Go Back
Strawberry Cream Cake

Fluffy Strawberry Cream Cake Recipe

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 1 1/2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 pound fresh strawberries

Method
 

  1. Preheat oven to 350°F (175°C). Cream butter and sugar until fluffy, then beat in eggs and vanilla.
  2. Whisk dry ingredients together. Alternate adding dry mix and milk to the butter mixture, stirring just until combined.
  3. Divide batter between two greased 8-inch round pans. Bake 22-25 minutes until a toothpick comes out clean. Cool completely.
  4. Whip heavy cream with powdered sugar and vanilla until soft peaks form.
  5. Hull and slice strawberries, reserving a handful for the top.
  6. Layer cake with whipped cream and strawberries, then top with remaining cream and berries. Chill 30 minutes before serving if you like cleaner slices.

Notes

Let the cake layers cool completely before assembling. If you need to speed this up, pop them in the fridge for 30 minutes. For the neatest slices, chill the finished cake a bit first. Because the strawberries are fresh, this cake tastes best the day it’s made.