A soft, fluffy sponge cake layered with fresh strawberry cream and topped with a glossy white chocolate drizzle — perfect for summer celebrations, birthdays, or any time you crave something dreamy and fruity.

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🧁 INGREDIENTS

Cake Base:

• 4 large eggs

• 1 cup granulated sugar

• 1 cup all-purpose flour

• 1 tsp baking powder

• ½ tsp vanilla extract

• Pinch of salt

Strawberry Cream Filling:

• 1½ cups fresh strawberries, chopped

• 2 tbsp sugar

• 1 tbsp lemon juice

• 1 cup heavy whipping cream

• ½ cup powdered sugar

• ½ tsp vanilla extract

• 4 oz cream cheese, softened

Jelly Layer (Optional – for glossy texture):

• 1 cup strawberry jelly or any red fruit jelly

• Slice into thin layers or cut into cubes

White Chocolate Drip:

• 1 cup white chocolate chips

• ½ cup heavy cream

Toppings:

• Fresh strawberries

• Seedless grapes

• Whipped cream rosettes

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👩‍🍳 INSTRUCTIONS

1️⃣ Make the Cake Base:

• Preheat oven to 350°F (175°C). Grease and line two rectangular baking pans.

• Beat eggs and sugar in a large bowl until pale and fluffy.

• Add vanilla extract.

• Sift in flour, baking powder, and salt. Gently fold to combine.

• Divide the batter between the pans and bake for 20–22 minutes, or until lightly golden and springy to the touch.

• Let cakes cool completely, then slice each in half horizontally to create 4 thin layers.

2️⃣ Make the Strawberry Cream Filling:

• In a saucepan, cook chopped strawberries, sugar, and lemon juice over medium heat for 5–7 minutes, until soft and syrupy. Let cool.

• In a separate bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.

• In another bowl, beat the cream cheese until smooth.

• Fold in the whipped cream and cooled strawberry mixture into the cream cheese. Mix until light and creamy.

3️⃣ Assemble the Cake Layers:

• Place one sponge layer on a serving tray or board.

• Spread an even layer of strawberry cream on top.

• Add sliced jelly or fresh strawberries for texture.

• Repeat with the remaining layers, ending with cake on top.

4️⃣ Prepare the White Chocolate Drip:

• Heat heavy cream until it just begins to simmer (don’t boil).

• Pour over white chocolate chips in a bowl. Let sit for 2 minutes, then stir until silky and smooth.

• Allow the ganache to cool slightly, then spoon it around the edges of the cake for a “drip” effect.

5️⃣ Decorate:

• Pipe or spoon whipped cream rosettes on top.

• Add fresh strawberries and grapes for color and freshness.

• Chill for 1–2 hours before serving for the cleanest layers.

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🍰 Tips:

• Make ahead: You can prepare the sponge and cream a day in advance. Assemble on the day of serving.

• Texture twist: Swap jelly cubes with macerated strawberries or strawberry jam for different textures.

• Storage: Keep refrigerated in an airtight container for up to 3 days.