Strawberry Cream Cake

There’s something truly magical about a Strawberry Cream Cake. I remember the first time I made it; the kitchen was filled with the sweet aroma of fresh strawberries and whipped cream. It was a warm spring day, and I had friends coming over for a little gathering. As I whipped the heavy cream and folded in the strawberries, I couldn’t help but feel a wave of nostalgia wash over me. This cake isn’t just a dessert; it’s a celebration of life’s simple joys. Each slice is a piece of happiness, layered with fluffy cream and vibrant berries. It’s the perfect addition to any gathering or a delightful treat after a long day. Whether it’s a birthday party or just a Tuesday afternoon, this cake always brings smiles.

Ingredients You’ll Need for Strawberry Cream Cake

Creating a Strawberry Cream Cake is all about the harmony between its ingredients. Each one plays a significant role in building flavor and texture. The stars of this recipe are fresh strawberries, rich cream, and a soft, fluffy cake base. Together, they create a dessert that’s not just beautiful but also deliciously satisfying.

• 12 tablespoons unsalted butter (room temperature) – This ingredient gives the cake its rich flavor and tender texture.
• 2 cups granulated sugar – Sweetens the cake and helps achieve that light, fluffy consistency when creamed with butter.
• 4 extra-large eggs (room temperature) – Essential for structure and moisture, eggs help bind the ingredients together.
• ¾ cup sour cream (room temperature) – Adds moisture and a slight tangy flavor that balances sweetness.
• ½ teaspoon grated lemon zest – A hint of citrus that brightens the overall flavor.
• ½ teaspoon grated orange zest – Complements the strawberries with its sweet aroma.
• ½ teaspoon pure vanilla extract – Enhances the cake’s flavor profile, making it more aromatic.
• 2 cups all-purpose flour – The main structure of the cake, providing a light and fluffy crumb.
• ¼ cup cornstarch – Helps create a tender texture in the cake.
• ½ teaspoon kosher salt – Balances the sweetness and enhances overall flavor.
• 1 teaspoon baking soda – A leavening agent that helps the cake rise.
• 1 cup heavy cream (chilled) – Whipped to create a luscious filling and frosting.
• 3 tablespoons granulated sugar – Sweetens the whipped cream for the filling.
• ½ teaspoon pure vanilla extract – Adds flavor to the whipped cream.
• 1 pint fresh strawberries (hulled and sliced) – The star of the cake, providing fresh taste and vibrant color.

Step by Step Instructions for Strawberry Cream Cake

Making a Strawberry Cream Cake is a joyful experience that fills your kitchen with delicious aromas. Let’s dive into the steps that will guide you through creating this wonderful dessert!

1. Preheat your oven to 350°F. This is a crucial step as a properly heated oven ensures that the cake bakes evenly and rises perfectly. The scent of baked goods will soon fill your home!

2. Butter the bottom of two 8-inch cake pans. Then, line them with parchment paper and butter and flour the lined pans. This will prevent the cake from sticking to the pans, making it easier to remove once baked. It’s a little extra work but worth it!

3. In the bowl of a KitchenAid stand mixer, cream the unsalted butter and granulated sugar on high speed until light and fluffy. This should take about 3 to 5 minutes. You’ll notice a change in color and texture; the mixture will become pale and airy.

4. Reduce the speed to medium and add the eggs, one at a time. Make sure to mix well after each addition. Follow this by adding the sour cream, lemon zest, orange zest, and vanilla extract, scraping down the sides of the bowl as needed. This helps incorporate all the flavors evenly throughout the batter.

5. In a separate bowl, sift together the all-purpose flour, cornstarch, kosher salt, and baking soda. This step is important as it aerates the dry ingredients and ensures there are no lumps.

6. On low speed, gradually add the sifted flour mixture to the butter mixture. Mix just until combined, being careful not to overmix. The batter should be smooth, and you’ll see little bubbles forming that indicate it’s ready.

7. Pour the batter evenly into the prepared cake pans. Smooth the tops with a spatula to make sure they bake evenly. Now it’s time for the oven!

8. Bake in the center of the oven for 40 to 45 minutes. Keep an eye on them; when a toothpick inserted into the center comes out clean, they’re done. The cakes will develop a golden color, and your kitchen will smell heavenly!

9. Let the cakes cool in the pans for about 30 minutes before removing them to wire racks. This allows them to set and makes it easier to handle without breaking.

10. If you’re using one cake, wrap the second well and freeze it for later. If you’re serving both, let them cool completely to room temperature.

11. To make the filling, whip the heavy cream, granulated sugar, and vanilla extract in the mixer fitted with the whisk attachment until firm peaks form. This will create a lovely, airy filling that holds its shape beautifully.

12. Slice one of the cakes in half horizontally with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with half of the whipped cream, and scatter with the sliced fresh strawberries. Cover with the top slice and spread with the remaining whipped cream. Decorate with more strawberries on top for a stunning presentation.

Tips and Tricks about Strawberry Cream Cake

Making a Strawberry Cream Cake can be a breeze with these handy tips. Here are some that I’ve gathered over the years:

• Storage: Keep any leftover cake in an airtight container in the refrigerator. It should last up to three days.
• Freezing: You can freeze the cake layers before frosting. Just wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to a month.
• Pairing: This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
• Flavor Variations: Consider adding a layer of lemon curd between the cake and cream for a zesty twist.
• Serving Occasions: Perfect for spring and summer gatherings, birthdays, or as a sweet dessert after dinner.
• Presentation: Decorate with mint leaves or edible flowers for an elegant touch.

Accompaniments for Strawberry Cream Cake

• Fresh Fruit Salad: Serve alongside a mix of seasonal fruits for a refreshing contrast.
• Ice Cream: Vanilla or strawberry ice cream adds a creamy dimension that complements the cake.
• Tea or Coffee: A warm cup of tea or coffee balances the sweetness of the cake.
• Picnics: This cake is an excellent dessert for outdoor picnics and brunches.
• Celebrations: Perfect for birthdays, anniversaries, or just to celebrate a sunny day!
• Storage Tips: Ensure you store leftovers properly to maintain freshness; it’s best enjoyed within a few days.

FAQ

Conclusion

The Strawberry Cream Cake is a lovely dessert that captures the essence of spring in every bite. With its fluffy layers and fresh strawberries, it’s sure to impress your guests and satisfy your sweet cravings. I encourage you to try making it for your next gathering or even just for yourself. Enjoy the process and the delightful results!

Strawberry Cream Cake

The ultimate spring dessert, Strawberry Cream Cake features layers of fluffy cake, fresh strawberries, and whipped cream. It's the perfect treat for any occasion, bringing a delightful taste of summer to your table. You won't be able to resist making it tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 12 tablespoons Unsalted Butter room temperature
• 2 cups Granulated Sugar
• 4 extra-large Eggs room temperature
• ¾ cup Sour Cream room temperature
• ½ teaspoon Grated Lemon Zest
• ½ teaspoon Grated Orange Zest
• ½ teaspoon Pure Vanilla Extract
• 2 cups All-Purpose Flour
• ¼ cup Cornstarch
• ½ teaspoon Kosher Salt
• 1 teaspoon Baking Soda
• 1 cup Heavy Cream chilled
• 3 tablespoons Granulated Sugar
• ½ teaspoon Pure Vanilla Extract
• 1 pint Fresh Strawberries hulled and sliced

Equipment

• KitchenAid stand mixer

Method

 

1. Preheat your oven to 350°F. This is a crucial step as a properly heated oven ensures that the cake bakes evenly and rises perfectly. The scent of baked goods will soon fill your home!
2. Butter the bottom of two 8-inch cake pans. Then, line them with parchment paper and butter and flour the lined pans. This will prevent the cake from sticking to the pans, making it easier to remove once baked. It’s a little extra work but worth it!
3. In the bowl of a KitchenAid stand mixer, cream the unsalted butter and granulated sugar on high speed until light and fluffy. This should take about 3 to 5 minutes. You’ll notice a change in color and texture; the mixture will become pale and airy.
4. Reduce the speed to medium and add the eggs, one at a time. Make sure to mix well after each addition. Follow this by adding the sour cream, lemon zest, orange zest, and vanilla extract, scraping down the sides of the bowl as needed. This helps incorporate all the flavors evenly throughout the batter.
5. In a separate bowl, sift together the all-purpose flour, cornstarch, kosher salt, and baking soda. This step is important as it aerates the dry ingredients and ensures there are no lumps.
6. On low speed, gradually add the sifted flour mixture to the butter mixture. Mix just until combined, being careful not to overmix. The batter should be smooth, and you’ll see little bubbles forming that indicate it’s ready.
7. Pour the batter evenly into the prepared cake pans. Smooth the tops with a spatula to make sure they bake evenly. Now it’s time for the oven!
8. Bake in the center of the oven for 40 to 45 minutes. Keep an eye on them; when a toothpick inserted into the center comes out clean, they’re done. The cakes will develop a golden color, and your kitchen will smell heavenly!
9. Let the cakes cool in the pans for about 30 minutes before removing them to wire racks. This allows them to set and makes it easier to handle without breaking.
10. If you’re using one cake, wrap the second well and freeze it for later. If you’re serving both, let them cool completely to room temperature.
11. To make the filling, whip the heavy cream, granulated sugar, and vanilla extract in the mixer fitted with the whisk attachment until firm peaks form. This will create a lovely, airy filling that holds its shape beautifully.
12. Slice one of the cakes in half horizontally with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with half of the whipped cream, and scatter with the sliced fresh strawberries. Cover with the top slice and spread with the remaining whipped cream. Decorate with more strawberries on top for a stunning presentation.

Notes

• Storage: Keep any leftover cake in an airtight container in the refrigerator. It should last up to three days.
• Freezing: You can freeze the cake layers before frosting. Just wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to a month.
• Pairing: This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
• Flavor Variations: Consider adding a layer of lemon curd between the cake and cream for a zesty twist.
• Serving Occasions: Perfect for spring and summer gatherings, birthdays, or as a sweet dessert after dinner.
• Presentation: Decorate with mint leaves or edible flowers for an elegant touch.

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!