Description
A delightful Strawberry Royale Cake featuring layers of fluffy vanilla sponge, fresh strawberry filling, and whipped cream, topped with sliced strawberries and a glossy glaze.
Ingredients
- For the Vanilla Sponge Cake
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- ¼ cup whole milk
- ¼ cup unsalted butter, melted and slightly cooled
- 2 tsp vanilla extract
- For the Strawberry Filling
- 2 cups fresh strawberries, hulled and chopped
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
- For the Whipped Cream
- 2 cups heavy whipping cream, cold
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 4 oz cream cheese, softened (optional)
- For the Strawberry Topping
- 1 ½ cups fresh strawberries, sliced
- ¼ cup strawberry jam
- 1 tbsp water
Instructions
- Prepare the oven and pan. Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- Mix the dry ingredients. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Whip the eggs and sugar. In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5–7 minutes, until pale, thick, and fluffy.
- Add the remaining ingredients. Gently fold the dry ingredients into the egg mixture in batches. Combine the milk, melted butter, and vanilla in a separate bowl. Stir a little cake batter into the milk mixture, then gently fold it back into the main batter without deflating it.
- Bake the sponge cake. Divide the batter evenly between the prepared pans. Bake for 20–25 minutes, or until the tops spring back lightly and a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the strawberry filling. Combine the chopped strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook for 5–7 minutes, stirring occasionally, until the berries soften and release their juices. Mix the cornstarch with the water, stir it into the strawberries, and cook for another 1–2 minutes until thickened. Cool completely.
- Prepare the whipped cream. Beat the cold heavy cream, powdered sugar, and vanilla until medium-stiff peaks form. For a more stable filling, beat the softened cream cheese separately until smooth, then gradually mix in a little cream before folding in the remaining whipped cream.
- Level and assemble the cake. If necessary, trim the tops of the cooled cake layers to make them level. Place one layer on a serving plate. Spread a layer of whipped cream over it, followed by the cooled strawberry filling. Leave a small border around the edges to help prevent the filling from spilling out.
- Add the second layer. Place the second sponge layer on top. Cover the top and sides with the remaining whipped cream, smoothing it with a spatula.
- Decorate with strawberries. Arrange the sliced fresh strawberries over the top of the cake.
- Prepare the glossy glaze. Warm the strawberry jam with 1 tablespoon of water in a small saucepan or microwave-safe bowl until smooth. Let it cool slightly, then gently brush it over the strawberries for a shiny finish.
- Chill before serving. Refrigerate the cake for at least 2 hours to allow the filling to set and the flavors to blend. Slice with a clean, sharp knife and serve chilled.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a richer flavor, consider using vanilla bean paste instead of extract.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg