Cakes Intermediate

Strawberry Layer Cake

Light sponge cake soaked in strawberry syrup, layered with fresh strawberries and whipped mascarpone cream

Prep Time 45 min
Bake Time 30-35 min
Total 3 hours
Servings 10-12
Strawberry Layer Cake

Ingredients

Sponge Cake

  • ¼ cup (50g) olive or vegetable oil, plus more for greasing
  • 8 large eggs, separated, at room temperature
  • 1 cup (200g) granulated sugar, divided
  • 1 teaspoon kosher salt
  • ½ teaspoon cream of tartar
  • 1⅓ cups (85g) cake flour
  • 3½ teaspoons vanilla extract
  • ½ teaspoon almond extract

Strawberry Simple Syrup

  • ¾ cup water
  • ¾ cup granulated sugar
  • ½ cup sliced strawberries

Whipped Cream Frosting

  • 4 oz cream cheese, softened
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla paste or extract
  • 4 cups heavy whipping cream, cold

For Assembly

  • 1 lb fresh strawberries, sliced

Optional: Strawberry Purée

  • ½ lb strawberries
  • 3 tablespoons sugar
  • ½ tablespoon cornstarch
  • 1 tablespoon water

Instructions

Make the Sponge Cake

  1. Preheat and prep: Arrange oven rack in center and heat to 325°F. For a 9-inch springform pan, leave ungreased and unlined.
  2. Beat egg whites: In a wide medium bowl, combine egg whites, ½ cup sugar, salt, and cream of tartar. Beat with hand mixer on medium-low until frothy, then gradually increase speed to medium-high. Beat until stiff, glossy peaks form (about 4 minutes). Set aside.
  3. Beat egg yolks: In separate bowl, beat yolks with remaining ¼ cup sugar on medium-high until very pale and fluffy (about 4 minutes). Slowly stream in oil while beating until smooth and emulsified.
  4. Add flour: On lowest speed, mix in half the flour, then vanilla extract and 1 tablespoon water. Add remaining flour and mix just until incorporated.
  5. Fold in whites: Fold one-third of egg whites into yolk mixture thoroughly. Gently fold in remaining whites in two additions until smooth and evenly mixed.
  6. Bake: Pour into pan, rap once to remove air bubbles. Bake 30-35 minutes until golden, firm, and springy. Immediately invert onto wire rack and cool completely upside down.
  7. Remove from pan: Run knife around edges, remove springform ring, and carefully peel off pan bottom.

Make the Strawberry Syrup

  1. Combine water, sugar, and strawberries in saucepan over medium heat. Stir until sugar dissolves. Pour into bowl and let cool completely.

Make the Whipped Cream Frosting

  1. Chill mixer bowl and whisk attachment for 15 minutes.
  2. Beat cream cheese, powdered sugar, and vanilla on low until smooth.
  3. With mixer on medium-low, drizzle in heavy cream. Whip 1 minute, then increase to high and beat until stiff peaks form. Refrigerate until ready to use.

Optional: Make Strawberry Purée

  1. Cook strawberries and sugar over medium-low heat until soft and juicy (5-7 minutes).
  2. Mix cornstarch with water, add to strawberries, and cook on medium-high just until it bubbles.
  3. Blend until smooth and let cool.

Assemble the Cake

  1. Using serrated knife, cut cake into three even horizontal layers.
  2. Place first layer on cake stand. Brush generously with strawberry syrup.
  3. Spread whipped cream evenly over layer. Arrange half the sliced strawberries on top. Add another layer of whipped cream to cover strawberries.
  4. Add middle cake layer and press gently. Repeat with syrup, cream, strawberries, and cream.
  5. Brush syrup on underside of top layer, then place crumb-side down. Press lightly.
  6. Frost top and sides with remaining whipped cream. If using strawberry purée, swirl into frosting with spatula.
  7. Refrigerate until ready to serve. Best enjoyed within 24 hours.

Lior's Tips

  • Make sure eggs are at room temperature for maximum volume when whipping.
  • Don't overbeat the egg whites—stop when stiff peaks form to avoid a dry, lumpy texture.
  • The cake will sink slightly when cooling—this is completely normal.
  • For the cleanest slices, chill the cake for 30 minutes before cutting.
  • Use a hot, dry knife (wipe between cuts) for perfect layers.
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