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Strawberry Cake with Cream Filling Recipe

Strawberry Cake with Cream Filling

Cakes, Pies & Tarts

Total Time : Serves 12

HOW TO PREPARE Strawberry Cake with Cream Filling Recipe

Preheat oven to 175˚C. Grease a 26cm round cake tin and sprinkle with flour.

Mix eggs, vanilla powder, lemon zest and sugar in a bowl of an electric mixer for 6-8 minutes or until mixture becomes thick.

Add the flour while folding the mixture constantly gently using a metal spoon.

Pour the cake mixture over the prepared cake tin. Place in a preheated oven for 40-45 minutes or until when inserting a skewer in the center comes out clean. Set aside to cool.

To make the filling: Mix water and NESTLÉ Sweetened Condensed Milk in a saucepan and bring to boil.

Mix eggs, vanilla powder, corn flour and lemon zest in a mixing bowl then pour them into the boiled mixture. Bring to boil with constant stirring until the mixture thickens. Set aside to cool. (Cover the filling with cling film to prevent the cream drying up).

Cut the cake into 3 layers. Mix the cooled filling with 1 cup of the whipped cream(reserve the remaining cup) until mixture is smooth then place in a piping bag and pipe ½ the filling quantity over the first layer, cover with second layer, and pipe the remaining filling over the second then cover with the third layer.

To garnish the cake: Spread the remaining whipped cream on top and sides of the cake. Press with your hand some crushed pistachio on the sides and arrange some strawberries slices on top.

Nutritional Information For Strawberry Cake with Cream Filling Recipe

Per Portion of 300g

Energy : 421.00 Kcal
Protein : 12.00 g
Carbohydrate : 65.00 g
Fats : 16.00 g

Your Grocery List

  • For the dough:

  • 8 eggs
  • 1 teaspoon vanilla powder
  • 1 teaspoon lemon zest, grated
  • 1 cup caster sugar or 200 g
  • 1¾ cups plain flour or 250 g
  • For the filling:

  • 2½ cups water or 625 ml
  • 1 tin Nestlé® Sweetened Condensed Milk or 397 g
  • 4 eggs
  • 1 teaspoon vanilla powder
  • ½ cup corn flour or 60 g
  • 1 teaspoon lemon zest, grated
  • 2 cups liquid cream or 500 ml, whipped


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