Imagine slicing into a tower of soft vanilla sponge, plush clouds of sweet whipped cream, and layers of juicy strawberries sparkling with a dusting of powdered sugar—this is what makes the Naked Strawberry Layer Cake with Whipped Cream the ultimate celebration of summer’s best flavors. The cake’s rustic beauty lies in its simplicity, with each tier showing off generous fillings and crowning jewels of fruit. Whether you’re putting together an elegant afternoon tea or marking a milestone with friends, this showstopper is all about fresh, bright flavor, lush texture, and joyful abundance in every bite.
Ingredients You’ll Need
With a handful of pantry staples and some lush, ripe berries, you’ll have everything you need for this stunner of a dessert. Each ingredient plays a key role—tender crumb, silky billows, or bursts of fruit—come together to create a cake that’s as delicious as it is beautiful.
- All-purpose flour: The base of our sponge, lending the cake its soft and classic structure—make sure to sift for extra lightness!
- Sugar: Adds essential sweetness while helping achieve a golden, delicate crumb.
- Unsalted butter: Softened butter keeps our layers rich yet fluffy—let it come to room temperature for easy blending.
- Eggs: Create lift and richness, holding everything together for a springy sponge.
- Milk: The secret to moist, tender layers; use whole milk if possible for best results.
- Baking powder: This gives your sponge just the right amount of rise so every layer is feathery and light.
- Vanilla extract: For warmth and aroma—don’t skip it; it transforms the cake’s flavor profile.
- Pinch of salt: Enhances all the flavors and keeps the cake from tasting flat.
- Heavy cream: When whipped, it becomes unbelievably airy, making a luscious filling that pairs beautifully with fruit.
- Powdered sugar: Sweetens and stabilizes the whipped cream, while also creating that pretty finishing dusting.
- Fresh strawberries: The star of the show—choose the ripest, reddest berries for bold flavor and stunning color.
- Red currants or raspberries (optional): These give the cake pops of tartness and festive color contrast.
- Grated chocolate: Sprinkle over the top for an elegant, grown-up finish.
- Edible flowers: For a magical, garden-party flourish—pansies, violets, or rose petals look stunning.
How to Make Naked Strawberry Layer Cake with Whipped Cream
Step 1: Prep Your Pans and Preheat
Begin by heating your oven to 175°C (350°F), and don’t forget to grease and line three 8-inch round pans with parchment. This makes unmolding the delicate sponge a total breeze, ensuring each layer comes out flawless and golden.
Step 2: Cream Butter and Sugar
Using a stand mixer or hand beater, mix the softened butter and sugar together until the mixture is light, pale, and fluffy—this aeration is a baker’s secret for a tender crumb. Don’t rush this step; it’s where the magic begins!
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, beating well after each addition for a silky-smooth batter. Finally, blend in the vanilla extract for that irresistible aroma and depth.
Step 4: Combine Dry Ingredients
Sift together the flour, baking powder, and a little salt in a separate bowl—this prevents lumps and ensures an even rise, giving the sponge its signature lightness.
Step 5: Alternate Mixing and Milk
Gently fold the dry ingredients into your creamed mixture in batches, alternating with splashes of milk. Start and end with flour, careful not to overmix—this keeps the sponge impossibly tender.
Step 6: Bake the Layers
Divide the silky batter between the three pans and smooth the tops. Bake for 20–25 minutes until the cakes are puffed, golden, and spring back when touched. Let them cool completely on a wire rack for the best texture and easy assembly later.
Step 7: Whip the Cream Filling
Pour the chilled heavy cream into a clean bowl, then whip with powdered sugar and vanilla until stiff peaks form. For gorgeous piping, transfer to a piping bag fitted with a star nozzle—this makes the decorating fun and easy.
Step 8: Assemble and Decorate Naked Strawberry Layer Cake with Whipped Cream
Set your first sponge on a cake stand. Pipe billowy swirls of whipped cream around the edge and dollop in the center. Tuck in sliced strawberries and, if you wish, a scatter of currants or raspberries between the peaks. Repeat with the second layer and more fruit, then top with the final sponge. Pipe lush cream rosettes over the top, sprinkle with grated chocolate, and finish with whole strawberries, more berries, and those magical edible flowers. A final snowy dusting of powdered sugar is the perfect finishing touch.
How to Serve Naked Strawberry Layer Cake with Whipped Cream
Garnishes
This cake is all about the wow factor! Pile on those glistening berries, a little grated chocolate, and edible flowers for a storybook finish. A fine sift of powdered sugar makes the whole thing look like it was whisked out of an artisan bakery.
Side Dishes
If you’re hosting a brunch or afternoon tea, pair slices of Naked Strawberry Layer Cake with Whipped Cream with a pitcher of lemonade, fresh mint iced tea, or glasses of chilled prosecco. To add fruity variety, offer a platter of sliced stone fruits or a bowl of mixed berries alongside.
Creative Ways to Present
Show off individual mini cakes by assembling in wide mason jars for easy picnics, or go for a deconstructed look: cube the cake and serve in pretty parfait glasses layered with cream and berries. For an extra celebratory touch, serve each slice with a small scoop of vanilla bean ice cream.
Make Ahead and Storage
Storing Leftovers
Leftover Naked Strawberry Layer Cake with Whipped Cream can be carefully wrapped and stored in the fridge for up to two days. The whipped cream and fruit will keep the cake moist, but after that it’s best enjoyed fresh for maximum flavor and texture.
Freezing
If you’d like to prepare ahead, freeze the unfilled sponge layers individually wrapped in plastic wrap and foil for up to a month. Thaw them overnight in the fridge, then assemble with whipped cream and berries just before serving for the freshest flavor.
Reheating
This cake is not designed for reheating, as the whipped cream and fruit are best enjoyed cold. If your cake has been refrigerated, simply bring it out about 20 minutes before serving for the perfect “just-chilled” texture.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh, ripe strawberries are best for the Naked Strawberry Layer Cake with Whipped Cream, as they hold their shape and bring vibrant color. If you use frozen, thaw and drain them well to avoid sogginess, but be aware the look will be less spectacular.
Can I make this cake gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking mix. Check that your baking powder is gluten-free as well for cake layers that are just as light and delicious.
What if I don’t have three cake pans?
No problem. Simply bake the batter in batches, washing and regreasing the pan between each use, or bake in two taller pans and carefully slice each cake into thinner layers once cooled.
Does the whipped cream hold up well if made in advance?
For best results, whip the cream just before assembling the cake and serve the cake soon after. If you need a longer hold, stabilize your whipped cream with a spoonful of instant pudding mix or a few tablespoons of mascarpone cheese.
Can I add other fruits to the filling?
Definitely! While strawberries are classic, you can mix in raspberries, blueberries, or even thin-sliced peaches for a lovely twist. Just be sure to pat juicy fruits dry so the filling stays billowy and not watery.
Final Thoughts
The Naked Strawberry Layer Cake with Whipped Cream is a joyful, beautiful dessert that never fails to impress. Made with love and plenty of fresh fruit, it’s the perfect treat to share on any special occasion or simply to celebrate life’s sweet moments. I can’t wait for you to try it—every bite is like a hug from summer itself!