This strawberry cake is soft, creamy, and incredibly fresh—perfect for spring and summer. Made with a light vanilla sponge soaked in milk, a smooth pudding layer, and a juicy strawberry topping, this dessert is both simple and impressive.
The combination of textures is what makes this cake special: a moist base, a silky cream layer, and a fresh, slightly tangy strawberry finish. It’s the kind of dessert that feels light but still satisfying, ideal for any occasion.
Whether you’re serving it for a family gathering or just want a homemade treat, this strawberry cake is guaranteed to be a crowd-pleaser.
What Makes This Strawberry Cake Special
Unlike classic strawberry cakes, this version features a milk-soaked sponge base that stays extra moist, combined with a creamy vanilla pudding layer instead of heavy frosting. The fresh strawberries on top add brightness and balance, while the light strawberry glaze ties everything together beautifully.
Tips for the Best Strawberry Cake
- Make sure to let the cake cool completely before adding the pudding layer to keep the texture perfect.
- Use ripe, sweet strawberries for the best flavor.
- For cleaner slices, chill the cake for at least 1 hour before serving.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, but fresh strawberries are recommended for the best texture and flavor. If using frozen, thaw them completely and drain excess liquid.
What is the pudding layer made of?
The pudding layer is a light vanilla cream made with milk, cornstarch, and pudding mix. It’s smoother and lighter than traditional frosting.
Can I make this cake in advance?
Yes. This cake is actually better when made ahead, as it allows the layers to set and the flavors to blend.
Can I use a different fruit?
Absolutely. This recipe works well with raspberries, peaches, or mixed berries.
How to Store Strawberry Cake
Store the cake in the refrigerator, covered, for up to 3 days. Because of the cream and fresh fruit, it should always be kept chilled.
How to Freeze Strawberry Cake
Freezing is not recommended once the cake is fully assembled, as the pudding and fresh strawberries may change texture. However, you can freeze the sponge base on its own for up to 1 month, then assemble the cake fresh.
Ingredients
How to Make Strawberry Cake
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Start by preparing the cake base.
Start by preparing the cake base.
In a bowl, whisk the eggs with the sugar and vanilla sugar using an electric mixer until the mixture becomes light and smooth.
Add the milk and vegetable oil, then gradually incorporate the flour and baking powder. Mix until you get a smooth, lump-free batter. Pour the batter into a 28×18cm baking dish and bake at 180°C (350°F) for about 30 minutes.
Once baked, remove from the oven and prick the surface with a fork. Pour the 200ml milk evenly over the cake and let it cool completely. Meanwhile, prepare the strawberry layer. Cut the strawberries into small pieces and place them in a bowl. Add the lemon juice and sugar, mix well, and set aside.
Prepare the vanilla pudding.
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In a bowl, whisk the eggs with the sugar and vanilla sugar using an electric mixer until the mixture becomes light and smooth.
In a saucepan, combine the milk, pudding powder, cornstarch, and sugar. Cook over low heat, stirring constantly, until thickened and smooth. Pour the pudding over the cooled cake base and spread it evenly. Let it cool and set.
Strain the strawberries and collect the juice in a saucepan. Add the water, sugar, and cornstarch, then cook until slightly thickened to create a light glaze.
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Add the milk and vegetable oil, then gradually incorporate the flour and baking powder. Mix until you get a smooth, lump-free batter. Pour the batter into a 28×18cm baking dish and bake at 180°C (350°F) for about 30 minutes.
Pour the glaze over the pudding layer and spread evenly. Finish by arranging the strawberry pieces on top.
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Once baked, remove from the oven and prick the surface with a fork. Pour the 200ml milk evenly over the cake and let it cool completely. Meanwhile, prepare the strawberry layer. Cut the strawberries into small pieces and place them in a bowl. Add the lemon juice and sugar, mix well, and set aside.
Slice and serve.
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