When my neighbor Lucy invited us over for her backyard garden tea party, The setup was simple—folding chairs under fairy lights, mismatched floral teacups, and platters of finger foods lined along a rickety wooden table—but the charm was unforgettable. What really stole the show, though, was the cake sitting modestly under a glass dome, looking like something straight out of an old-fashioned bakery window.
Lucy casually mentioned it was a strawberries and cream cake she whipped up earlier that morning, and I immediately asked for a slice. One bite in, and I was hooked. It was tender, rich, bursting with real strawberries, and wrapped in the lightest, fluffiest whipped cream I’d ever tasted. There was no overbearing sweetness or dense heaviness—just pure, fresh flavor and airy comfort.
That night, I came home with half a slice in a napkin and a full determination to recreate it myself. Over the next week, I made the cake three times, tweaking and testing until I landed on this final version.
It’s the perfect balance of homemade nostalgia and bakery-worthy polish. And while it looks elegant enough for any celebration, it’s simple enough for a casual weekend bake with your favorite apron and music on in the background.
Short Description
This Strawberries and Cream Cake is soft, tender, and filled with juicy strawberries, layered and frosted with lightly sweetened whipped cream. Perfect for spring and summer gatherings, it’s fresh, airy, and wonderfully easy to make at home.
Key Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh strawberries, diced and tossed with 1 tablespoon flour
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish:
- Whole strawberries
- Extra diced strawberries for filling
Tools Needed
- Two 9-inch round cake pans
- Electric hand or stand mixer
- Mixing bowls (medium and large)
- Rubber spatula
- Whisk
- Parchment paper
- Cooling racks
- Serrated knife (optional for leveling)
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking and ensure even baking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside—you’ll need it in just a moment.
Step 3: Cream Butter, Oil, and Sugar
In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar until the mixture becomes light and fluffy, about 3 to 4 minutes. It should look pale and airy.
Step 4: Add Eggs and Vanilla
Crack in the eggs one at a time, beating well after each addition. Mix in the vanilla extract until the batter is smooth and well blended.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Add the dry ingredients in three parts, alternating with the buttermilk in two parts. Begin and end with the dry mix. Stir just until combined—do not overmix or the cake could turn out dense.
Step 6: Fold in Strawberries
Toss the diced strawberries with a tablespoon of flour (this helps them suspend in the batter). Gently fold them into the batter using a spatula to avoid crushing them.
Step 7: Bake the Cakes
Divide the batter evenly between your prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. The tops should be lightly golden and springy to the touch. Let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Step 8: Make the Whipped Cream Frosting
In a large chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overwhip—it should hold its shape but still look smooth and silky.
Step 9: Assemble the Cake
Place one cake layer on your serving plate. Spread a generous layer of whipped cream on top and sprinkle with extra diced strawberries if you like. Add the second cake layer on top and frost the top and sides with the remaining whipped cream.
Step 10: Decorate and Chill
Garnish with whole strawberries on top for a beautiful finish. Chill the cake for at least 30 minutes before slicing—this helps the layers set and makes it easier to serve.
Why You’ll Love This Recipe
– Bursting with real strawberries in every bite
– Light and creamy whipped frosting instead of heavy buttercream
– Balanced sweetness that lets the fruit shine
– Simple ingredients you probably already have
– Perfect for spring brunches, birthdays, and backyard gatherings
– Easily adaptable for gluten-free or dairy-free needs
– Looks elegant but is beginner-friendly
Mistakes to Avoid & Solutions
1. Overmixing the batter
Mix only until the dry ingredients are incorporated. Overmixing can lead to a tough cake.
2. Soggy or sunken strawberries
Always toss strawberries with flour before folding them into the batter. This keeps them from sinking and turning mushy.
3. Overwhipping the cream
Stop whipping as soon as stiff peaks form. Overwhipped cream becomes grainy and may separate.
4. Uneven cake layers
Use a kitchen scale to divide batter evenly and level the cakes with a serrated knife if needed.
5. Frosting a warm cake
Always cool cakes completely before frosting, or the cream will melt and slide off.
Serving and Pairing Suggestions
– Serve chilled or just slightly cool for best texture
– Pairs beautifully with iced green tea or sparkling lemonade
– Great addition to a brunch spread alongside quiches and fruit platters
– Can be plated individually or served family-style with a cake server
– Add a scoop of vanilla bean ice cream for an indulgent twist
Storage and Reheating Tips
– Store leftovers in an airtight container in the fridge for up to 3 days
– If stacking slices, separate with parchment paper to prevent sticking
– Do not freeze the assembled cake (whipped cream doesn’t freeze well)
– If needed, re-whip extra cream before serving leftover slices
– Chill 10 minutes before serving leftovers to keep the whipped topping firm
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them thoroughly first. Chop and toss with flour just like fresh.
2. Can this be made gluten-free?
Absolutely—use a 1:1 gluten-free baking flour and check your baking powder for gluten-free labeling.
3. Can I make the cake layers ahead of time?
Yes, bake the cakes a day in advance and store them wrapped tightly at room temperature. Assemble with fresh whipped cream on the day of serving.
4. How do I know when the whipped cream is ready?
Stop mixing when the cream holds its shape and forms stiff peaks when you lift the beater—smooth but not grainy.
5. Can I use a different frosting?
Sure! Cream cheese frosting or mascarpone whipped cream are great alternatives if you want a richer or tangier option.
Tips & Tricks
– Chill your mixing bowl and beaters before whipping cream for faster, fluffier results
– Use a cake leveler or serrated knife for picture-perfect layers
– For even baking, rotate your cake pans halfway through the baking time
– Sprinkle a pinch of salt into the whipped cream to subtly enhance flavor
– Want extra strawberry flavor? Add a thin layer of strawberry jam between the cake layers
Recipe Variations
1. Lemon-Strawberry Cream Cake
Add 1 tablespoon lemon zest and 2 tablespoons lemon juice to the cake batter
Replace vanilla in the whipped cream with lemon extract
Finish with candied lemon peel on top
2. Chocolate Strawberry Cream Cake
Replace 1/2 cup flour with ½ cup cocoa powder in the batter
Add 1/2 cup mini chocolate chips to the cake for extra richness
Frost with chocolate whipped cream (add 3 tbsp cocoa to the whipped cream mixture)
3. Berry Medley Cake
Swap strawberries for a mix of blueberries, raspberries, and blackberries
Reduce total berry amount to 1 ¼ cups to prevent excess moisture
Decorate with a colorful medley of whole berries for a vibrant finish
Final Thoughts
There’s a certain quiet joy in baking a cake that feels both comforting and celebratory. This strawberries and cream cake manages to bridge that space—it’s familiar enough to feel like home, yet special enough to impress anyone lucky enough to get a slice. From the moment you whip up that first cloud of cream to the last forkful of strawberry-flecked cake, it’s a delicious reminder that simple ingredients can make something extraordinary.
Be it a special celebration or a slow Sunday afternoon, this cake brings elegance and a sense of lightness to the table. My own version might have started with Lucy’s recipe, but every time I bake it now, it feels fully mine—and I hope soon, it’ll feel like yours too.
Strawberries and Cream Cake
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup vegetable oil
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh strawberries diced and tossed with 1 tablespoon flour
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Optional Garnish:
Whole strawberries
- Extra diced strawberries for filling
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking and ensure even baking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside—you’ll need it in just a moment.
- In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar until the mixture becomes light and fluffy, about 3 to 4 minutes. It should look pale and airy.
- Crack in the eggs one at a time, beating well after each addition. Mix in the vanilla extract until the batter is smooth and well blended.
- Add the dry ingredients in three parts, alternating with the buttermilk in two parts. Begin and end with the dry mix. Stir just until combined—do not overmix or the cake could turn out dense.
- Toss the diced strawberries with a tablespoon of flour (this helps them suspend in the batter). Gently fold them into the batter using a spatula to avoid crushing them.
- Divide the batter evenly between your prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. The tops should be lightly golden and springy to the touch. Let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- In a large chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overwhip—it should hold its shape but still look smooth and silky.
- Place one cake layer on your serving plate. Spread a generous layer of whipped cream on top and sprinkle with extra diced strawberries if you like. Add the second cake layer on top and frost the top and sides with the remaining whipped cream.
- Garnish with whole strawberries on top for a beautiful finish. Chill the cake for at least 30 minutes before slicing—this helps the layers set and makes it easier to serve.
