Fluffy Strawberry Cream Cake
A light and airy strawberry cream cake that combines moist cake layers with whipped cream and fresh strawberries, perfect for spring celebrations and easy to make.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour, sifted
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 3/4 cup (180ml) whole milk, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 2 cups (about 300g) fresh strawberries, hulled and sliced
- 1 1/2 cups (360ml) heavy whipping cream, chilled
- 1/4 cup (30g) powdered sugar, sifted
- 1 teaspoon vanilla bean paste or extract
- Optional garnishes: fresh mint leaves, sliced almonds or crushed pistachios
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
- In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- Using an electric mixer, beat softened butter and granulated sugar on medium speed until pale and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
- Reduce mixer speed to low. Add dry ingredients in three additions, alternating with milk in two additions, beginning and ending with dry ingredients. Mix until just combined.
- Fold batter gently with a rubber spatula to keep it airy.
- Divide batter evenly between prepared pans and smooth tops. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto wire rack to cool completely.
- Whip chilled heavy cream with powdered sugar and vanilla until soft peaks form. Fold in 1 cup sliced strawberries gently.
- Place one cake layer on serving plate. Spread half the strawberry cream over it. Top with second layer and cover with remaining cream. Garnish with remaining strawberries, mint, or nuts if desired.
Notes
Use room temperature ingredients for best results. Fold batter and cream gently to keep airiness. Pat strawberries dry if very juicy to avoid soggy layers. Check cake starting at 25 minutes to prevent overbaking. For gluten-free, substitute flour with almond or gluten-free blend. For dairy-free, use coconut cream and dairy-free butter.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Fat: 15
- Carbohydrates: 40
- Protein: 5
Keywords: strawberry cake, fluffy cake, cream cake, spring dessert, easy cake recipe, fresh strawberries, whipped cream cake