Mary Berry Strawberry and Cream Cake Recipe

This light, airy Mary Berry Strawberry and Cream Cake is made with self-raising flour, rich double cream, and fresh strawberries, and ready in 45 minutes. The moment you slice through the soft sponge, you hit a thick, pillowy layer of whipped cream studded with juicy red berries. I find this simple bake never fails to impress at summer gatherings.

Why This Classic Works

Mary Berry’s all-in-one method is completely foolproof if you weigh your ingredients accurately. I used to cream the butter and sugar separately, but tossing everything into one bowl saves time and creates an incredibly tender sponge.

The baking powder acts as a safety net alongside the self-raising flour to guarantee an even rise. Just be sure not to over-whip your double cream, or it will split when you fold in the strawberries.

Mary Berry Strawberry and Cream Cake Ingredients

For the Sponge:

• 225g baking spread or soft unsalted butter
• 225g caster sugar
• 225g self-raising flour
• 2 tsp baking powder
• 4 large eggs

For the Filling:

• 300ml double cream
• 200g fresh strawberries, hulled and sliced
• 1 tbsp icing sugar, for dusting

How To Make Mary Berry Strawberry and Cream Cake

1. 1. Preheat and prep: Preheat the oven to 180°C (160°C fan). Grease two 20cm round sandwich tins and line the bases with baking paper.
2. 2. Mix the batter: Place the baking spread, caster sugar, flour, baking powder, and eggs into a large mixing bowl. Beat with an electric mixer until smooth and combined.
3. 3. Bake the sponges: Divide the batter evenly between the prepared tins and level the surfaces. Bake for 25 minutes until golden and springing back when pressed.
4. 4. Cool the cakes: Leave the cakes in their tins for 5 minutes before turning them out onto a wire rack to cool completely.
5. 5. Prepare the filling: Whip the double cream in a bowl until it just holds its shape. Fold the sliced strawberries gently into the whipped cream.
6. 6. Assemble the cake: Spread the strawberry cream mixture over the flat side of one sponge. Top with the second sponge and dust with icing sugar.

Recipe Tips

• Room temperature ingredients: Cold eggs and butter can cause the batter to curdle and prevent a proper rise.
• Watch the cream: Stop whipping as soon as the cream forms soft peaks, as it will thicken further when you spread it.
• Cool completely: Never add the cream to a warm sponge, or it will melt instantly and slide off the cake.

What To Serve With Strawberry and Cream Cake

Serve this strawberry and cream cake with a freshly brewed pot of Earl Grey tea or a glass of chilled prosecco. If you want a more substantial dessert spread, pair it with some simple shortbread biscuits.

How To Store

Keep this cake in an airtight container in the fridge for up to two days because of the fresh cream. The un-filled sponges can be wrapped tightly and frozen for up to three months before assembling.

FAQs

Can I use jam instead of fresh strawberries?

Yes, you can spread a layer of good quality strawberry jam beneath the whipped cream. However, fresh fruit provides a much lighter texture and less sweetness.

Why did my cake sink in the middle?

Opening the oven door too early or using expired baking powder usually causes a sunken cake. Keep the door closed for at least the first 20 minutes.

Can I make the sponges ahead of time?

You can bake the sponges the day before and keep them wrapped in cling film at room temperature. Assemble the cake just before you plan to serve it.

Nutrition

• Calories: 450 kcal
• Total Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 130mg
• Sodium: 220mg
• Total Carbohydrate: 38g
• Protein: 5g

Try More Recipes:

• Mary Berry Spiced Ginger Cake Recipe
• Mary Berry Seed Cake Recipe
• Mary Berry Small Christmas Cake Recipe