Slagroomgebakjes are classic Dutch bakery treats: light sponge cakes topped with billowy whipped cream and fresh fruit. They look elegant and fancy, but they’re surprisingly simple to make at home.

Each little pastry has a soft, airy base, a hint of vanilla, a generous swirl of sweetened whipped cream, and juicy berries or fruit on top. They’re perfect for birthdays, tea time, holidays, or anytime you want a delicate dessert that feels special without being heavy.

Why You’ll Love These Slagroomgebakjes

  • Bakery-style at home – They look like something from a patisserie display case.
  • Light and airy – Soft sponge + fluffy cream instead of dense cake or frosting.
  • Fresh and customizable – Top with any fruit you love: berries, kiwi, peaches, etc.
  • Make-ahead friendly – Bake the bases in advance and decorate later.
  • Perfect for occasions – Great for parties, buffets, birthdays, or coffee visits.

Ingredients

For the Sponge Cake Bases

  • 3 large eggs, room temperature
  • 100 g (1/2 cup) granulated sugar
  • 1 tsp vanilla extract
  • 90 g (3/4 cup) all-purpose flour, spooned and leveled
  • 10 g (1 tbsp) cornstarch
  • Pinch of salt

For the Simple Syrup (Optional, for extra moisture)

  • 60 ml (1/4 cup) water
  • 2 tbsp granulated sugar
  • 1/2 tsp vanilla extract or a splash of orange liqueur (optional)

For the Whipped Cream Topping

  • 480 ml (2 cups) heavy cream or whipping cream, well chilled
  • 3–4 tbsp powdered sugar (to taste)
  • 1–1½ tsp vanilla extract

For Decorating

  • 1–2 cups mixed fresh fruit, such as:
    • Strawberries, sliced
    • Raspberries
    • Blueberries
    • Kiwi, thinly sliced
    • Peaches or nectarines, thin wedges
  • Powdered sugar, for dusting (optional)
  • Optional extras:
    • Chocolate shavings
    • Toasted sliced almonds

How to Make Slagroomgebakjes

1) Prepare the pans and preheat the oven

Preheat your oven to 180°C / 350°F.

Line a baking tray with parchment paper or lightly grease a muffin tin / small tart pans if you prefer individual baked shapes.

If using a baking tray: you’ll cut out small rounds from the baked sponge later.

Tip: Draw circles on the underside of the parchment (about 7–8 cm / 2.75–3 inches) as a guide if you want evenly sized bases.

2) Make the sponge batter

In a mixing bowl, beat the eggs and sugar together with an electric mixer on high speed for 6–8 minutes, until the mixture is very pale, thick, and tripled in volume. It should fall from the beaters in a ribbon that slowly disappears.

Beat in the vanilla.

In a separate bowl, whisk together flour, cornstarch, and salt. Sift this mixture over the egg foam in 2–3 additions, gently folding with a spatula after each addition.

Fold slowly and carefully so you keep as much air in the batter as possible.

3) Bake the sponge

Pour or spread the batter evenly onto the prepared baking tray (about 1–1.5 cm / 1/2 inch thick) or divide it between the muffin/tart cups, filling them about halfway.

Bake for 12–15 minutes, or until lightly golden and the top springs back when gently pressed. A toothpick should come out clean.

Let the sponge cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Tip: Don’t overbake; you want a soft, tender crumb.

4) Make the simple syrup (optional but recommended)

While the sponge cools, combine water and sugar in a small saucepan. Heat gently, stirring until the sugar dissolves. Remove from the heat and stir in vanilla or liqueur if using.

Let cool to room temperature.

Brush the cooled sponge rounds lightly with syrup to keep them moist and flavorful.

5) Cut and prepare the bases

If you baked one large sheet:
Use a round cutter (7–8 cm / 2.75–3 inches) to cut out circles from the sponge. Gently transfer them to a serving tray.

If you used muffin/tart tins:
Carefully loosen and remove each little sponge base once completely cooled.

Tip: Any offcuts or scraps are perfect for trifles or parfaits with leftover cream and fruit.

6) Whip the cream and decorate

In a cold bowl, add chilled cream, powdered sugar, and vanilla. Beat with a hand mixer or stand mixer on medium-high speed until medium-firm peaks form—creamy and pipeable but not grainy.

Transfer whipped cream to a piping bag fitted with a star or round tip, or use a spoon if you prefer a rustic look.

Pipe or spoon generous swirls of whipped cream on top of each sponge base.
Decorate with fresh fruit pieces, arranging them attractively.

Dust with a little powdered sugar and add chocolate shavings or toasted almonds if desired.

Serve immediately or refrigerate briefly until serving.

Serving Suggestions

  • Serve Slagroomgebakjes on a cake stand or platter for a tea party or coffee table.
  • Make a variety platter with different fruits on each pastry: all strawberry, mixed berries, tropical fruit, etc.
  • Pair with coffee, espresso, hot chocolate, or black tea.
  • For extra elegance, drizzle a bit of fruit coulis or chocolate sauce on the plate before placing the pastry.

Cook’s Tips

  • Eggs at room temperature: They whip better and give more volume to the sponge.
  • Don’t deflate the batter: Fold gently; overmixing will make the sponge dense.
  • Cold cream only: Use well-chilled cream and a cold bowl for best whipping results.
  • Medium peaks: Whip the cream until it’s firm enough to hold shape but still smooth—not stiff and grainy.
  • Assemble close to serving time: The sponge stays best when topped within a few hours of serving.

Variations & Add-Ins

  • Chocolate Slagroomgebakjes: Add 2 tbsp cocoa powder to the flour mixture and increase sugar slightly if desired.
  • Lemon twist: Add lemon zest to the sponge batter and a touch of lemon zest or juice in the cream.
  • Boozy version: Brush the sponge with a bit of liqueur-spiked syrup (like Cointreau, Grand Marnier, or rum).
  • Nutty topping: Sprinkle chopped pistachios, hazelnuts, or almonds over the cream.
  • Mini rectangular pastries: Cut the sponge into rectangles and pipe cream in two rows for a different look.

Storage & FAQ

  • Storage: Best enjoyed the day they’re assembled. Store leftovers covered in the fridge for up to 1 day (the cream and fruit will soften the sponge over time).
  • Make-ahead:
    • Bake sponge bases up to 1–2 days ahead, wrap well, and keep at room temp.
    • Whip the cream and decorate on the day of serving.
  • Can I freeze them?
    • The assembled pastries don’t freeze well because of the cream and fresh fruit.
    • You can freeze the plain sponge bases, tightly wrapped, for up to 1 month. Thaw at room temperature before using.
  • Cream not whipping?
    • Make sure the cream has enough fat (at least 30–35%) and is very cold. Chill the bowl and beaters if your kitchen is warm.
  • Fruit options?
    • Use whatever is in season: strawberries in spring, berries in summer, figs and plums in late summer, etc.

Slagroomgebakjes give you everything you want in a light, elegant dessert: airy sponge, clouds of vanilla whipped cream, and bright, juicy fruit on top. They’re simple yet impressive, perfect for special occasions, celebrations, or just treating yourself to a little Dutch café-style sweetness at home.

Slagroomgebakjes – Light Dutch Cream Pastries with Fresh Fruit

Slagroomgebakjes – Light Dutch Cream Pastries with Fresh Fruit
🖨 Print Recipe📌 Pin it
Servings: 8-10
Prep:
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Classic Dutch Slagroomgebakjes made with light sponge cake bases, sweetened vanilla whipped cream, and fresh fruit. Elegant, bakery-style cream pastries that are perfect for birthdays, tea time, and celebrations.

Slagroomgebakjes – Light Dutch Cream Pastries with Fresh Fruit
🖨 Print Recipe📌 Pin it

Ingredients

  • For the Sponge Bases:
  • 3 large eggs, room temperature
  • 100 g (1/2 cup) granulated sugar
  • 1 tsp vanilla extract
  • 90 g (3/4 cup) all-purpose flour
  • 10 g (1 tbsp) cornstarch
  • Pinch of salt
  • For the Simple Syrup (Optional):
  • 60 ml (1/4 cup) water
  • 2 tbsp granulated sugar
  • 1/2 tsp vanilla extract or splash of liqueur
  • For the Whipped Cream:
  • 480 ml (2 cups) heavy/whipping cream, chilled
  • 3–4 tbsp powdered sugar
  • 1–1½ tsp vanilla extract
  • For Decorating:
  • 1–2 cups mixed fresh fruit (strawberries, raspberries, blueberries, kiwi, etc.)
  • Powdered sugar, for dusting (optional)
  • Optional: chocolate shavings or toasted sliced almonds

Instructions

  1. 1. Preheat and prepare pans
  2. 2. Preheat oven to 180°C / 350°F.
  3. 3. Line a baking tray with parchment paper or lightly grease muffin/tart tins.
  4. 4. Make the sponge batter
  5. 5. In a bowl, beat eggs and sugar with an electric mixer on high speed for 6–8 minutes, until thick, pale, and tripled in volume.
  6. 6. Beat in vanilla.
  7. 7. In another bowl, whisk flour, cornstarch, and salt.
  8. 8. Sift dry ingredients over the egg mixture in 2–3 additions, gently folding after each to keep the batter airy.
  9. 9. Bake the sponge
  10. 10. Spread batter evenly on the prepared tray (about 1–1.5 cm / 1/2 inch thick) or divide between tins.
  11. 11. Bake for 12–15 minutes, until lightly golden and springy.
  12. 12. Cool briefly, then transfer to a wire rack to cool completely.
  13. 13. Make the simple syrup (optional)
  14. 14. In a small saucepan, combine water and sugar. Heat until sugar dissolves.
  15. 15. Remove from heat, stir in vanilla or liqueur, and let cool.
  16. 16. Lightly brush cooled sponge with syrup for extra moisture.
  17. 17. Cut and prepare bases
  18. 18. If using a sheet: cut out circles (7–8 cm / 2.75–3 inches) with a round cutter and place on a serving tray.
  19. 19. If using tins: gently remove the individual sponge bases once cooled.
  20. 20. Whip the cream
  21. 21. In a cold bowl, add chilled cream, powdered sugar, and vanilla.
  22. 22. Beat on medium-high speed until medium-firm peaks form.
  23. 23. Assemble the pastries
  24. 24. Pipe or spoon generous swirls of whipped cream onto each sponge base.
  25. 25. Top with fresh fruit pieces, arranging decoratively.
  26. 26. Dust with powdered sugar and add chocolate shavings or nuts if desired.
  27. 27. Serve
  28. 28. Serve immediately, or refrigerate briefly until serving. Best eaten the same day.

Notes

Use room-temperature eggs and avoid overmixing to keep the sponge light.
Simple syrup is optional but helps keep the cakes moist and flavorful.
Assemble close to serving time so the sponge doesn’t soften too much under the cream and fruit.
Any sponge scraps are great layered in glasses with leftover cream and fruit for quick trifles.

Nutrition

Calories: ~260–300
Total Fat: ~18–20 g
Carbohydrates: ~20–24 g
Protein: ~4–5 g