Strawberries and Cream Cake – A Decadent Classic Dessert Recipe

ByEmma Riley

If you’ve ever wondered how to create the perfect strawberries and cream cake that’s light, luscious, and brimming with fresh berry flavor, you’re not alone. This classic dessert is often misunderstood—some think it’s too fussy or prone to sogginess, while others struggle to balance the sweet and tangy notes. In this comprehensive guide, we’ll unravel the secrets to an impeccable Strawberries and Cream Cake that’s easy to make, stunning to serve, and irresistible in taste.

Ingredients List

For the Cake Layers:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 2 ¾ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • 2 teaspoons pure vanilla extract

For the Strawberries and Cream Filling:

  • 4 cups fresh strawberries, hulled and sliced
  • ¼ cup granulated sugar (adjust for sweetness of berries)
  • 2 cups heavy whipping cream
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract

Suggested Substitutions and Dietary Swaps:

  • Use coconut oil or vegan butter for dairy-free versions.
  • Substitute whole milk with almond, oat, or soy milk for lactose intolerance.
  • Swap granulated sugar for coconut sugar or erythritol for a lower glycemic option.
  • Replace all-purpose flour with a gluten-free blend if necessary.

Timing: Perfecting Your Prep and Bake Schedule

  • Preparation Time: 20 minutes – Ready your ingredients, wash and slice strawberries, and preheat the oven.
  • Bake Time: 25 to 30 minutes – The golden cake layers puff and deliver a moist crumb.
  • Assembly Time: 15 minutes – Whip the cream and layer with luscious strawberries.
  • Total Time: Approximately 1 hour

For context, this preparation time is comparable to other classic layer cakes, but the freshness of strawberries adds an extra sensory delight that’s well worth the effort.

Slice of strawberries and cream cake with layers of whipped cream and fresh berries on a white plate.

Step-by-Step Instructions

Step 1: Prepare the Cake Batter

Cream the softened butter and granulated sugar in a large mixing bowl until light and fluffy. This aeration step is key to a tender crumb.

Step 2: Incorporate Eggs and Vanilla

Add eggs one at a time, beating well after each addition, then blend in the vanilla extract. The eggs provide structure and richness to the cake.

Step 3: Combine Dry Ingredients

In a separate bowl, sift the flour, baking powder, and salt for even rising.

Step 4: Alternate Adding Dry Ingredients and Milk

Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with the dry. This technique helps keep the batter light.

Step 5: Bake

Divide the batter evenly between two greased 9-inch round cake pans. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before assembly.

Step 6: Sweeten the Strawberries

Toss sliced strawberries with granulated sugar and set aside for at least 15 minutes to macerate. This releases natural juices, intensifying berry flavor.

Step 7: Whip the Cream

Using cold heavy cream, powdered sugar, and vanilla, whip until soft peaks form. Be careful not to overbeat; you want a smooth, fluffy texture.

Step 8: Assemble the Cake

Place the first cake layer on a platter. Spread a generous layer of whipped cream, then add a thick layer of strawberries. Top with the second cake layer, then frost the top and sides with the remaining whipped cream and decorate with extra strawberry slices.

Tips:

  • Chill your mixing bowl and beaters before whipping cream to improve volume.
  • Use a serrated knife to level cake layers for even stacking.
  • For extra flavor depth, brush cake layers with a thin strawberry syrup before adding cream.

Nutritional Information (Per Serving, based on 12 servings)

  • Calories: 320 kcal
  • Protein: 4g
  • Carbohydrates: 40g
  • Sugars: 28g
  • Fat: 16g
  • Saturated Fat: 10g
  • Fiber: 2g
  • Sodium: 150mg

Healthier Alternatives

If you want to keep your strawberries and cream cake a bit lighter without losing the appeal:

  • Use Greek yogurt whipped with a touch of honey instead of heavy cream for a protein boost and fewer calories.
  • Replace half the all-purpose flour with whole wheat pastry flour to add fiber and nutrients.
  • Reduce sugar by half; the strawberries provide natural sweetness.
  • For dairy-free, substitute coconut cream whipped to soft peaks—a creamy, tropical twist.

Serving Suggestions

Strawberries and cream cake shines with simple accompaniment. Here are some inspired ideas:

  • Summer picnic: Serve chilled with fresh mint and a sparkling rosé.
  • Afternoon tea: Pair slices with Earl Grey or chamomile tea and shortbread cookies.
  • Breakfast twist: Enjoy a mini slice with Greek yogurt and granola for a sweet morning treat.
  • Dietary variation: For keto-friendly, swap traditional flour for almond flour and use a sugar substitute in the cream.

Experiment with layering in other berries like raspberries or blueberries for a mixed berry cake that’s perfect for any season.

Common Mistakes to Avoid

  • Overwhipping the cream: It can turn grainy and eventually into butter. Stop as soon as you see soft peaks.
  • Undercooking the cake: Causes soggy layers, especially with juicy strawberries. Test the cake carefully with a toothpick.
  • Using unripe strawberries: Makes the cake less sweet, so choose bright red, fragrant berries.
  • Skipping maceration: Raw strawberries may lack depth in flavor. Sugaring them releases natural juices and softens their texture.

Storing Tips

  • Refrigerate leftover cake tightly covered with plastic wrap or in an airtight container to keep cream fresh.
  • Use within 2-3 days for best flavor and texture – strawberries can release moisture that might affect the cake.
  • For meal prep, assemble the cake on the day you plan to serve it or keep components separate (cake layers, whipped cream, and strawberries) and combine just before serving.
  • Freeze cake layers individually for up to 1 month, thaw overnight in the refrigerator before use.

Conclusion

Making a homemade strawberries and cream cake is easier than you think with the right techniques and fresh ingredients. This timeless dessert balances sweet, creamy, and fruity notes in every bite, perfect for celebrations or a special treat. Ready to try it out? Share your results in the comments below and subscribe to our newsletter for more delicious recipes!

FAQs

Q1: Can I make strawberries and cream cake ahead of time?
A1: Yes! Bake the cake layers up to 2 days in advance and store them wrapped tightly. Whip cream and slice strawberries on the day of serving to maintain freshness.

Q2: How do I keep the cake from getting soggy?
A2: Macerate strawberries to avoid excess juice, and consider brushing cake layers with a light syrup to create a moisture barrier.

Q3: What if I can’t find fresh strawberries?
A3: Frozen strawberries can work but must be fully thawed and drained to prevent sogginess.

Q4: Can I use a different fruit?
A4: Absolutely! Raspberries, blueberries, or peaches make excellent substitutes or additions to strawberries.

Q5: How do I get a smooth whipped cream frosting?
A5: Chill your bowl and beaters, whip cream slowly, and stop at soft peaks. Use powdered sugar for smoother consistency.

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