This is a really simple and delicious strawberry and cream cheese cake. This cake is so easy, so good and simple to make. You will start by making two 8 inches round cake layers. You will also need about two pounds of fresh strawberries, wash them, dry then slice them. Place your eggs into the stand mixer bowl and add sugar then beat on high speed until really thick and pale.

Depending on what type of mixer you have it may take up to ten minutes. Once your egg batter is done, sift in the dry ingredients into the batter in small batches folding it in after each addition. Transfer the cake batter into your baking pan and divide equally among the plans. Bake the cakes in a preheated oven for about 10 to 12 minutes. Remove the cakes from the tins and let them cool on a wire rack.

Once cooled, take an extra king serrated knife and cut the cakes into two layers each. Slice your strawberries and set them aside in a bow. For the frosting, add two cups of heavy cream into your mixer then add white granulated sugar. Whisk on low speed until your frosting is really light and fluffy. Add your cream cheese in small batches about half at a time. You will then mix that on medium speed until the cream cheese is really nice incorporated.

You will set your mixer on high speed and mix until no clumps remain. Once done, it should be thick and really smooth. Place the first cake layer onto a cake platter and start adding a nice layer of strawberries. Add a generous amount of frosting into the center then carefully spread it.

You will do that with the other layers that you have until they are done. For the last layer, you will add the strawberries on top then the cream cheese frosting. If you are not serving the cake right away, you can place it in the refrigerator overnight and it will absorb all the strawberries and cream flavor into the sponge cake layers and it will be really delicious.


For Sponge Cake;

  • 6 large eggs, at room temperature
  • 3/4 cup (150g) white granulated sugar
  • 1 cup (125g) all-purpose flour
  • 1 teaspoon (4g) baking powder

For Filling:

  • 2 cups (473ml) heavy cream
  • 3/4 cup (150g) white granulated sugar
  • 8 ounces (226g) whipped cream cheese, softened at room temperature
  • 2 pounds (910g) fresh strawberries


  1. Preheat oven to 350F. Line 2, 8-inch round cake pans with parchment paper without greasing the sides. Place eggs and sugar into a mixer bowl and whisk on high speed until thick and pale, almost white in color.
  2. Combine flour and baking powder. Sift flour into egg batter in small batches, folding very gently until all flour is added. Immediately pour batter into prepared pans.
  3. Bake in the preheated oven until golden brown. Remove from pans immediately onto cooling racks and remove parchment paper. Let cool completely before slicing in half.
  4. Place heavy cream and sugar into a mixer bowl. Whisk on high speed until stiff peaks form. Gradually add cream cheese and vanilla, if desired.
  5. Wash and sliced strawberries. To assembled cake, spread sliced strawberries over sponge cake and cover with a generous amount of frosting. Repeat for remaining layers. Arrange strawberries on top of decorative patterns.
  6. Refrigerate cake until ready to serve.