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Strawberry & Cream Layer Cake

Strawberry & Cream Layer Cake
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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

Find it online: https://lillysplate.com/strawberry-cream-layer-cake/