strawberryeggsmilk
Strawberry Layer Cake with Cream Cheese Frosting
A light sponge cake layered with strawberry filling and cream cheese cream, coated with buttercream and topped with glazed fresh strawberries.
From YouTube · Jan 27, 2026
A light sponge cake layered with strawberry filling and cream cheese cream, coated with buttercream and topped with glazed fresh strawberries.
55 min
Prep time
35 min
Cook time
3 hrs
Total time
8
Yield
Ingredients
23 ingredients- SPONGE CAKE
- 4 eggs
- 100 g sugar
- 10 g vanilla sugar
- 100 g plain flour
- 20 g cornflour
- 5 g baking powder
- 50 ml milk, for soaking
- STRAWBERRY FILLING
- 200 g strawberries
- 30 g sugar
- 10 g cornflour
- CREAM CHEESE FILLING
- 200 ml double cream
- 5 g vanilla sugar
- 70 g icing sugar
- 400 g soft cream cheese
- BUTTERCREAM COATING
- 100 g butter, softened
- 5 g vanilla sugar
- 70 g icing sugar
- 300 g soft cream cheese
- STRAWBERRY DECORATION
- 400–500 g fresh strawberries
- 10 g gelatine
- 70 g water
- 70 g sugar
- 1 tbsp honey
Method
33 steps- Preheat the oven to 170°C (338°F).
- Grease and line a 20 cm round cake tin.
- Whisk the eggs with the 100 g sugar and 10 g vanilla sugar until very pale, thick and airy.
- Sift together the flour, cornflour and baking powder.
- Fold the dry ingredients gently into the egg mixture.
- Transfer the batter to the prepared tin and level the surface.
- Bake for approximately 25–30 minutes, until risen and a skewer inserted into the centre comes out clean.
- Leave the sponge in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
- For the strawberry filling, chop the 200 g strawberries.
- Place them in a saucepan with the 30 g sugar.
- Mix the 10 g cornflour with a small splash of cold water until smooth.
- Stir the cornflour mixture into the strawberries.
- Cook over medium heat, stirring regularly, until thickened.
- Leave the strawberry filling to cool completely.
- For the cream-cheese filling, whip the double cream with the vanilla sugar and icing sugar until firm.
- Beat the 400 g cream cheese briefly until smooth.
- Fold the whipped cream into the cream cheese.
- For the outer frosting, beat the softened butter with the vanilla sugar and icing sugar until pale and fluffy.
- Add the 300 g cream cheese gradually and mix only until smooth.
- Slice the cooled sponge horizontally into two or three layers.
- Brush each sponge layer lightly with the 50 ml milk.
- Spread the cooled strawberry filling over the first layer.
- Add a layer of cream-cheese filling.
- Continue layering with the remaining sponge and cream.
- Cover the top and sides with the buttercream coating.
- Refrigerate the cake for approximately 30 minutes.
- Prepare the fresh strawberries for decoration.
- Soak the gelatine in the 70 g water.
- Warm gently with the 70 g sugar and honey until dissolved; do not boil.
- Allow the glaze to cool until just beginning to thicken.
- Arrange the strawberries over the cake.
- Brush or spoon the gelatine glaze over the strawberries.
- Refrigerate for at least 1 hour before serving.
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