Homemade Strawberry & Cream Cake recipe

If you’re looking for a show-stopping dessert that feels like a warm hug in every bite, this Homemade Strawberry & Cream Cake recipe is going to steal your heart. Layers of tender, strawberry-infused cake paired with luscious whipped cream and a bright, fruity strawberry filling make this cake a perfect celebration treat for any occasion. Fresh strawberries bring vibrant color and natural sweetness, while the creamy frosting adds that dreamy richness that keeps you going back for more. Whether you’re a seasoned baker or trying something special for the first time, this cake is both approachable and utterly irresistible.

this Recipe

Ingredients You’ll Need

The beauty of this cake lies in its simple but thoughtfully chosen ingredients. Each one plays a key role in building that delightful balance of texture, flavor, and stunning pink hue that makes this cake unforgettable.

• Flour: 3 cups provide the perfect structure to keep your cake soft but sturdy.
• Sugar: 1½ cups add sweetness and help create a tender crumb.
• Unsalted butter: 1 cup softened for rich moisture and a fluffy cake texture.
• Eggs: 4 large to bind everything together and add lightness.
• Milk: 1 cup for smoothness and tender crumb.
• Fresh strawberry puree: 1 cup of blended strawberries infuses natural flavor and color.
• Baking powder: 2 teaspoons to give your cake a lovely rise.
• Baking soda: ½ teaspoon to balance acidity and tenderness.
• Salt: a pinch, just enough to enhance all the flavors.
• Vegetable oil: ¼ cup adds moistness without heaviness.
• Vanilla flavor: 1 tablespoon to deepen the aroma and flavor.
• Pink or red food color (optional): for a richer strawberry tone if you want that vibrant classic look.
• Fresh strawberries (for filling): 1½ cups diced for bursts of juiciness inside the cake.
• Sugar (for filling): ¼ cup to sweeten the filling perfectly.
• Cornstarch: 1 tablespoon to thicken the strawberry filling to a jammy consistency.
• Lemon juice: 1 tablespoon to brighten the filling’s flavor.
• Water: 2 tablespoons to help the filling cook properly.
• Whipping cream: 2 cups chilled for the silky, dreamy frosting.
• Powdered sugar: ½ cup to sweeten and stabilize the whipped cream.
• Vanilla: 1 teaspoon to lift the whipped cream’s flavor.
• Strawberry powder or puree (optional): 2 tablespoons for extra color and flavor in the frosting.

How to Make Homemade Strawberry & Cream Cake recipe

Step 1: Cream the Butter and Sugar

Start by beating the softened butter and sugar together until the mixture is pale and fluffy. This step is crucial because it traps air, which will help give your cake that light, tender crumb we all love.

Step 2: Add Eggs and Flavors

Gradually add the eggs one at a time, mixing well after each addition to keep your batter smooth and emulsified. Then, stir in the vegetable oil, vanilla flavor, and fresh strawberry puree until everything is fully combined, making your batter wonderfully fragrant and pink-hued.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures everything is evenly distributed, so your cake rises uniformly without any pockets of baking powder or soda.

Step 4: Mix Dry and Wet Ingredients Alternately

Add the dry ingredients to the wet mixture in batches, alternating with the milk. This gentle folding technique keeps the batter smooth and prevents overmixing, which can make the cake dense. If you want a deeper strawberry color, now’s the time to add your optional pink or red food color.

Step 5: Bake the Cake Layers

Prepare three 8-inch cake pans by greasing and lining them. Divide the batter evenly among the pans and bake at 170°C until the cakes spring back when touched and a skewer inserted into the center comes out clean. Let the cakes cool completely before moving on to frosting.

Step 6: Prepare the Strawberry Filling

Cook the diced strawberries, sugar, lemon juice, water, and cornstarch over low heat, stirring until the mixture thickens to a delightful jammy filling. Once thickened, remove from heat and let it cool fully to prevent melting the whipped cream when assembling.

Step 7: Whip the Cream

Using chilled whipping cream, powdered sugar, and vanilla, whip the mixture until thick, stable peaks form. For an extra pop of flavor and color, you can mix in strawberry powder or puree.

Step 8: Assemble Your Cake

Start with your first cake layer on a serving board. Spread a thin layer of whipped cream and then a layer of strawberry filling, smoothing it out evenly. Repeat with the second layer, then place the third cake layer on top. Frost the entire cake with the remaining whipped cream and decorate with fresh strawberries or pretty piped swirls to finish off your masterpiece.

How to Serve Homemade Strawberry & Cream Cake recipe

Garnishes

Fresh strawberries on top are not just gorgeous but also reinforce that fresh, fruity note. You can also add mint leaves for a pop of green or a dusting of powdered sugar for a delicate, snow-kissed effect that makes your cake look as stunning as it tastes.

Side Dishes

This cake pairs beautifully with a simple glass of chilled sparkling wine or a cup of freshly brewed tea, which balances the sweetness. For a casual gathering, consider serving it alongside fresh fruit salad for a light and refreshing contrast.

Creative Ways to Present

For a festive twist, try layering the cake in a clear trifle dish to showcase all those gorgeous pink layers and cream. Alternatively, individual mini versions of the cake in jars or cups make delightful single-serve treats that look charming at parties.

Make Ahead and Storage

Storing Leftovers

Keep leftover cake tightly covered in the refrigerator to maintain moisture and freshness. Wrapped well, it will stay delicious for 3 to 4 days, allowing you to enjoy a slice or two with your morning coffee.

Freezing

You can freeze the cake layers unassembled wrapped tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to 2 months and thaw in the refrigerator overnight before frosting and assembling for best results.

Reheating

This cake is best enjoyed cold or at room temperature, but if you want to warm a slice slightly, leave it out for about 30 minutes or microwave gently for 10 seconds to bring out those lovely flavors without melting the whipped cream.

FAQs

Can I use frozen strawberries for the puree and filling?

Absolutely! Just thaw them completely and drain any excess liquid before pureeing or dicing. Using frozen strawberries will not compromise the flavor and can be a convenient option when fresh berries aren’t in season.

What’s the best way to ensure my whipped cream frosting is stable?

Make sure your cream is very cold before whipping, and consider using powdered sugar instead of granulated sugar as it helps stabilize the cream. Whip until you see firm peaks but avoid overwhipping, or it could turn grainy or start to separate.

Can I make this cake without food coloring?

Yes! The fresh strawberry puree already gives the cake a lovely natural pink tint. Food coloring is optional and mainly for a more vibrant appearance if you want that classic strawberry cake look.

How do I avoid the cake layers drying out?

Don’t overbake your layers and allow them to cool completely before applying frosting. Wrapping the baked layers in plastic wrap can help retain moisture if you’re preparing them a day ahead.

Can I substitute the whipping cream with something else?

For the creamiest texture, whipping cream is ideal, but you can try coconut cream for a dairy-free option. Keep in mind it will alter the flavor and texture slightly, but it’s a good alternative for those with dietary restrictions.

Final Thoughts

This Homemade Strawberry & Cream Cake recipe is truly a celebration of fresh flavors, tender textures, and the simple joy of baking. It’s the kind of cake that brings smiles to every gathering and makes any day feel special. I hope you dive in and share this beautiful, delicious cake with those you love because it’s not just a dessert—it’s a joyful experience in every bite.