Go Back
–+ servings

Strawberry Cream Cake

This rustic strawberry cream cake is made of vanilla cake layered with fresh juicy strawberries and fluffy whipped cream. It’s soft, light and wonderfully delicious.
5 from 1 vote
Print Pin
Course: Dessert
Prep Time: 20 minutes
Cook Time: 40 minutes
Chilling Time: 3 hours
Total Time: 4 hours
Servings: 2 layer 8-inch cake

Ingredients

Vanilla Cake

  • 1 1/2 cups (195g) all-purpose flour
  • 1/2 teaspoon (2.5g) baking powder
  • 1/2 teaspoon (2.5g) baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (1/2 stick/57g) unsalted butter room temperature
  • 1/4 cup (60ml) vegetable oil
  • 3 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 cup (120ml) buttermilk  read my note for substitutions

Whipped Cream Frosting

  •  1 1/2 cups (360ml) heavy cream very cold
  •  1/2 cup (1/2 block/113g) cream cheese
  •  1/4 cup (22g) powdered sugar
  •  1/2 teaspoon (2.5ml) pure vanilla extract

Strawberry Filling

  • 1 pound (454g) fresh strawberries leave whole or cut into halves

Instructions

  • Preheat the oven to 350˚F/175°C. Line 2 8-inch baking pans with parchment paper or grease well with cooking spray.
  • Make vanilla cake. In a large bowl, whisk flour, baking powder, baking soda and salt together to combine. Set aside.
  • In a large mixing bowl using an electric hand mixer (or stand mixer), beat the butter, oil and sugar on medium speed for 6 minutes until fluffy and light. Scrape the sides of the bowl. Add eggs, one at a time, beating well with each addition. Remember to scrape down the bowl as needed. Add vanilla extract and beat until combined.
  • On a medium speed, using the mixer to alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture as in order: flour-buttermilk-flour-buttermilk-flour. Beat until just combined after each addition. The batter should be smooth and completely incorporated. Avoid overmixing.
  • Divide batter evenly into your prepared cake pans, and bake on the center rack for 30-35 minutes, until the cake tester (or a toothpick) comes out clean. This means no wet batter remained in the cake.
  • Allow the cake to cook in cake pans for 10-15 minutes before transferring to cool completely on a wire rack. The cake must be cool completely or chilled in the fridge for at least 1 hour before applying frosting.
  • Make whipped cream frosting. In a mixer bowl fitted with the whisk attachment, beat cream cheese and sugar until smooth and creamy. Then add heavy cream and vanilla extract and beat until stiff peaks form. Avoid overbeating.
  • Assemble the cake. Place one cake layer onto your serving plate. Spread an even layer of whipped cream, about 1-inch thick (or use around 1/2 whipped cream frosting) on the top of the layer. Add half of strawberries (preferably strawberries that are cut into halves to make it evenly) on top of the whipped cream in an even layer. Then add the second cake layer on top, remaining whipped cream, then decorate the top with fresh strawberries. You can use Wilton decorating tip 1M to make small pretty stars if desired.
  • Cake is best served cold. Leftovers can be kept in the refrigerator for up to 1 day.

Notes

You can make buttermilk at home by adding 1 tablespoon lemon juice or vinegar to 1 cup of whole milk. Let sit for 10 minutes, stir, and use.
 
Tried this recipe?Mention @herdreamykitchen on Instagram or tag #herdreamykitchen!