Naked Birthday Cake with Cream and Strawberries Recipe

This Naked Birthday Cake with Cream and Strawberries is the perfect dessert for a celebration. It’s light, fluffy, and packed with fresh, juicy strawberries, making it a show-stopper that’s surprisingly easy to prepare. The “naked” design keeps it simple yet elegant, allowing the cake’s golden layers and luscious cream filling to shine through.

Whether you’re celebrating a birthday, or anniversary, or just indulging your sweet tooth, this cake is the ultimate combination of beauty and flavour. The airy sponge layers paired with whipped cream and fresh strawberries create a dessert that’s both light and decadent—ideal for summer celebrations or any time you want a fresh and fruity cake.

Ensure your eggs, butter, and milk are at room temperature for a smooth batter. For the best results, use fresh, ripe strawberries and heavy cream with a high-fat content for whipping. Preheat your oven: Preheat to 350°F (175°C) and grease three 8-inch round cake pans.

Line the bottoms with parchment paper to prevent sticking. Mix the dry ingredients: In a medium bowl, sift together 2 1/2 cups (315g) of all-purpose flour, 2 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. Set aside. Cream the butter and sugar: In a large bowl, beat 3/4 cup (170g) of unsalted butter and 1 3/4 cups (350g) of granulated sugar with an electric mixer on medium speed until light and fluffy, about 3–4 minutes.

Beat in 4 large eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in 2 teaspoons of vanilla extract for flavour. Gradually add the dry ingredients to the butter mixture in three additions, alternating with 1 cup (240ml) of whole milk. Start and end with the dry ingredients. Mix just until combined—don’t overmix to avoid a dense cake.

Divide the batter evenly among the prepared pans and smooth the tops with a spatula. Bake for 22–25 minutes, or until a toothpick inserted into the centre comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Prepare the Whipped Cream; Chill the bowl and beaters: Place your mixing bowl and beaters in the freezer for 10 minutes to ensure your cream whips up properly. In the chilled bowl, beat 2 1/2 cups (600ml) of cold heavy cream with 1/4 cup (30g) of powdered sugar and 1 teaspoon of vanilla extract. Whip until stiff peaks form, being careful not to overwhip (it will turn grainy).

Wash and slice: Rinse 2 cups (300g) of fresh strawberries and pat them dry. Hull the strawberries (remove the green tops) and slice them thinly for layering. Reserve a few whole strawberries for decoration on top.

Level the cakes: Use a serrated knife to level the tops of the cakes, if necessary, to create flat layers. Place the first cake layer on a serving plate or cake stand. Spread a generous layer of whipped cream on top, about 3/4 cup. Arrange a layer of sliced strawberries over the cream, slightly overlapping the edges.

Place the second cake layer on top and repeat the process with whipped cream and strawberries. Add the final cake layer and spread a thin layer of whipped cream on top, leaving the sides exposed for the “naked” look. You can add a decorative dollop of whipped cream in the centre or spread it evenly across the top.

Garnish with whole and halved strawberries on top. You can add a dusting of powdered sugar for an extra elegant touch.

Expert Tips for Success;

Room temperature ingredients: Using room-temperature eggs, butter, and milk ensures a smooth batter and even baking.
Don’t overmix: Once the flour is added, mix just until incorporated to maintain a tender cake texture.
Cool completely: Make sure the cake layers are completely cool before adding the cream, or it may melt and slide.
Stable whipped cream: For a more stable whipped cream that holds up longer, add 1 tablespoon of cornstarch or powdered gelatin dissolved in a little water before whipping.
Use a serrated knife: A serrated knife makes levelling and slicing the cake easier without crumbling.

Customization Ideas and Variations;

Flavorful Sponges: Add lemon zest to the batter for a citrus twist or almond extract for a nuttier flavour.
Chocolate Version: Swap 1/2 cup of the flour with cocoa powder for a chocolate cake base.
Berry Mix: Incorporate a mix of fresh berries, such as raspberries, blueberries, and blackberries, for added flavour and colour.
Cream Cheese Filling: Mix softened cream cheese with the whipped cream for a richer filling.
Drizzle Options: Add a drizzle of chocolate ganache or strawberry syrup between the layers for an extra decadent treat.

Serving Suggestions;

With Coffee or Tea: Serve slices with a hot cup of coffee or tea for a delightful pairing.
Light Glaze: Drizzle a simple lemon or strawberry glaze over the top for extra sweetness and shine.
For the Kids: Add sprinkles or candles to make it a fun and festive birthday cake.
Make it a Show-Stopper: Garnish the top with edible flowers or a pile of fresh berries for a stunning presentation.

Storage, Reheating, and Make-Ahead Tips;

Storage: Store the assembled cake in the refrigerator for up to 2 days. Cover it lightly with plastic wrap to prevent it from drying out.
Freezing: The cake layers (without cream) can be frozen for up to 2 months. Wrap each layer tightly in plastic wrap and foil. Thaw at room temperature before assembling.
Make-Ahead: Bake the cake layers a day in advance and store them wrapped at room temperature. Assemble the cake on the day you plan to serve it for the freshest result.

This naked birthday cake with cream and strawberries is the perfect combination of elegance and simplicity. The fluffy sponge, rich whipped cream, and fresh strawberries make it a dessert everyone will love, no matter the occasion.

Whether you’re a beginner or a seasoned baker, this cake is easy to make and delivers stunning results every time. It’s a true celebration of flavour and beauty. Give it a try—you’ll be amazed at how easy it is to create a cake that looks as good as it tastes!

Ingredients;

For the Cake:

• 2 1/2 cups (315g) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup (170g) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup (240ml) whole milk

For the Whipped Cream:

• 2 1/2 cups (600ml) heavy cream
• 1/4 cup (30g) powdered sugar
• 1 teaspoon vanilla extract

For the Strawberries:

• 2 cups (300g) fresh strawberries (sliced)
• Additional whole strawberries for garnish
• Enjoy your Naked Birthday Cake with Cream and Strawberries! 🍓🎂