Easy Strawberry Cream Cake – Bakery Quality at Home

Nothing beats the magical combination of fluffy cake layers, fresh strawberries, and billowy cream that makes this strawberry cream cake absolutely irresistible. This show-stopping dessert brings together the sweetness of ripe berries with rich, velvety cream in every single bite.

Perfect for birthdays, summer gatherings, or when you’re craving something special, this cake delivers restaurant-quality results right from your kitchen. Like our popular vanilla sponge cake, this recipe uses simple ingredients you probably already have at home.

What is Strawberry Cream Cake?

Ever wonder why we call it “strawberry cream cake” when it’s clearly so much more than just cake? This delightful dessert is essentially summer captured in cake form – layers of tender sponge embracing fresh strawberries and clouds of whipped cream.

Some say it’s called “strawberry shortcake’s fancy cousin,” and honestly, we couldn’t agree more! After all, the way to anyone’s heart is through their stomach. Ready to create some sweet magic in your kitchen?

Why You’ll Love This Strawberry Cream Cake

Fresh Berry Perfection The star of this cake is undoubtedly the fresh strawberries that burst with natural sweetness in every layer. Unlike store-bought cakes loaded with artificial flavors, this homemade version celebrates the authentic taste of real strawberries. The berries are macerated with a touch of sugar, creating a gorgeous syrup that infuses the cake with incredible flavor.

Budget-Friendly Elegance Making this strawberry cream cake at home costs a fraction of what you’d pay at a bakery, yet delivers the same impressive results. With basic pantry staples like flour, eggs, and sugar, plus fresh strawberries and cream, you’re looking at under $15 for a cake that easily serves 8-10 people. Compare that to a $40-60 bakery cake, and the savings speak for themselves.

Customizable Cream Layers The luscious cream filling can be tailored to your preferences – use heavy whipping cream for richness, or try cream cheese frosting for tanginess. You can even fold in vanilla extract or a hint of lemon zest to create your signature twist. Much like our chocolate layer cake recipe, this dessert offers endless possibilities for personalization. Why not start your baking adventure today and create a cake that’ll have everyone asking for seconds?

How to Make Strawberry Cream Cake

Quick Overview

This strawberry cream cake is surprisingly simple to make and delivers bakery-quality results every time. The secret lies in the perfectly balanced sponge cake that stays moist, fresh strawberry layers that add natural sweetness, and billowy whipped cream that ties everything together beautifully.

Preparation Details:

• Prep Time: 30 minutes
• Baking Time: 25-30 minutes
• Assembly Time: 20 minutes
• Total Time: 1 hour 15 minutes
• Cooling Time: 2 hours
• Serves: 8-10 people

Key Ingredients for Strawberry Cream Cake

For the Sponge Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 1/4 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk

For the Strawberry Filling:

• 2 pounds fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch

For the Cream Layer:

• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 2 teaspoons vanilla extract
• 8 oz cream cheese, softened (optional for tangier flavor)

For Decoration:

• 1 cup fresh strawberries for garnish
• Fresh mint leaves
• Powdered sugar for dusting

Step-by-Step Instructions

Prepare the Strawberry Filling: Start by combining sliced strawberries with granulated sugar and lemon juice in a large bowl. Mix gently and let sit for 30 minutes to release natural juices. In a small bowl, whisk cornstarch with 2 tablespoons of the strawberry juice until smooth. Add this mixture back to the strawberries and stir gently. Set aside to macerate while you prepare the cake.

Make the Sponge Cake: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 4-5 minutes. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.

Combine Wet and Dry Ingredients: Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined – don’t overmix as this can make the cake tough. Divide the batter evenly between prepared pans and smooth the tops with a spatula.

Bake the Cake Layers: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely. This step is crucial – warm cake will melt your cream filling.

Prepare the Whipped Cream: In a large chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form. If using cream cheese, beat it separately until smooth, then gently fold into the whipped cream. Be careful not to overwhip, or you’ll end up with butter instead of smooth cream.

Assemble the Cake: Place one cake layer on your serving plate. Spread half of the whipped cream evenly over the surface, leaving a small border around the edges. Spoon half of the macerated strawberries over the cream, including some of the delicious syrup. Place the second cake layer on top and repeat with remaining cream and strawberries.

Final Decoration: Arrange fresh strawberry slices on top in an attractive pattern – try concentric circles or a simple scattered design. Add a few mint leaves for color contrast and dust lightly with powdered sugar just before serving. Refrigerate for at least 2 hours to set the layers and allow flavors to meld together perfectly.

What to Serve Strawberry Cream Cake With

This elegant strawberry cream cake pairs beautifully with a variety of beverages and light accompaniments. Serve alongside freshly brewed coffee or Earl Grey tea for an afternoon treat. For special occasions, try pairing with champagne or a sweet Riesling wine that complements the berry flavors.

Consider offering vanilla ice cream or lemon sorbet as a refreshing side that won’t compete with the cake’s delicate flavors. Fresh berries like raspberries or blueberries make lovely additions to the plate, creating a beautiful berry medley presentation.

For brunches or garden parties, serve with fresh fruit salad, light cucumber sandwiches, or delicate macarons that echo the cake’s elegant aesthetic.

Top Tips for Perfecting Strawberry Cream Cake

Choose the Right Strawberries

Select strawberries that are bright red, fragrant, and slightly soft to the touch. Avoid berries with white or green shoulders, as they won’t be as sweet. If fresh strawberries aren’t available, you can use frozen ones – just thaw and drain excess liquid before macerating.

Room Temperature Ingredients

Ensure all your cake ingredients are at room temperature before mixing. This helps create a smoother batter and more even cake texture. Take eggs and milk out of the refrigerator about an hour before baking.

Don’t Overmix the Batter

Mix cake batter just until ingredients are combined. Overmixing develops too much gluten, resulting in a tough, dense cake instead of the light, fluffy texture you want.

Stabilize Your Whipped Cream

For cream that holds its shape longer, add 1 teaspoon of unflavored gelatin dissolved in warm water, or use cream cheese as mentioned in the recipe. This prevents the cream from weeping or deflating over time.

Assembly Timing

Always assemble your cake with completely cool layers to prevent melting. However, don’t assemble too far in advance – 4-6 hours maximum – or the cake may become soggy from the strawberry juices.

Storing and Reheating Tips

Refrigerator Storage: Store your strawberry cream cake covered in the refrigerator for up to 3 days. Use a cake dome or loosely tent with plastic wrap to prevent the cake from absorbing other flavors. The cake actually tastes better after the first day, as the flavors have time to meld together.

Freezing Instructions: You can freeze the unfrosted cake layers for up to 3 months. Wrap each layer tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator before assembling. Don’t freeze the assembled cake, as the cream and strawberries don’t freeze well.

Serving from Cold: Remove the cake from the refrigerator 15-20 minutes before serving to take the chill off. This allows the flavors to be more pronounced and the cake to have the perfect texture.

Individual Slice Storage: Leftover slices can be wrapped individually in plastic wrap and stored for up to 2 days. This prevents them from drying out and makes it easy to grab a quick treat.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes, you can bake the cake layers up to 2 days ahead and store them wrapped at room temperature. The assembled cake is best made the day you plan to serve it, but can be made up to 1 day in advance.

What if I don’t have fresh strawberries?

Frozen strawberries work well – just thaw them completely and drain excess liquid before macerating. You can also use strawberry preserves mixed with fresh sliced strawberries for added flavor.

Can I use a different type of cake base?

Absolutely! This recipe works beautifully with vanilla cake, white cake, or even a store-bought sponge cake if you’re short on time. Angel food cake creates a lighter version that’s perfect for summer.

How do I prevent my cake layers from sticking?

Always grease your pans thoroughly and line the bottoms with parchment paper. Let cakes cool in the pan for exactly 10 minutes – no longer – before turning them out.

Can I make individual servings instead?

Yes! Use this recipe to make cupcakes (bake for 18-20 minutes) or assemble individual trifles in glasses, layering cake pieces, cream, and strawberries.

What’s the best way to slice strawberries for this cake?

Slice strawberries about 1/4 inch thick lengthwise. This size holds up well in the cake and provides the perfect strawberry-to-cream ratio in each bite.

Nutritional Information

Nutrient	Per Slice (1/10 of cake)
Calories	420
Total Fat	22g
Saturated Fat	14g
Cholesterol	115mg
Sodium	285mg
Total Carbs	52g
Dietary Fiber	3g
Sugars	38g
Protein	7g
Vitamin C	45% DV
Calcium	12% DV

Nutritional values are approximate and may vary based on specific ingredients used.

Additional Helpful Tips and Variations

Flavor Variations: Try adding lemon zest to your cake batter for a bright citrus twist that complements the strawberries beautifully. You can also experiment with different berry combinations – mixed berries, strawberry-raspberry, or even add some diced peaches for a summer fruit medley.

Make-Ahead Strategy: Professional bakers often make components separately. Bake cake layers and freeze them up to a month ahead. Make strawberry compote (cooked version of the macerated berries) and store refrigerated for up to a week. This makes day-of assembly much quicker.

Dietary Modifications: For a lighter version, substitute Greek yogurt for half the heavy cream, or use sugar-free alternatives for diabetic-friendly options. Gluten-free flour works well as a 1:1 substitute for regular flour in this recipe.

Professional Finishing Touches: Brush cake layers with simple syrup (equal parts water and sugar, heated until dissolved) before adding cream. This keeps the cake extra moist and adds a professional bakery touch that your guests will notice.

Troubleshooting Common Issues: If your cake layers dome too much, reduce oven temperature by 25°F and bake slightly longer. For cream that won’t whip, ensure your bowl and beaters are completely clean and cold – even a trace of fat can prevent proper whipping.

This strawberry cream cake represents the perfect balance of simplicity and elegance, making it ideal for both novice bakers and experienced home cooks. The combination of fresh ingredients, foolproof techniques, and beautiful presentation ensures this recipe will become a treasured favorite in your collection.