Gordon Ramsay Strawberry Layer Cake Recipe

Light vanilla sponge, juicy sugared strawberries and a cloud of whipped cream. This cake is bright and fresh rather than heavy and sweet, so it suits birthdays, brunches and summer afternoons. It’s built like a British Victoria sponge or an American strawberry shortcake, using everyday ingredients, and it’s my own version rather than a Gordon Ramsay recipe. The full quantities are in the recipe card below.

Why macerate the strawberries

Tossing sliced strawberries with a little sugar and leaving them for 20–30 minutes draws out their juice and turns it into a light syrup. Spooned onto the sponge, that syrup keeps the layers moist and carries the strawberry flavor right through the cake. Use ripe, fragrant berries; the cake is only as good as the fruit.

Out of season, thawed frozen strawberries work if you drain them well. Cooking them briefly into a compote concentrates the flavor and stops them making the cake soggy.

Keeping the cream firm

Whipped cream is lighter than buttercream but can weep and slide, especially in a warm kitchen.

• Use very cold cream and a chilled bowl, and whip to medium-stiff peaks.
• Add a couple of tablespoons of powdered sugar, which helps it hold.
• For more stability, fold in 1–2 teaspoons of bloomed, melted gelatin, or fold mascarpone into the cream (about 6 oz mascarpone per 3 cups of cream) for a richer, firmer frosting.

Sponge notes

• Bring the eggs, butter and milk to room temperature so the batter mixes evenly.
• Mix just until combined; overbeating makes the cake dense.
• For a lighter crumb, replace 1/2 cup of the flour with cake flour. Buttermilk instead of milk adds tang and tenderness.
• Layers: bake in two 8-inch pans and split each horizontally for four thin layers, or use three pans for three layers. Adjust the baking time for different pan sizes.

Cake Recipes

Strawberry Layer Cake

Moist vanilla sponge layered with macerated strawberries and light whipped cream frosting—an easy, showstopping dessert.

Chef Gordon Ramsay Recipes

Prep
30 minutes

Cook
25 minutes

Total
55 minutes

Serves
8 servings

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Ingredients

2 1/2 cups (312 g) all-purpose flour, sifted2 1/2 teaspoons baking powder1/2 teaspoon fine salt1 cup (226 g) unsalted butter, room temperature1 1/2 cups (300 g) granulated sugar4 large eggs, room temperature2 teaspoons pure vanilla extract1 cup (240 ml) whole milk, room temperature2 cups (300 g) fresh strawberries, hulled and sliced1/4 cup (50 g) granulated sugar (for macerating strawberries)1 tablespoon strawberry jam (optional, for brushing layers)3 cups (720 ml) heavy cream, well chilled3/4 cup (90 g) powdered sugar1 teaspoon vanilla extract (for whipped cream)

Instructions

01

Preheat oven

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment.

02

Whisk dry

In a bowl, whisk together the flour, baking powder, and salt until evenly combined; set aside.

03

Cream butter and sugar

In a stand mixer, beat the butter and granulated sugar on medium-high until light and fluffy, about 3–4 minutes.

04

Add eggs

Add eggs one at a time, beating after each addition, then mix in the vanilla until incorporated.

05

Combine batter

With the mixer on low, alternate adding the dry ingredients and milk in three additions, beginning and ending with dry, mixing until just combined.

06

Macerate strawberries

Toss sliced strawberries with 1/4 cup sugar and let sit 15 minutes to release juices, stirring occasionally.

07

Bake layers

Divide batter evenly between pans and bake 22–28 minutes until a toothpick comes out clean; cool 10 minutes, then turn out to racks to cool completely.

08

Make whipped cream

Whip chilled heavy cream with powdered sugar and vanilla to medium-stiff peaks, being careful not to overwhip.

09

Assemble cake

If desired, split layers horizontally. Brush layers lightly with strawberry jam, spread whipped cream, add macerated strawberries between layers, stack, and finish with whipped cream and decorative berries on top.

Chef Tips

• Ensure butter and eggs are at room temperature for a smooth, even batter.
• Stabilize whipped cream with a teaspoon of gelatin if you need firmer frosting.
• If using frozen strawberries, drain well and reduce added sugar to avoid excess moisture.

Variations

• Lemon strawberry: spread a thin layer of lemon curd on the sponge before the strawberries.
• Chocolate strawberry: replace 1/3 cup of flour with cocoa powder and add a tablespoon of espresso powder.
• Gluten-free: use a 1:1 gluten-free blend with 1 teaspoon xanthan gum if it doesn’t already contain it.
• Dairy-free: use about 3/4 cup neutral oil instead of 1 cup butter, and whipped coconut cream for the frosting.

Making it ahead

Because of the fresh fruit and cream, the assembled cake is best within 2 days, kept in the fridge. Bake the layers ahead and freeze them, unfrosted and tightly wrapped, for up to a month; thaw them in the fridge. Macerate the strawberries and whip the cream on the day you assemble.

For more strawberry desserts, try my Strawberry Cheesecake. Other bright bakes include the Easy Lemon Cake and the Blueberry Cream Tart.