When we talk about comfort desserts that are simple, beautiful, and absolutely delicious, cream cake always tops the list. With its soft sponge base, light cream layers, and refreshing fruit toppings, it’s the kind of cake that lifts our mood instantly.

And guess what? We can totally make it at home—with no fancy tools or complicated skills. Let’s walk through it together, one delicious step at a time.

What Makes a Great Cream Cake?

A classic cream cake is all about balance. We love how the fluffy sponge cake melts in the mouth while the whipped cream adds richness without being too heavy. Add some fresh fruit like strawberries or mango, and it turns into something truly refreshing. Whether it’s for birthdays, picnics, or just a relaxing weekend, this cake never fails to impress.

The Cream Cake We’re Making Today

Today, we’ll make a vanilla sponge cream cake with fresh strawberries—a two-layer round cake that’s light, elegant, and perfect for sharing. It serves about 6 people and is totally doable in a regular home kitchen. We’re using simple ingredients but focusing on the technique to get that perfect soft and moist texture.

Ingredients You’ll Need

For the sponge cake (two 6-inch layers):

- Cake flour – 90g (¾ cup), sifted

- Eggs – 3 large

- Granulated sugar – 90g (½ cup)

- Milk – 30ml (2 tbsp), warm

- Unsalted butter – 30g (2 tbsp), melted

- Vanilla extract – 1 tsp

For the whipped cream:

- Heavy cream – 300ml (1¼ cups), chilled

- Powdered sugar – 30g (2 tbsp)

- Vanilla extract – 1 tsp

For the filling and topping:

- Fresh strawberries – 200g (about 1½ cups), sliced

- Granulated sugar – 1 tbsp (for marinating strawberries)

Step-by-Step: How We Bake It

Step 1: Prep the Strawberries

- Wash and slice the strawberries.

- Sprinkle with 1 tbsp sugar and set aside for 30 minutes. This brings out their juice, which will flavor the cake layers naturally.

Step 2: Make the Sponge Cake

1. Preheat oven to 170°C (340°F). Line two 6-inch cake pans with parchment.

2. Whisk eggs and sugar over a bowl of warm water (not boiling) for 2 minutes to gently warm.

3. Remove from heat and beat with an electric mixer on high until the mixture becomes pale, thick, and ribbon-like (about 8 minutes).

4. Sift the cake flour in three additions, gently folding each time with a spatula.

5. Mix warm milk, melted butter, and vanilla in a separate bowl. Add a small scoop of the batter to it to lighten, then fold it back into the full batter.

6. Pour into pans and bake for 20–25 minutes, or until a toothpick comes out clean.

7. Cool in pans for 10 minutes, then transfer to a rack to cool fully.

Step 3: Make the Whipped Cream

Whip the chilled cream, powdered sugar, and vanilla on medium speed until soft peaks form. Don’t over-whip—it should look smooth and slightly fluffy.

Step 4: Assemble the Cake

1. Slice off the dome tops if needed to level the cakes.

2. Place one layer on a plate. Brush with the strawberry juice for added moisture.

3. Spread a thick layer of whipped cream and top with strawberry slices.

4. Add the second cake layer and cover the top with more cream and strawberries.

5. You can frost the sides or leave them semi-naked for a rustic look.

Extra Tips for Success

- Use cold cream straight from the fridge—it whips better and holds longer.

- Don’t rush the egg beating step—it creates the sponge’s fluffy structure.

- Always cool the cake completely before adding cream.

- Feel free to try other fruits like kiwi, mango, or blueberries!

Time to Taste the Cloud!

Lykkers, the best part of this whole process is when we take that first bite. The sponge is soft, the cream is smooth, and the strawberries bring a touch of brightness. It’s like eating a sweet little cloud! And when we bake it ourselves, it’s even more satisfying.

So, who’s ready to bake this dreamy cake at home? If you do, let us know how it turned out—did you follow the classic recipe or give it your own twist? We’d love to hear your ideas and photos. Let’s keep making beautiful food memories, one slice at a time!