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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.
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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.