Fluffy Strawberry Cream Cake
This strawberry cream cake layers soft vanilla cake with billowy whipped cream and ripe, juicy strawberries. It’s a dessert that feels special but comes together with everyday ingredients and simple steps.
The cake is tender and moist, while the cream is barely sweetened, so the fresh berries really shine. Slice into it and you’ll see the layers of fruit and cream, making every bite a little celebration.
Why This Strawberry Cream Cake Works
The cake base is a classic butter cake that bakes up with a fine, tender crumb. It stays soft for days, even after chilling.
The whipped cream filling is light and airy, not heavy or cloying. And because the strawberries are fresh and not cooked, they add a bright, juicy burst that cuts through the richness.
Ingredients
- 1/2 cup unsalted butter, softened: room temperature for easy creaming
- 1 cup granulated sugar
- 2 large eggs: at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk: at room temperature
- 1 1/2 cups heavy whipping cream: well chilled
- 2 tablespoons powdered sugar
- 1 pound fresh strawberries: hulled and sliced, about 3 cups
Variations / Substitutions
- Swap half the cream with mascarpone: fold in softened mascarpone after whipping for a richer, more stable filling.
- Use frozen strawberries: thaw completely, drain well, and pat dry before using. They’ll be softer but still taste great.
- Add lemon zest: stir a teaspoon of fine lemon zest into the whipped cream for a bright citrus note.
- Make it a sheet cake: bake in a greased 13×9-inch pan and spread the cream and berries right on top.
A related recipe to try: Chocolate Strawberry Cream Cake.
How to Make Fluffy Strawberry Cream Cake
Step 1: Cream the Butter and Sugar
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment. In a large bowl, beat the 1/2 cup softened butter and 1 cup granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.
The mixture will turn pale yellow and look almost whipped. Beat in the 2 eggs one at a time, mixing well after each, then blend in the 2 teaspoons vanilla extract.
Step 2: Mix the Batter
In a separate bowl, whisk together the 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Add this dry mix to the butter mixture in three parts, alternating with the 3/4 cup milk. Start and end with the flour mixture, stirring just until no white streaks remain.
The batter will be smooth and thick, but avoid overmixing or the cake can turn out tough. Give it a final gentle scrape with a spatula to catch any dry pockets at the bottom.
Step 3: Bake the Cake Layers
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 22 to 25 minutes, until the cakes are pale golden and a toothpick inserted in the center comes out clean.
The tops will spring back when lightly pressed. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before assembling.
Step 4: Whip the Cream
Pour the 1 1/2 cups cold heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla into a chilled bowl. Beat with an electric mixer until soft peaks form, about 2 to 3 minutes.
Soft peaks mean the cream holds a shape when you lift the beaters but the tips curl over gently. Stop as soon as you hit this stage to keep it light and pillowy.
Step 5: Slice the Strawberries
Wash and hull the 1 pound of strawberries, then slice them thinly. Set aside a handful of the most even slices for the top of the cake.
If your berries are a little tart, toss them with a teaspoon of granulated sugar and let them sit for 5 minutes to draw out some sweetness.
Step 6: Assemble the Cake
Place one completely cooled cake layer on a serving plate. Spread about half the whipped cream over it and arrange an even layer of sliced strawberries on top. Set the second cake layer on top, then spread the remaining cream over it and pile on the reserved berry slices.
You can leave the sides bare for a simple naked cake look, or spread a thin layer of cream around the edge. Serve right away or pop it in the fridge for 30 minutes to set.
Tips for the Best Strawberry Cream Cake
- Trim the cake tops: if the layers domed in the oven, use a serrated knife to level them so the cake sits flat. Even layers keep the cream from sliding.
- Pat berries dry: after slicing the strawberries, blot them gently with paper towels. Too much moisture will make the cream weep.
- Chill the bowl: if your kitchen is warm, pop the mixing bowl and beaters in the freezer for 5 minutes before whipping the cream. Cold tools help it whip faster.
- Assemble the same day: this cake tastes best within a few hours of putting it together. The strawberries will start to release juice and soften the cream if it sits overnight.
Bake times for different pans:
| Pan size | Bake time |
|---|---|
| 2 (8-inch) round pans | 22-25 minutes |
| 2 (9-inch) round pans | 18-22 minutes |
| 13×9-inch sheet pan | 25-30 minutes |
Keeping the Cake Fresh
Refrigerate: cover the assembled cake loosely and store it in the fridge for up to 3 days. The whipped cream may soften a little, but the cake stays moist.
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, replace the all-purpose flour with a good 1:1 gluten-free baking flour blend. The crumb will be a touch denser, but the cake still tastes wonderful.
Can I freeze this strawberry cream cake?
Freezing is not ideal. Whipped cream can weep and turn watery after thawing, so it’s best to enjoy it fresh. You can freeze the unfrosted cake layers; wrap them tightly and thaw before assembling.
Can I use a different fruit?
Absolutely. Sliced peaches, raspberries, or a mix of blueberries and blackberries work just as well. Just keep the fruit dry so the cream holds its shape.
Fluffy Strawberry Cream Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Cream butter and sugar until fluffy, then beat in eggs and vanilla.
- Whisk dry ingredients together. Alternate adding dry mix and milk to the butter mixture, stirring just until combined.
- Divide batter between two greased 8-inch round pans. Bake 22-25 minutes until a toothpick comes out clean. Cool completely.
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Hull and slice strawberries, reserving a handful for the top.
- Layer cake with whipped cream and strawberries, then top with remaining cream and berries. Chill 30 minutes before serving if you like cleaner slices.
