Strawberry Cake Slice Fruity Dessert
There’s something truly special about a slice of cake made with fresh, seasonal fruit. When British strawberries are at their peak—juicy, sweet, and wonderfully fragrant—I feel an overwhelming urge to bake. This Strawberry Cake Slice is the result of that urge, perfected over many sunny afternoons in my kitchen. It’s not just a sponge with a bit of jam; we’re talking about a beautifully soft, vanilla-flecked sheet cake, sliced in half and filled with a luscious cream cheese icing and slices of fresh, sweet strawberries. My kids absolutely devour this every time I make it, their faces a happy mess of pink icing and crumbs.
What makes this particular recipe stand out is the balance. The cake itself is light and moist, providing the perfect canvas for the star of the show: the strawberries. We use them in two ways—macerated slightly for the filling to create a syrupy, intense strawberry layer, and fresh on top for decoration. The cream cheese icing has just the right amount of tang to cut through the sweetness, ensuring each bite is beautifully balanced. It’s the kind of dessert that looks impressive on a plate but is genuinely straightforward to assemble.
This is the cake I turn to for summer birthdays, garden parties, or simply when I want to bring a bit of sunshine to the dessert table. It’s a wonderful way to celebrate the season’s best produce, transforming a simple punnet of strawberries into a truly memorable treat. Everyone always seems to get compliments when they bring this along to a gathering.
Recipe Overview
This recipe guides you through creating a tender vanilla sheet cake, a tangy strawberry cream cheese icing, and a fresh strawberry filling. The end result is a layered Strawberry Cake Slice that’s bursting with genuine fruit flavour. I’ve found that letting the chopped strawberries for the filling sit with a spoonful of sugar for 15 minutes makes them release their juices, creating a lovely, syrupy layer inside the cake.
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour 10 minutes (plus cooling)
- Servings: 12 slices
- Difficulty: Medium
Why You’ll Love This Strawberry Cake Slice
- Genuine Strawberry Flavour: We use fresh strawberries in the filling and on top, so you get an authentic, fruity taste that isn’t overly sweet or artificial. The natural tartness of the berries pairs beautifully with the rich cream cheese icing.
- Ready in Under 90 Minutes: From starting the batter to having the cake out of the oven, the active process comes together in about an hour and a quarter. The assembly is straightforward once the cake has cooled.
- A Flexible Recipe: While strawberries are the star, this cake works wonderfully with other soft fruits. Try raspberries for a tarter edge, or a mix of summer berries for a different look and taste. You could even add a little lemon zest to the sponge for extra brightness.
- Great for Summer Gatherings: It’s ideal for afternoon tea in the garden, a weekend barbecue dessert, or a light and fruity birthday cake. It slices neatly, making it easy to serve to guests.
- Family Tested and Approved: This cake has been a huge hit in my house. My husband, who’s usually picky about desserts, asked for seconds the first time I made it! It’s satisfying without being too heavy.
Ingredients You’ll Need
For the best results, I always recommend using room temperature ingredients, especially for the butter, eggs, and cream cheese. This helps everything combine into a smooth, uniform batter and icing. For the icing, I always use Philadelphia full-fat block cream cheese; it gives a much better consistency than the softer, spreadable tubs.
- For the Vanilla Sheet Cake:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 medium free-range eggs
- 1 tsp vanilla extract
- 225g plain flour
- 2 tsp baking powder
- A pinch of salt
- 4 tbsp whole milk
- For the Strawberry Filling & Icing:
- 400g fresh strawberries, hulled
- 1 tbsp caster sugar (for the filling)
- 150g unsalted butter, softened
- 300g icing sugar, sifted
- 250g full-fat cream cheese, cold
- 1 tsp vanilla extract
Sara’s Tip: Don’t be tempted to use low-fat cream cheese for the icing. The higher water content can make it split or become too thin. A full-fat block, straight from the fridge, is your best friend for a thick, pipeable icing.
How to Make Strawberry Cake Slice
The process involves baking one simple sheet cake, which we then slice in half horizontally to create the two layers. This method is much less fussy than baking two separate tins and guarantees even layers every time.
- Prepare the Oven and Tin: Preheat your oven to 180°C (160°C fan). Grease and line a 20cm x 30cm rectangular baking tray or shallow tin with parchment paper, leaving a little overhang on the sides to help you lift the cake out later.
- Make the Cake Batter: In a large bowl, using a stand mixer or electric hand mixer, cream the softened butter and caster sugar together for 3-5 minutes until pale and fluffy. This step, known as the creaming method, incorporates air into the batter, which is key for a light cake.
- Add Wet Ingredients: Beat in the eggs one at a time, adding a tablespoon of your flour mixture with the last egg to help prevent curdling. Once combined, mix in the vanilla extract.
- Combine Dry and Wet: Sift the plain flour, baking powder, and salt into a separate bowl. Add half of the flour mixture to the wet ingredients and mix on a low speed until just combined. Pour in the milk, mix again, and then add the remaining flour. I find that it’s best not to overmix here; stop as soon as you can’t see any dry flour.
- Bake the Cake: Scrape the batter into your prepared tin and level the top with a spatula. Bake for 35-40 minutes, or until a skewer inserted into the centre comes out clean. Let it cool in the tin for 10 minutes before using the parchment paper to lift it onto a wire rack to cool completely.
- Prepare the Strawberries: While the cake cools, prepare the fruit. Set aside a handful of the prettiest strawberries for decoration. Slice the remaining strawberries and place them in a bowl with 1 tablespoon of caster sugar. Stir gently and set aside for 15-20 minutes to macerate. This will draw out their juices.
- Make the Icing: In a large bowl, beat the softened butter until smooth. Add the sifted icing sugar and beat on a low speed at first (to avoid a sugar cloud!), then increase the speed and beat for 3-4 minutes until light and creamy. Add the cold cream cheese and vanilla, and beat for another minute until just combined. Don’t overbeat once the cream cheese is in, as it can become runny.
- Assemble the Cake: Once the cake is completely cool, use a long, serrated knife to carefully slice it in half horizontally. Place the bottom layer on your serving plate or board. Spread about one-third of the icing over the bottom layer. Drain the sliced strawberries (reserving any juice for drizzling, if you like) and arrange them evenly over the icing.
- Finish and Decorate: Carefully place the top layer of the cake on top. Use the remaining icing to cover the top of the cake, making lovely swirls with the back of a spoon or a palette knife. Decorate with the fresh strawberries you set aside earlier—you can leave them whole or slice them.
- Chill Before Serving: For the neatest slice, I recommend chilling the assembled cake in the fridge for at least 30 minutes. This allows the icing to set firmly. Use a sharp knife to cut into slices and serve.
Tips From My Kitchen
- Temperature is Key: For the cake batter, having your butter and eggs at room temperature is crucial for a smooth emulsion and a light, even crumb. For the icing, however, your cream cheese should be cold, straight from the fridge, to ensure it stays thick and doesn’t become soupy.
- The Macerating Secret: Don’t skip the step of letting the sliced strawberries sit in sugar. I learned that this small step makes a huge difference. It coaxes the juice out of the berries, creating a natural, flavourful syrup that soaks slightly into the sponge layer.
- Make-Ahead Help: You can bake the sponge cake a day in advance. Once completely cool, wrap it tightly in cling film and store it at room temperature. The icing can also be made ahead and stored in an airtight container in the fridge for up to 3 days. Just let it soften slightly at room temperature and give it a quick beat before using.
- Storing Your Cake: Because of the cream cheese icing and fresh fruit, this cake must be stored in the fridge. It will keep in an airtight container for up to 3 days. Let a slice sit at room temperature for 15-20 minutes before eating for the best flavour and texture.
Equipment You’ll Need
- Stand mixer or electric hand mixer
- 20cm x 30cm rectangular baking tray
- Parchment paper
- Wire cooling rack
- Large serrated knife
- Offset spatula or palette knife
Delicious Variations to Try
One of the best things about a simple sponge cake is how easily you can adapt it. Here are a few variations I’ve tried and loved:
- Lemon and Raspberry: Swap the strawberries for fresh raspberries and add the finely grated zest of one large lemon to the cake batter. The tartness of the lemon and raspberry is a fantastic combination.
- Mixed Summer Berry: Don’t limit yourself to one fruit! Use a combination of chopped strawberries, raspberries, and blueberries in the filling for a more complex fruity dessert.
- White Chocolate Drizzle: For an extra touch of indulgence, melt 50g of white chocolate and drizzle it over the top of the finished cake before chilling. It looks beautiful and adds a lovely creamy sweetness.
What to Serve With Strawberry Cake Slice
This cake is a showstopper on its own, but it also makes a stunning end to a summer meal. If you’ve just enjoyed something savoury and light like our Lemon Garlic Chicken, this fruity dessert is the ideal follow-up.
- Clotted Cream or Ice Cream: A generous scoop of Cornish clotted cream or a good quality vanilla bean ice cream served alongside a slice is simply divine.
- A Pot of Tea: This cake works beautifully for a classic afternoon tea. Serve with a pot of Earl Grey or English Breakfast tea for a truly British experience.
– A Glass of Fizz: For a celebratory feel, a glass of chilled Prosecco or a sparkling rosé complements the fresh strawberry flavour wonderfully.
Frequently Asked Questions
Strawberry Cake Slice
Ingredients
Method
- Prepare the Oven and Tin: Preheat your oven to 180°C (160°C fan). Grease and line a 20cm x 30cm rectangular baking tray or shallow tin with parchment paper, leaving a little overhang on the sides to help you lift the cake out later.
- Make the Cake Batter: In a large bowl, using a stand mixer or electric hand mixer, cream the softened butter and caster sugar together for 3-5 minutes until pale and fluffy. This step, known as the creaming method, incorporates air into the batter, which is key for a light cake.
- Add Wet Ingredients: Beat in the eggs one at a time, adding a tablespoon of your flour mixture with the last egg to help prevent curdling. Once combined, mix in the vanilla extract.
- Combine Dry and Wet: Sift the plain flour, baking powder, and salt into a separate bowl. Add half of the flour mixture to the wet ingredients and mix on a low speed until just combined. Pour in the milk, mix again, and then add the remaining flour. I find that it’s best not to overmix here; stop as soon as you can't see any dry flour.
- Bake the Cake: Scrape the batter into your prepared tin and level the top with a spatula. Bake for 35-40 minutes, or until a skewer inserted into the centre comes out clean. Let it cool in the tin for 10 minutes before using the parchment paper to lift it onto a wire rack to cool completely.
- Prepare the Strawberries: While the cake cools, prepare the fruit. Set aside a handful of the prettiest strawberries for decoration. Slice the remaining strawberries and place them in a bowl with 1 tablespoon of caster sugar. Stir gently and set aside for 15-20 minutes to macerate. This will draw out their juices.
- Make the Icing: In a large bowl, beat the softened butter until smooth. Add the sifted icing sugar and beat on a low speed at first (to avoid a sugar cloud!), then increase the speed and beat for 3-4 minutes until light and creamy. Add the cold cream cheese and vanilla, and beat for another minute until just combined. Don't overbeat once the cream cheese is in, as it can become runny.
- Assemble the Cake: Once the cake is completely cool, use a long, serrated knife to carefully slice it in half horizontally. Place the bottom layer on your serving plate or board. Spread about one-third of the icing over the bottom layer. Drain the sliced strawberries (reserving any juice for drizzling, if you like) and arrange them evenly over the icing.
- Finish and Decorate: Carefully place the top layer of the cake on top. Use the remaining icing to cover the top of the cake, making lovely swirls with the back of a spoon or a palette knife. Decorate with the fresh strawberries you set aside earlier—you can leave them whole or slice them.
- Chill Before Serving: For the neatest slice, I recommend chilling the assembled cake in the fridge for at least 30 minutes. This allows the icing to set firmly. Use a sharp knife to cut into slices and serve.
Notes
I hope you adore this Strawberry Cake Slice as much as my family and I do. It’s a true taste of the British summertime, and I find the process of making it just as enjoyable as eating it. If you try this recipe, please let me know how it turned out in the comments below! And for more mealtime inspiration, you might like to browse my collection of healthy chicken recipes for easy weeknight dinners.
Happy baking!
Sara x
