Strawberry Creamy Dreamy Cake
Indulge in the luscious layers of the Strawberry Creamy Dreamy Cake, a dessert that lives up to its name! This show-stopping treat features tender vanilla cake infused with sweet, pureed strawberries, creating a moist and delicately fruity base. What truly sets it apart is the cloud-like whipped cream frosting, lightly sweetened for the perfect balance, and generously adorned with fresh sliced and whole strawberries for a burst of color and flavor. With its light, airy texture and irresistible combination of strawberries and cream, this cake is ideal for spring celebrations, summer gatherings, or any moment that calls for a decadent yet refreshing dessert. Easy to make yet impressively elegant, it’s an irresistible treat that’s sure to wow your guests. Prepare, layer, chill, and enjoy a dreamy slice of this strawberry-studded perfection!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter
- 1 cup Whole milk
- 1.5 teaspoons Vanilla extract
- 1 cup Strawberries, pureed
- 4 Egg whites
- 2 cups Heavy whipping cream
- 0.5 cups Powdered sugar
- 1 cup Strawberries, sliced (for garnish)
- 6 Strawberries, whole (for decoration)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the softened butter into the dry ingredients and mix using a hand mixer or stand mixer on medium speed until the mixture resembles coarse crumbs.
Add the milk, vanilla extract, and pureed strawberries to the mixture. Beat on low speed until combined, then increase to medium speed and beat for 2 minutes until smooth.
In a separate clean bowl, beat the egg whites until they form stiff peaks. Gently fold the beaten egg whites into the cake batter using a spatula, being careful not to deflate the mixture.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, invert the cakes onto a wire rack and allow them to cool completely.
While the cakes are cooling, prepare the frosting by whipping the heavy whipping cream and powdered sugar together in a large chilled bowl until stiff peaks form. Keep the frosting in the refrigerator until ready to use.
Once the cakes are completely cooled, spread a layer of frosting over the top of one of the cakes. Add a layer of sliced strawberries on top of the frosting.
Place the second cake layer on top of the strawberries. Frost the top and sides of the cake with the remaining whipped cream.
Decorate the cake with whole strawberries on top and additional sliced strawberries around the bottom edge as desired.
Chill the cake in the refrigerator for at least 1 hour before slicing and serving to allow the flavors to meld together perfectly.
Nutrition Facts
Calories |
5456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.5 g | 315% | |
| Saturated Fat | 143.0 g | 715% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 695 mg | 232% | |
| Sodium | 2801 mg | 122% | |
| Total Carbohydrate | 740.0 g | 269% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 474.4 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 533 mg | 41% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2450 mg | 52% | |
*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.
