Photorealistic Strawberry Layer Cake (Printable Version)
Vanilla sponge, strawberry mousse, and whipped cream create stunning, fruity layers for an unforgettable treat.
# What You'll Need:
→ Sponge Cake
01 -
120 g all-purpose flour
02 -
1 teaspoon baking powder
03 -
0.25 teaspoon salt
04 -
4 large eggs
05 -
150 g granulated sugar
06 -
1 teaspoon vanilla extract
07 -
60 ml whole milk
08 -
2 tablespoons unsalted butter, melted and cooled
→ Strawberry Mousse Filling
09 -
2 cups (approximately 300 g) fresh strawberries, chopped
10 -
0.33 cup (65 g) granulated sugar
11 -
1 tablespoon lemon juice
12 -
1 tablespoon unflavored gelatin
13 -
0.25 cup (60 ml) cold water
14 -
1 cup (240 ml) heavy whipping cream, cold
→ Whipped Cream Frosting
15 -
1.5 cups (360 ml) heavy whipping cream
16 -
0.25 cup (30 g) powdered sugar
17 -
0.5 teaspoon vanilla extract
→ Garnish
18 -
Fresh strawberries
19 -
Mint leaves
20 -
Chocolate shavings or curls
# Steps To Follow:
01 -
Preheat oven to 175°C. Line and lightly grease two 23-cm round cake pans. Beat eggs and sugar together at high speed for 8–10 minutes until thick, pale, and airy. Gently fold in sifted flour, baking powder, and salt. Stir in milk, melted butter, and vanilla extract just until combined. Divide batter between prepared pans and bake for 20–22 minutes or until golden and springy to the touch. Cool cakes completely on a wire rack.
02 -
In a saucepan, combine chopped strawberries, sugar, and lemon juice. Simmer over medium heat for 5–6 minutes until the strawberries are soft and juices release. Blend mixture into a smooth puree. In a small bowl, sprinkle gelatin over cold water and allow to bloom for 5 minutes. Gently heat bloomed gelatin until fully dissolved, then stir into the warm strawberry puree. Cool the mixture to room temperature. Whip cream to stiff peaks and gently fold into cooled puree. Refrigerate for 20 minutes to thicken.
03 -
Combine heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl. Whip until smooth peaks form. Refrigerate until ready to use.
04 -
Place one sponge layer on a serving plate. Evenly spread half of the strawberry mousse over the cake. Arrange fresh strawberry slices for added texture and visual appeal. Place the second sponge layer on top. Cover with whipped cream frosting, smoothing the surface. Use a piping bag to decorate the edges with swirls.
05 -
Top the cake with whole strawberries, mint leaves, and chocolate shavings or curls just before serving. Chill until ready to slice for clean layers.
# Notes and Tips:
01 -
For cleaner cake slices, use a sharp, heated knife wiped between cuts to maintain tidy layers.