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    Home » Recipes » Cake

    Strawberries and Cream Cake

    Published: Apr 30, 2018 · Modified: Sep 2, 2022 by Laura Reigel · This post may contain affiliate links

    Jump To Recipe Comments
    strawberries and cream cake pinterest image by foodology geek

    This light and fluffy vanilla sponge cake is filled with layers of homemade vanilla pastry cream. My favorite way to serve cream cake is topped with a light whipped cream frosting. Everything about this cakes is perfect with fresh berries and sliced bananas.

    Fresh Strawberries and Cream Cake with whipped cream frosting
    It tastes even better than it looks!

    Why you're going to love this cake

    It may feel a bit like a strawberry shortcake. It is! I would argue that it is a strawberry shortcake done one better.

    Imagine a moist white cake or sponge cake with vanilla pastry cream filling, topped with whipped cream and strawberries! It's delicious.

    Vanilla sponge cake with pastry cream and fresh strawberries

    How do you make a traditional Swedish Strawberry Cake?

    When you break it down, this Swedish Cake is made up of layers of white or a traditional sponge cake.

    Between each layer is a healthy slather of vanilla or almond pastry cream and bananas or berries.

    The whole cake is then topped with whipped cream (as icing) and more berries. Traditionally, cut strawberry halves are used to cover the entire top of the cake.

    For my version, I made a white cake, filled it vanilla pastry cream and mashed bananas, topped it with whipped cream, and decorated it with berries.

    vanilla sponge cake with layers of pastry cream

    More of my favorite cake recipes

    ➽ Did you make this recipe? I love to see what's going on in your kitchen. Please show me what you're cooking. 🍳 Tag me @foodologygeek on your favorite social channel! Facebook, Instagram & Pinterest. If you loved ❤︎ this recipe, please leave a five ★ review and a comment!

    Vanilla sponge cake with pastry cream and fresh strawberries
    Favorite Saved!

    Strawberries and Cream Cake

    Laura Reigel
    This cake is a bit like strawberry shortcake. Imagine a moist white cake with vanilla-banana pastry cream filling, topped with whipped cream and strawberries!
    PRINT PIN SAVE SAVED
    Prep Time 30 mins
    Cook Time 25 mins
    Cooling & Assembly 1 hr 15 mins
    Total Time 55 mins
    Course Dessert
    Cuisine Swedish
    Servings 10

    Ingredients
      

    Classic White Layer Cake

    • 1 cup whole Milk room temperature
    • 6 egg Whites room temperature (Save the yolks for the pastry cream.)
    • 1 teaspoon vanilla
    • 2 ¼ cups cake
    • 1 ¾ cups sugar
    • 4 teaspoon baking powder
    • 1 teaspoon sea salt
    • 12 tablespoon unsalted butter softened, cut into 12 pieces

    Vanilla Pastry Cream

    • 5 large egg yolks
    • ½ cup granulated sugar
    • 2 tablespoons corn starch
    • 1 cup whole milk
    • 1 cup heavy cream
    • 1 vanilla bean

    Cake Assembly

    • 3 cups whipped cream
    • 2 bananas peeled and mashed
    • 1 batch vanilla pastry cream
    • 2 pints strawberries halved or sliced, as desired
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    Instructions
     

    Classic White Layer Cake

    • Preheat oven to 350 degrees. Grease two 9-inch round cake pans. (I used three 8-inch rounds.) Line with parchment paper. Grease parchment and flour pans.
    • Whisk milk, egg whites and vanilla together in a bowl. Set aside.
    • Using a stand mixer fitted with a paddle, mix flour, sugar, baking powder and salt on low speed until combined. Add the butter, 1 piece at a time, and mix until only pea-sized pieces remain.
    • Add all but ½ cup of the milk mixture to the dry ingredients. Increase speed to medium-high and beat until light and fluffy. Reduce speed to medium-low and add the remaining ½ cup of milk mixture. Beat until incorporated. Give it a final stir by hand.
    • Divide the batter evenly between prepared pans. Smooth tops with a spatula and gently tap the pans on the counter to settle the batter. Bake 23-25 minutes, until a toothpick inserted in the center comes out clean. Let cakes cool in pans on a wire rack for 10  minutes. Remove cakes from pans, remove parchment and let cool completely on a rack.

    Vanilla Pastry Cream

    • Mix the egg yolks, sugar, and cornstarch in a bowl. Whisk until the sugar is dissolved and the eggs are fluffy and light in color.
    • Pour the milk and cream into a saucepan. Add the vanilla bean. Bring to a simmer of medium heat. Remove the mixture from the heat and remove the vanilla bean.
    • TEMPER THE EGGS: Add a ladle of the heated milk mixture to the whipped eggs. Quickly whisk the eggs so that the hot milk doesn't cook the eggs.
    • Pour the tempered eggs into the saucepan with the milk. Whisk until the mixture is combined.
    • RETURN TO THE HEAT: Place the on the heat again, gently heat the mixture while continually whisking until the mixture starts to thicken.
    • Remove the pot from the heat and continue to stir for another 2 minutes.  
    • Transfer the pastry cream into a bowl. Let cool at room temperature. Once at room temperature, cover with plastic wrap (make sure the plastic wrap is pressed into the surface of the pastry cream. Refrigerate. 

    Assemble Cake

    • Stack cake layers. Adding a thick slather of pastry cream and mashed bananas between each layer. 
    • Cover the entire cake with whipped cream, using it like icing.
    • Decorate the whipped cream with berries. [The traditional approach is to cover the top with halved strawberries.]

    Laura's Tips + Notes

    Other berries, berry jam and/or sliced pears may be added between the cake layers if desired.

    YOUR OWN NOTES

    Click here to add your own private notes.
    Keyword cake, pastry cream, strawberries
    DID YOU MAKE THIS RECIPE?Snap a 📸 and share it. Tag me @foodologygeek and don't forget to hashtag #foodologygeek!

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    About Laura Reigel

    Laura is the owner and CEO of Foodology Geek. She holds a degree in Physiology and Neuroscience as well as a Certification as a Nutrition Coach. Laura uses her love of cooking and science to create healthy real food recipes that you'll love eating.

    As a certified recipe hoarder, and meal prep maven Laura is passionate about sharing her love for cooking easy from-scratch recipes. She also shares the occasional family recipe and all of the technical details.

    Reader Interactions

    Comments

    1. Sheila Futrell

      June 07, 2020 at 12:56 pm

      PS. The recipe for the vanilla paste wasn’t below is what I meant to say.

      Reply
      • Laura

        June 08, 2020 at 10:47 am

        Thank you! I will add that back in today! I forgot that I had taken it out as a separate recipe.

        Reply
    2. Sheila Futrell

      June 07, 2020 at 12:54 pm

      5 stars
      You said the recipe was below, but it wasn’t.

      Reply

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