The Ultimate Strawberry Cream Cake: A Dreamy Layered Delight
This Strawberry Cream Cake is the stuff dessert dreams are made of. Soft, airy layers of vanilla cake are stacked high with billowy homemade whipped cream and juicy fresh strawberries, creating a simple yet stunning treat.
And if you’ve set your heart on a strawberry cream cake, this is the recipe to choose. It’s one of the most beloved on my site—tested, perfected, and baked by thousands of readers who return to it again and again. Beautiful, dependable, and irresistibly delicious.
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Ingredients
Prep Time
6hours hrs
Cook Time
40minutes mins
Total Time
6hours hrs 40minutes mins
for the cake-
3 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cup whole milk
1 tablespoon vanilla extract
1/2 cup butter softened
1/2 cup vegetable oil
2 cups granulated sugar
2 large eggs
2 large egg whites
for the cream filling + frosting-
2 1/2 cups heavy cream
1 tablespoon vanilla extract
1/2 cup powdered sugar
1 cup strawberries fresh, hulled and diced + more for garnish
Directions
Prep the pans:Preheat the oven to 325°F (165°C). Line two 8–9 inch round cake pans with parchment paper and coat well with nonstick spray. Set aside.Mix dry ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.[image error]Pexels.com" data-medium-file="https://disharma6.wordpress.com/wp-co..." data-large-file="https://disharma6.wordpress.com/wp-co..." src="https://disharma6.wordpress.com/wp-co..." alt="" class="wp-image-6849" />Photo by Nati on Pexels.comCombine milk mixture:
In a liquid measuring cup, stir together the milk and vanilla extract. Set aside.Cream butter, oil & sugar:
In another large bowl, use a hand mixer or stand mixer to beat the butter, vegetable oil, and sugar until well blended.Add eggs:
Mix in the eggs and egg whites, one at a time, until the batter turns very light and fluffy. Scrape the bowl, then mix briefly again.[image error]Pexels.com" data-medium-file="https://disharma6.wordpress.com/wp-co..." data-large-file="https://disharma6.wordpress.com/wp-co..." src="https://disharma6.wordpress.com/wp-co..." alt="" class="wp-image-6851" />Photo by Alina Matveycheva on Pexels.comAlternate wet & dry:
Add the dry ingredients and milk mixture in alternating additions, beginning and ending with the dry. Scrape the bowl and mix just until the batter is smooth—avoid overmixing.Bake:
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30–40 minutes on the lower two-thirds rack of the oven, or until a toothpick inserted comes out clean or with a few moist crumbs.Cool:
Let the cakes cool in their pans for 15–20 minutes, then turn them out onto wire racks. Allow them to cool completely before decorating.[image error]Pexels.com" data-medium-file="https://disharma6.wordpress.com/wp-co..." data-large-file="https://disharma6.wordpress.com/wp-co..." src="https://disharma6.wordpress.com/wp-co..." alt="" class="wp-image-6853" />Photo by ROMAN ODINTSOV on Pexels.comMake the Filling & FrostingWhip the cream:
Beat the heavy cream, vanilla extract, and powdered sugar until stiff peaks form. Transfer half to a separate bowl. Stir the diced strawberries into the other half to make the filling.Slice the cakes:
Using a sharp serrated knife, carefully cut each cake horizontally into two layers, giving you four thin layers.[image error]Pexels.com" data-medium-file="https://disharma6.wordpress.com/wp-co..." data-large-file="https://disharma6.wordpress.com/wp-co..." src="https://disharma6.wordpress.com/wp-co..." alt="" class="wp-image-6855" />Photo by Daria Obymaha on Pexels.comAssemble the CakeLayer the filling:
Place the first cake layer on a serving plate. Spread one-third of the strawberry-cream filling over it.
Repeat with the next two layers until all four layers are stacked. If any filling squeezes out, simply smooth the sides.[image error]Pexels.com" data-medium-file="https://disharma6.wordpress.com/wp-co..." data-large-file="https://disharma6.wordpress.com/wp-co..." src="https://disharma6.wordpress.com/wp-co..." alt="" class="wp-image-6857" />Photo by Matheus Bertelli on Pexels.comFrost:
Cover the entire cake with the remaining plain whipped cream. Garnish the top with fresh sliced strawberries.Chill & serve:
Refrigerate the cake for at least 4 hours or overnight to let it set for clean slicing. Then slice and enjoy.
Recipe credits: Laurenslatest
