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
- Ingredients for Strawberry and Cream Layer Cake
- How to Make Strawberry and Cream Layer Cake
- Tips for Making Strawberry and Cream Layer Cake
- Make-Ahead Instructions
- Storing Leftovers
- Freezing Strawberry and Cream Layer Cake
- Reheating Strawberry and Cream Layer Cake
- Serving Suggestions
- FAQs
- Try these Strawberry and Cream Layer Cake related recipes next!
- Strawberry Shortcake
- Vanilla Bean Ice Cream
- Heart Healthy Strawberry Smoothie
- Fresh Fruit Salad
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
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter.
- In a mixing bowl, whisk together the flour, baking powder, and salt; set aside.
- 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.
- Gradually add the dry ingredients to the wet mixture, alternating with milk until fully incorporated. Mix until smooth.
- 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.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Once cooled, beat the heavy cream with sugar until soft peaks form.
- 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.
- 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
- Pair with a scoop of vanilla bean ice cream on the side for a delightful contrast.
- Serve alongside a fresh fruit salad for a lighter option.
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.
