Homemade Christmas Strawberry Cake

Christmas desserts hold a special place in my heart, but I’ll be honest—I used to skip making fancy cakes because they seemed too complicated. Then I discovered this strawberry cake, and everything changed. It looks like you spent hours in the kitchen, but the actual work is pretty straightforward.

The secret is in the timing. I make the cake layers a day ahead and wrap them in plastic wrap. They actually slice better after sitting overnight. Then on Christmas Eve, while dinner is in the oven, I whip the cream and assemble everything. The kids love helping with the strawberries.

Want something that feels special without the stress? This is it. The light cake paired with fresh cream and strawberries makes everyone think you ordered from a bakery. But between us, it’s one of the easier cakes I make all year.

What Kind of Strawberries Should I Use?

Fresh strawberries are definitely the way to go for this Christmas cake, and you’ll want to pick ones that are bright red and firm to the touch. Look for berries that still have their green tops attached and avoid any with soft spots or signs of mold, as those won’t hold up well in your cake. If strawberries aren’t in season where you live, you can use frozen strawberries in a pinch – just make sure to thaw them completely and pat them dry with paper towels to remove excess moisture. For the prettiest presentation, try to choose strawberries that are similar in size so your cake looks nice and even when you slice it.

Options for Substitutions

This cake recipe has some room for swaps, though a few ingredients are best kept as is:

• Cake flour: Don’t have cake flour? You can make your own by measuring 1/2 cup all-purpose flour, removing 1 tablespoon, and replacing it with 1 tablespoon cornstarch. Sift it together a few times to get that light texture.
• Avocado oil: Any neutral oil works here – try vegetable oil, canola oil, or even melted coconut oil if you don’t mind a slight coconut flavor.
• Strawberries: Fresh strawberries are really important for this cake, so try not to substitute them. If they’re out of season, look for the freshest ones you can find, even if they’re a bit pricier.
• Cream: Heavy whipping cream is what you’ll need here for the frosting. Half-and-half or milk won’t whip up properly, so stick with heavy cream for best results.
• Vanilla essence: Vanilla extract works just the same as vanilla essence – use the same amount either way.
• Corn syrup: You can swap this with honey or maple syrup if that’s what you have on hand. It adds moisture and a touch of sweetness to the cake.

Watch Out for These Mistakes While Baking

The biggest mistake when making this delicate sponge cake is deflating the egg whites, which happens when you stir too vigorously instead of gently folding them into the batter – use a spatula and cut through the center, then fold over in a sweeping motion to keep all that air you worked so hard to whip in. Another common error is overbaking, so start checking your cake a few minutes before the recommended time and look for a light golden color and a toothpick that comes out clean. To prevent your cake layers from sliding around when you’re assembling, make sure each layer is completely cool before adding the cream, and don’t skip brushing the sugar water on each layer since this keeps the cake moist and adds sweetness throughout. For the smoothest cream frosting, keep your bowl and beaters cold by chilling them in the freezer for 15 minutes beforehand, and stop whipping as soon as you see stiff peaks – overbeaten cream turns grainy and can even turn into butter.

What to Serve With Christmas Strawberry Cake?

This strawberry cake is pretty rich and sweet on its own, so I like to keep the sides simple and let the cake be the star of the show. A cup of hot coffee or tea is perfect alongside a slice, especially since the bitterness balances out all that cream and sugar. If you’re serving this at a holiday party, consider putting out some fresh berries like raspberries or blueberries on the side for guests who want a little extra fruit. You could also offer some vanilla ice cream or whipped cream for anyone who wants to make their slice even more indulgent, though honestly, this cake has plenty of cream already built in.

Storage Instructions

Store: Keep your strawberry cake covered in the fridge since it has fresh cream and berries. It’ll stay fresh for about 2-3 days in an airtight container or covered with plastic wrap. The cake might lose a bit of its fluffiness after the first day, but it’ll still taste great!

Freeze: I don’t recommend freezing this cake because the fresh strawberries and whipped cream don’t hold up well in the freezer. They tend to get watery and the texture changes quite a bit when thawed. It’s best enjoyed fresh within a few days of making it.

Serve: Take the cake out of the fridge about 15-20 minutes before serving to take the chill off. This brings out the flavors better and makes the cake taste even more delicious. If you have any leftover slices, just keep them covered so they don’t dry out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1550-1750
• Protein: 17-21 g
• Fat: 105-120 g
• Carbohydrates: 145-170 g

Ingredients

For the cake:

• 2/3 cup cake flour (I always use King Arthur for a tender crumb)
• 1/4 cup sugar
• 3 1/2 tbsp sugar
• 1/4 tsp baking powder
• 1/8 tsp salt
• 3 eggs (room temperature, about 70°F)
• 3 tbsp avocado oil
• 1 tbsp water
• 1 tsp corn syrup (prevents crystallization for a Smoother texture)
• 1/2 tsp vanilla essence
• 1/4 tsp almond extract

For the cream and syrup:

• 2 1/2 cups cream (I prefer Horizon Organic heavy whipping cream)
• 9 tbsp powdered sugar (sifted to remove lumps)
• 3 tbsp sugar
• 1/3 cup hot water

For the fruit:

• 10 oz strawberries (hulled and sliced into 1/4-inch thick rounds)

Step 1: Prepare Your Mise en Place and Preheat

• 3 eggs
• 2/3 cup cake flour
• 1/4 tsp baking powder

Preheat your oven to 350°F.

Separate your room-temperature eggs into yolks and whites, ensuring no yolk gets into the whites or the whites won’t whip properly.

Sift together the cake flour and baking powder in a small bowl and set aside.

Measure out all remaining ingredients and have them ready.

I always use King Arthur cake flour because it creates such a tender, delicate crumb that’s perfect for this elegant dessert.

Step 2: Create the Egg Yolk Base with Sugar and Flavorings

• 3 egg yolks
• 1/4 cup sugar
• 1/8 tsp salt
• 1 tsp corn syrup
• 1/2 tsp vanilla essence
• 1/4 tsp almond extract
• 1 tbsp water

In a medium bowl, beat together the egg yolks, 1/4 cup sugar, salt, corn syrup, vanilla essence, almond extract, and water until the mixture becomes pale yellow and slightly thick (about 2-3 minutes).

This aeration is crucial—it creates air pockets that help the cake rise and develop its light texture.

Step 3: Whip Egg Whites and Build the Meringue

• 3 egg whites
• 3 1/2 tbsp sugar

In a separate clean bowl, beat the egg whites until foamy, then gradually add the 3 1/2 tbsp sugar while continuing to whisk until stiff, glossy peaks form (about 3-4 minutes total).

The meringue should hold its shape when you lift the whisk.

This creates the structure that keeps your cake light and airy.

Step 4: Combine Yolk Base with Meringue and Flour

• egg yolk mixture from Step 2
• meringue from Step 3
• flour and baking powder mixture from Step 1
• 3 tbsp avocado oil

Gently fold half of the meringue from Step 3 into the yolk mixture from Step 2 using a spatula until mostly combined.

Sift the flour and baking powder mixture from Step 1 over the top and fold until just combined.

Mix the avocado oil with 2 tablespoons of batter to lighten it, then pour this oil mixture back into the main batter and fold gently until incorporated.

Finally, fold in the remaining meringue carefully—this keeps the batter light and fluffy.

Step 5: Bake the Cake Layers

• batter from Step 4

Divide the batter evenly between two 6-inch round pans (or use one 8-inch pan if that’s what you have) that have been lightly greased and floured.

Tap the pans firmly on the counter a few times to release any large air bubbles.

Bake at 350°F for 15 minutes for 6-inch pans, or 23-25 minutes for an 8-inch pan, until a toothpick inserted in the center comes out clean.

Cool the cakes in their pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 6: Prepare the Whipped Cream and Sugar Syrup

• 2 1/2 cups cream
• 9 tbsp powdered sugar
• 3 tbsp sugar
• 1/3 cup hot water

While the cakes cool, whip the heavy cream with sifted powdered sugar until stiff peaks form (about 2-3 minutes).

In a small bowl, dissolve the 3 tbsp sugar in 1/3 cup hot water and let it cool slightly—this creates a light syrup to brush on the cake layers for moisture and extra sweetness.

I prefer Horizon Organic heavy whipping cream because it whips beautifully and has a rich flavor.

Step 7: Assemble and Decorate the Cake

• baked cake from Step 5
• sugar syrup from Step 6
• whipped cream from Step 6
• 10 oz strawberries

Once the cakes are completely cool, slice each into two thin layers.

Lightly brush the cut sides of each layer with the sugar syrup from Step 6.

Place the first layer on your serving plate, spread with whipped cream, and arrange a layer of sliced strawberries (from the 10 oz total, hulled and cut into 1/4-inch rounds).

Repeat with remaining layers, finishing with the top layer.

Frost the entire cake with the remaining whipped cream, smoothing it on the sides and top.

Arrange whole strawberries on top and dust with additional powdered sugar for an elegant Christmas presentation.

Homemade Christmas Strawberry Cake

Delicious Homemade Christmas Strawberry Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 6 slices

Calories 1650 kcal

Ingredients

  

For the cake::

• 2/3 cup cake flour (I always use King Arthur for a tender crumb)
• 1/4 cup sugar
• 3 1/2 tbsp sugar
• 1/4 tsp baking powder
• 1/8 tsp salt
• 3 eggs (room temperature, about 70°F)
• 3 tbsp avocado oil
• 1 tbsp water
• 1 tsp corn syrup (prevents crystallization for a Smoother texture)
• 1/2 tsp vanilla essence
• 1/4 tsp almond extract

For the cream and syrup::

• 2 1/2 cups cream (I prefer Horizon Organic heavy whipping cream)
• 9 tbsp powdered sugar (sifted to remove lumps)
• 3 tbsp sugar
• 1/3 cup hot water

For the fruit::

• 10 oz strawberries (hulled and sliced into 1/4-inch thick rounds)

Instructions

 

• Preheat your oven to 350°F. Separate your room-temperature eggs into yolks and whites, ensuring no yolk gets into the whites or the whites won't whip properly. Sift together the cake flour and baking powder in a small bowl and set aside. Measure out all remaining ingredients and have them ready. I always use King Arthur cake flour because it creates such a tender, delicate crumb that's perfect for this elegant dessert.
• In a medium bowl, beat together the egg yolks, 1/4 cup sugar, salt, corn syrup, vanilla essence, almond extract, and water until the mixture becomes pale yellow and slightly thick (about 2-3 minutes). This aeration is crucial—it creates air pockets that help the cake rise and develop its light texture.
• In a separate clean bowl, beat the egg whites until foamy, then gradually add the 3 1/2 tbsp sugar while continuing to whisk until stiff, glossy peaks form (about 3-4 minutes total). The meringue should hold its shape when you lift the whisk. This creates the structure that keeps your cake light and airy.
• Gently fold half of the meringue from Step 3 into the yolk mixture from Step 2 using a spatula until mostly combined. Sift the flour and baking powder mixture from Step 1 over the top and fold until just combined. Mix the avocado oil with 2 tablespoons of batter to lighten it, then pour this oil mixture back into the main batter and fold gently until incorporated. Finally, fold in the remaining meringue carefully—this keeps the batter light and fluffy.
• Divide the batter evenly between two 6-inch round pans (or use one 8-inch pan if that's what you have) that have been lightly greased and floured. Tap the pans firmly on the counter a few times to release any large air bubbles. Bake at 350°F for 15 minutes for 6-inch pans, or 23-25 minutes for an 8-inch pan, until a toothpick inserted in the center comes out clean. Cool the cakes in their pans for 10 minutes, then turn out onto wire racks to cool completely.
• While the cakes cool, whip the heavy cream with sifted powdered sugar until stiff peaks form (about 2-3 minutes). In a small bowl, dissolve the 3 tbsp sugar in 1/3 cup hot water and let it cool slightly—this creates a light syrup to brush on the cake layers for moisture and extra sweetness. I prefer Horizon Organic heavy whipping cream because it whips beautifully and has a rich flavor.
• Once the cakes are completely cool, slice each into two thin layers. Lightly brush the cut sides of each layer with the sugar syrup from Step 6. Place the first layer on your serving plate, spread with whipped cream, and arrange a layer of sliced strawberries (from the 10 oz total, hulled and cut into 1/4-inch rounds). Repeat with remaining layers, finishing with the top layer. Frost the entire cake with the remaining whipped cream, smoothing it on the sides and top. Arrange whole strawberries on top and dust with additional powdered sugar for an elegant Christmas presentation.