Easy Strawberry Rhubarb Cake (video)

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!

Watch My Strawberry Rhubarb Cake Video!

Watch my YouTube video for the step-by-step instructions for making this simple and delicious strawberry rhubarb cake! Want to stay up to date on my newest recipes? Subscribe to my website email list and my YouTube channel for notifications.

Ingredients for Strawberry Rhubarb Cake

Here are the main ingredients you’ll need to make this delicious and fruity cake at home! Find the full list of ingredients in the printable recipe card below.

• Strawberries – fresh berries will work best for garnishing the cake; however, you can use frozen, thawed berries for the cake and for the jam.
• Rhubarb – this tangy and slightly sour stack pairs beautifully with strawberries. This is a seasonal ingredients, but you can use frozen rhubarb, too.
• Almond Flour – using a combination of almond flour with regular flour makes the cake layers extra soft and delicate.
• Heavy Cream – make sure the cream is very well chilled for the best results. If the cream is too warm, the frosting will be soft.
• Unsalted Butter – I recommend always using unsalted butter for baking. It gives you more control over the salt content in the recipe.
• Eggs – have the eggs at room temperature for the best results. Warm up cold eggs quickly by dropping them into a bowl of warm water.

Preparing the Victorian Sponge Cake Layers

Start this strawberry rhubarb cake with the delicate Victorian sponge cake layers. These cake layers are very soft and delicate!

1. Preheat the oven to 350F. Line two, 8-inch cake pan with parchment paper.
2. 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.
3. In a separate bowl, combine the dry ingredients: flour, almond flour, baking powder and salt. Sift the dry ingredients into the cake batter and mix for 1 minute, until combined.
4. In a separate bowl, whisk the egg whites with 1/4 tsp cream of tartar for 4 to 5 minutes, until stiff peaks form. Fold the egg whites into the batter gently.
5. In a separate bowl, combine the 1 cup diced strawberries and 1 cup diced rhubarb with cornstarch. Toss the fruit in the starch, then fold into the batter.
6. Divide the batter between the two pans and bake in preheated oven at 350F for 28 to 30 minutes, until the cake layers are golden brown. Remove from the oven, out of the cake pans, and cool completely on a wire rack.

Making the Rhubarb Strawberry Jam

This strawberry cake is filled with the most delicious and simple strawberry rhubarb jam! Here’s how you make it:

1. Combine the diced rhubarb, strawberries and sugar in a medium-sized sauce pot. Cook over medium heat and bring to a simmer; simmer for 8 to 10 minutes, until the diced rhubarb breaks apart to form a puree.
2. Allow the jam to cool completely before using in the cake.

Making Whipped Cream Frosting

This cake is frosted with a delicate and creamy whipped cream frosting. It’s super easy to make and pairs beautifully with the berries and cake!

1. Prepare the whipped cream next: combine the chilled cream, sugar and vanilla in a mixer bowl.
2. Whisk on medium-high speed for 4 to 5 minutes, until stiff peaks form.
3. If the frosting is too soft, this means the cream was not cold enough. Place the entire bowl of whipped cream into the refrigerator for 30 minutes, then whisk again.

How to Make Strawberry Rhubarb Cake

1. Once the cake layers and strawberry rhubarb jam have cooled to room temperature, it’s time to assemble the cake!
2. Spread a generous amount of whipped cream between the two layers, along with spoonful’s of jam.
3. Top the cake with more whipped cream, jam and sliced strawberries. Keep refrigerated if not serving immediately.