strawberry and cream cake recipe
The Best strawberry and cream cake recipe
I started making this strawberry and cream cake because I wanted something that looked like I fussed over it without actually fussing over it. It is a soft vanilla cake baked in a single pan, cooled, then topped with lightly sweetened whipped cream and fresh strawberries. No layers to level, no frosting to pipe, no chilling overnight. I can pull it together on a weekday afternoon and still have it on the table by dinner, which is the main reason it shows up at my house so often.
My kids ask for it by name now. My youngest picks the strawberries off first and eats them one at a time, and my oldest goes for the corner pieces where the cream meets the cake. I bring it to birthdays, potlucks, and Sunday dinners with my in laws, and I also make it on random Tuesdays when the strawberries at the store look too good to pass up. It works either way, which is not something I can say about most cakes I have tried.
Strawberries bring vitamin C and fiber to the plate, and since they go on raw, none of that gets cooked away. I use real cream and real butter instead of a tub of topping, and I cut the sugar in the cake itself since the berries and the cream carry plenty of sweetness. It is still dessert and I treat it like dessert, but it is made from ingredients I can name, and that matters to me more now than it did ten years ago.
Strawberry and Cream Cake
A light vanilla sponge layered with clouds of lightly sweetened whipped cream and fresh sliced strawberries. It is a classic spring and summer cake that comes together with pantry staples and a bowl of cold cream.
🥘Ingredients
For the Sponge Cake
For the Whipped Cream Frosting
For the Filling and Topping
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Strawberry and Cream Cake Works
This strawberry and cream cake is simple enough to make for a weekend dessert but special enough to bring to a birthday or holiday table. It always works for family gatherings because the light sponge, fresh strawberries, and whipped cream appeal to kids and adults alike. I keep coming back to it because it takes the pressure off without looking like it did.
❓ Frequently Asked Questions About Strawberry and Cream Cake
1. Can I make a strawberry and cream cake ahead of time?
You can bake the cake layers up to two days ahead; wrap them tightly once cool and store at room temperature, or freeze them for up to a month. Assemble the cake no more than a few hours before serving, since whipped cream and fresh strawberries soften the crumb over time. If you need to prep further ahead, whip and chill the cream separately and slice the strawberries just before assembly.
2. How do I keep the whipped cream from making the cake soggy?
A thin layer of cream acts as a moisture barrier, so spread a skim coat over each cut surface before adding the generous layer. Pat the strawberry slices dry with paper towel and avoid piling them too close to the outer edge, where their juices seep into the crumb. Chilling the cake for 30 minutes after filling also helps the cream set before you add the next layer.
3. Can I use frozen strawberries in this cake?
Frozen berries work best in a filling or puree rather than as fresh slices, because thawing releases a lot of liquid that thins the cream. Thaw them in a sieve set over a bowl, discard the runoff, and fold the drained fruit gently into lightly sweetened cream. For the top of the cake, fresh strawberries give a cleaner look and firmer texture.
4. How do I stabilize whipped cream for a layered cake?
Start with cold cream and a chilled bowl, and whip until soft peaks form before adding anything. A tablespoon or two of powdered sugar per cup of cream adds sweetness and a little body without grit, and a small amount of unflavored gelatin or a spoonful of mascarpone will hold the peaks longer in warm weather. Stop whipping as soon as the cream holds a firm peak, since overwhipped cream turns grainy and separates.
5. How long does a strawberry and cream cake keep, and how should I store it?
Store the assembled cake covered in the refrigerator and plan to finish it within two days, as the strawberries and cream break down the crumb the longer it sits. Let slices stand at room temperature for about 15 minutes before serving so the cream softens and the flavor comes through. If you have leftovers beyond that window, freeze individual slices rather than leaving them in the fridge.
