Strawberry and rhubarb are a match made in heaven and this simple and easy cake is so delicious! My Strawberry Rhubarb Cake is made with delicate Victoria sponge cake layers dotted with fruit, a simple whipped cream frosting and a home-made strawberry rhubarb jam. Every bite is bursting with flavor from the sweet whipped cream, the fluffy cake layers to the tart fruit jam. This delicate spring cake recipe is perfect for Easter, Mother’s Day or any time you’re craving for a simple dessert!
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How to Make Strawberry Rhubarb Cake
Making this simple cake is so easy and it comes together in no time. Start by preheating your oven to 350F and prepare two, 8-inch cake pans. In a large mixing bowl, cream together the butter, sugar and vanilla for a few minutes until creamy. Add the egg yolks and milk and mix again for 1 to 2 minutes, until well-combined. Combine the dry ingredients in a separate bowl, then sift into the batter. Sifting ingredients is very important, ensuring that your batter doesn’t get clumps of flour. Before adding in the diced strawberry and rhubarb, toss the fruit in cornstarch; it will make the fruit juices into a jam!
Once your cake layers are baked, allow them to cool completely before putting them together with the cream and jam.
Homemade Jam Filling
I love rhubarb jam because of its tart and sweet flavor! It’s the perfect complement to this delicate cake! When choosing rhubarb at the store, make sure to go with firm and fresh rhubarb; it should be crispy and snap easily. To make the jam, simply combine rhubarb, strawberries and sugar in a sauce pot and let it simmer away for 8 to 10 minutes. Rhubarb releases a lot of liquids so there’s no need to add water. The jam needs to be completely cooled before using and can be prepared the day before. Use any leftover jam for toast!
Assembling the Cake
Putting this simple cake together is easy! Just allow the cake layers and the jam to cool completely. While they’re cooling, prepare the whipped cream. Spread a generous amount of cream onto the first cake layer and add a few tablespoons of fresh jam. Top with the second cake layer and repeat the process, garnishing the cake with fresh strawberries! I went with a ‘naked’ cake look and didn’t frost the sides but feel free to frost the top and sides if you prefer!
Enjoyed this delightful springtime recipe? Check out some of my other recipes you’re sure to enjoy!
- Strawberry Rhubarb Jam – sweet and tart jam that’s perfect for toast, cakes and so much more!
- Strawberry Tiramisu Cake – no-bake tiramisu cake with strawberry syrup and fluffy cream!
- Strawberry Champagne Cake – decadent champagne cake layers with strawberry buttercream!
- Strawberries & Cream Swiss Roll Cake – the best-ever strawberry cake with delicate sponge cake, strawberries and mascarpone whipped cream filling!
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