Welcome to the ultimate recipe for a classic Strawberries and Cream Layer Cake. This dessert is a showstopper, featuring layers of moist vanilla sponge, a fresh strawberry filling, and a luscious, stabilized whipped cream frosting. It’s the perfect centerpiece for any celebration, from birthdays to summer gatherings. If you’ve been searching for a reliable and delicious way to capture the essence of summer in a dessert, you’ve found it.
This recipe breaks down every step to ensure your success, even if you’re new to making layer cakes. We’ll cover everything from baking the perfect sponge to assembling the layers for that professional, bakery-quality look. Get ready to create a memorable and incredibly tasty treat.
Why This Strawberries and Cream Layer Cake Recipe Works
You are going to absolutely love this recipe, and here’s why. It’s designed to be foolproof, focusing on simple techniques that yield impressive results. We use basic, high-quality ingredients to create a cake that is bursting with natural flavor.
- Incredibly Moist Crumb: We use a combination of cake flour and buttermilk to create a tender, soft, and moist vanilla cake that stays fresh for days.
- Fresh Strawberry Filling: Unlike recipes that use artificial flavors, this one features a simple, vibrant filling made from fresh strawberries, adding a burst of authentic fruit flavor.
- Stable Whipped Cream Frosting: The frosting is light and airy but stabilized so it holds its shape perfectly, making decorating a breeze and ensuring your cake looks as good as it tastes.
- Perfect for Any Occasion: This elegant cake is versatile enough for a casual summer barbecue or a formal celebration. It’s a timeless classic that everyone loves.
Ingredients You’ll Need
This Strawberries and Cream Layer Cake uses simple pantry staples. For the best results, ensure your dairy and eggs are at room temperature before you begin.
For the Vanilla Layer Cake:
- Cake Flour: Provides a finer, more tender crumb than all-purpose flour.
- Baking Powder & Baking Soda: Our leavening agents that give the cake its beautiful lift.
- Salt: Balances the sweetness and enhances the vanilla flavor.
- Unsalted Butter: Make sure it’s softened to room temperature for proper creaming.
- Granulated Sugar: For sweetness and a tender texture.
- Eggs: Room temperature eggs incorporate better into the batter.
- Vanilla Extract: Use pure vanilla extract for the best flavor.
- Buttermilk: The acidity in buttermilk helps to create a soft, moist crumb.
For the Fresh Strawberry Filling:
- Fresh Strawberries: The star of the show!
- Granulated Sugar: To sweeten the filling.
- Cornstarch: Helps to thicken the filling to the perfect consistency.
- Lemon Juice: A little fresh lemon juice brightens up the strawberry flavor.
For the Stabilized Whipped Cream Frosting:
- Heavy Whipping Cream: Must be very cold to whip up properly.
- Powdered Sugar: Sweetens the cream and helps with stability.
- Cream Cheese: Our secret ingredient for a super stable whipped cream that’s easy to work with.
- Vanilla Extract: For a touch of warmth and flavor.
How to Make a Strawberries and Cream Layer Cake Step-by-Step
Making this cake is a three-part process: baking the cake layers, preparing the filling, and whipping the frosting. Let’s break it down into simple, manageable steps.
Step 1: Bake the Vanilla Cake Layers
- Prep Your Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, and line the bottoms with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl using a stand mixer or hand mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add the room temperature eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternate Wet and Dry: With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix until just combined – do not overmix.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Step 2: Prepare the Fresh Strawberry Filling
- Cook the Strawberries: Combine the chopped strawberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the strawberries break down, about 10-15 minutes.
- Thicken the Filling: In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the strawberry mixture.
- Simmer and Cool: Bring the mixture to a simmer and cook for 1-2 minutes, until it has thickened. Remove from the heat and let it cool completely. For a smoother filling, you can blend it briefly with an immersion blender.
Step 3: Make the Stabilized Whipped Cream Frosting
- Beat Cream Cheese: In a large, chilled bowl, beat the softened cream cheese with a mixer until smooth and creamy.
- Whip the Cream: Slowly pour in the cold heavy whipping cream while mixing on low speed. Gradually increase the speed to medium-high and whip until stiff peaks form.
- Add Sugar and Vanilla: Add the powdered sugar and vanilla extract, and mix on low speed until just combined. Be careful not to deflate the cream.
Assembling Your Masterpiece
Assembling a layer cake is easier than it looks! Follow these simple steps for a beautiful finish.
- Level the Cakes: Once the cake layers are completely cool, use a large serrated knife to level the tops so they are flat.
- First Layer: Place one cake layer on your serving plate or cake stand. Pipe a dam of frosting around the outer edge. This will hold the filling in.
- Add the Filling: Spread half of the cooled strawberry filling evenly inside the frosting dam.
- Second Layer: Carefully place the second cake layer on top.
- Crumb Coat: Apply a thin layer of whipped cream frosting over the entire cake. This is the “crumb coat,” and it traps any loose crumbs. Chill the cake in the refrigerator for 20-30 minutes to set the crumb coat.
- Final Frosting: Frost the cake with the remaining whipped cream frosting. You can create decorative swirls on top with the back of a spoon. Garnish with fresh strawberries. For a different fruity dessert, you might also enjoy these White Chocolate Raspberry Cheesecake Bars.
Tips for the Best Results
A few expert tips can take your Strawberries and Cream Layer Cake from good to great.
- Use Room Temperature Ingredients: For the cake batter, using room temperature butter, eggs, and buttermilk is crucial. They emulsify together to create a smooth, uniform batter that traps air, resulting in a light and fluffy cake.
- Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix only until they are just combined. Overmixing develops the gluten in the flour, which can lead to a tough, dense cake.
- Cool Cakes Completely: Never try to frost a warm cake. The frosting will melt and slide right off. Patience is key!
- Keep Your Cream Cold: For the frosting, the heavy cream and even the mixing bowl should be very cold. This helps the cream whip up to its maximum volume, creating a light and airy frosting.
If you’re a fan of decadent cakes, our Black Forest Cheesecake is another must-try recipe.
Recipe Variations
While the classic recipe is divine, feel free to make it your own with these simple variations.
- Add Lemon Zest: Add the zest of one lemon to the cake batter for a brighter, citrus-infused flavor that pairs beautifully with the strawberries.
- Use a Different Berry: This recipe works wonderfully with other berries. Try a mix of raspberries, blueberries, and blackberries for a mixed berry layer cake. For another berry delight, check out these Blueberry Cheesecake Brioche Buns.
- Chocolate Drizzle: For a touch of decadence, drizzle the finished cake with melted white or dark chocolate.
How to Store Your Cake
Because this cake is made with fresh whipped cream frosting, it needs to be stored in the refrigerator. Keep it in an airtight cake container or loosely covered with plastic wrap. It will stay fresh and delicious for up to 3 days.
For the best taste and texture, let the cake sit at room temperature for about 20-30 minutes before serving.
Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid before cooking them down for the filling. You may need to cook them a little longer to achieve the right consistency.
For clean slices, make sure the cake is well-chilled. Use a long, sharp knife. Dip the knife in hot water and wipe it clean between each slice. This will prevent the frosting and crumbs from dragging.
The key to a moist cake is using ingredients like buttermilk and being careful not to overmix the batter. Proper storage in an airtight container in the refrigerator will also keep it from drying out.
You can bake the cake layers up to two days in advance. Let them cool completely, then wrap them tightly in plastic wrap and store them at room temperature. You can make the filling a day ahead. It’s best to frost the cake on the day you plan to serve it for the freshest taste.
A stabilized whipped cream frosting is ideal. It’s light and airy, complementing the fresh strawberries perfectly, and the stabilizer (in our case, cream cheese) ensures it holds its shape for easy frosting and slicing.
Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid before cooking them down for the filling. You may need to cook them a little longer to achieve the right consistency.
For clean slices, make sure the cake is well-chilled. Use a long, sharp knife. Dip the knife in hot water and wipe it clean between each slice. This will prevent the frosting and crumbs from dragging.
The key to a moist cake is using ingredients like buttermilk and being careful not to overmix the batter. Proper storage in an airtight container in the refrigerator will also keep it from drying out.
You can bake the cake layers up to two days in advance. Let them cool completely, then wrap them tightly in plastic wrap and store them at room temperature. You can make the filling a day ahead. It’s best to frost the cake on the day you plan to serve it for the freshest taste.
A stabilized whipped cream frosting is ideal. It’s light and airy, complementing the fresh strawberries perfectly, and the stabilizer (in our case, cream cheese) ensures it holds its shape for easy frosting and slicing.
Enjoy Your Homemade Cake!
There is nothing quite like a slice of homemade Strawberries and Cream Layer Cake. We hope you love this recipe as much as we do. It’s a true labor of love that is worth every moment. If you make it, we’d love to see it! Share your creation and tag us on Pinterest.
Strawberries and Cream Layer Cake: A Perfect Summer Dessert
The ultimate recipe for a classic Strawberries and Cream Layer Cake, featuring moist vanilla sponge, fresh strawberry filling, and a stable whipped cream frosting. A showstopping dessert perfect for any celebration.
Ingredients
Equipment
Instructions
Bake the Vanilla Cake Layers- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, and line the bottoms with parchment paper.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl using a stand mixer or hand mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
- Add the room temperature eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix until just combined – do not overmix.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Prepare the Fresh Strawberry Filling- Combine the chopped strawberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the strawberries break down, about 10-15 minutes.
- In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the strawberry mixture.
- Bring the mixture to a simmer and cook for 1-2 minutes, until it has thickened. Remove from the heat and let it cool completely.
Make the Stabilized Whipped Cream Frosting- In a large, chilled bowl, beat the softened cream cheese with a mixer until smooth and creamy.
- Slowly pour in the cold heavy whipping cream while mixing on low speed. Gradually increase the speed to medium-high and whip until stiff peaks form.
- Add the powdered sugar and vanilla extract, and mix on low speed until just combined. Be careful not to deflate the cream.
Assemble the Cake- Once the cake layers are completely cool, use a large serrated knife to level the tops so they are flat.
- Place one cake layer on your serving plate or cake stand. Pipe a dam of frosting around the outer edge.
- Spread half of the cooled strawberry filling evenly inside the frosting dam.
- Carefully place the second cake layer on top.
- Apply a thin crumb coat of frosting over the entire cake and chill for 20-30 minutes.
- Frost the cake with the remaining whipped cream frosting. Garnish with fresh strawberries before serving.
Notes
Ensure all dairy and eggs are at room temperature for the smoothest cake batter.
Chill the mixing bowl and beaters before making the whipped cream frosting for the best volume.
Let the strawberry filling cool completely before assembling the cake to prevent the frosting from melting.
Strawberries and Cream Layer Cake: A Perfect Summer Dessert
Ingredients
Equipment
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, and line the bottoms with parchment paper.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl using a stand mixer or hand mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
- Add the room temperature eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix until just combined – do not overmix.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Combine the chopped strawberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the strawberries break down, about 10-15 minutes.
- In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the strawberry mixture.
- Bring the mixture to a simmer and cook for 1-2 minutes, until it has thickened. Remove from the heat and let it cool completely.
- In a large, chilled bowl, beat the softened cream cheese with a mixer until smooth and creamy.
- Slowly pour in the cold heavy whipping cream while mixing on low speed. Gradually increase the speed to medium-high and whip until stiff peaks form.
- Add the powdered sugar and vanilla extract, and mix on low speed until just combined. Be careful not to deflate the cream.
- Once the cake layers are completely cool, use a large serrated knife to level the tops so they are flat.
- Place one cake layer on your serving plate or cake stand. Pipe a dam of frosting around the outer edge.
- Spread half of the cooled strawberry filling evenly inside the frosting dam.
- Carefully place the second cake layer on top.
- Apply a thin crumb coat of frosting over the entire cake and chill for 20-30 minutes.
- Frost the cake with the remaining whipped cream frosting. Garnish with fresh strawberries before serving.
Notes
Chill the mixing bowl and beaters before making the whipped cream frosting for the best volume.
Let the strawberry filling cool completely before assembling the cake to prevent the frosting from melting.
