Fresh Strawberry Cream Cake
Indulge in the ultimate summertime dessert with this Fresh Strawberry Cream Cake, a perfect harmony of light, fluffy layers and sweet seasonal strawberries. Featuring a moist vanilla sponge cake made from scratch, this recipe integrates fresh, juicy strawberries and a cloud-like whipped cream frosting for a refreshing, crowd-pleasing treat. Every bite is a celebration of simplicity—no heavy frostings, just vibrant flavors and airy textures. Ideal for birthdays, picnics, or any special occasion, this strawberry cake recipe stands out as a stunning centerpiece. With straightforward instructions and wholesome ingredients, including 4 cups of fresh strawberries and made-from-scratch whipped cream, it’s perfect for showcasing the peak of berry season. Serve it chilled for a cool, creamy delight your guests won’t forget!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter
- 1.5 cups Granulated sugar
- 4 Large eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Whole milk
- 4 cups Fresh strawberries (hulled and sliced)
- 2 cups Heavy whipping cream
- 0.5 cups Powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, slice the fresh strawberries and set them aside.
In a chilled mixing bowl, beat the heavy whipping cream and powdered sugar together with an electric mixer until stiff peaks form. Be careful not to overbeat.
To assemble the cake, place one cake layer on a serving platter. Spread a layer of whipped cream on top and evenly arrange half of the sliced strawberries over the whipped cream.
Place the second cake layer on top and spread a generous amount of whipped cream over the top and sides of the cake.
Decorate the top of the cake with the remaining sliced strawberries. For an extra touch, slice a few strawberries in half and place them in the center.
Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Slice and serve the chilled cake. Enjoy!
Nutrition Facts
Calories |
5873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 336.2 g | 431% | |
| Saturated Fat | 199.0 g | 995% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1632 mg | 544% | |
| Sodium | 2608 mg | 113% | |
| Total Carbohydrate | 612.5 g | 223% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 405.3 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 539 mg | 41% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1770 mg | 38% | |
*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.
