Vanilla strawberry cake

Ingredients You Will Need

For the Jam

Strawberries: Fresh or frozen both work perfectly here. The strawberries are cooked down with sugar and lemon juice into a thick, glossy jam that has far more flavor than anything store-bought. That said, if you're short on time, a good quality store-bought jam works just fine.

White sugar: Sweetens the jam and helps it thicken and set as it cooks.

Lemon juice: Adds brightness and helps the jam set by activating the natural pectin in the strawberries.

Salt: Just a pinch to balance the sweetness.

Vanilla extract: Adds a warm, rounded depth to the jam that pairs beautifully with the vanilla sponge.

For the Sponge

Eggs: Separated into yolks and whites. The yolks form the base of the batter, while the whites are whipped separately and folded in to give the sponge its light, airy texture.

Milk and vegetable oil: Keep the sponge moist and tender. Use a neutral oil like canola so it doesn't add any unwanted flavor.

Vanilla extract: Gives the sponge its classic, warm vanilla flavor.

All-purpose flour or cake flour: Either works here. Cake flour will give you a slightly lighter, more delicate crumb.

Cream of tartar: Stabilizes the whipped egg whites so they hold their structure when folded into the batter.

Sugar: Whipped into the egg whites to create a stable, glossy meringue that gives the sponge its lift.

For the Frosting

Cream cheese: Cold cream cheese is the base of the frosting. It adds a subtle tanginess that balances the sweetness of the jam and sugar perfectly.

Heavy cream: Also cold, whipped together with the cream cheese for a frosting that is light but stable enough to hold the layers together.

Powdered sugar: Sweetens the frosting and helps it whip up smoothly.

Vanilla extract: Rounds out the frosting flavor and ties everything together with the vanilla sponge.

Make the jam first. The jam needs to be chilled before assembling the cake, so make it ahead of time and get it into the freezer while you prepare everything else. You want it cold but not frozen - thick and spreadable.

Use room temperature eggs and milk for the sponge. Cold eggs don't incorporate as well into the batter and can affect the texture of the sponge. Take them out of the fridge at least an hour before you start.

Whip the egg whites to medium peaks, not stiff. Stiff peaks can make the batter harder to fold and result in a denser sponge. Medium peaks are easier to fold in while still giving you plenty of lift.

Fold gently. When combining the egg whites with the yolk mixture, use slow, deliberate folds rather than stirring. You want to keep as much air in the batter as possible - that's what gives the sponge its light texture.

Use a piping bag for the frosting. Spreading cold cream cheese frosting directly over a layer of jam is tricky. The frosting will slide and drag the jam with it. Piping it on in an even layer first gives you much more control. If you don't have a piping bag, spread the frosting on first and then add the jam on top.

Don't skip the chilling time. The cake needs 4-6 hours in the fridge to set properly before slicing. This allows the layers to firm up and the flavors to meld together. Slicing too early will give you messy, collapsing layers.

Make the jam: Cook the strawberries, sugar, lemon juice, salt, and vanilla together until thick and glossy. Pour into a bowl, cover, and freeze until cold but not frozen.

Make the sponge: Whisk together the egg yolks, milk, oil, and vanilla, then fold in the flour and salt. In a separate bowl, whip the egg whites with cream of tartar and sugar to medium peaks. Fold the egg whites into the yolk mixture in two stages. Spread into a lined jelly roll pan and bake at 355F (180C) for 12-15 minutes.

Cool and prepare: Turn the sponge out onto fresh parchment, peel off the old parchment, and allow to cool completely. Cut into two even pieces.

Make the frosting: Whip all frosting ingredients together to stiff peaks. Transfer to a piping bag.

Assemble: Place the first sponge layer on a serving plate. Spread with jam, then pipe ⅔ of the frosting on top in an even layer. Place the second sponge layer on top and apply the remaining frosting. Refrigerate for 4-6 hours.

Slice and decorate: Cut into 10 pieces and decorate as you like.

Looking for more strawberry desserts? I've got you covered! Try this soft and moist Strawberry pound cake , this Strawberry crumble, this delicate Strawberry mousse , or these delicate Strawberry jam cookies.

This cake is best served cold, straight from the fridge, when the frosting is firm and the layers hold their shape. It's elegant enough for a celebration but simple enough for a weekend treat. Each slice is beautiful on its own, but a small spoonful of extra strawberry jam piped on top of each piece makes for a stunning finishing touch.

If you want to dress it up further, fresh strawberries, a dusting of powdered freeze-dried strawberries, or a few edible flowers all look lovely on top.