Discover the irresistible taste of Strawberry & Cream Layer Cake, a delightful dessert that beautifully combines the natural sweetness of fresh strawberries with the smooth, velvety texture of whipped cream and soft cake layers. This classic treat is perfect for any occasion, delivering a light yet indulgent experience that dessert lovers simply cannot resist. Whether you’re celebrating a special moment or just craving something sweet, the Strawberry & Cream Layer Cake is a must-try recipe that brings joy with every bite.

Why You’ll Love This Recipe

Fresh and Fruity Flavor: The juicy strawberries add a burst of natural sweetness that balances perfectly with the creamy layers.
Light and Airy Texture: Soft cake layers combined with fluffy whipped cream create a melt-in-your-mouth sensation.
Simple Yet Elegant: Despite its sophisticated look, the recipe is straightforward, making it accessible for both beginners and seasoned bakers.
Versatile for Any Occasion: Perfect for birthdays, afternoon tea, or a sweet ending to a dinner party.
Customizable Flavors: This cake adapts beautifully to dietary preferences and additional flavor twists.

Ingredients You’ll Need

This Strawberry & Cream Layer Cake relies on a handful of simple but essential ingredients, each playing a crucial role in crafting its signature balance of flavor, texture, and color. You’ll want fresh, vine-ripened strawberries for brightness, rich cream for lusciousness, and high-quality flour for the perfect crumb.

Fresh Strawberries: Choose ripe, firm berries to ensure a sweet and juicy filling and topping.
Heavy Whipping Cream: Provides the creamy richness for the frosting and filling when whipped to soft peaks.
All-Purpose Flour: Forms the light, tender base of the cake layers.
Sugar: Sweetens both the cake batter and the cream for balanced indulgence.
Eggs: Help create moisture and structure, keeping layers soft yet sturdy.
Baking Powder: Ensures the cake rises beautifully and remains fluffy.
Vanilla Extract: Adds a warm, aromatic undertone that complements strawberries perfectly.
Butter: Adds richness and tenderness to the cake.

Variations for Strawberry & Cream Layer Cake

Feel free to get creative with the Strawberry & Cream Layer Cake by adjusting ingredients and presentation options. This recipe is highly adaptable, so you can tailor it to meet dietary restrictions, flavor preferences, or the ingredients you have on hand.

Vegan Version: Swap eggs and dairy with flax eggs and coconut cream for a plant-based treat.
Gluten-Free Option: Use almond flour or a gluten-free flour blend for those with gluten sensitivities.
Chocolate Infusion: Add cocoa powder to the cake layers for a strawberry-chocolate combo everyone loves.
Citrus Twist: Mix some lemon or orange zest into the cream for a refreshing flavor boost.
Berry Mix: Combine strawberries with raspberries or blueberries for a colorful and tangy variation.

Why Strawberry & Cream Layer Cake Is a Must-Try Dessert

How to Make Strawberry & Cream Layer Cake

Step 1: Prepare the Cake Batter

Start by preheating your oven and greasing your cake pans. In a mixing bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating thoroughly after each addition, then stir in vanilla extract. In a separate bowl, sift together flour and baking powder before gently folding into the wet ingredients until you achieve a smooth batter.

Step 2: Bake the Cake Layers

Divide the batter evenly between your prepared pans, smoothing the tops with a spatula. Bake until a toothpick inserted in the center comes out clean, then let the layers cool completely before assembling.

Step 3: Whip the Cream

Chill your mixing bowl and beaters, then whip the heavy cream with a bit of sugar until soft peaks form. Be careful not to overwhip, as you want a light and fluffy texture that will hold its shape.

Step 4: Prepare the Strawberries

Wash, hull, and slice fresh strawberries. Set aside some whole berries for decoration. Toss sliced strawberries gently with a touch of sugar if you’d like a sweeter filling.

Step 5: Assemble the Cake

Place the first cake layer on your serving plate and spread a generous layer of whipped cream over it. Add sliced strawberries on top, then repeat with the next cake layer. Finish with a final layer of cream and decorate with whole strawberries for a stunning finish.

Step 6: Chill and Serve

Refrigerate the assembled cake for at least an hour to let the flavors meld and the cream set before serving.

Pro Tips for Making Strawberry & Cream Layer Cake

Use Room Temperature Ingredients: They blend more smoothly for a lighter cake batter.
Chill Your Whipping Cream Bowl: This helps the cream whip faster and hold better.
Don’t Overmix Batter: To keep the layers tender, gently fold dry ingredients without overworking the batter.
Slice Strawberries Evenly: For uniform layers and consistent flavor distribution.
Assemble on a Cake Board or Plate: Makes transferring and decorating easier without damaging the cake.

How to Serve Strawberry & Cream Layer Cake

Garnishes

Top the cake with fresh strawberry halves, a sprinkle of powdered sugar, or even edible flowers to enhance its natural beauty and add extra appeal before serving.

Side Dishes

Pair your Strawberry & Cream Layer Cake with light accompaniments like a scoop of vanilla ice cream, fresh berry salad, or a refreshing mint tea to complement its sweetness.

Creative Ways to Present

Slice the cake into delicate wedges and serve on pastel-colored plates, or present mini versions in clear jars layered with cake, cream, and berries for an elegant twist that wows guests.

Make Ahead and Storage

Storing Leftovers

Keep your Strawberry & Cream Layer Cake refrigerated in an airtight container to maintain freshness and prevent the cream from drying out, ideally consuming within 2-3 days for the best experience.

Freezing

You can freeze the cake but it’s best to do so without the whipped cream. Freeze the cake layers separately wrapped tightly in plastic wrap, and thaw completely before adding fresh cream and strawberry layers.

Reheating

This cake is best served chilled or at room temperature; reheating is not recommended as it may affect the cream’s texture and freshness.

FAQs

What type of strawberries work best for this cake?

Fresh, ripe, and firm strawberries are ideal since they hold shape well and offer maximum sweetness and flavor.

Can I substitute whipped cream with another frosting?

Absolutely! Mascarpone frosting, cream cheese frosting, or stabilized whipped cream can be great alternatives depending on your taste.

How long does the cake stay fresh?

When stored properly in the fridge, the Strawberry & Cream Layer Cake remains fresh for up to 3 days.

Is it possible to make this cake gluten-free?

Yes, by using gluten-free flour blends or almond flour, you can easily create a gluten-free version without sacrificing taste.

Can I use frozen strawberries?

Fresh strawberries are preferable for texture, but if using frozen, make sure to thaw and drain any excess liquid to avoid a soggy cake.

Final Thoughts

If you’re searching for a dessert that brings together bright flavors and smooth textures effortlessly, the Strawberry & Cream Layer Cake is your answer. Its fresh berry flavors and delicate cream layers not only delight your taste buds but also brighten up any table. Give this recipe a try, and you might just find a new favorite dessert to share with friends and family!

Strawberry & Cream Layer Cake

Print Recipe

Strawberry & Cream Layer Cake is a light and indulgent dessert that combines the natural sweetness of fresh strawberries with velvety whipped cream and soft, tender cake layers. Perfect for any celebration or a sweet treat, this classic cake is easy to make yet elegant in appearance, delighting dessert lovers with every bite.

Author: Lilly
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 8-10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free (with flour substitution)

Ingredients

Scale

For the Cake Layers

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk

For the Whipped Cream Filling and Frosting

3 cups heavy whipping cream, chilled
⅓ cup granulated sugar
1 teaspoon vanilla extract

For the Strawberries

4 cups fresh strawberries, washed, hulled, and sliced
10–12 whole fresh strawberries for decoration
1–2 tablespoons granulated sugar (optional, for tossing sliced strawberries)

Instructions

Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease two 8-inch or 9-inch round cake pans. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, alternating with milk, until you have a smooth batter.
Bake the Cake Layers: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool completely on a wire rack before assembly.
Whip the Cream: Chill your mixing bowl and beaters in the refrigerator for about 15 minutes. Pour the heavy whipping cream into the chilled bowl and add sugar and vanilla extract. Whip the cream until soft peaks form, taking care not to overwhip to maintain a light and fluffy texture that will hold its shape.
Prepare the Strawberries: Wash, hull, and slice the fresh strawberries. Optionally toss the sliced strawberries gently with a tablespoon or two of sugar to sweeten them slightly. Set aside whole strawberries for garnish.
Assemble the Cake: Place one cake layer on a serving plate or cake board. Spread a generous layer of whipped cream over the top, then arrange a layer of sliced strawberries. Repeat with the second cake layer, more whipped cream, and sliced strawberries. Finish with a final layer of whipped cream and decorate the top with whole strawberries.
Chill and Serve: Refrigerate the assembled cake for at least one hour to allow the flavors to meld and the cream to set. Serve chilled, garnished as desired.

Notes

Use room temperature ingredients to ensure a smooth batter and tender cake layers.
Chill your whipping cream bowl and beaters to help the cream whip faster and hold better.
Gently fold dry ingredients into the batter to avoid overmixing and maintain a tender crumb.
Slice strawberries evenly for uniform layers and consistent flavor throughout the cake.
Assemble the cake on a cake board or sturdy plate to make transferring and decorating easier.
For best freshness, store the cake refrigerated in an airtight container and consume within 2-3 days.
You can freeze cake layers without the whipped cream, wrapped tightly in plastic wrap, and thaw before assembling.
Reheating is not recommended to preserve texture and freshness of the cream.

Nutrition

Serving Size: 1 slice (1/10 of cake)
Calories: 320 kcal
Sugar: 25 g
Sodium: 120 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 85 mg

Keywords: strawberry cake, strawberry cream cake, layer cake, whipped cream dessert, fresh strawberry cake, easy strawberry cake, party dessert