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Strawberries & Cream Layer Cake | Bake to the roots

Strawberries & Cream Layer Cake

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  • Author: Bake to the roots
  • Prep Time: 00:25
  • Cook Time: 01:00
  • Total Time: 03:00
  • Yield: 1 1x
  • Category: Cakes
  • Cuisine: United Kingdom
  • Diet: Vegetarian


The perfect cake to celebrate the start of the strawberry season: a delicious and easy-to-make Strawberries & Cream Layer Cake. A family favorite!



For the batter:
3/4 cup (180ml) olive oil
2 large eggs
1 1/2 tbsp. orange zest (from organic orange)
1/4 cup (60ml) fresh orange juice
10 oz. (280g) sour cream
1 cup (200g) xylitol (or sugar)
2 1/4 cups (300g) all-purpose flour
3 tsp. baking powder
1/2 tsp. salt

For the strawberries & cream topping:
21 oz. (600g) fresh strawberries
2 tbsp. xylitol (or sugar)
1 tsp. lemon juice
16 oz. (450g) heavy cream
1/2 tsp. vanilla extract
some cream stiffener, if necessary


1. Preheat the oven to 325°F (160°C). Line an 8 inches (20cm) round baking tin with baking parchment, grease it lightly, and dust with some flour. Set aside.

2. Add the olive oil, eggs, orange zest, juice, sour cream, and xylitol (or sugar) to a large bowl and mix until well combined – works great with a simple whisk or spatula. Mix the flour with baking powder, and salt and add to the bowl – mix until just combined.

3. Pour the batter into the prepared baking tin and bake for about 60-65 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and run a knife around the cake to loosen it from the baking tin. Let cool down for several minutes inside the tin, then carefully remove and let cool down completely on a wire rack.

4. While the cake is cooling, prepare the strawberries. To do this, wash and dry the strawberries, and remove the green parts on top. Cut them into small pieces. Keep 4-5 larger strawberries as a whole for the cake assembly later on. Sprinkle the chopped strawberries with xylitol (or sugar), sprinkle with some lemon juice, and then mix to combine. Place the strawberries in the fridge and let them “marinate” until needed again.

5. Before assembling the cake, whip the heavy cream with the vanilla extract until stiff peaks form. If the cake is going to sit around unrefrigerated somewhere for some time I recommend using cream stiffener here. That helps keep the whipped cream in shape and in place ;)

6. Cut the cooled cake in half horizontally. Place the bottom cake layer on a serving plate or cake stand. Place the reserved whole strawberries evenly spaced out on the cake layer and cut them to the same height, if necessary. This will prevent the filling from being squeezed out immediately when you cut the cake. Add about half of the marinated strawberries on top of the cake layer, then top with half of the whipped cream and smooth it out. Place the second cake layer on top and gently press everything together. Cream and strawberries should be visible around the edges, if possible. Decorate the cake with the remaining whipped cream and strawberries. Serve as soon as possible. The cake is best when fresh ;)


Let the baking begin!