Strawberry Cream Cake

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This Strawberry Cake shows up looking impressive and actually delivers. Soft vanilla layers. Light whipped cream. Fresh strawberries tucked into every bite. It slices clean, holds its shape, and still feels light enough for seconds, maybe thirds. Want a cake that looks bakery-level without acting high-maintenance? This is it. The batter mixes up smooth, the layers bake evenly, and the filling stays fluffy instead of sliding everywhere. It’s the kind of cake you make once, and suddenly it’s your go-to.

 

Table of Contents

Ingredient Notes

• Fresh strawberries – Bright, juicy, and perfect folded into the filling
• All-purpose flour – Gives structure while keeping the cake tender
• Baking powder + baking soda – A combo that creates a light, even rise
• Whole milk – Adds richness and keeps the crumb soft
• Vanilla extract – Brings warmth and rounds out the flavor
• Butter + vegetable oil – Butter adds flavor, oil keeps the cake extra moist
• Granulated sugar – Sweetens and helps create that fluffy texture
• Eggs + egg whites – Whole eggs for richness, whites for a lighter crumb
• Heavy cream – Whips up into a stable, fluffy frosting
• Powdered sugar – Sweetens the whipped cream without weighing it down

How to Make Strawberry Cream Cake

This strawberry cake is fairly simple to make! Bake the cake, then cool; whip up the strawberries and cream frosting, then layer and frost. Refrigerate, then voila! For the full recipe, check out the recipe card down below.

Step 1: Prep Pans

Preheat oven to 325° F. Line two 8-9″ round baking pans with parchment paper and spray well with nonstick cooking spray (this helps the cakes release cleanly and keeps them from sticking to the pan). Set aside.

Pro Tip: Regardless of how you bake this cake recipe, be sure to use lighter colored baking pans (or glass). Using a darker Teflon will give you darker, crispier edges, which doesn’t really have a place in strawberry cream cake, in my humble opinion.

Step 2: Mix Dry Ingredients

In a large bowl, whisk flour, baking powder, baking soda, and salt together to combine. Set aside.

Pro Tip: Make sure you are measuring your flour correctly using the fluff, spoon, and level method. Fluff the flour in the bag or container with a spoon to loosen it up. Spoon the flour lightly into your measuring cup—don’t scoop directly from the bag, or you’ll pack it down and end up with too much. Level it off with the flat edge of a knife. Voila! An accurate measurement.

Step 3: Combine Milk + Vanilla Extract

In a liquid measuring cup, stir milk and vanilla extract together. Set aside.

Step 4: Cream Butter, Oil + Sugar

In a separate large bowl, using an electric hand mixer or stand mixer, mix butter, vegetable oil, and sugar together until combined.

Step 5: Add Eggs

Mix in eggs and egg whites, one at a time, until mixture becomes very light and fluffy. Scrape the sides of the bowl and mix again briefly.

Step 6: Combine Alternating Wet + Dry

Alternate adding in flour mixture with milk mixture, being sure to start and end with the dry. Scrape the sides and mix again to ensure a smooth batter. Be careful not to overmix.

Pro Tip: Why alternate dry and wet ingredients in this order? If you dump all the liquid in at once, it can cause the batter to separate. And if you add all the flour/dry ingredients at once, it can get over mixed, which can make the cake tough. Alternating lets everything blend more evenly and gently. The batter can better absorb flour than liquid, so starting with flour helps it come together smoothly. Ending with flour helps keep the structure of the batter balanced and stable.

Step 7: Bake

Divide batter evenly between baking pans and smooth the top. Bake 30-40 minutes in the lower part of the oven. Cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs.

Recipe will make: (1)- 9×13 thick cake (bake for 40-55 minutes) or (2)- 8 or 9-inch round cakes (30-40 minutes) or (24) cupcakes (bake for 18-20 minutes)

Step 8: Cool Completely

Cool 15-20 minutes in cake pans before trying to invert on cooling racks. Cool completely before frosting and decorating.

Step 9: Make the Whipped Cream Frosting

Ok, now comes the fun part! Whip heavy whipping cream with vanilla extract and powdered sugar until stiff peaks form.

Step 10: Make the Strawberry Filling

Divide the cream in half and set aside to use for frosting the outside of the cake. Take the other half of the whipped cream and mix with diced fresh strawberries.

Step 11: Assemble the Cake

Take a sharp serrated knife and cut each cake horizontally in half, creating 2 thinner cakes.

Place one layer of cake onto a serving platter. Spread 1/3 of the strawberries and cream filling overtop.

Add another layer of cake and continue layering until all 4 layers are intact. If the filling looks like it’s being pushed out from the sides of the cake, simply scrape the edges to even everything out.

Step 12: Frost the Cake

Frost the whole cake using the plain whipped cream that you set aside earlier. Then take a few extra strawberries and decorate the top of the strawberry cake.

Step 13: Refrigerate

Refrigerate 4 hours to overnight to set completely (so it will cut nicely). Slice with a serrated knife and serve.

My Favorite Tools for This Recipe

You don’t need anything fancy to make this recipe, but having the right tools makes it easier and more consistent. Here’s what I recommend:

• Round Baking Pans: I like using 8-9″ round pans so the layers bake evenly and stack clean without trimming too much. It helps the cake look more put-together when you’re assembling it.
• Electric Hand Mixer: This saves time when whipping cream and mixing batter, and it gives you a smoother texture compared to mixing by hand. A few speed options help you control how light or thick your mixture gets.
• Glass Mixing Bowls: I prefer glass bowls because you can see everything as you mix and they’re easy to clean after working with cream and batter. They also don’t hold onto grease.
• Liquid Measuring Cup: Pouring milk or cream is easier with this cup, as it provides accurate measurements and prevents spills. I use this for all my baking recipes.
• Parchment Paper: This keeps the cake from sticking to the pans and makes cleanup quicker. I always line my pans with this to avoid breaking the layers.

Budget vs Upgrade

Worth the Upgrade: If you bake often, upgrading to a stand mixer saves a lot of time and effort since it mixes, whips, and creams hands-free while you prep other things. It’s more powerful and consistent than a hand mixer, which helps your batter turn out smoother every time.

Tips for Success

• Plan ahead! This cake is best when refrigerated for at least 4 hours, but best when chilled overnight.
• Use fresh strawberries! Frozen strawberries won’t work as well or taste as good in this recipe. You can also sub out strawberries for any kind of berry that is in season and still have a delicious cake!
• Feel free to add a few drops of red food coloring to the frosting to make it a lovely pink color. (Totally optional!)
• Wait until the vanilla cake layers have cooled completely before adding the frosting.
• Make homemade whipped cream! It tastes 1000% better than store-bought and is super simple. Read through my whipped cream recipe post for the ultimate whipped cream guide.

What to Serve with Strawberry Cream Cake

This strawberry cream cake pairs well with simple drinks, sauces, and desserts that complement its light and creamy flavor. These easy additions can make each slice feel a little more special.

• Irish Coffee – A warm drink that pairs well with the creamy strawberry flavors.
• Strawberry Limeade – Light and refreshing with a fresh strawberry-citrus taste.
• Vanilla Ice Cream – Adds extra creaminess and goes perfectly with soft cake layers.
• Nutella Deviled Strawberries – A fun strawberry dessert with a rich chocolate flavor.
• Chocolate Ganache – Great for adding a smooth chocolate topping to each slice.
• Strawberry Sauce – Adds extra strawberry flavor and a little sweetness.

How to Store Strawberry Cream Cake

Because this cake has a cream-based filling and fresh strawberries, it should be stored in the refrigerator. Cover the cake tightly with plastic wrap or keep it in an airtight container to prevent it from drying out and absorbing other fridge odors.

For the best texture and flavor, enjoy the cake within 3–4 days. If possible, wait to add extra toppings or garnishes until just before serving so everything stays fresh and the cake doesn’t become soggy.

Can I Freeze Strawberry Cream Cake?

Yes, you can freeze strawberry cream cake, though the texture of the strawberries and cream may change slightly after thawing. Wrap the cake tightly in plastic wrap and then a layer of foil, or store slices in an airtight container.

Freeze for up to 1 month for best quality. When ready to serve, thaw the cake overnight in the refrigerator before slicing and serving.

FAQs

Variations

• Try adding cream cheese to the whipped cream for a tangy filling.
• Swap fresh strawberries with raspberries or sliced peaches.
• Bake as cupcakes or in a springform pan if preferred. See notes in the recipe card.
• Add crushed whole almonds between layers for texture.
• Spread a thin layer of strawberry jam between the cake layers for extra strawberry flavor.
• Add a drizzle of chocolate ganache over the top for a chocolate-covered strawberry twist.
• Mix a little lemon zest into the filling to brighten the flavor and balance the sweetness.

More Recipes to Try

• Strawberry Jello Pie
• Southern Coconut Cake
• Black Forest Cake
• Strawberry Shortcake from Scratch
• Strawberry Cheesecake (no water bath)

This strawberry cake checks every box. Soft, fresh, layered, and worth every slice. You’ll make it once…then keep coming back to it. Printable recipe card is below! Have a wonderful week, friends!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.