Strawberries and Cream Cake Recipe
If you’re searching for a show-stoppping dessert that’s as delightful as it is classic, look no further than Strawberries and Cream Cake. This dreamy confection layers tender vanilla cake, sumptuous cream cheese frosting, and a cascade of sweet strawberries for a celebration-ready treat that somehow feels both nostalgic and refreshingly modern. Whether you’re planning a picnic, birthday, or afternoon tea, Strawberries and Cream Cake offers that perfect balance of richness and fruity brightness in every slice.
Ingredients You’ll Need
Let’s celebrate the beauty of simple, high-quality ingredients—each one playing a starring role in Strawberries and Cream Cake. From the buttery, soft crumb of the cake to the lush frosting and jewel-bright strawberries, here’s what you’ll need and why it matters:
- All-purpose flour: Lays the foundation for a sturdy yet tender cake structure that’s perfect for stacking.
- Granulated sugar: Adds sweetness and helps achieve that classic golden-brown crumb.
- Baking powder: Your ticket to a light, airy cake with just the right rise.
- Salt: Brings out the flavors and ensures the cake isn’t overly sweet.
- Unsalted butter: Delivers richness and creates that melt-in-your-mouth texture in both the cake and frosting.
- Eggs: Bind everything together and add essential moisture and flavor.
- Whole milk: Contributes softness and a beautiful crumb in every bite.
- Vanilla extract: Gives an aromatic sweetness that makes the cake extra inviting.
- Almond extract (optional): For a subtle, nutty background that takes the flavor up a notch.
- Cream cheese: Provides the tangy, creamy backbone of that signature frosting.
- Powdered sugar: Blends smoothly into the frosting for a pillowy texture.
- Heavy cream: Keeps the frosting fluffy and easy to spread.
- Fresh strawberries: The dazzling stars of the show—juicy and vibrant for a sweet finish.
- Fresh mint leaves (optional): Add a pop of color and refreshing lift to your finished cake.
How to Make Strawberries and Cream Cake
Step 1: Preheat the Oven and Prepare Pans
Start by preheating your oven to 350°F (175°C), which is just the right temperature for baking cakes evenly with a delicate crumb. Grease and flour two 9-inch round cake pans or line them with parchment paper so the finished cakes release effortlessly—no sticking means no broken layers.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures that the leavening and salt are distributed evenly through the flour, which leads to an even rise and well-balanced flavor throughout your Strawberries and Cream Cake.
Step 3: Cream Butter and Sugar
Grab a large mixing bowl and cream together the softened butter and granulated sugar. This step is more important than it might seem—the mixing incorporates air, giving your cake a pillowy lift and ultra-soft crumb that’s exactly what you want in a celebratory layer cake.
Step 4: Add Eggs and Extracts
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then stir in the vanilla (and almond extract, if using) to give the cake a deeper, richer flavor that pairs so well with both the cream cheese frosting and fresh strawberries.
Step 5: Combine Wet and Dry Ingredients
Gradually add your dry mixture to the wet, alternating with the milk. Start and end with the dry mixture. This technique helps maintain a soft, tender texture—everything should be just combined; over-mixing will make the cake less light.
Step 6: Bake the Cake
Divide the batter evenly between your prepared pans and bake for 25 to 30 minutes. Check doneness with a toothpick inserted in the center—it should come out clean or with just a few moist crumbs. Don’t overbake; you want to keep the cakes moist and delicate.
Step 7: Cool the Cakes
Let the cakes cool in their pans for about 10 minutes to set, then gently turn them out onto a wire rack to cool completely. Cooling fully is key before you start assembling so your frosting doesn’t melt and slide right off.
Step 8: Prepare the Cream Cheese Frosting
While the cake cools, beat together the cream cheese and butter until smooth and creamy. Gradually incorporate the powdered sugar, one cup at a time, and blend in the vanilla. If you want it a bit more spreadable, mix in heavy cream, a tablespoon at a time, until fluffy and luscious.
Step 9: Assemble the Cake
Once your cakes are completely cool, it’s time for the fun part. Place one cake layer on your serving platter and spread a thick, even layer of cream cheese frosting on top. Arrange half of the sliced strawberries in a pretty pattern or just pile them on—whatever makes your heart happiest!
Step 10: Finish Layering and Frosting
Top with the second cake layer. Use the remaining frosting to cover the top and sides, making gentle swoops for that gorgeous homemade look. Artfully arrange the rest of the strawberries on top—the more exuberant, the better.
Step 11: Chill and Serve
Refrigerate the cake for at least 30 minutes before slicing. This helps the flavors meld and makes cutting neat slices much easier. Your Strawberries and Cream Cake is now ready for its grand debut!
How to Serve Strawberries and Cream Cake
Garnishes
For a simple yet elegant finish, top your Strawberries and Cream Cake with extra fresh strawberries—try fanning a few slices or leaving some whole for drama. A handful of fresh mint leaves will add a pop of green and a subtle herbal note that beautifully complements the juicy berries and rich frosting.
Side Dishes
Pair slices of this cake with cool sips of iced tea, sparkling lemonade, or even a glass of prosecco for a festive feel. On the side, a dollop of lightly whipped cream or a scoop of vanilla bean ice cream transforms each piece into a complete dessert experience.
Creative Ways to Present
Put your own twist on this classic by stacking individual mini cakes, serving it as naked layers for a rustic look, or cutting into squares for dainty dessert bars. Even consider layering Strawberries and Cream Cake into parfait glasses for a playful, spoonable treat—perfect for picnics or brunches.
Make Ahead and Storage
Storing Leftovers
If you manage to have any leftovers, store slices of Strawberries and Cream Cake in an airtight container in the refrigerator. The cake will stay fresh and flavorful for up to three days, and the frosting keeps everything moist—just bring it out 10 minutes before serving for the best texture.
Freezing
Want to enjoy a taste of summer later in the year? Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to two months. Thaw overnight in the fridge before frosting and assembling. While you can freeze the whole cake, strawberries tend to weep upon thawing, so fresh toppings are best added just before serving.
Reheating
This cake is best served chilled or at room temperature, so there’s no need to reheat! If you prefer a softer texture, let slices rest on the counter for 15–20 minutes before enjoying. Avoid microwaving, as it might melt your frosting and berries.
FAQs
Can I use frozen strawberries for Strawberries and Cream Cake?
Fresh strawberries give the best color, texture, and flavor for topping this cake, but in a pinch, thawed and well-drained frozen strawberries can also work. Pat them dry before adding to prevent the cake from getting soggy.
How far ahead can I assemble the cake?
You can assemble Strawberries and Cream Cake the night before an event. Just cover and refrigerate it overnight; this gives the flavors time to meld and makes slicing even easier!
What can I substitute for cream cheese in the frosting?
If you’d like something different, try a thick mascarpone cheese for a milder taste, or use whipped cream for a lighter finish—just be sure to stabilize the whipped cream for best results.
Can I turn this cake into cupcakes?
Absolutely! Simply divide the batter among lined muffin tins and bake for 18–22 minutes. Top each cupcake with a swirl of cream cheese frosting and a fresh strawberry for adorable single-serve treats.
How do I keep the cake from getting soggy?
Make sure your strawberries are well dried before adding to the cake, and consider adding the fresh berries just before serving if storing for more than a day. This keeps your Strawberries and Cream Cake wonderfully fresh and never watery.
Final Thoughts
I hope you’re as excited as I am to bake and share this Strawberries and Cream Cake with the people you love. It’s simple, crowd-pleasing, and bursts with fresh flavor that just feels special. Give it a try—you may find it becomes your new favorite celebration cake!
Print
Strawberries and Cream Cake Recipe
- Total Time: 1 hour
- Yield: 1 9-inch cake (12 servings) 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Strawberries and Cream Cake, a perfect balance of sweet, tangy cream cheese frosting, moist cake layers, and fresh strawberries. This elegant dessert is ideal for any celebration or special occasion.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (as needed for consistency)
For the Topping:
- 2 cups fresh strawberries, hulled and sliced
- Fresh mint leaves (optional, for garnish)
Instructions
- Prepare the Cake Layers: Preheat the Oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt. Cream softened butter and sugar until light and fluffy. Beat in eggs, vanilla extract, and almond extract. Gradually add dry ingredients and milk, alternating, until just combined. Divide batter between pans and bake for 25-30 minutes. Cool completely.
- Prepare the Cream Cheese Frosting: In a large mixing bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, beating well after each addition. Stir in vanilla extract. Adjust consistency with heavy cream.
- Assemble the Cake: Place one cake layer on a platter, spread frosting, and arrange half of the strawberries. Add the second layer, frost the top and sides, and top with remaining strawberries.
- Serve and Garnish: Garnish with mint leaves. Refrigerate for 30 minutes before serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a more intense almond flavor, use almond extract in the frosting as well.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380
- Sugar: 32g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: Strawberries and Cream Cake, Cake recipe, Cream cheese frosting, Strawberry cake
