Butter Cake (Vanilla Sponge Cake) with Strawberries & Cream

This Butter Cake is a soft, classic vanilla sponge with a rich buttery crumb, light vanilla flavor, and a simple topping of whipped cream and fresh strawberries. It’s the kind of homemade cake that works just as well for an afternoon tea as it does for a birthday or family celebration.

The cake gets its tender texture from softened butter, eggs, milk, and a combination of plain flour and cornstarch. The cornstarch helps create a delicate crumb, while vanilla gives the cake its familiar bakery-style flavor.

Once the cake has cooled, it is finished with lightly sweetened vanilla whipped cream and plenty of fresh strawberries. The combination is simple, fresh, and especially good when strawberries are in season.

Quick Recipe Overview

• Prep Time: Approximately 25 minutes
• Cook Time: Approximately 35–45 minutes
• Cooling Time: Approximately 1 hour
• Decorating Time: Approximately 15 minutes
• Total Time: Approximately 2 hours
• Servings: 10–12
• Difficulty: Easy to Intermediate
• Cuisine: Western
• Course: Dessert

Times are estimates because the supplied recipe does not specify the cake pan size or exact baking time.

Ingredients for Butter Cake

For the Vanilla Butter Cake

• 225 g (2 sticks) unsalted butter, cut into 8 pieces and softened
• 4 large eggs, 55–65 g (2–2.5 oz) each, at room temperature
• 1/2 cup (125 ml) whole or low-fat milk, at room temperature
• 2 teaspoons vanilla extract
• 1 3/4 cups (265 g / 7 oz) plain flour (all-purpose flour)
• 1/4 cup cornstarch (cornflour)
• 2 teaspoons baking powder
• 1 1/2 cups (330 g) caster sugar (superfine sugar)
• 3/4 teaspoon salt

For the Strawberries and Cream

• 2 1/2 cups (625 ml) whipping cream
• 2 tablespoons white sugar
• 1 teaspoon vanilla extract
• 400 g (14 oz) fresh strawberries, halved

Step-by-Step Instructions

Step 1: Prepare the Ingredients

Take the butter, eggs, and milk out of the refrigerator ahead of time so they can come to room temperature.

Preheat the oven according to your chosen cake pan and baking method. Since the supplied recipe does not specify a pan size or oven temperature, use a standard vanilla butter cake method appropriate for your pan.

Grease and line the cake pan with baking paper.

Step 2: Prepare the Dry Ingredients

Whisk together the plain flour, cornstarch, baking powder, and salt in a bowl.

Mixing the dry ingredients first distributes the baking powder and salt evenly throughout the flour, helping the cake rise consistently.

Step 3: Cream the Butter and Sugar

Place the softened butter and caster sugar in a large mixing bowl.

Beat until the mixture becomes pale, creamy, and fluffy. Scrape down the sides of the bowl occasionally to make sure everything is evenly incorporated.

Because the butter is the main source of richness in this cake, make sure it is softened enough to cream smoothly but not melted.

Step 4: Add the Eggs

Add the eggs one at a time, beating well after each addition.

If the mixture looks slightly curdled, don’t worry. Adding the eggs gradually and using room-temperature ingredients helps keep the batter smooth.

Add the vanilla extract and mix briefly.

Step 5: Add the Flour and Milk

Add part of the dry ingredients to the butter mixture and mix gently.

Add some of the room-temperature milk, then continue alternating between the dry ingredients and milk until everything is incorporated.

Start and finish with the dry ingredients. Mix only until the batter is smooth and no dry streaks remain.

Avoid overmixing at this stage because excessive mixing can make the finished cake heavier.

Step 6: Bake the Vanilla Sponge

Transfer the batter to the prepared cake pan and smooth the surface.

Bake according to your chosen pan size and oven setup. As a general guide, a standard butter cake will usually take around 35–45 minutes.

The cake should be golden on top and spring back gently when pressed in the center. A toothpick inserted into the middle should come out clean or with a few moist crumbs attached.

Let the cake cool in the pan briefly, then transfer it to a wire rack and allow it to cool completely.

Step 7: Prepare the Strawberries

Wash the strawberries and dry them thoroughly.

Remove the green tops and cut the strawberries in half. Set aside some of the nicest halves for decorating the top of the cake.

If your strawberries are particularly large, you can cut them into smaller pieces for easier serving.

Step 8: Whip the Cream

Pour the cold whipping cream into a large mixing bowl.

Add the white sugar and vanilla extract. Beat until the cream becomes thick enough to hold its shape.

Stop as soon as medium-to-stiff peaks form. Avoid whipping for too long, as the cream can become grainy and eventually turn into butter.

Step 9: Decorate the Cake

Once the cake has cooled completely, place it on a serving plate.

Spread the whipped cream generously over the top of the cake.

Arrange the halved strawberries over the cream. You can cover the entire surface or create a simple ring around the edge with strawberries concentrated in the center.

For a more polished finish, pipe small swirls of whipped cream around the strawberries before serving.

Step 10: Chill Before Serving

Refrigerate the finished cake for approximately 30 minutes before serving if the cream is soft.

Chilling helps the whipped cream firm up and makes the cake easier to slice neatly.

Recipe Tips for Success

• Use room-temperature ingredients. Room-temperature eggs, milk, and butter combine more easily and help produce an even cake texture.
• Don’t melt the butter. Softened butter should be creamy and pliable, not liquid.
• Cream the butter and sugar thoroughly. This helps create a lighter, more delicate crumb.
• Add eggs gradually. Adding them one at a time helps maintain a smoother batter.
• Don’t overmix the flour. Mix only until the ingredients are combined.
• Use cold cream for whipping. Cold whipping cream reaches a stable consistency more easily.
• Dry the strawberries well. Excess water can make the cream watery.
• Cool the cake completely before decorating. Warm cake can melt the whipped cream.
• Choose ripe but firm strawberries. They should be sweet and fragrant without being overly soft.

Ingredient Substitutions

Can I Use All-Purpose Flour?

Yes. Plain flour and all-purpose flour are suitable for this recipe. The cornstarch is included to create a softer crumb.

Can I Use Granulated Sugar?

Yes. Caster sugar is finer and dissolves easily, but regular white granulated sugar can also be used.

Can I Use Low-Fat Milk?

Yes. The supplied recipe allows either whole milk or low-fat milk. Avoid fat-free milk because it may produce a less rich cake.

Can I Use Frozen Strawberries?

Fresh strawberries are best for decorating this cake. Frozen strawberries release more liquid as they thaw and are therefore better suited to sauces, fillings, or cooked preparations.

Can I Use Another Fruit?

Yes. Raspberries, blueberries, peaches, or sliced bananas can be used instead of or alongside strawberries. Choose fruit that pairs well with vanilla and cream.

Butter Cake Variations

Strawberry Vanilla Layer Cake

Slice the cooled cake horizontally and add whipped cream and sliced strawberries between the layers as well as on top.

Mixed Berry Butter Cake

Replace some of the strawberries with fresh raspberries and blueberries for a colorful mixed-berry topping.

Lemon Butter Cake

Add finely grated lemon zest to the cake batter for a fresh citrus flavor that works beautifully with strawberries and cream.

Chocolate Strawberry Cake

Replace part of the flour with unsweetened cocoa powder to create a chocolate version, then finish it with the same whipped cream and strawberry topping.

Birthday Butter Cake

Decorate the top with piped whipped cream, strawberries, and a few small sprinkles for a simple birthday cake.

Storage and Reheating

How to Store Butter Cake

Because this version is topped with fresh strawberries and whipped cream, store it covered in the refrigerator.

For the best texture, keep the cake chilled until shortly before serving.

How Long Does Strawberry and Cream Cake Last?

It is best enjoyed within 1–2 days after decorating. The strawberries can release juice into the whipped cream over time, so the topping is freshest soon after assembly.

The undecorated butter cake itself can last longer when stored properly.

Can I Make the Cake Ahead?

Yes. Bake the butter cake a day ahead and allow it to cool completely. Keep it well covered at room temperature if your environment is cool, or refrigerate it if necessary.

Prepare the whipped cream and strawberries closer to serving time for the freshest finish.

Can I Freeze Butter Cake?

The plain, undecorated butter cake can generally be frozen well when tightly wrapped. Thaw it completely before decorating.

It is better not to freeze the finished strawberry-and-whipped-cream cake because the cream and fresh strawberries can lose their texture after thawing.

Serving Suggestions

Serve this vanilla butter cake with strawberries and cream alongside:

• Fresh berries
• A cup of coffee
• Black or green tea
• Homemade lemonade
• Fresh fruit salad
• A light scoop of vanilla ice cream

For an elegant presentation, dust the finished cake very lightly with powdered sugar just before serving.

Nutrition Information

The following values are rough estimates per serving, assuming 12 servings and including the strawberry and whipped cream topping. Actual nutrition will vary depending on the exact cream, strawberries, and portion size.

• Calories: Approximately 430–520 kcal
• Protein: Approximately 6–8 g
• Carbohydrates: Approximately 45–55 g
• Fat: Approximately 25–32 g
• Saturated Fat: Approximately 15–20 g
• Fiber: Approximately 1–2 g
• Sugar: Approximately 25–35 g
• Sodium: Approximately 250–350 mg

These values are estimates and are not laboratory-tested nutritional information.

Frequently Asked Questions

What Is a Butter Cake?

Butter cake is a classic cake made with butter, sugar, eggs, flour, and a raising agent such as baking powder. It has a richer flavor and slightly denser crumb than many oil-based sponge cakes.

Why Are the Eggs and Milk at Room Temperature?

Room-temperature ingredients blend more easily with creamed butter and sugar. This helps create a smoother batter and a more even texture.

Can I Make This Cake Without Strawberries?

Yes. The vanilla butter cake is delicious on its own or can be topped with other fresh fruit, jam, powdered sugar, or a simple vanilla frosting.

Why Is My Butter Cake Dense?

A dense cake can result from butter that was too cold, insufficient creaming, overmixing after adding the flour, or an inaccurate amount of baking powder. Make sure your baking powder is fresh and mix the final batter only until combined.

How Do I Keep the Whipped Cream Stable?

Start with very cold cream and a chilled bowl if possible. Beat until it holds its shape but stop before it becomes grainy.

Can I Make This Cake as a Layer Cake?

Yes. Once completely cool, the cake can be sliced horizontally and filled with whipped cream and strawberries. Make sure the cake is sturdy enough to handle the additional filling.

Can I Prepare the Strawberries Ahead of Time?

You can wash and dry them ahead of time, but it is best to slice and decorate with them closer to serving. This helps reduce excess moisture on the cake.

Can I Use This Recipe for Cupcakes?

The batter can be adapted for cupcakes, although the baking time will be significantly shorter. Check them early and remove them when the centers spring back and a toothpick comes out clean.

Final Thoughts

This Butter Cake with Strawberries and Cream is a classic combination that doesn’t need complicated decoration to look beautiful. The buttery vanilla cake provides a rich, tender base, while fresh strawberries and lightly sweetened whipped cream keep the dessert bright and fresh.

For the best result, give the cake plenty of time to cool before decorating, use cold whipping cream, and choose ripe strawberries that are still firm. It is a simple homemade dessert that works beautifully for afternoon tea, birthdays, weekend baking, or any occasion when you want a classic vanilla cake with fresh fruit.

Print