Simple Strawberry Layer Cake with Whipped Cream
- Prep Time30 min
- Cook Time55 min
- Total Time1 hr 25 min
- Yield8 - 10 slices
- 225 g self-raising flour
- 225 g caster sugar
- 225 g margarine
- 4 eggs
- 1.5 tsp baking powder
Filling and Decorating
- 2x 300 ml whipping cream
- 2x 1/8 tsp xantham gum (optional)
- 2x 3 tbsp icing sugar
- 400 g strawberries
Make the Sponge
Pre-heat the oven to 150ºC. Grease the tin (20cm diameter) and line the bottom with a baking paper.
Measure all ingredients into a large bowl and beat them together until they are properly combined and fluffy.
Pure the mixture into the tin, smooth the surface and bake in the oven for about 55 minutes.
Once done, remove the cake from the baking tin and let it cool on a wire rack.
To make two layer cake cut the cake horizontally in half.
Make the Filling and Decorate
Make the whipped cream in two batches.
For the first batch, pre-whisk 1/8 tsp of xantham gum and 3 tbsp of caster sugar with 1/3 of the 300ml cream. I do this pre-whisking first to make sure the xantham gum and sugar are properly incorporated into the cream. Adding xantham gum is optional but it works great for stabilising the whipped cream.
Add the remaining cream and whisk until the cream creates stiff peaks and folds.
Spread the whipped cream evenly over the first layer and sandwich the second sponge on top of it.
Make the second batch of whipped cream for decorating the top of the cake using the above method with pre-whisking the xantham gum and sugar first.
Spread the whipped cream over the top and decorate the cake with fresh strawberries.
Tip: The cake is done when the sponge shrinks from the edge of the tin a bit and the cake springs back if you gently press it. Another method is to use a cake tester, which can be a simple toothpick. It should come out clean when inserted into the centre of the sponge.
This recipe is inspired by Marry Berry’s Victoria sponge cake. It doesn’t require any advanced baking skills and it’s good, even for a complete beginner. The main mixture consists of 5 ingredients that are combined all together in one bowl with an electric mixer. There can’t be a more simple way except for not making a cake at all.
You are sorted here whatever the occasion. The cake makes an excellent Sunday tea time dessert as well as a perfect strawberry birthday cake for your friend. It’s one of those cakes that won’t let you down if you don’t have lots of time and want to make something quick without too much preparation or headache.
One Tin for Two-Layer Cake
Many recipes for layer cakes ask for the cake bases to be baked in separate tins but if you don’t have two exactly same cake moulds don’t worry. This cake is perfectly fine to make just in one 20 cm round cake tin. The sponge rises nicely so it’s easy to cut the cake horizontally in half with a long sharp knife once it cools down.
Making a cake in one tin means that there is more cake mix in it which requires a longer baking time. To avoid a sponge rising in the middle in the shape of the dome it’s better to bake the cake on a lower temperature. I bake the cake on 150ºC. The lower temperature helps the sponge to raise more evenly as the cake mix won’t set as quickly around the edges.
How to Store Fruit and Whipped Cream Cake
This cake is best to eat fresh like any other cake using fresh fruit and whipped cream. The cake doesn’t really freeze well but if you have some leftover pieces store them in an airtight container in the fridge for a day or two. But I have to warn you, the sponge will get slightly soggy, the strawberries will lose their freshness and the whipped cream is likely to collapse.
How to stabilise Whipped Cream
One of my favourite tricks how to keep whipped cream fluffy and hold its shape even when it’s in room temperature is to stabilise it with a tiny pinch of xantham gum. I use 1/8 tsp of xantham gum for 300 ml cream. Always choose a cream with enough fat otherwise it won’t whip. You can get either whipping cream with 36% or double cream with 48%. BBC Good Food has a nice guide about whipping cream.