Orange Strawberry Layer Cake with Chocolate Cream and Berries
This impressive three-layer sponge cake features a light orange-scented base filled with fresh strawberry puree and rich chocolate whipped cream. The cake is crowned with vanilla whipped cream and fresh strawberry quarters for an elegant presentation. Perfect for celebrations, birthdays, or special occasions when you want to showcase seasonal strawberries. The orange juice adds subtle citrus notes that complement the sweet berries beautifully. Best made over two days for optimal texture and easier assembly.
Ingredients
- 4 eggs
- ⅝ cup sugar
- 0.8 cup vegetable oil
- 0.8 cup orange juice
- 2 ½ cups flour
- 2 ¼ Tablespoons baking powder
- 4 cups strawberries
- 1 ½ sachets ready-to-mix fruit tart glaze3 tsp unflavored gelatin dissolved in 3 tbsp hot water1:1vegetarian
add 1 tbsp sugar
- 2 Tablespoons sugar
- 4 cups whipping cream
- 2 Tablespoons cocoa powder
Instructions
- 1
Preheat oven to 400°F/400°F or convection 350°F/360°F
- 2
Grease baking tin or line with parchment paper
- 3
Whisk eggs and sugar until thick and creamy
- 4
Add oil and orange juice while stirring
- 5
Mix flour with baking powder and stir in quickly
- 6
Pour mixture into prepared tin and bake for 40-45 minutes in lower part of oven
- 7
Cool on rack and ideally wait one day before continuing
- 8
Wash strawberries and set aside 4 for decoration
- 9
Blend remaining strawberries into puree
- 10
Cut sponge cake into three layers
- 11
Place cake ring around bottom layer
- 12
Prepare glaze with strawberry puree and sugar
- 13
Pour glaze onto bottom layer and wait for it to firm
- 14
Place second layer on top
- 15
Whisk half the cream until stiff and mix with cocoa powder
- 16
Pour chocolate cream onto cake and top with remaining sponge layer
- 17
Remove cake ring
- 18
Whisk remaining cream until stiff
- 19
Cover entire cake with whipped cream using palette knife
- 20
Quarter reserved strawberries and decorate cake
Tips
Let the baked sponge rest for a day before assembly - this makes it easier to cut cleanly into layers and prevents crumbling.
Use a cake ring or springform pan sides to help maintain shape while layering and prevent the filling from leaking out.
Chill the assembled cake for at least 2 hours before serving to help all layers set properly and make slicing cleaner.
Good to Know
Refrigerate covered for up to 3 days. Best consumed within 24 hours for optimal texture.
Sponge cake can be baked 1-2 days ahead and wrapped. Fully assembled cake can be made 1 day ahead.
Serve chilled. Use a sharp knife wiped clean between cuts for neat slices.
Common Mistakes
Don't skip the overnight rest for the sponge - fresh cake is too soft to cut cleanly into layers.
Wait for glaze to set before adding next layer to prevent mixing of components.
Don't overwhip cream or it will become grainy and separate.
Substitutions
add 1 tbsp sugar
FAQ
Can I use frozen strawberries instead of fresh?
Yes, thaw completely and drain excess liquid before blending. You may need slightly less sugar in the glaze as frozen berries can be sweeter.
What if I don't have a cake ring for assembly?
Use the sides of a springform pan or improvise with a strip of parchment paper around the cake to help contain the layers during assembly.
How long will this cake keep in the refrigerator?
The assembled cake will keep covered in the refrigerator for up to 3 days, though it's best within 24 hours for optimal texture and freshness.