Naked Strawberry Layer Cake with Whipped Cream
A Slice of Summer: My Naked Strawberry Layer Cake with Whipped Cream
The first time I made a naked strawberry layer cake with whipped cream, the kitchen was filled with sunlight and laughter, and the air smelled like sweet berries and vanilla. There’s a certain kind of nostalgia that hits when you bake a cake from scratch—the way buttery crumbs stick to your fingers, the thrill of watching clouds of whipped cream come together, and, of course, sneaking a strawberry (or two!) before they make it onto the cake. For me, this cake is a celebration of summer simplicity—fresh, rustic, and impossibly inviting. If you’ve ever wanted a show-stopping dessert that feels like a warm hug on a plate, this naked strawberry layer cake with whipped cream is it.
Why You’ll Adore This Naked Strawberry Layer Cake with Whipped Cream
Let me count the ways this cake wins hearts every time:
- Just Sweet Enough: The layers are tender and buttery, pairing perfectly with cloud-like homemade whipped cream (no heavy frosting needed!).
- Loaded With Berries: Every fluffy bite is studded with fresh strawberries and pops of bright, tart currants—honestly, you can taste summer in every forkful.
- Stunning Yet Simple: The “naked” finish puts the fruit front and center, with swirls of cream and a shower of grated chocolate and edible flowers, making it beautiful but not fussy. No need to be a pro baker here.
- Perfect for Any Occasion: Birthdays, showers, or just a lazy weekend treat—this strawberry layer cake with whipped cream always gets “ooohs” and “aaahs.”
Ingredients You’ll Need for Naked Strawberry Layer Cake with Whipped Cream
Let’s talk about what you’ll need (and why each one matters):
- All-purpose flour (250 g or 2 cups): Gives the cake its structure. I find unbleached flour gives the best, most tender crumb.
- Sugar (200 g or 1 cup): For sweet, golden layers (feel free to use superfine for extra smoothness).
- Unsalted butter (120 g or 1⁄2 cup), softened: The key to rich, moist cake. Let it come to room temperature for easier creaming.
- Eggs (4 large): These bind everything together and add a lovely richness.
- Milk (120 ml or 1⁄2 cup): I use full-fat for that extra luxe texture.
- Baking powder (1 1⁄2 tsp): Helps those layers rise—don’t skip it!
- Vanilla extract (2 tsp in total): Brings a subtle background flavor to both cake and whipped cream. Use pure vanilla if you can.
- Pinch of salt: It always brings out the flavors and balances the sweet.
- Heavy cream (400 ml or 1 2⁄3 cups), chilled: The star of the creamy topping. Keep it very cold for easy whipping.
- Powdered sugar (80 g or 2⁄3 cup): Sweetens the cream without graininess.
- Fresh strawberries, whole and halved: Choose berries that are red all the way through for the juiciest flavor.
- Red currants or raspberries (optional): For a tangy, colorful pop.
- Grated chocolate: Just a sprinkle makes it feel extra special.
- Edible flowers: They turn the cake into pure summer magic.
- Powdered sugar for dusting: For that classic, rustic “bakery window” look.
Step-by-Step Guide: Making the Perfect Naked Strawberry Layer Cake with Whipped Cream
Honestly, this cake is so much easier than it looks—let’s do it together!
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Bake the Sponge Cake:
Preheat your oven to 175°C (350°F). Grease and line three 8-inch round cake pans (parchment is your friend here).
In a large bowl, cream butter and sugar together until pale and fluffy—about 3-4 minutes. Add eggs one at a time, beating well and scraping down the bowl. Mix in the vanilla.
Sift flour, baking powder, and salt together. Fold into the batter in thirds, alternating with the milk, until just smooth (don’t overmix; it’s okay if there’s a stray flour streak).
Divide evenly among your pans. Bake for 20-25 minutes, until golden, springy, and a skewer comes out clean.
Cool completely on a wire rack (trust me—rushing here will melt your cream later!). -
Whip the Cream:
Pour chilled heavy cream, powdered sugar, and a teaspoon of vanilla into a big, cooled bowl. Beat until stiff peaks form (I use my stand mixer for this, but a hand mixer works, too). Pop the bowl in the fridge while you prep the next step. -
Assemble:
Place one cooled sponge layer on your cake stand or plate. Pipe generous swirls of whipped cream all around the edge—and a few in the center (I love using a star nozzle, but a spoon works in a pinch).
Nestle halved strawberries and scatter a few currants between the cream swirls.
Gently lay the next sponge layer on top and repeat: cream, berries, more happy anticipation.
Cap with the final layer, then pipe playful rosettes of cream on top. Sprinkle with grated chocolate, then arrange whole strawberries, berries, and edible flowers so every slice is a little celebration. -
Finishing Touch:
Dust with powdered sugar for that bakery-style, rustic charm. Step back, admire, and try not to eat it just yet!
My Secret Tips and Tricks for Naked Strawberry Layer Cake with Whipped Cream Success
After a few rounds of making this cake (and, let’s be real, learning from my mishaps), here are my favorite tips:
- Cold Cream Is Key: Warm cream never whips properly. I sometimes chill my bowl and beaters in the freezer!
- Room Temp Eggs and Butter: This makes your sponge light and fluffy, not dense.
- Freshest Fruit Wins: Use strawberries that smell fragrant and look deep red. If you’re picking or buying, go for the smaller, sweeter ones.
- Even Layers: If your cakes dome, just level them gently with a serrated knife (plus, you get to snack on the scraps—baker’s treat!).
- Decorate Just Before Serving: For the freshest, prettiest finish—especially if using edible flowers.
Creative Variations and Ingredient Swaps
Let’s make this cake your own!
- Berry Swap: Blueberries, blackberries, or cherries work beautifully (seasonal berries keep things fresh).
- Dairy-Free: Use a plant-based cream alternative for the whipped topping, and swap milk for a favorite non-dairy version (oat, almond, you name it!).
- Citrus Twist: Add lemon or orange zest to the cake batter for a zingy note.
- Chocolate Layers: Mix cocoa powder into the flour for a chocolate strawberry layer cake that’s perfectly decadent.
- Nutty Additions: A layer of sliced almonds or pistachios sprinkled between the cream gives a lovely crunch.
How to Serve and Store Your Naked Strawberry Layer Cake with Whipped Cream
Serving this strawberry layer cake with whipped cream is half the fun! Slice generously and serve with extra berries on the side (and maybe a cup of tea or coffee to go with).
To store leftovers:
- Fridge is Your Friend: Cover the cake loosely with plastic wrap or store in an airtight container. It’ll stay fresh for up to 2 days—but my family never makes it past the first!
- Keep It Chilled: Because of the whipped cream, always refrigerate any leftovers.
- Layer Storage: If stacking layers in advance, wrap tightly and freeze for up to 1 month (just defrost fully before assembling with cream).
FAQs: Your Top Questions About Naked Strawberry Layer Cake with Whipped Cream Answered
Can I make this naked strawberry layer cake ahead of time?
Absolutely! You can bake the sponges a day or two ahead and store them (wrapped and cooled) at room temp, or even freeze them for a couple of weeks. Assemble with whipped cream and fruit just before serving for best texture.
How do I keep my whipped cream from deflating?
Make sure the cream is ice-cold, and don’t overbeat—it can go from pillowy to grainy fast (just watch for those stiff peaks). If you’re worried, you can beat in a spoon of mascarpone for extra stability!
Can I use store-bought whipped cream?
You can in a pinch, but homemade whipped cream is honestly so much tastier and fluffier (and you can control the sweetness). If you use store-bought, buy one with as few additives as possible.
What’s the best way to decorate a naked cake?
Less is more! Pile on those beautiful strawberries and edible flowers. A sprinkle of chocolate and a dusting of powdered sugar makes everything irresistibly Instagram-worthy.
Can I use a different fruit or filling?
Yes! Raspberries, cherries, peaches, or even a thin layer of jam between the sponges are delicious swaps (the naked cake style is super flexible!).
If you give this naked strawberry layer cake with whipped cream a try, I’d love to hear how it turned out—share your stories, your creative twists, and, most importantly, how many happy faces you made it for. Because at the end of the day, cake isn’t just a recipe. It’s a memory waiting to happen. Happy baking! 🍓🌸
Naked Strawberry Layer Cake with Whipped Cream
Ingredients
For the Cake
- 250 g All-purpose flour Unbleached flour gives the best, tender crumb.
- 200 g Sugar Superfine sugar can be used for extra smoothness.
- 120 g Unsalted butter, softened Let it come to room temperature for easier creaming.
- 4 large Eggs Bind everything together and add richness.
- 120 ml Milk Full-fat milk recommended for luxe texture.
- 1.5 tsp Baking powder Helps cake layers rise.
- 2 tsp Vanilla extract Use pure vanilla for the best flavor.
- 1 pinch Salt Enhances flavors and balances sweetness.
For the Whipped Cream
- 400 ml Heavy cream, chilled Keep it very cold for easier whipping.
- 80 g Powdered sugar Sweetens the cream without graininess.
- 1 tsp Vanilla extract Adds flavor to the cream.
For the Assembly
- Fresh strawberries, whole and halved Fresh strawberries Choose ripe, fragrant strawberries.
- Red currants or raspberries optional Red currants or raspberries Add for a tangy, colorful pop.
- Grated chocolate For extra special touch.
- Edible flowers For decoration.
- Powdered sugar for dusting Powdered sugar For a rustic look.
Instructions
Bake the Sponge Cake
- Preheat your oven to 175°C (350°F). Grease and line three 8-inch round cake pans.
- In a large bowl, cream butter and sugar together until pale and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well and scraping down the bowl. Mix in the vanilla.
- Sift flour, baking powder, and salt together. Fold into the batter in thirds, alternating with the milk, until just smooth.
- Divide evenly among your pans, and bake for 20-25 minutes, until golden and a skewer comes out clean.
- Cool completely on a wire rack.
Whip the Cream
- Pour chilled heavy cream, powdered sugar, and a teaspoon of vanilla into a big, cooled bowl.
- Beat until stiff peaks form.
- Keep the whipped cream in the fridge while you'll prep the assembly.
Assemble
- Place one cooled sponge layer on your cake stand or plate.
- Pipe swirls of whipped cream around the edge and in the center.
- Add halved strawberries and scatter currants between the cream.
- Add the next sponge layer on top and repeat layering with cream and berries.
- Cap with the final sponge layer, pipe rosettes of cream on top, and decorate with chocolate, whole strawberries, and edible flowers.
Finishing Touch
- Dust with powdered sugar before serving.
