STRAWBERRY CREAM CAKE

This post may contain affiliate links that won’t change your price but will share some commission.

Impress your family and friends with this Strawberry Cream Cake filled with fresh strawberries, cream cheese, and whipped cream. Tender butter cake is layered with fluffy whipped cream cheese, whipped cream, and juicy fresh strawberries.

 Strawberry Cream Cake

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!

  Strawberry Cream Cake

You may also like these big beautiful cakes

 Strawberry Cream Cake

Between the layers, sweetened and whipped cream cheese provides a nice foundation for sweetened fresh sliced strawberries. I frosted the cake with homemade sweetened whipped cream. An easy substitution would be Cool Whip brand whipped cream.

It is the perfect, light tasting Spring dessert that I was going for.

 Strawberry Cream Cake

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 cream cheese and whipped cream, this cake needs to be refrigerated. Stored in an airtight container in the refrigerator, it will be good for three days.

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

Strawberry Cream Cake

Soft and fluffy this chiffon sponge cake is layered with lightly sweetened whipped cream and fresh strawberries. It makes a show stopper dessert!
Author: Paula
4.93 from 14 votes
Print Pin Rate

Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.

Save To Your Recipe Box
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 16 slices
Join Misfits Market now to start saving on groceries!

Ingredients

  • 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

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula

Nutrition

Calories: 370kcal | Carbohydrates: 39g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 74mg | Sodium: 196mg | Potassium: 168mg | Fiber: 1g | Sugar: 25g | Vitamin A: 841IU | Vitamin C: 17mg | Calcium: 76mg | Iron: 1mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!

Finally, you can also find great recipes at Recipe Index 

As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.

 

13 Comments

  1. 5 stars
    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!

    1. 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

Leave a Reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!