Why You’ll Love This Recipe

This strawberries & cream cake stands out for its fresh, from-scratch approach. The cake layers are light and moist, infused with the natural sweetness of strawberries. The whipped cream frosting is lightly sweetened, allowing the fruit to shine through. It’s a dessert that combines elegance with simplicity, making it ideal for celebrations or a special treat.

Ingredients

For the cake:

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup whole milk
1 1/2 cups fresh strawberries, pureed

For the whipped cream:

2 cups heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract

For the strawberry filling:

1 1/2 cups fresh strawberries, sliced
1/4 cup granulated sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the pureed strawberries.
Divide the batter evenly between the prepared cake pans.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
For the strawberry filling, combine the sliced strawberries and granulated sugar in a bowl. Let them sit for about 15 minutes to release their juices.
For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
Once the cakes have cooled, place one layer on a serving platter.
Spread a layer of whipped cream over the cake, then spoon the strawberry filling over the cream.
Top with the second cake layer.
Frost the top and sides of the cake with the remaining whipped cream.
Garnish with additional fresh strawberries, if desired.

Servings and Timing

Servings: 12–14
Prep Time: 30 minutes
Cook Time: 25–30 minutes
Total Time: Approximately 1 hour 30 minutes

Variations

Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
Dairy-Free: Use dairy-free butter and a plant-based milk alternative.
Vegan: Replace eggs with a flaxseed mixture and use non-dairy substitutes for butter, milk, and cream.
Chocolate Twist: Add cocoa powder to the batter for a chocolate-flavored cake.
Lemon Zest: Incorporate lemon zest into the batter for a citrusy note.

Storage/Reheating

Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.
Freezing: The cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.
Reheating: Thaw the cake in the refrigerator overnight before serving.

FAQs

How can I make the cake ahead of time?

Bake the cake layers and allow them to cool completely. Wrap each layer tightly in plastic wrap and store them in the refrigerator for up to 2 days before assembling.

Can I use frozen strawberries?

Yes, you can use frozen strawberries. Thaw them and drain any excess liquid before using them in the recipe.

How do I prevent the whipped cream from deflating?

Ensure that the bowl and beaters are cold before whipping the cream. Also, avoid overwhipping, as this can cause the cream to become too stiff and separate.

Can I use a store-bought cake mix?

While this recipe is designed to be made from scratch, you can substitute with a store-bought cake mix if desired. However, the flavor and texture may differ.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.

Can I make this cake into cupcakes?

Yes, divide the batter among cupcake liners and bake at 350°F (175°C) for 18–20 minutes, or until a toothpick inserted comes out clean.

How do I prevent the cake layers from sticking to the pan?

Grease and flour the cake pans thoroughly, or line the bottoms with parchment paper to ensure easy removal.

Can I use a different fruit for the filling?

Yes, you can substitute strawberries with other berries like raspberries or blueberries for a different flavor profile.

How do I frost the cake smoothly?

Use an offset spatula to spread the whipped cream evenly over the cake layers, smoothing the sides as you go.

Can I add a glaze to the cake?

Yes, a light glaze made from powdered sugar and milk can be drizzled over the top for added sweetness and shine.

Conclusion

This Made from Scratch Strawberries & Cream Cake is a delightful dessert that combines the sweetness of fresh strawberries with the richness of homemade whipped cream. Its moist, tender layers and vibrant flavor make it a perfect choice for any special occasion or a sweet treat to enjoy with loved ones. Whether you’re celebrating a birthday, hosting a gathering, or simply indulging in a homemade dessert, this cake is sure to impress.