Impress your family and friends with this Strawberry Cream Cake filled with fresh strawberries,
First, I have always loved strawberries and had this strawberry cake for my birthday for years. However, I wanted to try something new this year and came up with this simple Strawberry Cream Cake. It’s an exceptional, yet simple vanilla sponge cake that I made with pantry staples. As well, it has a velvety, tender crumb and keeps well for 3 days!
You may also like these big beautiful cakes
Between the layers, sweetened and whipped
It is the perfect, light tasting Spring dessert that I was going for.
Strawberry Cream Cake
Coincidently, I didn’t incorporate strawberries into the cake layers or icing itself. Therefore, you may substitute any berry for the strawberries. Blueberries or raspberries would be wonderful. Or, maybe a mixture of strawberries, raspberries, and blueberries would make a beautiful Independence Day dessert.
Because of the
Finally, I layered this soft, fluffy chiffon sponge cake with lightly sweetened whipped cream and fresh strawberries. It makes a light, bright, fresh-tasting and show-stopping dessert!
Strawberry Cream Cake
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- 2 cups all-purpose flour I use this brand
- 1 teaspoon baking powder I like this kind
- 1/2 teaspoon baking soda I use this
- 1/8 teaspoon salt
- 1 and ⅓ cups buttermilk
- 1 teaspoon vanilla extract recommended
- 1/2 cup butter softened, salted or unsalted
- 1 and ½ cups sugar
- 4 large egg whites
- 16 ounces strawberries fresh, sliced
- 1/4 cup granulated sugar for strawberries
- 2 cups heavy whipping cream
- 4 tablespoon granulated sugar for whipping cream
- 8 ounces cream cheese whipped until light and fluffy
- Preheat oven to 350 degrees F.
- Grease and flour three 8-inch or 9-inch round cake pans.
- Sift together flour, baking powder, baking soda, and salt.
- In another bowl, combine buttermilk and vanilla.
- Beat 1/2 cup butter and 1 and 1/2 cup sugar together for one minute.
- Beat in egg whites one at a time.
- On low speed, alternate adding the flour mixture and the buttermilk mixture, beginning and ending with flour mixture.
- Divide and spread evenly in three cake pans.
- Bake 20 to 25 minutes or until done.
- Cool for 10 minutes on a wire rack then remove from pans and cool completely.
- While cake is baking, add 1/4 cup sugar to strawberries. Stir occasionally.
- Whip the 4 tablespoons granulated sugar and heavy whipping cream together until stiff peak stage.
- Wait until the cake is completely cool before frosting. For a more professional cake, remove the domes from the tops of the cake layers with a cake leveler or large serrated knife. Place one layer of cake on a serving plate.
- Spread the whipped cream cheese on the bottom cake layer with an offset spatula and spoon about 1 cup of strawberries over cream cheese. Repeat with another cake layer.
- Top with last cake layer.
- Frost the entire cake with whipped cream.
- Serve with remaining strawberries.
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