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Butter Cake (Vanilla Sponge Cake) with Strawberries & Cream

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This classic Butter Cake, also known as a Vanilla Sponge Cake, is soft, tender, buttery, and perfectly light. Made with simple pantry ingredients and finished with fluffy whipped cream and fresh strawberries, it’s an elegant yet easy homemade cake that’s perfect for birthdays, afternoon tea, celebrations, and summer gatherings.

Ingredients

Butter Cake

  • 225 g / 2 sticks unsalted butter, cut into 8 pieces and softened

Wet Ingredients

  • 4 large eggs, at room temperature
  • 1/2 cup / 125 ml milk, whole or low fat, at room temperature
  • 2 tsp vanilla extract

Dry Ingredients

  • 1 3/4 cups / 265 g plain / all purpose flour
  • 1/4 cup cornflour / cornstarch
  • 2 tsp baking powder
  • 1 1/2 cups / 330 g caster / superfine sugar
  • 3/4 tsp salt

Strawberries & Cream

  • 2 1/2 cups / 625 ml whipping cream
  • 2 tbsp white sugar
  • 1 tsp vanilla extract
  • 400 g / 14 oz strawberries, halved

Instructions

  1. Preheat the oven to 180°C (350°F). Grease and line two 20 cm / 8-inch round cake pans with baking paper.
  2. In a bowl, whisk together the flour, cornflour, baking powder, and salt.
  3. In a separate bowl, beat the softened butter and caster sugar until pale, light, and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Add the vanilla extract and mix until combined.
  6. Gradually add the dry ingredients, alternating with the milk, and mix gently until the batter is smooth. Do not overmix.
  7. Divide the batter evenly between the prepared cake pans and smooth the tops.
  8. Bake for approximately 25–30 minutes, or until golden and a skewer inserted into the center comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  10. For the strawberries and cream, beat the whipping cream, white sugar, and vanilla extract until thick and fluffy.
  11. Place one completely cooled cake layer on a serving plate and spread generously with whipped cream.
  12. Arrange half of the sliced strawberries over the cream.
  13. Place the second cake layer on top and spread with the remaining whipped cream.
  14. Decorate with the remaining fresh strawberries.
  15. Refrigerate briefly before slicing and serving.

Notes

  • Use room-temperature eggs, milk, and softened butter for the best cake texture.
  • Do not use fat-free milk because the small amount of fat helps create a tender crumb.
  • Cornflour / cornstarch helps make the vanilla sponge lighter and softer.
  • Do not overmix the batter after adding the flour.
  • Allow the cake layers to cool completely before adding the whipped cream.
  • For the best flavor, use fresh, ripe strawberries.
  • Because the cake is filled with fresh whipped cream and strawberries, store it covered in the refrigerator.

Find it online: https://ayoubrecipe.com/butter-cake-vanilla-sponge-cake-with-strawberries-cream/