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
