
    • Curly says

      May 11, 2021 at 5:16 pm

      Thank you 🙂

      Reply
  8. Michelle Rolfe says

    May 10, 2021 at 3:21 pm

    5 stars
    Oh yes please! Nothing screams summer to me more than strawberries and cream….and well cake any time of the year!:-) Michelle x

    Reply
    • Curly says

      May 11, 2021 at 5:18 pm

      The perfect summer cake!

      Reply
  9. Maricruz says

    May 18, 2021 at 2:12 pm

    5 stars
    Ohhh this cake looks gorgeous!! and we all know that strawberries + cream is a win-win!

    Reply
    • Curly says

      May 21, 2021 at 9:53 pm

      Thank you very much!

      Reply
  10. Kate says

    May 19, 2021 at 12:06 pm

    5 stars
    What a stunning cake! This would be such a showstopper for a summer lunch party or afternoon tea. Just gorgeous!

    Reply
    • Curly says

      May 21, 2021 at 9:53 pm

      Thank you Kate 🙂

      Reply
  11. Carrie says

    May 19, 2021 at 1:10 pm

    5 stars
    The perfect summer bake, and so pretty too!

    Reply
    • Curly says

      May 21, 2021 at 9:54 pm

      Thank you!

      Reply
  12. Kat (The Baking Explorer) says

    May 21, 2021 at 7:56 am

    5 stars
    It looks stunning Cat! SO perfect for summer!

    Reply
    • Curly says

      May 21, 2021 at 9:54 pm

      Thank you Kat!

      Reply

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Hi, I'm Cat aka Curly. I'm a home cook that likes nothing better than a day in the kitchen baking and cooking. Whether its sweet or savoury, in my mind food is always the answer. Meet Curly

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