Description
This Strawberry Cream Cake is a dreamy, light, and refreshing dessert that’s perfect for any occasion. With soft vanilla sponge layers, fluffy whipped cream, and juicy fresh strawberries, it’s an easy recipe that feels like a bakery-style treat. Whether you’re looking for quick dessert ideas, a beautiful birthday cake, or a fresh summer dessert, this cake delivers flavor, texture, and elegance in every bite.
Ingredients
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
4 large eggs
1 cup unsalted butter (softened)
1 cup milk
2 ½ teaspoons baking powder
2 teaspoons vanilla extract
½ teaspoon salt
2 cups fresh strawberries (sliced)
2 cups heavy whipping cream
¾ cup powdered sugar
8 oz cream cheese (optional)
Instructions
1. Preheat oven to 350°F (175°C) and prepare cake pans with grease and parchment paper.
2. Whisk together flour, baking powder, and salt in a bowl.
3. Beat butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in vanilla extract.
5. Alternate adding dry ingredients and milk, mixing gently.
6. Divide batter into pans and bake for 20–25 minutes. Cool completely.
7. Wash, hull, and slice strawberries. Optionally macerate with sugar.
8. Whip heavy cream with powdered sugar until soft peaks form.
9. Level cake layers and slice if needed.
10. Assemble cake with layers of cream and strawberries.
11. Frost the outside with whipped cream.
12. Decorate with strawberries and chill for 1–2 hours before serving.
Notes
Use chilled equipment when whipping cream for better stability.
Always cool cake layers completely before frosting.
Pat strawberries dry if too juicy to prevent soggy layers.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg