This bakery-style dessert features moist golden vanilla sponge cake layered with sweet strawberry compote, stabilized whipped cream, and fresh berries.
Ingredients
Vanilla Sponge Layers
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened to room temperature
1 1/2 cups granulated sugar
4 large eggs, room temperature
1 tbsp pure vanilla extract
1 cup whole milk, room temperature
Strawberry Compote Filling
3 cups fresh strawberries, hulled and diced
1/3 cup granulated sugar
1 tbsp freshly squeezed lemon juice
1 1/2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
Whipped Cream Frosting
2 cups heavy whipping cream, well chilled
1/2 cup powdered sugar
1 tsp vanilla extract
4 oz cream cheese or mascarpone, softened (helps stabilize the cream for clean slicing)
Garnish
Fresh whole and halved strawberries
Instructions
1. Bake the Sponge
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment rounds.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 3 to 4 minutes until pale and fluffy.
Beat in the eggs one at a time, incorporating fully before adding the next. Stir in the vanilla extract.
With the mixer on low, alternate adding the dry ingredients and whole milk in three batches, starting and ending with the dry mix. Mix just until combined; do not overmix.
Divide the batter evenly among the three prepared pans. Bake for 22–26 minutes, or until a toothpick inserted into the center emerges clean. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.
2. Make the Strawberry Compote
In a medium saucepan, combine the diced strawberries, sugar, and lemon juice over medium heat.
Cook for 5–7 minutes until the berries soften and release their juices.
Stir in the cornstarch slurry and simmer for another 1–2 minutes until the mixture turns glossy and thickens enough to coat the back of a spoon.
Remove from heat and transfer to a bowl. Let it cool completely to room temperature, then chill in the refrigerator for at least 30 minutes.
3. Whip the Cream
In a chilled mixing bowl, beat the softened cream cheese or mascarpone with powdered sugar and vanilla until smooth and lump-free.
Slowly pour in the cold heavy cream while beating on medium-low speed.
Increase the speed to medium-high and whip until stiff, stable peaks form. Keep chilled until ready to assemble.
4. Assemble the Cake
Level the tops of the cooled sponge cakes using a serrated knife if needed.
Place the first cake layer on a serving platter. Spread a light, even layer of whipped cream across the top, then pipe a border ring of cream around the outer perimeter to act as a barrier.
Spoon half of the chilled strawberry compote inside the ring.
Place the second sponge layer directly on top and repeat the layer of whipped cream, piping dam, and remaining strawberry compote.
Top with the third sponge layer. Frost the top and sides smoothly with the remaining whipped cream.
Pipe decorative rosettes around the top edge and crown with fresh, bright strawberries.
Chill the assembled cake in the refrigerator for at least 2 hours before slicing with a warm, clean knife for sharp, distinct layers.