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Strawberries and Cream Cake Recipe

Strawberries and Cream Cake Recipe
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★★★★★

4.8 from 28 reviews

A delightful Strawberries and Cream Cake featuring a moist and tender vanilla almond sponge layered with fresh strawberries and luscious whipped cream. Perfect for celebrations or a sweet treat.

Ingredients

Scale

Cake Ingredients

  • 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)

Filling and Topping

  • 2 cups fresh strawberries, sliced
  • 1 ½ cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add Eggs and Extracts: Add eggs one at a time, beating well after each addition. Stir in vanilla extract and almond extract if using.
  5. Combine Wet and Dry: Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined; do not overmix.
  6. Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool the Cakes: Allow the cakes to cool in pans for 10 minutes, then remove from pans and cool completely on a wire rack.
  8. Prepare Whipped Cream: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  9. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of whipped cream over it, then top with a layer of sliced strawberries. Place the second cake layer on top and frost the top and sides with remaining whipped cream. Decorate with additional strawberries.
  10. Chill Before Serving: Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the whipped cream to set.

Notes

  • For a lighter texture, be careful not to overmix the batter once the flour is added.
  • Use fresh, ripe strawberries for the best flavor and sweetness.
  • The almond extract is optional but adds a lovely depth of flavor to the cake.
  • Store any leftover cake covered in the refrigerator and consume within 2 days for optimal freshness.
  • You can substitute the heavy whipping cream with coconut cream for a dairy-free option, adjusting the diet accordingly.

Nutrition

Keywords: strawberries and cream cake, vanilla almond cake, fresh strawberry cake, whipped cream cake, summer dessert

Find it online: https://zestywithzane.com/strawberries-and-cream-cake-recipe-2/