Strawberry Cream Cake
Indulge in the ultimate dessert with this decadent Strawberry Cream Cake! Perfectly light and fluffy layers of vanilla-scented sponge cake are complemented by clouds of sweetened whipped cream and juicy, fresh strawberries. This show-stopping treat combines the tangy sweetness of ripe berries with the comforting richness of homemade cream, creating a dessert that’s as delightful to eat as it is to look at. Made with simple pantry staples like all-purpose flour, butter, and sugar, this recipe is approachable yet impressively elegant, ideal for celebrating birthdays, holidays, or any special occasion. With just 30 minutes of prep time and a cooling period for the flavors to meld, this strawberry layer cake is an unforgettable way to enjoy classic flavors with a modern twist. Serve it chilled or at room temperature for a fresh, crowd-pleasing finish to any meal! Keywords: Strawberry Cream Cake, homemade whipped cream, strawberry cake recipe, classic dessert ideas, fresh fruit dessert.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cup Granulated sugar
- 2 units Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cups Whole milk
- 1.5 cups Heavy cream
- 0.5 cup Powdered sugar
- 2 cups Fresh strawberries, hulled and sliced
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the creamed mixture alternately with the milk, starting and ending with the dry ingredients. Mix on low speed until just combined.
Divide the batter evenly between the prepared cake 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 of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes are cooling, whip the heavy cream and powdered sugar in a large bowl on high speed until stiff peaks form.
Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a layer of whipped cream over the top, then arrange half of the sliced strawberries on the whipped cream.
Place the second cake layer on top of the strawberries, gently pressing down. Spread the remaining whipped cream on top and arrange the remaining strawberries on the whipped cream.
Refrigerate the strawberry cream cake for at least 1 hour before serving to allow the flavors to meld.
Slice and serve the cake chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
4029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.6 g | 298% | |
| Saturated Fat | 138.3 g | 692% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1005 mg | 335% | |
| Sodium | 1593 mg | 69% | |
| Total Carbohydrate | 431.7 g | 157% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 280.2 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 304 mg | 23% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1006 mg | 21% | |
*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.
