Imagine sinking your fork into a cloud-soft slice of Fluffy and Moist Strawberry Cream Cake: layers of golden vanilla sponge kissed with strawberry jam, pillowy whipped cream, and sweet, juicy berries. This cake is pure celebration in dessert form, absolutely brimming with vibrant color and fresh flavor—yet light enough to make you reach for a second slice. If you’re searching for an irresistible centerpiece for spring brunches, summer parties, or just a weekend treat, the Fluffy and Moist Strawberry Cream Cake is all you need.

Fluffy and Moist Strawberry Cream Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is its simplicity—every ingredient here plays an essential role, ensuring your Fluffy and Moist Strawberry Cream Cake is as luscious and memorable as possible. Don’t be tempted to swap or skip; each one gives unique flavor, delicate texture, or gorgeous color.

Cake flour: This softer, finely milled flour creates the signature airy and tender crumb for our sponge cake.
Granulated sugar: Sweetens the batter and helps keep the cake moist while adding gentle caramel notes once baked.
Salt: Just a touch—it sharpens flavors and ensures the cake isn’t bland.
Egg yolks: These add richness, color, and help make the cake extra fluffy and moist.
Neutral oil (like vegetable or canola): Ensures the sponge stays soft even after chilling or storing, unlike butter which can firm up.
Vanilla extract: Adds that warm, classic bakery scent that ties everything together.
Heavy cream (chilled): Whips up to the silkiest frosting, keeping the cake light and dreamy.
Strawberry jam: Infuses layers with sweet-tart berry flavor and juicy moisture.
Fresh strawberries (for filling): The heart of this cake—go for bright, ripe berries for the best burst of flavor.
Additional fresh strawberries (for topping): Sliced or halved, they add irresistible freshness and eye-catching color.
Whole fresh strawberries (for garnish): Pop a few on top right before serving to wow everyone with that just-picked look.

How to Make Fluffy and Moist Strawberry Cream Cake

Step 1: Prep the Pans and Oven

Preheat your oven to 350°F (175°C). Line the bottoms of two 8-inch round cake pans with parchment paper and grease the sides. This little step guarantees your cake comes out in perfect circles, ready for those luscious layers.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the cake flour, granulated sugar, and salt. Take a moment to break up any lumps—this ensures your sponge bakes evenly fluffy and moist throughout.

Step 3: Add Wet Ingredients

Add the six egg yolks, oil, and vanilla extract right into your dry ingredients. Whisk until your batter is luxuriously smooth and shiny, making sure no streaks of flour remain. This is where the real magic happens: every ingredient combines to create that trademark soft sponge.

Step 4: Divide and Bake

Evenly pour the batter into your prepared cake pans. Gently tap the pans on the counter to release any bubbles. Bake for 20–22 minutes, or until the tops are softly golden and a gentle press springs back under your fingers.

Step 5: Cool Completely

Let the cakes cool in their pans—trust me, patience is key here! Once fully cooled, run a knife around the edges and carefully lift the cakes out onto a rack. This keeps them perfectly fluffy and intact for the next step.

Step 6: Whip the Cream

Pour your chilled heavy cream into a cold mixing bowl. Using a hand mixer or stand mixer, beat until stiff peaks form. The result: your frosting is light, airy, and sturdy enough to hold juicy berries between layers.

Step 7: Layer the Goodness

On your serving plate, lay down the first cake layer. Spread a thin, glistening coat of strawberry jam to soak into the crumb, then pile on a generous layer of whipped cream. Scatter a layer of sliced fresh strawberries, then top with the second cake layer.

Step 8: Frost and Decorate

Slather the outside of the cake with the rest of your whipped cream, smoothing it with an offset spatula. Finally, arrange halved and whole strawberries on top for dramatic effect. Chill your Fluffy and Moist Strawberry Cream Cake for at least an hour so all the flavors can meld beautifully.

How to Serve Fluffy and Moist Strawberry Cream Cake

Garnishes

Before serving, crown your cake with extra whole and halved strawberries. If you’re feeling fancy, a dusting of powdered sugar or a handful of edible flower petals really makes this Fluffy and Moist Strawberry Cream Cake a showstopper. The fresh berries on top echo the sweet tang inside the cake, making every slice look and taste like a celebration.

Side Dishes

This dreamy cake is perfect solo, but it pairs beautifully with a spoonful of vanilla ice cream, or a small glass of sparkling rosé for grown-up gatherings. Light, unsweetened tea or a zesty lemonade helps balance each bite, letting the strawberries and cream shine front and center.

Creative Ways to Present

If you’re hosting a party, try turning your Fluffy and Moist Strawberry Cream Cake into mini individual desserts by using a biscuit cutter to “stamp out” little rounds. Stack them with jam, cream, and berries for the prettiest personal treats, or pile up slices on a platter strewn with fresh mint for a rustic, summer picnic vibe.

Make Ahead and Storage

Storing Leftovers

To keep your leftover Fluffy and Moist Strawberry Cream Cake tasting as dreamy as day one, cover it loosely with plastic wrap or store in an airtight cake carrier in the fridge. The whipped cream and berries stay fresh for about 2 days, though the cake’s texture is best enjoyed within that window.

Freezing

If you want to make the cake layers in advance, you can wrap them (baked and cooled) tightly in plastic and freeze for up to a month. For the finished cake, freezing isn’t recommended—the whipped cream and fresh strawberries just won’t be as luscious after thawing. Stick with fresh for the full Fluffy and Moist Strawberry Cream Cake experience.

Reheating

This one is best served cold or at cool room temperature; reheating is not required. If you’ve made the cake ahead and stored it in the refrigerator, simply slice and let each piece sit on the counter for 15-20 minutes for optimal softness—and maximum fluffy and moist results!

FAQs

Can I make this cake gluten-free?

Absolutely! Swap in a 1:1 gluten-free baking flour blend for the cake flour, and the result is still beautifully light. Just double-check that your jam is gluten-free, too, and you’re set for a gluten-friendly Fluffy and Moist Strawberry Cream Cake.

Can I use other berries besides strawberries?

Yes! Raspberries, blueberries, or even a mix work wonderfully layered with the whipped cream and cake. But to keep that iconic taste, always save a few strawberries for the top garnish—they’re the star of this show.

What’s the best way to get perfectly whipped cream?

Start with chilled cream, a cold bowl, and cold beaters if possible. Beat just until stiff peaks form—overbeating can make the cream gritty. Gentle folding and patience ensure your Fluffy and Moist Strawberry Cream Cake is light as air.

Can I assemble the cake the night before?

You sure can! Layer and frost your cake, then cover and chill overnight. The flavors meld, the cream stabilizes, and the cake gets even more fluffy and moist. Just add the garnish right before serving for the freshest look.

How do I keep my strawberries from getting soggy?

Pat your berries dry after washing, and only slice them right before assembly. Layering them between cream and sponge helps seal in freshness and preserves that just-picked berry bite all through your Fluffy and Moist Strawberry Cream Cake.

Final Thoughts

This Fluffy and Moist Strawberry Cream Cake is simply irresistible: soft, creamy, fruity, and so much fun to make and share. Whether you’re baking for a special occasion or just because, give this recipe a try. You’ll win every “Wow!” and “Can I have another slice?” — and maybe even create a sweet new tradition.

Fluffy and Moist Strawberry Cream Cake Recipe