Description
Strawberries and Cream Cake is a beautifully soft vanilla cake layered with sweetened whipped cream and juicy strawberries. This classic combination makes for a show-stopping dessert that’s perfect for spring and summer celebrations.
Ingredients
Units
Scale
- For the cake:
- 2 1/4 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- For the filling & topping:
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 3 cups fresh strawberries, sliced
- Extra whole strawberries for garnish (optional)
Instructions
- Bake the cake layers:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a bowl, whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. Alternate adding dry ingredients and milk until just combined.
- Divide batter between pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
- Prepare whipped cream:
- Beat heavy cream, powdered sugar, and vanilla to stiff peaks. Keep chilled.
- Assemble the cake:
- Place one cake layer on a plate. Spread a thick layer of whipped cream, then top with sliced strawberries. Add the second cake layer. Frost the top and sides with remaining whipped cream. Garnish with whole or halved strawberries.
- Chill & serve:
- Refrigerate for at least 1 hour before slicing for best texture and clean layers.
Notes
- Use stabilized whipped cream if making the cake a day ahead.
- Add a layer of strawberry jam between the cake and cream for more flavor.
- Cake layers can be made and frozen ahead of time.
Nutrition
- Calories: 360 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg
