Classic Strawberry Layer Cake with Vanilla Cream

My Go-To Birthday Cake🍓🎂

Okay, I have to share this — I made my all-time favorite cake for a birthday recently, and honestly, I think I’ll be making it for every special occasion from now on. Not just summer birthdays — this beauty hits every time. It’s light, creamy, fresh, and just the right kind of nostalgic.

Imagine: soft sponge layers, rich vanilla custard, fluffy whipped cream, and loads of juicy strawberries. It’s the kind of cake that looks like it took hours but feels totally doable — and it always gets a “wow” when I bring it out.

What you’ll need:

Sponge cake:

• 4 eggs
• 1 cup sugar
• 2/3 cup all-purpose flour
• 2/3 cup potato starch (or cornstarch)
• 1 tsp baking powder
• 1 tsp vanilla sugar or a splash of vanilla extract

Vanilla cream:

• 3 egg yolks
• 3 tbsp cornstarch
• 1/3 cup sugar
• 3/4 cup whole milk
• 3 tbsp heavy cream
• 1 tsp vanilla paste or 1/2 vanilla bean
• 1 1/2 tbsp butter, room temp

Filling & topping:

• 8 cups strawberries (half for filling, half for decorating)
• 1–2 tbsp sugar (for macerating)
• 2 1/2 cups heavy cream
• 1 tsp sugar
• Powdered sugar, lemon balm or mint (for garnish)

How to make it:

1. Bake the sponge:
   Beat eggs and sugar until pale and fluffy (about 5 mins). Gently fold in the dry ingredients. Bake in a 9.5-inch springform pan at 350°F for 30 minutes. Cool, then slice into two layers.
2. Cook the vanilla cream:
   Whisk yolks, cornstarch and sugar. Heat milk, cream and vanilla separately, then combine with egg mix and return to low heat until thick. Stir in butter, chill with plastic wrap touching the surface.
3. Prep the berries and cream:
   Mash half the strawberries with sugar. Let them sit a bit, then drain (save the juice to brush on the cake). Whip the cream with a little sugar until fluffy. Fold a third of the cream into the mashed berries.
4. Assemble the dream:
   Place the first layer on a plate, brush with berry juice, add vanilla cream. Top with the second layer, spread the berry-cream mixture. Finish with the third layer, cover the whole cake in whipped cream. Decorate with fresh strawberries, a dusting of powdered sugar, and a few sprigs of lemon balm or mint.

A few notes from me:

• I love brushing each layer with the leftover berry juice — it gives the cake so much flavor.
• You can prep the cake and cream a day ahead, which makes party day way less stressful.
• This cake isn’t just for summer — I’ve made it in fall with frozen strawberries too and it still tasted like a dream.

It’s not just a cake. It’s the cake. Whether it’s a birthday, celebration, or just a weekend where I want to treat someone I love — this one never misses. 💖

Save this for your next birthday bash or when you just want a showstopper on the table. It’s a classic for a reason.