Spring Cakes Naked Strawberries Cream (Printable)

Tender sponge, strawberries, and cream combine for a refreshing spring dessert celebration.

# What You Need:

→ Sponge Cake

01 - 1 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 4 large eggs, room temperature
05 - 1/4 cup whole milk
06 - 1 1/2 teaspoons baking powder
07 - 1/2 teaspoon vanilla extract
08 - 1/4 teaspoon salt

→ Filling & Topping

09 - 2 cups heavy whipping cream, cold
10 - 1/3 cup powdered sugar
11 - 1 teaspoon vanilla extract
12 - 1 1/2 pounds fresh strawberries, hulled and sliced
13 - edible flowers or mint leaves, for decoration (optional)

# Directions:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large mixing bowl, beat together unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
03 - Add eggs one at a time, mixing well after each addition. Blend in vanilla extract until fully combined.
04 - Whisk together all-purpose flour, baking powder, and salt in a separate bowl.
05 - Add dry ingredients to the butter mixture in three parts, alternating with whole milk and starting and ending with dry ingredients. Mix just until incorporated.
06 - Divide batter evenly between pans and smooth tops. Bake for 22–25 minutes, or until a toothpick inserted in the center emerges clean.
07 - Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - Beat cold heavy whipping cream, powdered sugar, and vanilla extract in a mixing bowl until stiff peaks form.
09 - Once cooled, trim the tops of cakes with a serrated knife for even stacking.
10 - Place one cake layer on a serving plate; spread half the whipped cream over it and top with half the strawberries.
11 - Position second cake layer on top; spread remaining whipped cream and arrange remaining strawberries.
12 - Garnish with edible flowers or mint leaves if desired. Serve immediately or refrigerate for up to 2 hours.

# Expert Tips:

01 -
  • The layers are airy and light, letting the strawberries and cream shine without overwhelming sweetness.
  • It’s the sort of dessert that always makes your table look effortlessly welcoming.
02 -
  • If the cake isn’t fully cooled before adding cream, it turns into a slippery mess—learned from experience.
  • Fresh berries released less juice when sliced rather than chopped, keeping layers crisp.
03 -
  • Prepping everything before you start keeps the process stress-free and smooth.
  • Letting each cake cool completely prevents the dreaded sliding layers.
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