Best Christmas Strawberry Cake Recipe

As the holiday season approaches, I’ve been busy testing some baking recipes for my upcoming Christmas party, and let me tell you—this homemade strawberry cake is an absolute hit! I wanted something that was not only delicious but also festive and visually stunning, and this cake checks all the boxes. If you’re looking to impress your guests this Christmas, trust me—it will steal the show!

Why We All Love This Christmas Strawberry Cake

Sophisticated flavor

The combination of the light and airy sponge cake with the creamy filling and the refreshing burst of strawberries in every bite is pure magic. The smooth cream blends seamlessly with the fluffy sponge, while the strawberries in between provide a sweet, juicy surprise that makes every slice a joy. It’s the perfect balance of richness and freshness—your taste buds will thank you.

Impressive look for a Christmas party

This cake doesn’t just taste amazing—it looks like a showstopper, too! The layers of fluffy, airy sponge and smooth cream make it look so elegant and festive. Whether you go for a classic strawberry topping or add some Christmas-themed decorations like candy canes or sprigs of rosemary, this cake will steal the spotlight on your holiday dessert table. Trust me, you’ll be the hero of the party when everyone sees it!

Make it in advance for less holiday stress

We all know how chaotic the festive season can get, right? That’s why this cake is such a lifesaver—it can easily be made ahead of time! The cake sits beautifully in the fridge for several days, and you can even prepare the cream filling and assemble it the day before your party. This gives you more time to relax and enjoy the festivities instead of stressing over last-minute baking. It’s a total game-changer when you’re juggling holiday plans!

13 Basic Steps To Make Christmas Strawberry Cake

Step 1

Before we get started with the batter, make sure to preheat your oven to 160°C (320°F). I always get impatient when I forget this part, so be sure your oven is nice and warm when the time comes to bake. 

I also line my 18×18 cm square pan with parchment paper—this keeps everything from sticking and helps the cake come out easily. It’s always worth the extra step!

Step 2

Here’s the fun part. Separate 5 large eggs (around 60-65g each) into two different bowls—one for the yolks and the other for the whites. I know this can be tricky for some, but with a bit of practice, you’ll get the hang of it!

To the yolks, add 1 teaspoon of vanilla extract. This will add such a lovely, warm flavor to the cake. I use pure vanilla extract—don’t skimp on this; it really makes a difference!

Step 3

Now, let’s work on those egg whites. Add a pinch of salt to the egg whites, and then start beating using an electric mixer with a whisk attachment at medium speed. Keep going until the bubbles become smaller and even. This is the stage where you’ll see it turning from liquid to frothy magic!

Once that’s happening, gradually add 100g of granulated sugar in three batches. This step is important because adding the sugar in stages helps the meringue form nicely. Keep going until you see stiff peaks. When you pull the beaters out, the peaks should hold their shape without drooping.

Step 4

Here’s where the magic happens. Gently fold the egg yolk mixture into the egg whites. Take it slow and don’t overmix! The idea is to keep that lovely airy texture in the whites, so you just want to combine them until they’re barely mixed together.

Step 5

Now, sift 160g of cake flour into the batter in two batches. I always sift my flour because it makes the entire cake lighter and fluffier. Again, fold gently—no rushing! You’ll know it’s ready when there are no visible flour streaks.

Step 6

In a separate bowl, mix 40g oil (I usually use vegetable or sunflower oil) with 40g milk. This is a key step for keeping your sponge cake super moist. Take a small portion of your batter and mix it into the oil and milk mixture. 

This helps incorporate everything evenly without deflating the batter. After that, gently fold the oil-milk mix back into the main batter. Don’t overmix—it’s all about keeping the airiness intact!

Step 7

Once everything’s mixed, pour the batter into your lined baking pan. Use a skewer or chopstick to gently swirl the batter—this will help pop any big bubbles and ensure a nice even surface. After that, give the pan a gentle tap to release any remaining air pockets.

Now, pop it into the preheated oven for about 60-70 minutes at 160°C. Here’s a pro tip: cover the cake with foil for the first 20 minutes. This helps it bake evenly without over-browning the top. You’ll know it’s done when a skewer inserted into the center comes out clean!

Step 8

While the cake is baking, let’s make the cream filling. Cut your fresh strawberries in half—save about a third for decorating the top later. The rest will be used for the filling.

In a large bowl, combine 550ml heavy cream with 100g mascarpone cheese. Mascarpone really adds richness and creaminess to the filling. Then, add 90g of sweetened condensed milk—this is going to make the cream both rich and sweet.

You can also add a tablespoon of Kirsch (a type of cherry liquor) if you want to take this cream to the next level. Trust me, it adds a nice sophisticated flavor, but feel free to skip it if you’re not into it!

Step 9

Whisk everything together until the cream is thickened but still a bit soft. You want it to be firm enough to hold its shape but not too stiff. Once it’s ready, cover it with plastic wrap and pop it in the fridge to keep it cold until you need it.

Step 10

When the cake is done, remove it from the pan immediately. You don’t want it to stick! Peel off the parchment paper and let the baked cake cool completely on a wire rack. This is important because if you try to assemble it while it’s warm, the cream will melt. And nobody wants that!

Once it’s cool, cut the cake into three slices, each about 1 cm thick. I usually eyeball this part, but if you’re into precision, use a ruler!

Step 11

In a small bowl, mix 20g sugar with 60g hot water and 1 tablespoon of Kirsch (optional). Stir until the sugar dissolves completely. Let the syrup cool down—this will be brushed onto each layer of cake to keep it moist and flavorful.

Step 12

Now, it’s time to assemble! Start with the first slice of cake. Brush it generously with the sugar syrup, then spread a thin layer of the cream filling over the top. 

Next, arrange strawberries in the four corners of the cake and then scatter more in the center. Don’t be shy—this is a strawberry lover’s dream! Add more cream to cover all the strawberries and fill any gaps.

Repeat the process for the second layer of cake—syrup, cream, strawberries, and more cream.

For the top layer, brush it with more sugar syrup and dollop the top with a generous amount of cream. Smooth it out to get a nice, even top. If you have any leftover cream, fill in the gaps on the sides for that beautiful finish.

Step 13

Pop the cake into the fridge for at least 4 hours. This is the hardest part—waiting! But it’ll be worth it once you take that first bite. After it’s set, trim the edges to give the cake a clean look.

Now, for the fun part: arrange the reserved strawberries on top like a little chessboard. This gives it a nice, elegant finish.

Finally, transfer any remaining cream into a piping bag and pipe little rosettes around the edges or on top to fill any gaps.

Once everything is done, slice the cake and enjoy the fruit of your labor! This cake is so light and airy, with just the right amount of sweetness and creaminess. Every bite will be a little taste of heaven.

If you want to take this cake to the next level, serve it with a cup of tea or coffee. You’ll have a perfect afternoon treat!

Hey, fellow bakers! Your dessert table at the Christmas party needs more stunning and indulgent treats! Try this mint chocolate cake, peppermint barks, or chocolate ginger cookies.

Some Baking Tips

Add A Pop Of Color

If you’re looking to make your sponge cake even more eye-catching, why not add a pop of color? Replace the regular gelatine powder with strawberry gelatin—it’s such a simple swap, but it adds a vibrant pink hue that will make your cake stand out. 

For an extra touch, try mixing a bit of strawberry puree into the cake batter. The result? A beautiful, stunning pinky sponge layer that looks as good as it tastes! 

Want to go all out? You can also mix some strawberry puree into the cream filling. The flavor and color will give your cake a gorgeous, extra-sweet touch that everyone will love. It’s a small tweak, but it’ll impress anyone who sees (or eats) it!

Secrets To A Moist Cake

One of my favorite secrets is to add a little mayo (yes, mayo!) to the batter—around ¼ to ½ cup does the trick. It makes the cake super moist and tender, but don’t worry—you won’t taste the mayo at all! It’s one of those tricks that just works like magic. 

Another option? You can replace 25% of the cake flour with almond flour or coconut flour. These flours have a higher fat content, which locks in moisture and gives your cake that perfect, melt-in-your-mouth texture. Trust me, no one will know the difference, but they’ll definitely notice how delicious and moist your cake is!

Make It Even More “Christmas”

If you’re baking this cake for a festive occasion—especially around Christmas—let’s take the decorations up a notch! You can add some fun Christmas-themed decorations like tiny gingerbread men, red and green sprinkles, or even candy canes to make the cake feel extra special. 

For a more elegant look, green frosting could work wonders—just a few drops of green food coloring in your cream, and you’ve got a gorgeous festive touch. 

I personally love to decorate with little sprigs of rosemary as well since they look like mini Christmas trees! 

FAQs

Can I freeze the cake?

Yes, the cake freezes well for 3 months if wrapped in plastic wrap and put in an airtight container. You can also put the covered cake in the fridge for 5 days.

Can I use frozen strawberries?

Yes, but make sure you thaw the frozen strawberries and drain the excess liquid before arranging them between cake layers. 

What are other fruit alternatives?

Besides other berries, I’ve tried sliced kiwis, peaches, grapes, and pineapples. All work just fine.

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I hope this cake will give you some joy in the festive season!