STRAWBERRY CREAM CAKE
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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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Save To Your Recipe BoxIngredients
- 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
Instructions
- 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.
Notes
Nutrition
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Some of the recipe could use revision (my second batch I switched the order of the butter/sugar and liquid ingredients), but after I got the hang of it- this is clearly the best cake recipe ever.
Beat texture, best flavor, nice and refreshing!
for the 3 layer round cake what size pans do I use?
I used 8-inch
HI.
is it possible to make a chocolate version of this, without the strawberries?
I used all-purpose, but I believe cake flour will work.
Could I bake this in a 9 X 13?
yes
Has anyone made this recipe? How did it turn out?
Hi thank for the recipe. U think can use cake flour?
I used all-purpose, but I believe cake flour will work.
This looks so good! I just love fresh strawberry desserts. Pinned.
Do you add the cream cheese to the sugar and heavy whipping cream?
No, spread the softened whipped cream cheese in between the layers then top with berries, next layer, cream cheese, berries. Frost entire cake with whipped cream