Strawberry Cream Cake is a delightful treat that brings together the sweetness of strawberries and the richness of cream. This cake is perfect for any occasion, whether it’s a birthday party, a summer picnic, or simply a sweet dessert at home. People love this recipe because it’s easy to make and tastes amazing. The layers of fluffy cake paired with fresh strawberries and creamy frosting create a delicious dessert that everyone will enjoy.
how to make Strawberry Cream Cake
Ingredients:
- 2 1/4 cups cake flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 1/2 cups sugar
- 2 teaspoons pure vanilla
- 1 1/2 cups heavy whipping cream
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 package cream cheese, 8 ounces, softened
- 1/2 cup (1 stick) real butter, softened to room temperature
- 2 teaspoons pure vanilla extract
- 1 quart fresh strawberries, sliced
Directions:
- Preheat your oven to 350 degrees.
- For the Cake, mix the cake flour, baking powder, and salt in a bowl.
- In another bowl, beat the eggs and sugar together until light and fluffy.
- Add the pure vanilla to the egg mixture and mix well.
- Slowly add the dry ingredients to the wet ingredients, combining them until smooth.
- Divide the batter evenly into two greased cake pans.
- Bake in the preheated oven for 25 to 30 minutes or until a toothpick comes out clean.
- For the Filling, whip the 1 1/2 cups of heavy whipping cream until soft peaks form.
- In another bowl, mix the softened cream cheese and butter together until creamy.
- Add the powdered sugar and the 2 teaspoons of vanilla extract, and mix until smooth.
- Gently fold in the whipped cream into the cream cheese mixture.
- Once the cakes are cooled, place one layer on a serving plate and spread half of the filling on top.
- Add a layer of fresh sliced strawberries over the filling.
- Place the second cake layer on top and repeat with the remaining filling and strawberries.
how to serve Strawberry Cream Cake
Serve Strawberry Cream Cake chilled for the best taste. You can slice it into wedges and serve it on individual plates. A sprig of mint on top can add a nice touch. It pairs wonderfully with a cup of tea or coffee.
how to store Strawberry Cream Cake
To store Strawberry Cream Cake, cover it with plastic wrap or place it in an airtight container. It should be kept in the refrigerator to maintain freshness. The cake is best enjoyed within 2-3 days.
tips to make Strawberry Cream Cake
- Make sure your butter and cream cheese are at room temperature before mixing for a smoother texture.
- Use fresh strawberries for the best flavor, but you can use frozen strawberries if fresh ones are not available.
- If you want a sweeter filling, adjust the amount of powdered sugar to taste.
- You can also add a layer of jam between the cake and the filling for extra flavor.
variation
If you want to try a different twist on this cake, you can replace the strawberries with other fruits like blueberries or raspberries. You could also add a hint of lemon zest to the filling for a refreshing taste.
FAQs
1. Can I make Strawberry Cream Cake ahead of time?
Yes, you can bake the cake layers ahead and assemble the cake the next day. Just keep the layers tightly wrapped until you are ready to assemble.
2. Can I freeze Strawberry Cream Cake?
Yes, you can freeze the cake layers without the filling. Wrap them tightly in plastic wrap and aluminum foil. When you’re ready to enjoy, thaw them in the refrigerator.
3. What type of cake flour should I use?
You can use any brand of cake flour available at your local grocery store. Cake flour has a lower protein content, which helps make the cake light and fluffy.
Strawberry Cream Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- Whisk together flour, baking powder, and salt in a bowl.
- Cream softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- Alternate adding dry ingredients and milk to the wet mixture, starting and ending with dry ingredients.
- Divide batter evenly between pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
- In a large chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Place one cake layer on a serving plate.
- Spread a layer of whipped cream over the cake, then arrange a portion of sliced strawberries.
- Top with the second cake layer, then cover the top and sides with the remaining whipped cream.
- Decorate with remaining fresh strawberries.
- Chill the cake for at least 1 hour before serving.