Strawberry Spring Picnic Cake is a beautifully simple and elegant dessert that captures the fresh, light spirit of the season. Made with soft vanilla sponge layers, airy whipped cream, and juicy fresh strawberries, this cake is the perfect centerpiece for picnics, spring gatherings, or garden parties. Its rustic presentation and natural sweetness make it a charming and refreshing treat that’s as delightful to serve as it is to eat.
Why You’ll Love This Recipe
This cake is a celebration of spring’s finest—light, fresh, and effortlessly elegant. The vanilla sponge is tender yet sturdy enough to hold layers of whipped cream and ripe strawberries, creating a balance of texture and flavor that’s both nostalgic and satisfying. It’s a breeze to assemble, requires no fancy decorating skills, and can be made ahead of time. Whether you’re planning a picnic, hosting Easter brunch, or enjoying a sunny afternoon, this cake fits every occasion.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Sponge Cake:
all-purpose flour
baking powder
salt
large eggs
granulated sugar
whole milk
unsalted butter, melted
vanilla extract
For the Whipped Cream Filling:
heavy cream
powdered sugar
vanilla extract
For Assembly:
fresh strawberries, hulled and halved
edible flowers (such as chamomile or daisies), optional for decoration
Directions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, beat the eggs and granulated sugar for 5–6 minutes until pale and thick. Stir in the vanilla extract.
- Gently fold in the dry ingredients until just combined. Then stir in the milk and melted butter until the batter is smooth.
- Divide the batter evenly between the prepared pans. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack.
- While the cakes are cooling, prepare the whipped cream by beating the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Place one cake layer on a serving platter. Spread half of the whipped cream over the top, then evenly distribute half of the halved strawberries.
- Top with the second cake layer and repeat with the remaining whipped cream and strawberries.
- Garnish with edible flowers if using, and chill the cake until ready to serve.
Servings and timing
Servings: 8 slices
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Calories: Approximately 290 kcal per slice
Variations
- Berry Medley: Add raspberries or blueberries alongside the strawberries for a more colorful finish.
- Citrus Zest: Add lemon or orange zest to the sponge for a citrusy twist.
- Infused Cream: Flavor the whipped cream with a touch of rose water or almond extract for a subtle floral note.
- Gluten-Free Option: Substitute the flour with a 1:1 gluten-free baking blend.
- Mini Cakes: Use a muffin tin or small ramekins to make individual picnic-friendly portions.
Storage/Reheating
Storage: Store the cake in the refrigerator, loosely covered, for up to 2 days.
Freezing: The sponge cakes can be frozen separately for up to 1 month. Wrap tightly and thaw before assembling.
Reheating: Not applicable. This cake is best served cold or at room temperature.
FAQs
Can I make this cake a day ahead?
Yes, the assembled cake can be stored in the refrigerator overnight. Wait to garnish with flowers until just before serving.
Can I use store-bought whipped cream?
Yes, but freshly whipped cream provides a better texture and flavor.
What if I don’t have two cake pans?
Bake the sponge in one pan and slice it in half horizontally once cooled, though baking times may need to be adjusted.
Do I need to hull the strawberries?
Yes, hulling removes the stem and makes slicing and layering easier.
Can I use frozen strawberries?
Fresh is best for texture, but thawed and well-drained frozen strawberries can be used in a pinch.
How do I keep the whipped cream from deflating?
Beat to stiff peaks and avoid overmixing. Keep the cake chilled until serving.
Is this cake overly sweet?
No, it has a natural sweetness balanced by the fresh berries and light cream.
Can I make this into a sheet cake?
Yes, bake in a rectangular pan and layer or serve as a single layer with whipped topping.
Are the edible flowers safe?
Yes, use only food-grade flowers such as chamomile, violas, or pansies from trusted sources.
What can I serve with this cake?
It pairs well with iced tea, lemonade, or sparkling wine for a refreshing spring treat.
Conclusion
Strawberry Spring Picnic Cake is the perfect seasonal dessert—light, fresh, and bursting with natural flavor. With its delicate vanilla sponge, pillowy whipped cream, and sweet strawberries, this cake is a simple yet stunning way to celebrate springtime. Whether enjoyed at a picnic, garden party, or family gathering, it’s a crowd-pleaser that highlights the beauty of homemade baking and seasonal ingredients.
Print
Strawberry Spring Picnic Cake
- Total Time: 45 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
Celebrate the season with this Strawberry Spring Picnic Cake—a delightfully light vanilla sponge layered with whipped cream and juicy strawberries. Rustic, beautiful, and refreshingly simple, it’s the perfect dessert for spring gatherings, garden parties, or outdoor picnics.
Ingredients
For the Sponge Cake:
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1 cup all-purpose flour
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1 1/2 teaspoons baking powder
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1/4 teaspoon salt
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4 large eggs
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1 cup granulated sugar
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1/4 cup whole milk
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1/4 cup unsalted butter, melted
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1 teaspoon vanilla extract
For the Whipped Cream Filling:
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1 1/2 cups heavy cream
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3 tablespoons powdered sugar
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1 teaspoon vanilla extract
For Assembly:
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2 cups fresh strawberries, hulled and halved
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Edible flowers (such as chamomile or daisies), optional for decoration
Instructions
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Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
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In a bowl, sift together flour, baking powder, and salt.
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In another bowl, beat eggs and sugar for 5–6 minutes until thick and pale. Add vanilla.
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Gently fold in flour mixture until just combined. Stir in milk and melted butter until smooth.
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Divide batter between pans and bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
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Whip cream with powdered sugar and vanilla until stiff peaks form.
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Place one cake layer on a plate. Spread with half the whipped cream and layer with strawberries.
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Add second cake layer, top with remaining cream and strawberries. Garnish with edible flowers.
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Chill until ready to serve.
Notes
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Best enjoyed the day it’s made for ultimate freshness.
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For a firmer texture, chill layers separately before assembling.
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Try adding lemon zest to the sponge or cream for extra brightness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Seasonal
