Easy Dreamy Strawberry Cream Cake
Indulge in the luscious simplicity of our Easy Dreamy Strawberry Cream Cake—a stunning dessert that combines pillowy layers of vanilla cake, fluffy homemade whipped cream, and juicy slices of fresh strawberries. Perfectly balanced and refreshingly light, this recipe brings together pantry staples like all-purpose flour and vanilla extract with decadent heavy cream and sweet strawberries for a show-stopping treat. Ready in just under an hour, this cake is surprisingly easy to make, from its tender batter to its elegant whipped cream frosting. Ideal for spring celebrations, birthdays, or whenever you crave a fresh, fruity dessert, this strawberry cream cake is guaranteed to impress with its beautiful presentation and melt-in-your-mouth flavor.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 0.75 cups Milk
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 1.5 cups Heavy whipping cream
- 3 tablespoons Powdered sugar
- 3 cups Fresh strawberries (sliced)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the softened butter, milk, and vanilla extract to the dry ingredients, and use an electric mixer to combine until smooth.
Add the eggs one at a time, mixing well after each addition. Beat the mixture for an additional two minutes until light and fluffy.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, prepare the whipped cream by beating the heavy whipping cream and powdered sugar in a chilled bowl until stiff peaks form. Refrigerate until ready to use.
Once the cakes are completely cool, place one layer on a serving plate and spread a generous layer of whipped cream on top.
Arrange a layer of sliced strawberries over the whipped cream, then place the second cake layer on top.
Frost the top and sides of the cake with the remaining whipped cream, then decorate with the remaining strawberry slices.
Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld. Slice and enjoy!
Nutrition Facts
Calories |
4424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.3 g | 304% | |
| Saturated Fat | 140.0 g | 700% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1193 mg | 398% | |
| Sodium | 1916 mg | 83% | |
| Total Carbohydrate | 509.8 g | 185% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 355.1 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 436 mg | 34% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1417 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
