Strawberries and Cream Cake Recipe

If you are searching for a show-stopping dessert with a perfect balance of fresh fruit and luscious creaminess, then this Strawberries and Cream Cake is exactly what your dessert dreams are made of. Picture a moist, fluffy cake layered with sweet, juicy strawberries and smooth, velvety whipped cream that melts in your mouth. It’s a celebration of spring and summer’s best flavors all wrapped up in one irresistible treat that feels both elegant and comforting. Whether you’re hosting a gathering or wanting to treat yourself, this cake will quickly become a favorite go-to, guaranteed to impress and delight everyone lucky enough to have a slice.

Ingredients You’ll Need

Creating this Strawberries and Cream Cake only takes a handful of simple ingredients, but each one plays a vital role in delivering the perfect flavor and texture. From the tender crumb of the cake to the fresh brightness of the strawberries and the creaminess of the topping, get ready to gather these essentials that are likely already in your kitchen.

• 2 cups all-purpose flour: The base for a light and tender cake crumb that soaks up the flavors beautifully.
• 1 ½ cups granulated sugar: Adds just the right amount of sweetness without overpowering the fresh strawberry flavor.
• 2 teaspoons baking powder: Your secret weapon for a perfectly risen and airy cake.
• ½ teaspoon salt: Balances and enhances all the other flavors in the cake.
• ½ cup unsalted butter, softened: Brings rich moisture and helps create a tender texture.
• 3 large eggs: Essential for structure and fluffiness, plus they enrich the flavor.
• 1 cup whole milk: Adds moisture and gives the batter a silky smooth consistency.
• 1 teaspoon vanilla extract: Infuses a warm, classic flavor that complements the strawberries perfectly.
• 1 teaspoon almond extract (optional): A subtle nutty note that makes this cake even more sophisticated, but it’s entirely up to your taste.

How to Make Strawberries and Cream Cake

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C) and greasing your cake pans so the cake comes out effortlessly. In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. In another bowl, beat the softened butter with eggs, adding the milk and vanilla (and almond extract if you’re using it). Gradually mix the dry ingredients into the wet, stirring gently until the batter is smooth and lump-free. This batter will be the foundation for your soft and flavorful cake layers.

Step 2: Bake the Cake Layers

Pour the batter evenly into two round cake pans and pop them in the oven. Bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. The smell while baking is absolutely delightful — a promise of what’s to come! Once done, let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely before assembling.

Step 3: Prepare the Strawberries and Cream

While the cake cools, take fresh strawberries, wash, hull, and slice them generously. For the cream, whip some heavy cream to soft peaks with a touch of sugar and vanilla extract. This homemade whipped cream is what makes the cake feel so fresh and indulgent, and the strawberries add a beautiful burst of color and juicy sweetness.

Step 4: Assemble the Strawberries and Cream Cake

Place one cake layer on your serving plate, spread a thick layer of whipped cream over it, then scatter sliced strawberries generously. Add the second cake layer on top and slather more whipped cream across the top and sides. Finish by decorating the cake with whole strawberries or extra slices for that irresistible, garden-fresh look. Keep chilled until ready to serve for the best texture and flavor.

How to Serve Strawberries and Cream Cake

Garnishes

A sprinkle of finely chopped fresh mint leaves adds a refreshing touch of color and aroma, while a light dusting of powdered sugar can give your Strawberries and Cream Cake that picture-perfect finish. You can also drizzle a little strawberry glaze or reduction on top for some extra sparkle and tang.

Side Dishes

This cake pairs beautifully with a simple cup of freshly brewed coffee or a glass of chilled sparkling wine to complement its flavors. Fresh fruit salads or light lemon sorbet also make fantastic accompaniments, providing balance to the richness of the cream and cake.

Creative Ways to Present

For a special occasion, consider serving individual mini versions of the Strawberries and Cream Cake in clear jars or parfait glasses, layering cake pieces, whipped cream, and strawberries for a stunning visual treat. Or use edible flowers to decorate the top for a whimsical, garden-inspired vibe that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

Leftover Strawberries and Cream Cake should be stored in the refrigerator, covered tightly with plastic wrap or in an airtight container. This keeps the cake moist and the cream fresh for up to 3 days. The strawberries will maintain their juicy freshness so your cake stays as delightful as the first slice.

Freezing

While freezing the assembled cake isn’t ideal due to the fresh strawberries and whipped cream, you can freeze the baked cake layers separately wrapped tightly in plastic wrap and foil. When you’re ready to enjoy, thaw them overnight in the fridge and assemble fresh with whipped cream and strawberries for a dessert that tastes just made.

Reheating

This cake is best enjoyed chilled, so reheating isn’t recommended. If you do want to warm a slice slightly, do so for just a few seconds in the microwave to avoid melting the cream. The delicate texture and fresh ingredients truly shine when served cool.

FAQs

Can I use frozen strawberries for this cake?

Fresh strawberries are ideal because they hold their texture and flavor best, but if you must use frozen, thaw and drain them thoroughly to avoid excess moisture that can make the cake soggy.

Is the almond extract necessary?

No, it’s optional! Almond extract adds a lovely nutty note that complements strawberries beautifully, but the cake is delicious with just vanilla extract if you prefer a simpler flavor.

Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum, and follow the recipe as usual to enjoy a gluten-free Strawberries and Cream Cake.

How do I get the whipped cream to hold its shape?

Use cold heavy cream and beat it with powdered sugar and a bit of vanilla until soft peaks form. Chilling your bowl and beaters beforehand helps, and do not overbeat to avoid turning it into butter.

Can I add other fruits instead of strawberries?

Sure! Blueberries, raspberries, or sliced peaches all work wonderfully as alternatives or additions to strawberries, giving you lots of flexibility with flavors.

Final Thoughts

This Strawberries and Cream Cake is hands down one of the most joyful desserts to make and eat—fresh, sweet, creamy, and utterly satisfying. Once you try it, you’ll see why it’s a staple for celebrations and cozy afternoon treats alike. So go ahead, gather your ingredients, and bring a bit of sunshine to your table with this delightful recipe. I’m cheering you on as you enjoy every delicious bite!

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