Heavenly Strawberries ‘n Cream Cake Recipe

I made a Strawberries And Cream Layer Cake that looks like a magazine cover and disappears so fast you’ll want the recipe now.

I am obsessed with this cake. I love the thrill of slicing a loaf that’s light but sinful.

I can’t resist the way fresh strawberries burst sweet and tangy against pillowy crumbs. This Cake With Fresh Strawberries scratches a craving I didn’t know I had.

And that Strawberry Cake With Whipped Cream Icing? Yeah, it makes plain days feel special.

I always sneak a fork straight from the plate, butter on my fingers included because I used unsalted butter and I don’t care. No fluff.

Just juicy strawberries, soft cake, and whipped cream that makes me come back for more

Ingredients

• Butter makes rich, tender crumbs, it’s what keeps cake moist.
• Sugar sweetens and helps the crust brown.
• Plus eggs give structure and lift, make it cakey.
• Basically vanilla adds warmth, tastes like home.
• Flour builds the cake’s body, the backbone.
• Baking powder helps it rise, keeps it airy.
• Salt wakes sweetness and prevents flat flavor.
• Sour cream adds tang, richness, tender crumbs.
• Milk loosens batter and keeps it smooth, it’s gentle.
• Strawberries add bright, juicy, fresh fruitiness.
• Extra sugar makes berries syrupy, taste to preference.
• Lemon cuts sweetness, brightens the berries.
• Heavy cream whips into lush, pillowy topping.
• Powdered sugar sweetens and stabilizes whipped cream.
• Vanilla rounds out the cream’s flavor.

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter, room temp
• 1 1/4 cups granulated sugar
• 4 large eggs, room temp
• 2 teaspoons vanilla extract
• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup sour cream, room temp
• 1/4 cup whole milk
• 1 pound fresh strawberries, hulled and sliced
• 2 to 4 tablespoons granulated sugar for the strawberries, to taste
• 1 tablespoon fresh lemon juice
• 2 cups cold heavy whipping cream
• 1/2 cup powdered sugar for the whipped cream
• 1 teaspoon vanilla extract for the whipped cream

How to Make this

1. Preheat oven to 350°F and grease a 9×5 inch loaf pan or 8 or 9 inch round pan, then line with parchment if you want easy removal.

2. In a large bowl, cream 1 cup (2 sticks) room temp unsalted butter with 1 1/4 cups granulated sugar until light and fluffy, about 3 to 5 minutes; scrape the sides now and then so it mixes evenly.

3. Add 4 large room temp eggs one at a time, beating after each addition, then stir in 2 teaspoons vanilla extract; don’t rush it, eggs need to fully incorporate or the cake can split.

4. In a separate bowl whisk together 2 cups all purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Measure flour by spooning into the cup then leveling, dont pack it.

5. Add the dry ingredients to the butter mixture in two additions, alternating with 1/2 cup sour cream and 1/4 cup whole milk (dry, then sour cream+milk, then dry), mixing just until combined each time; overmixing will make the cake tough.

6. Scrape batter into the prepared pan, smooth the top, and bake at 350°F for about 50 to 60 minutes for a loaf or 35 to 45 minutes for a round pan, or until a toothpick comes out with a few moist crumbs. Let cool in the pan 10 minutes, then transfer to a wire rack to cool completely.

7. While the cake cools, hull and slice 1 pound fresh strawberries and toss them with 2 to 4 tablespoons granulated sugar (to taste) and 1 tablespoon fresh lemon juice; let them macerate at least 15 minutes so they release syrup. If they seem dry, add a little more sugar.

8. Chill a bowl and beaters, then pour 2 cups cold heavy whipping cream into the bowl with 1/2 cup powdered sugar and 1 teaspoon vanilla extract; whip to soft to medium peaks — dont overwhip or it will get grainy.

9. Slice the cooled cake horizontally if you like layers, or leave whole and spread whipped cream on top and between layers, then pile macerated strawberries and spoon some of their syrup over the cream. Finish with a final dollop of whipped cream and extra berries.

10. Refrigerate the assembled cake at least 1 hour so flavors set and the whipped cream firms slightly, then slice and serve. Leftovers keep covered in the fridge 2 to 3 days.

Equipment Needed

1. Oven (preheated to 350°F)
2. 9×5 inch loaf pan or 8/9 inch round cake pan (plus parchment paper for easy removal)
3. Large mixing bowls (one for butter/eggs, one for dry ingredients)
4. Electric mixer with beaters or a sturdy whisk (you can hand-beat but it takes longer)
5. Rubber spatula for scraping the bowl and smoothing the batter
6. Measuring cups and spoons (dry and liquid measures)
7. Sifter or whisk for the flour + baking powder mixture
8. Wire cooling rack
9. Cutting board and a sharp knife for hulling/slicing strawberries
10. Small bowl for macerating berries and a chilled bowl with beaters for whipping cream

FAQ

Heavenly Strawberries ‘n Cream Cake Recipe Substitutions and Variations

• Unsalted butter (1 cup): use salted butter and omit the extra pinch of salt, or swap for 1 cup softened margarine if dairy needs to be avoided, but the cake may be slightly less rich.
• Sour cream (1/2 cup): sub with 1/2 cup full fat Greek yogurt for same tang and texture, or use 1/2 cup buttermilk plus 1 tablespoon flour if you dont have yogurt.
• Whole milk (1/4 cup): 2% milk works fine, or use equal amount unsweetened almond or oat milk for a lighter, dairy free option, just know crumb may be a touch different.
• Heavy whipping cream (2 cups): chill a can of full fat coconut cream and whip it as a dairy free option, or use 1 1/2 cups mascarpone plus 1/2 cup cold milk whipped together for a super rich frosting alternative.

Pro Tips

1) Let the eggs, butter and sour cream actually warm up to room temp. Cold ingredients make the batter lumpy and the cake can split. If you forgot them on the counter, set them in a bowl of warm water for 5 to 10 minutes and dry well.

2) When you fold in the flour and alternate with the sour cream + milk, dont overmix. Stop as soon as you cant see streaks of flour. A few tiny lumps are fine. Overworking makes the cake dense and chewy instead of tender.

3) Macerate the strawberries longer if theyre not very ripe. Give them 30 minutes or so to release juice, then taste and add sugar a little at a time. If the berries get too watery, drain some syrup and reserve it to brush on the cake layers so it stays moist without making the whipped cream runny.

4) Chill everything for the whipped cream and whip to soft-medium peaks. If you accidentally overwhip and it gets grainy, beat in a tablespoon or two of cold heavy cream until it smooths back out. Also, assemble the cake when both cake and cream are nicely cool so the layers dont slide or weep.