Cream and strawberry cake

Cream and strawberry cake is a typically spring dessert that in Italian we always prepare on the occasion of Mother’s Day. This cake is very easy to make and you need very few ingredients. For a good result, the fraole and the cream must be fresh and of good quality. Cream and strawberry cake is a perfect cake for many occasions.

Video recipe of the day

  • DifficultyEasy
  • CostMedium
  • Preparation time1 Hour
  • Cooking time25 Minutes
  • Serving10
  • Cooking methodOven
  • CuisineItalian


For sponge cake

3 eggs
3.5 ounces sugar
2.8 ounces flour
0.7 ounces potato starch
1 vanilla bean
1 pinch salt

For chantilly cream with strawberries

17 ounces whipping cream
3.5 ounces sugar (powdered)
8.8 ounces strawberries

For limoncello soaking

3.5 ounces water
1.7 ounces limoncello

For decorations

7 strawberries


2 Bowls
1 Planetary Mixer
1 Baking Tray
1 Whip
1 Container
1 Knife


For sponge cake

Beat the eggs in a planetary mixer or with an electric mixer together with the sugar, salt and flavorings. After 15 minutes, combine the sifted flour with the starch a little at a time by hand with a spatula, with movements from the bottom up. Pour the mixture into the previously greased and floured 8.66 inches (22 cm) mold. Bake in a preheated oven at 356 ° F (180 ° C) for 20-25 minutes, do the toothpick test. Turn out the hot sponge cake and leave to cool on a wire rack.

For chantilly cream

Open the vanilla pod in half and remove the seeds. Pour the cream into a large bowl and add the vanilla seeds. Start whipping at medium speed with an electric whisk, then add the icing sugar. Whip until the cream is firm.

Wash the strawberries and remove the stalk. Cut into slices and put them in a bowl.

For limoncello soaking

In a container, mix the limoncello with the water.

For decorations

Wash the strawberries and remove the stalk.

For the composition

Cut the sponge cake in half. Arrange the base on a serving dish. Wet the base with half of the soaked limoncello. Spread 1/3 of the ChanTilly cream on the base. Arrange the sliced ​​strawberries, add another 3 tablespoons of cream. Close with the other half of the sponge cake upside down, with the inside facing up. Add the remaining limoncello to soak. Decorate the cake with the remaining cream and the whole strawberries. Store in the fridge.

Cream and strawberry cake


Cook’s tips

You can replace soaking limoncello with strawberry soaking.

For a more compact sponge cake, use only flour without potato starch

Recipes of dessert

Raspberry and pistachio semifreddo

Easy ricotta semifreddo


Cream and strawberry cake

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