Get the Strawberries ready:

The fresh strawberries should be washed, hulled, and coarsely chopped. You may alternatively purée the strawberries in a blender or food processor if you prefer a smoother filling.

Chilling Mixing Tools:

Before beginning, freeze a mixing bowl and beaters (or the whisk attachment of a stand mixer) for about 15 minutes. Equipment that has been chilled will whip cream more quickly and effectively.

Make the Cream Whip:

Take the beaters and the cooled mixing bowl. Pour the bowl with the chilled heavy whipping cream. Whip the cream at medium-high speed to start until it begins to thicken.

Sweetener to Add:

Whip the cream while you add the powdered sugar gradually. Depending on how sweet you want things, adjust the sugar amount. Whip up stiff peaks as needed. The cream maintains its shape and doesn’t sag when the beaters are raised if the peaks are stiff.

Flavour Up:

Add the strawberry jam (if using) and vanilla essence, and cut the strawberries gently. Folding is a gentle mixing method that aids in keeping the whipped cream’s airy texture.

Taste and Modify:

Taste it first when adjusting the strawberry cream filling’s sweetness or flavour. At this point, if desired, you can add more powdered sugar or strawberry jam.

Build the Cake:

Spread a thick strawberry cream filling between the cake layers after cooling. Before filling with the strawberry cream, you can make a buttercream dam around the edge of each layer if you’re concerned that the filling would cause the cake to become too soft.

Decorate:

The cake’s top and sides can be iced with the leftover strawberry cream. Add more fresh strawberries or other ornaments as desired for garnish.

Chill:

Before serving, it is advised to let the cake chill in the fridge for a bit. This aids in the cream filling setting and facilitates clean cake cutting.

Enjoy your cake packed with strawberry cream! Due to the filling’s dairy composition, keep any leftovers in the refrigerator.