A strawberry layer cake is a good way to use ripe berries when they’re at their juiciest. The fruit goes between the layers and gives the sponge its strawberry flavor.

The sponge is light enough to pair with whipped cream but sturdy enough to slice. The recipe shows what to look for as you whip the eggs, fold the batter, and assemble the cake.

Ingredients

Gather the ingredients for the sponge, berry filling, and whipped cream. The sugar is listed separately for each part so it’s clear what goes where:

- About 1 pound (450 g) fresh strawberries, divided between filling and topping

- 2 tablespoons granulated sugar, for the berries

- 4 large eggs

- 120 g granulated sugar, for the sponge

- 120 g cake flour, sifted

- 20 g melted butter

- 400 ml cold heavy cream

- 40 g granulated sugar, for the cream

- A pinch of salt

This makes one layer cake.

Steps

Set out a 20 cm (8-inch) round cake pan, a whisk or mixer, a flexible spatula, and a cooling rack. Line the bottom of the pan with parchment so the sponge releases cleanly. Once the pan is ready, make the cake in this order:

1. Hull the strawberries and set some aside for the topping. Slice the rest, toss them with the 2 tablespoons of sugar, and let them sit for 20 minutes. The sugar draws juice out of the fruit. Keep that juice as well as the sliced berries.

2. Whisk the eggs and the 120 g of sugar over a warm water bath until the mixture reaches about 40°C (104°F). Remove the bowl from the bath and whip on high for roughly 5 minutes. The mixture is ready when it falls from the whisk in a thick ribbon that briefly sits on the surface.

3. Gently fold in the sifted flour in three additions. Stop as soon as you no longer see dry flour; overmixing knocks air out of the batter. Stir a little of the batter into the melted butter first, then fold that mixture back into the bowl so the butter disperses evenly.

4. Pour the batter into the prepared pan and smooth the surface. Bake at 180°C (355°F) for about 25 minutes. Look for a lightly golden top that springs back when touched gently in the center.

5. Let the sponge cool in the pan briefly, then turn it out onto a rack. Once it’s completely cool, peel off the parchment and slice it horizontally into two layers. According to Susan Reid, a chef and baking teacher writing for King Arthur Baking, chilling cake layers before assembly makes them less fragile.

6. Whip the cold cream with the 40 g of sugar and the pinch of salt. If the kitchen is warm, chill the bowl and beaters first. Stop at medium peaks: the cream should hold its shape but still spread easily. If you keep beating past stiff peaks, it can turn grainy.

7. Brush both cut surfaces with the reserved strawberry syrup. Spread a thin layer of cream over the bottom sponge, arrange the sliced berries over it, and cover the fruit with another layer of cream.

8. Set the second sponge on top and press it down gently. Spread the remaining cream over the top, leaving the sides bare. Chill the cake for at least 1 hour before serving.

Flour Swap

If you don’t have cake flour, replace it with 100 g of all-purpose flour and 20 g of cornstarch. Sift them together twice before folding the mixture into the eggs.

Add the reserved whole or halved strawberries just before serving. If you assemble the cake ahead, keep it covered in the refrigerator for up to 24 hours.