Strawberries and Cream Cake Slice
5.0 from 10 votes

This strawberries and cream cake recipe is a light, fresh, and delicious summery addition to any gathering or celebration that will delight your family and guests.

The recipe is easy to follow, and you will find it simple to put together after baking, layered, and decorated with fresh cream and juicy sweet plump strawberries. 

This is a classic British cake, using easily sourced ingredients, it is not only mouth-watering but looks stunning on the table too. If displayed on a blue plate or cake stand you have a very British red, white, and blue combination.

Even those who do not regularly bake will be able to make this recipe and share it with pride and make an impression with your skills. It is deceivingly easy to make and serves a generous 14 slices. 

Strawberries and cream at Wimbledon 

Strawberries and cream are a very British combination, they have been served traditionally at the Wimbledon tennis championships since 1877 and this classic flavour duo continues to win our taste buds on any occasion.

The trend for serving strawberries and cream at Wimbledon began in Victorian times that coincided with the then, British season for ripe strawberries, the tennis tournament at that time had as few as 200 spectators.

Strawberries and Cream Cake

The benefits of strawberries 

Strawberries are basically a super food fruit when you weigh up the benefits of this nutritious berry. They are a useful source of folate, antioxidants as well as potassium and fibre. Strawberries are an excellent source of vitamin C which is known to aid digestion. In studies they have shown to reduce inflammation too. Not only are they healthy but so deliciously sweet and juicy.

Strawberries and Cream Cake Recipe

Strawberries and Cream Cake Recipe

Recipe by Janine Moore
5.0 from 10 votes

This strawberries and cream cake recipe is a light, fresh, and delicious summery addition to any gathering or celebration that will delight your family and guests.

Course: DessertDifficulty: Easy


Prep time


Cooking time






  • For the cake
  • 225 g self-raising flour.

  • 225 g unsalted butter, plus allow extra to grease the cake tins.

  • 225 g white caster sugar.

  • 4 free-range eggs.

  • 1 teaspoon baking powder.

  • A pinch of salt.

  • 1 teaspoon vanilla extract.

  • A splash of milk.

  • For the filling and topping
  • 250 g fresh strawberries, hulled and sliced.

  • 200 ml double cream.

  • 1 vanilla pod or half a teaspoon of vanilla extract.

  • 1 1/2 teaspoons icing sugar.


  • Preheat oven to 180c, 350f, gas mark 4
  • Now grease and line two 20cm baking pans with greaseproof paper.
  • Beat the eggs together and add carefully a little at a time to the creamed sugar and butter mix.
  • Sift the flour, salt, and baking powder together and fold in gently to the mixture, just a small amount at a time using a metal spoon. Be careful not to over mix it, use steady folding movements.
  • Put your prepared baking pans ready, then add the splash of milk, enough to make the mixture pourable.
  • Divide the mix equally between the two cake pans.
  • Bake in the preheated oven for roughly 25 – 30 minutes until a light golden shade and firm enough to test with a skewer, if it inserted into the middle, it should come out clean.
  • Once you have taken them out of the oven let them cool for a few minutes and then turn out carefully onto a wire rack if you have one.
  • When it is totally cool pour the double cream and vanilla seeds or extract into a large mixing bowl and whisk up until the cream is firm enough to make peaks but not overly firm.
  • Sift in the icing sugar and fold in gently.
  • Put a cake base onto a plate and spoon half of the cream onto the middle of the cake, spread it out evenly but not too near the edges.
  • Carefully place half of the sliced strawberries on top of the cream filling in an even manner.
  • Gently place the next layer of cake on top of the cream and strawberry filling, try to keep it central and even.
  • Now use the second half of the cream mixture, spoon it onto the middle of the cake, take it gently to the edges evenly and neatly, then decorate with the rest of the strawberries as you please.
  • The strawberries and cream cake is best served cooled from the fridge to keep it firm and fresh, it can be stored in the fridge for a few days in a cake container.
  • Enjoy your strawberries and cream cake and share it with family, friends, and neighbours.

you may also like;

Share with your friends!
Subscribe to Our Newsletter

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *