Delicious homemade Strawberry Cream Cake layered with fresh strawberries and cream.

Strawberry Cream Cake

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why make this recipe

Strawberry Cream Cake is a delightful dessert that combines the sweetness of strawberries with the lightness of cake and the creaminess of whipped cream. It’s perfect for any occasion, whether it’s a birthday, a family gathering, or just a sunny day treat. The layers of moist cake, fresh strawberries, and fluffy topping make it a crowd favorite. Plus, it’s a great way to celebrate strawberry season!

how to make Strawberry Cream Cake

Ingredients:

  • 2 3/4 cups cake flour
  • 2 teaspoons baking powder
  • 1 cup salted butter, room temperature
  • 2 1/2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 5 large egg whites, room temperature
  • 1 cup milk, room temperature
  • 2 pounds fresh strawberries, washed, hulled, sliced
  • 2 tablespoons granulated sugar
  • 2 ounces cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 2 cups heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 pinch kosher salt

Directions:

  1. Preheat the oven to 350°F. Line a 10×15-inch sheet pan with parchment paper and spray with nonstick spray.
  2. In a bowl, whisk together flour and baking powder.
  3. In a stand mixer, cream the butter, sugar, and vanilla until it becomes light and fluffy.
  4. Add egg whites one at a time, mixing well after each.
  5. Gradually mix in the flour and milk in alternating parts.
  6. Pour the batter into the prepared pan and bake for 28-30 minutes.
  7. Let the cake cool completely in the pan.
  8. For the strawberries, mix them with 2 tablespoons of sugar and refrigerate.
  9. For the whipped topping, chill a mixer bowl and whisk. Then mix cream cheese and sugar until smooth.
  10. Add the heavy cream to the cream cheese mixture and whip to stiff peaks, then incorporate the vanilla and salt.
  11. Chill the whipped topping until you are ready to assemble the cake.
  12. To assemble, slice the cooled cake in half. Layer with strawberries and whipped topping. Serve immediately.

how to serve Strawberry Cream Cake

Serve Strawberry Cream Cake chilled or at room temperature. Cut it into squares and place the pieces on dessert plates. You can garnish with extra strawberries and a dollop of whipped cream for an extra touch.

how to store Strawberry Cream Cake

Store any leftover Strawberry Cream Cake in an airtight container in the refrigerator. It will stay fresh for about 2-3 days. If you have assembled the cake, it’s best to keep the strawberries and whipped cream separate from the cake until ready to serve to maintain its texture.

tips to make Strawberry Cream Cake

  • Ensure your butter and eggs are at room temperature for better mixing.
  • Use fresh strawberries for the best flavor; frozen strawberries may release too much water when they thaw.
  • For a sweeter cake, taste the strawberry mixture before refrigerating and adjust the sugar as needed.
  • Whip the cream until it reaches stiff peaks for a better texture in the topping.

variation

You can experiment with different fruits such as raspberries or blueberries instead of strawberries. For a chocolate twist, consider adding cocoa powder into the cake batter or drizzling chocolate sauce over the top.

FAQs

Can I use frozen strawberries?
While fresh strawberries are recommended for the best taste, you can use frozen strawberries. Just ensure they are thawed and drained of excess moisture.

How can I make this cake gluten-free?
You can use a gluten-free cake flour mix in place of regular cake flour. Make sure all other ingredients are also gluten-free.

Can I make this cake ahead of time?
Absolutely! You can bake the cake one day before and assemble it just before serving. The whipped topping can also be made in advance and stored in the refrigerator.

Strawberry Cream Cake

A delightful dessert combining the sweetness of fresh strawberries with moist cake and creamy whipped topping. Perfect for birthdays, gatherings, or sunny day treats.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 3/4 cups cake flour
  • 2 teaspoons baking powder
  • 1 cup salted butter, room temperature
  • 2 1/2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 5 large egg whites, room temperature
  • 1 cup milk, room temperature
For the Strawberries
  • 2 pounds fresh strawberries, washed, hulled, sliced
  • 2 tablespoons granulated sugar to sweeten the strawberries
For the Whipped Topping
  • 2 ounces cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 2 cups heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 pinch kosher salt

Method
 

Preparation
  1. Preheat the oven to 350°F. Line a 10×15-inch sheet pan with parchment paper and spray with nonstick spray.
  2. In a bowl, whisk together flour and baking powder.
  3. In a stand mixer, cream the butter, sugar, and vanilla until it becomes light and fluffy.
  4. Add egg whites one at a time, mixing well after each.
  5. Gradually mix in the flour and milk in alternating parts.
  6. Pour the batter into the prepared pan and bake for 28-30 minutes.
  7. Let the cake cool completely in the pan.
Strawberry Preparation
  1. For the strawberries, mix them with 2 tablespoons of sugar and refrigerate.
Whipped Topping Preparation
  1. Chill a mixer bowl and whisk.
  2. Mix cream cheese and sugar until smooth.
  3. Add the heavy cream to the cream cheese mixture and whip to stiff peaks, then incorporate the vanilla and salt.
  4. Chill the whipped topping until you are ready to assemble the cake.
Assembly
  1. To assemble, slice the cooled cake in half. Layer with strawberries and whipped topping.
  2. Serve immediately.

Notes

Store any leftover Strawberry Cream Cake in an airtight container in the refrigerator. It will stay fresh for about 2-3 days. For best texture, keep the strawberries and whipped cream separate from the cake until ready to serve.