Delicious Strawberry and Cream Layer Cake – A Summer Delight!

Strawberry and Cream Layer Cake is the perfect dessert to celebrate sunny days and special occasions! This show-stopping cake features layers of fluffy vanilla sponge, luscious whipped cream, and fresh strawberries, creating a refreshing and delightful treat that everyone will adore. It’s easy to assemble, making it an excellent choice for gatherings or a sweet weekend indulgence.

Table of Contents

Why You’ll Love This Recipe

  • Vibrant and Flavorful. The layered combination of fresh strawberries and smooth cream creates an explosion of flavor and texture that’s both light and refreshing!
  • Perfect for Celebrations. This cake is not only visually stunning, but it’s also a delicious dessert option for birthdays, weddings, or summer picnics.

Ingredients for Strawberry and Cream Layer Cake

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • All-Purpose Flour: The basis of the cake structure, providing the necessary lift and lightness.
  • Sugar: Adds sweetness to the cake and whipped cream, enhancing the overall flavor profile.
  • Baking Powder: A leavening agent that ensures the cake rises beautifully.
  • Salt: Enhances the sweetness and balances the flavor of the cake.
  • Butter: Provides moisture and richness to the cake. Make sure it’s softened at room temperature.
  • Eggs: Essential for binding the cake ingredients together and adding structure.
  • Vanilla Extract: For flavor; enhances the overall taste of the cake.
  • Heavy Cream: Whipped to soft peaks, it becomes the luscious frosting that complements the layers.
  • Fresh Strawberries: Chopped or sliced to add freshness and natural sweetness between the layers.

How to Make Strawberry and Cream Layer Cake

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter.
  2. In a mixing bowl, whisk together the flour, baking powder, and salt; set aside.
  3. In another bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, alternating with milk until fully incorporated. Mix until smooth.
  5. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean.
  6. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  7. Once cooled, beat the heavy cream with sugar until soft peaks form.
  8. On one cake layer, spread a generous amount of whipped cream and top with sliced strawberries. Place the second layer on top and repeat the process on the top layer.
  9. Decorate with additional strawberries and whipped cream if desired, then slice and serve!

Tips for Making Strawberry and Cream Layer Cake

  • Use Fresh Ingredients: Fresh strawberries and high-quality vanilla extract will yield the best flavor.
  • Don’t Overmix: When you combine wet and dry ingredients, mix until just combined to ensure a light and fluffy cake.
  • Chill the Cream: Ensure the heavy cream is cold to get the best volume when whipping.

Make-Ahead Instructions

  • Bake the cakes a day in advance and store them covered at room temperature until you’re ready to assemble.
  • Whip the cream a few hours earlier and store it in the refrigerator until readiness.

Storing Leftovers

To store leftover cake, keep it in an airtight container in the refrigerator for up to 3 days. For best flavor and texture, consume it within 2 days.

Freezing Strawberry and Cream Layer Cake

  • Wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil to prevent freezer burn.
  • Freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight.

Reheating Strawberry and Cream Layer Cake

  • It’s best enjoyed chilled or at room temperature, so no reheating is necessary.

Serving Suggestions

FAQs

Can I use frozen strawberries?

While fresh strawberries are recommended for best flavor and texture, you can use frozen strawberries thawed and drained if needed.

How can I make the cream sweeter?

Add more powdered sugar to the whipped cream to adjust sweetness to your taste.

Can I use a different type of cake?

Absolutely! This recipe works well with chocolate or lemon cake variations for a different flavor profile.

How should I store any leftovers?

Store leftover cake in the refrigerator in an airtight container for up to 3 days.

Can I make this cake gluten-free?

Yes, substitute all-purpose flour with a gluten-free blend to make this cake suitable for gluten-free diets.

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Please leave a 5-star rating and review below!

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Strawberry and Cream Layer Cake

Delicious Strawberry and Cream Layer Cake – A Summer Delight!


  • Author: Elena Bennett
  • Total Time: 50 minutes
  • Yield: 8 servings

Description

This Strawberry and Cream Layer Cake is the perfect dessert for summer celebrations, featuring layers of soft vanilla sponge, light whipped cream, and juicy strawberries.


Ingredients

  • All-Purpose Flour
  • Sugar
  • Baking Powder
  • Salt
  • Butter
  • Eggs
  • Vanilla Extract
  • Heavy Cream
  • Fresh Strawberries

Instructions

  1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
  2. Whisk together flour, baking powder, and salt; set aside.
  3. Cream butter and sugar until fluffy; add eggs, mixing in vanilla.
  4. Add dry ingredients alternately with milk; mix until smooth.
  5. Divide batter into pans and bake for 25-30 minutes until a toothpick comes out clean.
  6. Cool cakes in pans, then beat heavy cream to soft peaks.
  7. Layer cakes with cream and strawberries in between; top with extra cream and berries.

Notes

  • Ensure butter is softened for easy mixing.
  • Use fresh strawberries for best flavor.
  • Chill the heavy cream before whipping for best results.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 360
  • Sugar: 18g
  • Sodium: 200mg
  • Fat: 16g
  • Saturated Fat: 10g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 90mg

Keywords: strawberry, cake, cream

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