Strawberry Birthday Layer Cake

Name: Strawberry Birthday Layer Cake
Prep time: 90 min
Total time: 90 min
Yield: 40 servings
Cuisine: Française
Ingredients: 5 eggs, whites and yolks separated; 2 cups (400 g) caster sugar; 2 cups (250 g) plain flour, sifted; 1 cup (240 ml) hot whole milk; 1 tbsp (11 g) baking powder; 2 cups (500 ml) whole milk (for the cream); 1 can (14 oz / 397 g) sweetened condensed milk; ¾ cup (200 ml) heavy cream; 3 extra egg yolks; 3 tbsp cornstarch; 1 lb (500 g) fresh strawberries (for the filling); 1¾ cups (400 ml) whipped cream; 9 oz (250 g) fresh strawberries (for decoration)

By Marie Lefebvre · Updated September 28, 2026

A show-stopping celebration cake layered with silky pastry cream, fresh strawberries, and fluffy whipped cream on a light sponge base. Perfect for birthdays, it feeds a crowd and never fails to impress. Make it the day before for the best flavour and texture.

Prep⏱️ 90 min

Servings👥 40 servings

Difficulty📊 Medium

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🛒 Ingredients

40 servings

5 eggs, whites and yolks separated
2 cups (400 g) caster sugar
2 cups (250 g) plain flour, sifted
1 cup (240 ml) hot whole milk
1 tbsp (11 g) baking powder
2 cups (500 ml) whole milk (for the cream)
1 can (14 oz / 397 g) sweetened condensed milk
¾ cup (200 ml) heavy cream
3 extra egg yolks
3 tbsp cornstarch
1 lb (500 g) fresh strawberries (for the filling)
1¾ cups (400 ml) whipped cream
9 oz (250 g) fresh strawberries (for decoration)

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Preheat oven to 350 °F (180 °C). Grease and flour a 26 cm round cake pan.
2
Beat egg whites to stiff peaks. Add egg yolks one at a time while beating, then add sugar and beat for 2 more minutes.
3
Gently fold in sifted flour and hot milk using a spatula — do not beat. Add baking powder last.
4
Pour into the pan and bake 25–30 minutes until golden and a skewer comes out clean.
5
For the cream: heat the milk in a saucepan. Whisk together the 3 extra egg yolks, condensed milk and cornstarch, then stir into the hot milk. Cook over medium heat, stirring constantly, until thickened.
6
Remove from heat, fold in the heavy cream and cover with cling film pressed to the surface. Allow to cool.
7
Turn out the warm sponge and slice in half horizontally with a serrated knife.
8
Mash a handful of strawberries with a little sugar and water to make a quick syrup. Brush generously over the bottom layer.
9
Spread the pastry cream over the soaked layer, top with diced strawberries, then place the second sponge on top.
10
Frost the entire cake with whipped cream and decorate with whole or halved strawberries. Refrigerate at least 2 hours before serving.

💡 Chef's Tip

Bring eggs to room temperature 30 minutes before starting for a fluffier sponge. A splash of vanilla or kirsch stirred into the pastry cream adds a lovely depth of flavour.