This Strawberry Cream Cake is made with ripe, fresh strawberries that are mixed with lemon juice, vanilla, and sugar and sandwiched between lightly sweetened homemade whipped cream and light, fluffy, moist layers of a buttery vanilla cake. If there’s one last summer recipe you’re gonna make, make a Strawberry Cream Cake.
I’m obviously stuck in summer mode. We’re on week three of 90 degree weather. It’s so humid outside that my shirt gets soaked when I walk up the driveway to our mailbox. And , nope, my kids haven’t started school yet. And nope, we haven’t done our back to school shopping. And yes, I still feel summer is in full swing.
To be fair, I’ve reigned in our summer schedule. My husband and I have managed to get the kids back to their school-year sleeping schedule. They’re in bed by 7 and up by 7. That’s a huge feat. If you only knew the craziness that ensued this summer with their sleeping. Let’s just say that sleep was low on their list of priorities this summer. Low. Like at the very bottom of the list. Or maybe not even on the list.
So, when you feel like it’s still summer, why not whip up a Strawberry Cream Cake with local fresh, ripe strawberries? It’s such a simple cake: fresh strawberries, homemade whipped cream, and a vanilla cake, but when you eat all three components together in one bite, it’s combination is way more delectable than each of its parts (in consultant speak it’s called synergy).
I’ve been making a version of this Strawberry Cream Cake for years, but recently I reworked the cake portion of the recipe. In the older recipe, the cake was a little too firm. Generally speaking, cream cakes have a denser cake portion so that the cake can absorb the juice from the fruit without getting soggy, but there’s a little more dense and too dense. So when I reworked the cake recipe I added an egg, reduced the flour, and increased the milk. It resulted in a fluffy, delicious cake that was still firm enough to hold up to the moist strawberries and tender enough to enjoy on its own.
While my body and brain may be stuck in summer, I’m slowly coming to terms with the idea of autumn. My knitting will soon be emerging from summer storage, and I’m sure before I know it, my fruit basket will be filled with honey crisp apples and acorn squash. Until then, I’ll be serving myself a huge slice of this Strawberry Cream Cake and enjoying the 90 degree weather!
- For the Cake!
- 3 cups all-purpose flour
- 1tbs baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cup granulated sugar
- 3 large eggs
- 2 large egg yolks
- 1 1/4 cups milk
- 1 tbs vanilla bean paste
- For the Filling!
- 2 cups fresh strawberries, sliced (I left about a dozen strawberries whole for the top of the cake)
- 1 tsp fresh lemon juice
- 1 1/2 tsp vanilla extract
- 1/4 cup granulated sugar (you could put more or less depending on the sweetness of the strawberries)
- For the Cream!
- 1 3/4 cups heavy whipping cream
- 3 tbs powdered sugar
- For the Cake!
- Preheat the oven to 350 degrees F.
- Line the bottom of 3, 8-inch circle pans with parchment paper. Grease the pans and parchment with butter or cooking spray.
- In a medium bowl, sift the flour, baking powder, and salt. Set aside.
- In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugar together until light and fluffy (about 5 to 6 minutes on medium speed).
- Once fluffy, add the egg yolks one at a time. Mixing between each addition until just combined.
- Add the whole eggs one at a time. Mixing between each additional egg until just combined.
- Add the vanilla bean paste and mix to combine.
- Alternate between adding the flour mixture and milk. Add the ingredients in 3 steps, starting and ending with the flour mixture.
- Once the batter is just combined, evenly divide it between the 3 prepared pans.
- Bake for 25 to 30 minutes, or until the centers of each cake layer spring back when gently pushed.
- Allow the cakes to cool in the cake pans on a cooling rack for about 15 minutes.
- Remove the cakes from their pans, and allow the cakes to cool completely on a cooling rack.
- For the Strawberry Filling!
- Fold the strawberries with the lemon juice, vanilla, and sugar. Allow the filling to sit for about 15 minutes.
- For the Cream!
- In the bowl of a standing mixer, using a whisk attachment, beat the cream until frothy. I like to chill my bowl and whisk before whipping the cream.
- Gradually add the sugar about 1 tbs at a time.
- Whip until stiff, but make sure not to over-whip or you’ll end up with butter.
- To Assemble the Cake!
- Trim the tops of each cake layer so that each cake is flat.
- Place the first cake on a cake stand. Place 1/2 of the berry mixture over the cake.
- Layer 1/3 of the cream on top of the berries.
- Repeat with the next layer.
- For the final layer, place the last third of the cream on top of the cake. Top with fresh, whole berries.
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You’re making me drool with this cake Aida! Beautiful! Pinning and sharing. 🙂
Oh boy, Aida. Does this look delish! Can’t wait to try. Three cheers for getting the girls back on the BTS sleep schedule, too. Their new teachers thank you!
Christie! I’m so glad you like the cake, and please do try it. It’s worth every calorie 🙂 This sleeping thing drove me nuts this summer, but I’m trying to ease up on the rules when they’re on break. But we’re back to our normal schedule, and everyone is a lot happier. I hope back to school work is going well, and I’m sure we’ll see you this week!
Thanks so much, Julie 🙂
This looks so good…love the pictures! Oh it’s still humid where we live too. And I actually wish my kids were still on Summer vacation but that’s okay. Enjoy the rest of your summer!
Thanks, Angelina! My older daughter goes back to school this week 🙁 So now our summer is officially over, but I’m looking forward to yummy apple cider and all the other cool-weather treats!
Oh YUM! This cake is a showstopper, Aida. Berries on top looks so adorable. And pictures are beautiful too. Nice share.
Thanks so much, Anu! I love decorating cakes with fresh fruit and flowers. It’s so easy and so pretty 🙂
I’m totally stuck in summer mode and have no intention of leaving without a stomach full of berrylicious strawberry cream cake. We resume school next week and since I homeschool, I determine just how slow we’ll make a full return. 🙂 Love this Aida! Pinned!!!
Thanks so much Tonya! I know – I’m having such a difficult time letting go of summer (it doesn’t help that it was 93 degrees today). I did buy some honey crisp apples from the grocery store today, so I’m slowly letting autumn creep into my fridge! I hope your first week of school is going well 🙂
This cake is beautiful, Aida! Love strawberries and cream! I am going to miss all the fresh summer berries! This cake is the perfect way to enjoy them before summer’s over 🙂
Thanks so much, Kelly! I love fresh berries, and they will be missed as we move into autumn. But I’m slowly warming up to some warm weather food 🙂
Oh my goodness, that cake is calling my name! I’m definitely still up for summer desserts. Or any dessert for that matter! lol My son also had a crazy sleeping schedule this summer. He’s already back to school the second week and back into his sleeping schedule. Thanks for sharing this cake! I will be running to the store for some fresh strawberries. 😉
Thanks so much Michele! My daughter is starting her first day tomorrow, and we’ve gotten back on schedule – hooray! I’m actually really sad that she’s going back to school 🙁 I love summer, but I think once we get back in the swing of the school schedule we’ll find some balance. I hope you try the cake – it’s worth every last calorie 🙂
What a gorgeous cake! 🙂 I agree, the perfect way to say goodbye to summer. I can’t believe it’s September….
Thanks so much! (I love your screen name/blog name 🙂 I’m originally from Chicago and I love running, so it’s right up my alley! Yup, I can’t believe it’s September. We’ve been having 90 degree + weather in Boston, so it’s really hard to believe that it’s fall!
Your cake looks amazing! I’ll take more summer too so I’m going to make this. Forget all the pumpkin recipes. It’s way too early!
Thanks so much, Erin! I was resisting autumn recipes too, but I’ve finally given in. Tomorrow I’m making a salted caramel apple pie. Autumn, here we come 🙂
You totally have me drooling at my computer!
Shannon, this cake is even more delicious than it looks! One morning my entire family had it for breakfast because they couldn’t stop thinking about it. Lol! It was summer vacation (that’s my excuse!).
Can’t believe I just saw this blog post… My mouth is watering! Can’t wait to make this cake!! Looks amazing!
Thanks so much, Suzan! Next time I see you, you’ll be getting one of these delivered to your door 🙂