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A perfect slice of homemade strawberry cake on a plate, showing the distinct layers of moist vanilla cake, strawberry filling, and cream.

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.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Vanilla Layer Cake
  • 2.5 cups cake flour sifted
  • 2.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter softened to room temperature
  • 1.75 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tbsp vanilla extract
  • 1 cup buttermilk room temperature
For the Fresh Strawberry Filling
  • 1 lb fresh strawberries hulled and chopped
  • 0.25 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp fresh lemon juice
For the Stabilized Whipped Cream Frosting
  • 2 cups heavy whipping cream very cold
  • 1 cup powdered sugar sifted
  • 4 oz cream cheese softened
  • 1 tsp vanilla extract

Equipment

  • 2 8-inch round cake pans
  • 1 Stand mixer or hand mixer
  • 1 Saucepan

Instructions
 

Bake the Vanilla Cake Layers
  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
  3. 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.
  4. Add the room temperature eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. 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.
  6. 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
  1. 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.
  2. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the strawberry mixture.
  3. 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
  1. In a large, chilled bowl, beat the softened cream cheese with a mixer until smooth and creamy.
  2. 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.
  3. 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
  1. Once the cake layers are completely cool, use a large serrated knife to level the tops so they are flat.
  2. Place one cake layer on your serving plate or cake stand. Pipe a dam of frosting around the outer edge.
  3. Spread half of the cooled strawberry filling evenly inside the frosting dam.
  4. Carefully place the second cake layer on top.
  5. Apply a thin crumb coat of frosting over the entire cake and chill for 20-30 minutes.
  6. 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.
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