Victorian bakers whipped cream by hand for 45 minutes because electric mixers weren't invented until 1885—pure arm workout dessert.
Strawberries and Cream Cake
Indulge in a delightful treat with our Strawberries and Cream Cake, where light, airy layers meet luscious whipped cream and fresh strawberries! This dreamy dessert strikes the perfect balance between sweetness and richness, making it an irresistible choice for any occasion. Get ready to savor every bite of this heavenly masterpiece!
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- A big dollop of strawberry jam
🥛Dairy & Eggs(2)
- 3 medium eggs
- 200ml double cream (6.76 fl oz)
🫙Pantry Staples(5)
- 1 teaspoon baking powder (5 ml)
- 90g flour (0.72 cup)
- 80g icing sugar (0.4 cup)
- 90g sugar (0.45 cup)
- vanilla
📦Other(1)
- Sliced strawberries
👨🍳 Instructions
- 1
Beat the eggs, sugar, and vanilla until thick, creamy, and light in colour (about 5 mins).
- 2
Sift in the flour in 3 parts, gently folding until no flour is visible. Pour the batter into a lined 7-inch cake tin. Bake for about 20-25 minutes (oven preheated to 160°C (fan)).
- 3
To make the cream, mix the double cream and icing sugar until thick and creamy. Transfer to a piping bag and chill.
- 4
Once the cake is completely cooled, slice it in half. Pipe the cream between the layers, place the second layer of cake on top. Spread the remaining cream on top of the cake.
- 5
To make the topping, slice some strawberries, mix the sliced strawberries with some strawberry jam. Add the strawberry topping to the top of the cake. Enjoy!
💡 Pro Tips
- ✓Beat eggs and sugar for exactly 5 minutes at medium-high speed until the mixture triples in volume and forms ribbons that hold for 3-4 seconds when lifted.technique5 minutes, 3x volume
- ✓Sift flour in 3 additions and fold with exactly 12-15 gentle strokes per addition to prevent gluten overdevelopment which creates a tough, dense cake.technique12-15 strokes per addition
- ✓Bake at 160°C fan for 20-25 minutes until the center springs back when lightly pressed - this lower temperature prevents the delicate sponge from drying out.timing160°C fan, 20-25 minutes
- ✓Whip cream to soft peaks only (holds shape but tips bend over) because overwhipping creates grainy, separated cream that won't pipe smoothly.technique
- ✓Mix sliced strawberries with jam 15-20 minutes before assembly so natural juices dilute the jam to create a glossy, spreadable consistency without being runny.timing15-20 minutes
Share this recipe
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
Share this recipe
Victorian bakers whipped cream by hand for 45 minutes because electric mixers weren't invented until 1885—pure arm workout dessert.
Strawberries and Cream Cake
Indulge in a delightful treat with our Strawberries and Cream Cake, where light, airy layers meet luscious whipped cream and fresh strawberries! This dreamy dessert strikes the perfect balance between sweetness and richness, making it an irresistible choice for any occasion. Get ready to savor every bite of this heavenly masterpiece!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- A big dollop of strawberry jam
🥛Dairy & Eggs(2)
- 3 medium eggs
- 200ml double cream (6.76 fl oz)
🫙Pantry Staples(5)
- 1 teaspoon baking powder (5 ml)
- 90g flour (0.72 cup)
- 80g icing sugar (0.4 cup)
- 90g sugar (0.45 cup)
- vanilla
📦Other(1)
- Sliced strawberries
👨🍳 Instructions
- 1
Beat the eggs, sugar, and vanilla until thick, creamy, and light in colour (about 5 mins).
- 2
Sift in the flour in 3 parts, gently folding until no flour is visible. Pour the batter into a lined 7-inch cake tin. Bake for about 20-25 minutes (oven preheated to 160°C (fan)).
- 3
To make the cream, mix the double cream and icing sugar until thick and creamy. Transfer to a piping bag and chill.
- 4
Once the cake is completely cooled, slice it in half. Pipe the cream between the layers, place the second layer of cake on top. Spread the remaining cream on top of the cake.
- 5
To make the topping, slice some strawberries, mix the sliced strawberries with some strawberry jam. Add the strawberry topping to the top of the cake. Enjoy!
💡 Pro Tips
- ✓Beat eggs and sugar for exactly 5 minutes at medium-high speed until the mixture triples in volume and forms ribbons that hold for 3-4 seconds when lifted.technique5 minutes, 3x volume
- ✓Sift flour in 3 additions and fold with exactly 12-15 gentle strokes per addition to prevent gluten overdevelopment which creates a tough, dense cake.technique12-15 strokes per addition
- ✓Bake at 160°C fan for 20-25 minutes until the center springs back when lightly pressed - this lower temperature prevents the delicate sponge from drying out.timing160°C fan, 20-25 minutes
- ✓Whip cream to soft peaks only (holds shape but tips bend over) because overwhipping creates grainy, separated cream that won't pipe smoothly.technique
- ✓Mix sliced strawberries with jam 15-20 minutes before assembly so natural juices dilute the jam to create a glossy, spreadable consistency without being runny.timing15-20 minutes