Fluffy Strawberry Cream Cake Recipe Easy Perfect Spring Dessert Ideas

Let me tell you, the scent of fresh strawberries mingling with sweet cream as this fluffy strawberry cream cake bakes is enough to make anyone’s mouth water. The moment I pulled this cake from the oven for the very first time, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was a rainy spring afternoon years ago, and I was trying to recreate a dessert my grandma used to make when I was knee-high to a grasshopper. That nostalgic burst of flavor, paired with the airy texture, felt like a warm hug from the past.

Honestly, my family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). Whether it was for a simple weekend treat or a bright centerpiece at spring celebrations, this fluffy strawberry cream cake quickly became a staple. You know what? It’s dangerously easy, with pure, nostalgic comfort baked right in, perfect for potlucks, birthday parties, or just to brighten up your Pinterest cookie board. After testing this recipe more times than I care to admit (in the name of research, of course), it’s now my go-to for any occasion that calls for a sweet, fresh, and fluffy dessert.

Why You’ll Love This Recipe

Over the years, I’ve perfected this fluffy strawberry cream cake recipe to bring out the best in every bite. It’s been family-approved, chef-tested, and honestly, a crowd-pleaser every single time. Here’s why you’re going to want to try it:

• Quick & Easy: Comes together in under an hour, making it perfect for busy spring afternoons or last-minute celebrations.
• Simple Ingredients: No fancy grocery store runs—most ingredients are pantry staples or easy-to-find fresh produce.
• Perfect for Spring Celebrations: Ideal for brunches, garden parties, or just a sweet pick-me-up when strawberries are at their peak.
• Crowd-Pleaser: Kids and adults alike rave about the light, fluffy texture combined with luscious cream and fresh strawberries.
• Unbelievably Delicious: The perfect balance of moist cake, whipped cream, and juicy fruit—comfort food that doesn’t weigh you down.

What really sets this strawberry cream cake apart is the gentle folding technique that keeps the batter airy, and the fresh strawberries that add just the right hint of natural sweetness. You won’t find a heavy, dense cake here—this one practically melts in your mouth. It’s the kind of dessert that makes you close your eyes after the first bite, savoring every crumb. Whether you’re impressing guests or treating yourself, this recipe turns simple ingredients into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying fluffy texture without fuss. Most are pantry staples, with fresh strawberries taking center stage for that perfect spring vibe.

• For the Cake Batter:
  • All-purpose flour – 2 cups (240g), sifted for lightness
  • Baking powder – 2 teaspoons, to give that fluffy rise
  • Salt – ¼ teaspoon, balances sweetness
  • Unsalted butter – ½ cup (113g), softened (I love using Kerrygold for richness)
  • Granulated sugar – 1 cup (200g), for sweetness
  • Large eggs – 3, room temperature (helps with smooth batter)
  • Whole milk – ¾ cup (180ml), room temperature (adds moisture)
  • Pure vanilla extract – 1 ½ teaspoons, for that warm, inviting aroma
• For the Strawberry Cream Filling & Topping:
  • Fresh strawberries – 2 cups (about 300g), hulled and sliced (in spring, use local berries for best flavor)
  • Heavy whipping cream – 1 ½ cups (360ml), chilled (cold cream whips up better!)
  • Powdered sugar – ¼ cup (30g), sifted (gives smooth sweetness to the cream)
  • Vanilla bean paste or extract – 1 teaspoon, adds depth to the cream
• Optional Garnishes:
  • Fresh mint leaves, for a pop of color and freshness
  • Sliced almonds or crushed pistachios, for a delicate crunch

If you want a gluten-free version, almond flour works well but expect a slightly denser crumb. For dairy-free needs, swap butter and cream with coconut-based alternatives—just be mindful the flavor shifts a little. Fresh strawberries are essential here, but frozen can work in a pinch; just thaw and drain well to avoid sogginess.

Equipment Needed

• 8-inch (20 cm) round cake pans – two, for even layers (I recommend non-stick pans for easy release)
• Mixing bowls – medium and large, preferably glass or stainless steel
• Electric mixer or stand mixer – for creaming butter and whipping cream smoothly
• Rubber spatula – essential for folding batter gently without deflating
• Sifter or fine mesh strainer – for flour and powdered sugar to keep texture light
• Cooling rack – to let cakes cool evenly (don’t skip this or cakes may get soggy)
• Sharp serrated knife – for leveling cake layers if needed

If you don’t have two cake pans, bake in batches or use a 9×13-inch pan and slice into layers. No stand mixer? No worries—an electric hand mixer works just fine. Just be sure to keep an eye on the cream while whipping; it can go from fluffy to butter in seconds!

Preparation Method

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans and line the bottoms with parchment paper for easy removal. This step helps your fluffy strawberry cream cake layers come out perfect every time. (Time: 10 minutes)
2. Mix Dry Ingredients: In a medium bowl, sift together 2 cups (240g) all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt. Set aside. This keeps the cake light and airy. (Time: 5 minutes)
3. Cream Butter and Sugar: Using an electric mixer, beat ½ cup (113g) softened unsalted butter and 1 cup (200g) granulated sugar on medium speed until pale and fluffy, about 3-4 minutes. This step is crucial for that fluffy texture. (Time: 5 minutes)
4. Add Eggs and Vanilla: Beat in 3 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 ½ teaspoons vanilla extract. The batter should be smooth and glossy. (Time: 3 minutes)
5. Alternate Adding Dry Ingredients and Milk: Reduce mixer speed to low. Add the dry ingredients in three additions, alternating with ¾ cup (180ml) whole milk in two additions, beginning and ending with the dry. Mix until just combined—don’t overmix or the cake could get tough! (Time: 5 minutes)
6. Fold Gently: Using a rubber spatula, fold the batter gently to make sure everything is blended without deflating all the air you’ve worked to create. You want a light, fluffy batter. (Time: 2 minutes)
7. Divide and Bake: Pour the batter evenly into the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. The cakes should spring back when lightly pressed. (Time: 30 minutes)
8. Cool Completely: Let cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. This prevents sogginess and makes frosting easier. (Time: 1 hour)
9. Prepare Strawberry Cream: While cakes cool, whip 1 ½ cups (360ml) chilled heavy cream with ¼ cup (30g) powdered sugar and 1 teaspoon vanilla bean paste or extract until soft peaks form. Fold in 1 cup (150g) sliced fresh strawberries gently. (Time: 10 minutes)
10. Assemble the Cake: Place one cake layer on a serving plate. Spread half the strawberry cream over it. Top with the second cake layer and cover with remaining cream. Garnish with remaining strawberry slices, fresh mint, or nuts if desired. (Time: 10 minutes)

Pro Tip: If your strawberries are juicy, pat them dry with paper towels before folding into the cream to avoid soggy layers. And remember, folding gently is your friend here—don’t rush it!

Cooking Tips & Techniques

Let’s face it: getting a cake perfectly fluffy and moist can be tricky. Here are some tips I’ve learned through trial and error to make your strawberry cream cake shine:

• Room Temperature Ingredients: Eggs, butter, and milk at room temp mix more evenly, creating a smoother batter and better rise.
• Sift Dry Ingredients: Sifting flour, baking powder, and powdered sugar helps avoid lumps and keeps the cake tender.
• Don’t Overmix: Mix just until combined. Overmixing can develop gluten and make your cake tough.
• Folding Technique: When adding whipped cream or strawberries, use a gentle folding motion instead of stirring to keep air in the mixture.
• Watch the Oven: Every oven is different—start checking your cake at 25 minutes to avoid overbaking and drying out.
• Whip Cream Carefully: Stop whipping as soon as soft peaks form. Over-whipping turns cream into butter, and that’s not what you want here.
• Layer Evenly: Use a serrated knife to level cake tops if they dome to keep your layers balanced and stable.

Honestly, my first attempts had me rushing the folding step and ending up with dense cakes. Patience makes all the difference with this fluffy strawberry cream cake. Multitask by prepping the cream while the cake cools to save time and keep everything fresh.

Variations & Adaptations

Feel like switching things up? This fluffy strawberry cream cake recipe is surprisingly versatile:

• Dietary Swap: Use coconut cream and dairy-free butter to make a vegan-friendly version. Just whip the coconut cream chilled overnight for best results.
• Seasonal Twist: In summer, swap strawberries with fresh peaches or blueberries for a fruity change. In cooler months, try a mix of thawed frozen berries.
• Flavor Boost: Add a tablespoon of lemon zest to the batter and a splash of lemon juice to the cream for a bright, zesty note.
• Chocolate Delight: Fold in mini chocolate chips or cocoa powder to the batter for a chocolate-strawberry combo that’s dangerously good.
• Nut-Free Option: Skip nuts and use toasted coconut flakes as a crunchy topping if allergies are a concern.

I once tried a lavender-infused version by steeping dried lavender in warm milk before adding it to the batter. It was unexpectedly delightful and perfect for a spring tea party!

Serving & Storage Suggestions

This fluffy strawberry cream cake tastes best served chilled or at cool room temperature. Slice with a sharp serrated knife for clean cuts and serve with a sprig of fresh mint or a dusting of powdered sugar for a pretty presentation. It pairs wonderfully with a cup of Earl Grey tea or lightly brewed coffee.

To store, cover the cake loosely with plastic wrap or place in an airtight container and refrigerate for up to 3 days. The flavors actually deepen after a day, making leftovers even tastier. You can freeze individual slices wrapped tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the fridge and gently re-whip the cream topping if needed before serving.

Reheating? Honestly, it’s best enjoyed cold or at room temp—warming the cake risks melting the cream and losing that fluffy charm.

Nutritional Information & Benefits

Each slice of this fluffy strawberry cream cake offers an estimated 320 calories, with about 15g fat, 40g carbohydrates, and 5g protein. Fresh strawberries bring a healthy dose of vitamin C and antioxidants, while the cream adds calcium and vitamin A.

This dessert can be enjoyed as part of a balanced diet, especially if you use quality ingredients and fresh fruit. For gluten-free needs, swapping to almond or oat flour helps avoid gluten while adding fiber and nutrients. If you’re watching sugar, reduce granulated sugar slightly or try a natural sweetener like honey or maple syrup in the cream.

Personally, I love this recipe because it combines indulgence with fresh fruit, making it feel like a treat you can feel good about sharing with family and friends.

Conclusion

This fluffy strawberry cream cake recipe is truly worth trying if you want a spring dessert that’s easy, delicious, and full of fresh flavor. It’s a recipe that invites you to customize it however you like—whether that means swapping berries, adding a twist of lemon, or making it dairy-free. I love how it always brings smiles around the table and feels like a sweet, comforting celebration of the season.

Give this recipe a whirl and let me know how you make it your own! Drop a comment with your favorite variations or any tips you’ve discovered. Don’t forget to share if you think someone else needs a slice of this fluffy goodness in their life. Here’s to many happy, strawberry-filled moments ahead!

Frequently Asked Questions

Can I make this cake ahead of time?

Yes! You can bake the layers a day ahead and wrap them tightly, then assemble with the cream and strawberries the day you plan to serve for freshest results.

What’s the best way to store leftover cake?

Keep leftovers covered in the refrigerator for up to 3 days. You can also freeze slices wrapped well and thaw in the fridge when ready.

Can I use frozen strawberries in this recipe?

Frozen strawberries work if fresh aren’t available, but thaw and drain them well to avoid extra moisture that could make the cake soggy.

How do I prevent the whipped cream from separating?

Use cold heavy cream and whip just until soft peaks form. Avoid over-whipping, and fold in strawberries gently to keep the cream stable.

Is this recipe suitable for gluten-free diets?

Yes, by substituting the all-purpose flour with a gluten-free blend or almond flour, you can make a gluten-free version, though texture may be a little different.

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