When it comes to baking with strawberries, the Mary Berry Strawberry Cake Dessert Recipe stands out as one of the best. It’s light, fluffy, sweet, and packed with the juicy flavor of fresh strawberries. This dessert is perfect for summer gatherings, afternoon teas, or any time you want to impress your guests with a beautiful and delicious cake.
Why Everyone Loves Mary Berry Strawberry Cake Dessert Recipe
The Mary Berry Strawberry Cake Dessert Recipe is more than just a cake—it’s a timeless British classic that’s easy to make and always a hit. With Mary Berry’s foolproof techniques and balance of ingredients, this recipe delivers a sponge that’s moist and flavorful every time. Strawberries add natural sweetness and a burst of freshness that makes this cake feel luxurious without being heavy.
Ingredients for Mary Berry Strawberry Cake Dessert Recipe
For the Sponge Cake
- 200g self-raising flour
- 200g caster sugar
- 200g softened butter
- 4 large eggs
- 1 tsp vanilla extract
- 2 tbsp milk
For the Filling and Topping
- 300ml double cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
- 250g fresh strawberries (sliced)
- Extra strawberries for garnish
- Strawberry jam (optional)
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat the oven to 180°C (160°C fan) or 350°F. Grease and line two 8-inch round cake tins with parchment paper.
Step 2: Make the Batter
Cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Sift in the flour and fold gently until combined. Add milk to loosen the batter slightly.
Step 3: Bake the Sponge
Divide the batter equally between the tins and level the tops. Bake for 20–25 minutes or until golden and springy to touch. Allow the cakes to cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.
Step 4: Prepare the Filling
Whip the double cream with icing sugar and vanilla extract until soft peaks form. Slice the strawberries.
Step 5: Assemble the Cake
Place one sponge layer on a plate. Spread a thin layer of strawberry jam (optional), then half the whipped cream and a layer of sliced strawberries. Top with the second sponge. Spread the remaining cream on top and garnish with more strawberries.
Nutritional Information (Approx. per slice)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Carbohydrates | 32g |
| Sugar | 22g |
| Fat | 16g |
| Protein | 4g |
Tips for the Perfect Mary Berry Strawberry Cake
Use Fresh Strawberries
Fresh, ripe strawberries give the best flavor and texture.
Chill Before Serving
Chilling the cake for 30 minutes before serving makes it easier to slice.
Adjust the Sweetness
Taste your strawberries first—if they’re super sweet, reduce the sugar in the cream slightly.
Creative Variations to Try
Chocolate Strawberry Cake
Add 2 tbsp of cocoa powder to the sponge mixture and pair with chocolate shavings on top.
Lemon-Strawberry Cake
Add lemon zest to the sponge and a dash of lemon juice in the cream for a citrus twist.
Vegan Version
Use plant-based butter, almond milk, and a dairy-free cream substitute. Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).
Storage and Freezing
Storing
Keep the cake in an airtight container in the fridge for up to 3 days.
Freezing
Freeze the sponge cakes (without filling) for up to 1 month. Wrap tightly in plastic and foil. Defrost, fill, and decorate when ready.
Pairing Suggestions
Enjoy your Mary Berry Strawberry Cake Dessert Recipe with a cup of Earl Grey tea, iced coffee, or a glass of sparkling rosé for a classy finish.
External Link for More Strawberry Dessert Ideas
For more fruity dessert inspiration, check out the BBC Good Food Strawberry Cake Collection, a wonderful resource that complements the Mary Berry Strawberry Cake Dessert Recipe.
FAQs About Mary Berry Strawberry Cake Dessert Recipe
Can I use frozen strawberries?
Yes, but thaw them first and drain excess water to avoid a soggy cake.
What if I don’t have self-raising flour?
Use plain flour with 2 tsp of baking powder per 200g.
How can I make this recipe gluten-free?
Use a gluten-free self-raising flour blend and check your baking powder is also gluten-free.
Can I make this in one tin?
Yes, just increase the baking time by about 10 minutes. Check with a toothpick to ensure it’s cooked through.
What other fruits can I use?
Blueberries, raspberries, or a mixed berry blend work beautifully as well.
