Vanilla Jellycat Birthday Cake with Strawberries

Name: Vanilla Jellycat Birthday Cake with Strawberries
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup milk; 3 large eggs; 2 ½ teaspoons baking powder; 1 teaspoon vanilla extract; ½ teaspoon salt; 1 cup heavy cream; ¼ cup powdered sugar; 1 teaspoon vanilla extract; 2 cups fresh strawberries, sliced

Highlighted under: Sweet Baking

I absolutely adore making cakes for special occasions, and this Vanilla Jellycat Birthday Cake with Strawberries holds a special place in my heart. The light vanilla sponge pairs perfectly with fresh strawberries, creating a delightful combination that pleases both kids and adults alike. I love how the fluffy whipped cream adds a dreamy texture, making every bite memorable. It’s become a go-to recipe for birthdays in our family, and I can’t wait to share it with you. Let's dive into this delightful treat!

Created by

Leo

Last updated on 2026-02-17T14:58:19.979Z

When I first baked this Vanilla Jellycat Birthday Cake, I was convinced it would be just another standard cake. However, the combination of the luscious vanilla flavor with juicy strawberries turned it into an absolute showstopper. I remember the look on everyone's faces when they took that first bite, and it was priceless.

One tip I discovered while perfecting this recipe is to pull the strawberries out of the fridge right before assembling the cake. Their natural sweetness really shines when they're slightly warmer, giving that delightful contrast to the cool whipped cream. It’s those little details that make the world of difference!

        Why You'll Love This Cake
        Light and fluffy vanilla sponge that melts in your mouth
Juicy strawberries add a fresh and fruity twist
Perfectly balanced sweetness for every palate

      

Understanding Cake Structure

The light and fluffy texture of the Vanilla Jellycat Birthday Cake primarily comes from the creaming method used in the batter preparation. When you cream the softened butter and granulated sugar, you’re incorporating air into the mixture, which is crucial for leavening. Make sure your butter is at room temperature; it should be slightly yielding but not melted. If you find that your mixture isn't getting fluffy, continue beating until you see a pale, almost white color.

Incorporating eggs one at a time ensures each egg is fully combined before adding the next. This step not only helps maintain the structure but also contributes to a moist cake. If you're working in a warm environment, consider chilling your mixing bowl for a few minutes before starting. This will keep the butter from becoming too soft too quickly, maintaining the desired fluffy consistency.

Perfecting the Frosting

The whipped cream frosting is a highlight of this cake, contributing to its lightness. For best results, use heavy cream that is chilled right from the fridge. The colder the cream, the quicker it will whip to stiff peaks. If you want more stability, try adding a tablespoon of cream cheese to the mixture for added richness and to help the frosting hold its shape longer when served.

Take care to avoid overwhipping the cream, as it can quickly turn from whipped cream to butter. Stop when you see stiff peaks; the frosting should be thick enough to hold its shape but still creamy. For added flavor, you can infuse the cream with a hint of almond extract or even a dash of citrus zest to complement the strawberries.

Serving and Storing Tips

Once assembled, this cake is best enjoyed fresh but can be stored in the refrigerator for up to three days. If you're making it ahead of time, consider layering and frosting it the day of serving, as the whipped cream can start to weep if left too long atop the sponge. To keep the integrity of the cake, cover it loosely with plastic wrap to avoid it drying out, while letting it breathe.

When it comes to serving, you can elevate the presentation by drizzling a homemade strawberry sauce over each slice. Simply simmer sliced strawberries with a touch of sugar and lemon juice until they break down into a syrupy consistency. This not only adds a beautiful touch but also enhances the fresh fruit flavor of the cake. For variations, try substituting the strawberries with raspberries or a mix of berries for a delightful twist.

Ingredients

Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup milk
3 large eggs
2 ½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt

Frosting and Topping

1 cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
2 cups fresh strawberries, sliced

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Make the Cake Batter

In a large bowl, cream together the softened butter and granulated sugar until fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.

Bake the Cakes

Pour the batter evenly into the prepared cake pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the Frosting

In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of whipped cream on top and layer with sliced strawberries. Place the second cake layer on top and frost the top and sides with the remaining whipped cream. Decorate with more strawberries on top.

Pro Tips

For a fun twist, try adding lemon zest to the whipped cream for an extra burst of flavor!

Baking Variations

Feel free to customize this cake by experimenting with different flavors. For a chocolate twist, swap out ¼ cup of flour for cocoa powder, and adjust the sugar slightly to keep the sweetness balanced. You can also add chocolate chips to the batter for extra texture and flavor. If you'd like a citrus profile, add the zest of one lemon or orange to the batter, which pairs beautifully with the strawberries.

If you're looking for a gluten-free version of this cake, substitute the all-purpose flour with a gluten-free blend. Ensure the blend contains xanthan gum, which helps mimic the structure that gluten provides. The final result will still maintain a light texture, but always be sure to check that your baking powder is gluten-free as well.

Scaling the Recipe

This cake scales beautifully if you're hosting a larger gathering. Simply double the recipe to create a taller tiered cake or more layers. For a grand presentation, consider making three 9-inch layers, or adjust the pans to two 10-inch ones, which will require a bit more baking time. Just keep an eye on the cakes and check for doneness with a toothpick to ensure they are baked through without being dry.

When scaling up, it's also a great opportunity to experiment with a variety of fillings and frostings between the layers. Alternate layers of vanilla whipped cream and fresh fruits like mango or blueberries to create diverse flavor profiles while maintaining the original layer for consistency in taste. Each slice will showcase different combinations, making it exciting for guests.

Questions About Recipes

→ Can I make the cake ahead of time?

Yes, you can bake the cakes a day in advance. Just wrap them tightly in plastic wrap and store in the refrigerator.

→ How do I keep the cake from getting soggy?

Make sure the strawberries are patted dry before layering them and avoid adding them too far in advance.

→ Can I substitute the strawberries?

Absolutely! You can use any fresh fruit like raspberries or blueberries for a different flavor profile.

→ What’s the best way to slice a layered cake?

Use a serrated knife to gently saw through the cake. This helps maintain the layers without squishing them.