Strawberry Layer Cake For Christmas and New Years Dessert


Cake Base:

  • 4 eggs (about 55g each)
  • 45g vegetable oil
  • 45g milk
  • 55g cake flour
  • 40g granulated sugar
  • 5g lemon juice
  • 5g vanilla extract

Whipped Cream:

  • 300g heavy cream
  • 30g granulated sugar
  • 1g salt


  • Fresh strawberry slices

Note: For the cake flour, use low protein flour with about 7-9% protein (around 8%), not self-rising flour.


  1. In a clean bowl, mix vegetable oil and milk thoroughly. Add cake flour and mix well. Separate the eggs.

  2. Add the egg yolks to the batter and mix well. Set aside.

  3. Line a 28282.6cm baking tray with parchment paper or a baking mat. Preheat the oven to 150℃ (302℉).

  4. Add sugar, lemon juice, and vanilla extract to the egg whites. Use a hand mixer to beat until soft peaks form. Take a scoop of whipped egg white and gently fold it into the batter until just combined.

  5. Pour all the batter into the whipped egg white and gently fold it in until just combined. Pour the batter into the baking tray, smooth it out, and tap it gently. Bake in the oven for 30 minutes or until golden brown.

  6. In a clean bowl, combine heavy cream, sugar, and salt. Use a hand mixer to beat until stiff peaks form.

  7. Transfer the whipped cream into a piping bag. Wash and slice the strawberries. Set aside 4 strawberries for the topping.

  8. When the cake is cool to the touch, use an icing spatula to release the sides of the cake. Turn the cake pan upside down on parchment paper, remove the pan, and peel off the baking mat.

  9. Slice the cake into 4 equal square layers. (Note: One layer can be set aside for another cake. For this cake, only 3 layers will be used.)

  10. Place one layer of cake on the cake stand. Evenly spread whipped cream on top, cover with strawberry slices, and more whipped cream, and add another layer on top. Repeat this step.

  11. Cover the top layer with whipped cream and garnish the cake with strawberries.

Enjoy your delicious Strawberry Layer Cake!