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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

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 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
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Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 16 slices
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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.


Recipe from Paula 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


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
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  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

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