Strawberry and Cream Layer Cake

There’s nothing quite as dreamy as a Strawberry and Cream Layer Cake. With its golden sponge layers, fluffy whipped cream, and a mountain of juicy fresh strawberries, this cake is sunshine and sweetness all in one. Each bite melts in your mouth, with soft textures, light flavors, and just the right amount of natural berry brightness.

Behind the Recipe

This cake was inspired by those long, lazy spring days when strawberries are everywhere — at the market, in gardens, and on every dessert menu. I wanted something simple but showstopping. A cake that didn’t feel heavy or fussy, just layers of lightness and flavor. It’s the kind of dessert you whip up for a picnic, a birthday, or just because it’s too pretty not to make.

Recipe Origin or Trivia

Strawberries and cream have long been a beloved pairing, especially in European and American baking traditions. This cake takes cues from classic British Victoria sponge cake, which sandwiches jam and cream between layers of sponge. In our version, fresh strawberries take center stage, piled high and left gloriously unbaked for maximum juicy flavor and a bit of rustic charm.

Why You’ll Love Strawberry and Cream Layer Cake

This cake brings together everything you want in a dessert — light, fresh, sweet, and satisfying.

Versatile: Great for birthdays, brunches, or tea parties.

Budget-Friendly: Uses simple ingredients, especially when strawberries are in season.

Quick and Easy: No fancy techniques, just classic baking steps.

Customizable: Swap in other berries or flavor the cream with citrus or vanilla.

Crowd-Pleasing: It’s a visual stunner and tastes even better than it looks.

Make-Ahead Friendly: Bake the cake layers ahead and assemble when ready to serve.

Great for Leftovers: Stores beautifully in the fridge for a few days.

Chef’s Pro Tips for Perfect Results

To make your Strawberry and Cream Layer Cake look and taste amazing, here are some tips from my kitchen to yours:

• Use ripe but firm strawberries so they hold their shape and don’t release too much juice.
• Chill your mixing bowl and whisk before whipping cream for better texture.
• Level your cake layers for a cleaner stack and even appearance.
• Don’t overmix the batter — keep it light and airy.
• Add a touch of powdered sugar or vanilla to your whipped cream for extra flavor.

Kitchen Tools You’ll Need

Making this beauty is easier than you think. Here’s what you’ll need:

Mixing bowls: For your batter and whipped cream.

Electric mixer or stand mixer: To beat the cream and cake batter until fluffy.

Cake pans (2x 9-inch): For even, round layers.

Offset spatula: For spreading cream neatly.

Cake knife or serrated knife: To level the layers and slice cleanly.

Ingredients in Strawberry and Cream Layer Cake

The ingredients are classic, but when they come together, it’s pure magic.

1. All-purpose flour: 2 ½ cups. Gives the cake structure and tenderness.
2. Baking powder: 2 ½ teaspoons. Helps the cake rise and stay fluffy.
3. Salt: ½ teaspoon. Balances the sweetness.
4. Unsalted butter: 1 cup (2 sticks), softened. Adds richness and moisture.
5. Granulated sugar: 1 ¾ cups. Sweetens the batter and creates a soft crumb.
6. Large eggs: 4. Provide structure and richness.
7. Whole milk: ¾ cup. Keeps the batter moist and smooth.
8. Vanilla extract: 2 teaspoons. Enhances flavor.
9. Heavy whipping cream: 2 cups. Whipped into a luscious filling.
10. Powdered sugar: ¼ cup. Sweetens the whipped cream.
11. Fresh strawberries: 3 cups, halved or sliced. The juicy star of the show.

Ingredient Substitutions

Feel free to adapt the recipe to what you have:

All-purpose flour: Use cake flour for a softer texture.

Whole milk: Substitute with almond milk or oat milk.

Unsalted butter: Vegan butter works well for dairy-free versions.

Powdered sugar: Honey or maple syrup can lightly sweeten whipped cream.

Strawberries: Try raspberries, blueberries, or a berry mix.

Ingredient Spotlight

Strawberries: Sweet, juicy, and naturally vibrant, strawberries provide the perfect burst of fruitiness and color.

Heavy Cream: When whipped, it turns into a cloud of softness, adding lightness and contrast to the sponge layers.

Instructions for Making Strawberry and Cream Layer Cake

This recipe feels like a celebration from start to finish. Let’s build this beauty one layer at a time.

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Combine Ingredients:
   In a bowl, whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. Alternate adding dry ingredients and milk until fully combined, without overmixing.
3. Prepare Your Cooking Vessel:
   Divide the batter evenly between the prepared pans and smooth the tops.
4. Assemble the Dish:
   Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
5. Cook to Perfection:
   While the cakes cool, whip the cream with powdered sugar until soft peaks form. Keep chilled until ready to use.
6. Finishing Touches:
   Once the cakes are cool, place one layer on a serving plate. Spread with whipped cream and top with sliced strawberries. Add the second layer, repeat with cream and more strawberries.
7. Serve and Enjoy:
   Slice with a serrated knife and serve chilled or at room temperature. Store leftovers in the fridge.

Texture & Flavor Secrets

This cake is light and tender with a delicate crumb, thanks to the whipped butter and eggs. The whipped cream is fluffy and just sweet enough to complement the slightly tart berries. Together, it’s soft, juicy, and incredibly satisfying without being overly rich.

Cooking Tips & Tricks

Here are some helpful tips to guarantee cake success:

• Use room-temperature ingredients for even mixing.
• Slice the strawberries right before layering to keep them fresh.
• If transporting, chill the cake first so the cream sets.

What to Avoid

These little mistakes can make a big difference — but they’re easy to avoid:

• Warm cake + whipped cream: Always cool layers fully before adding cream or it will melt.
• Overwhipping cream: Stop at soft peaks to avoid a grainy texture.
• Uneven layers: Use a leveler or serrated knife for clean stacking.

Nutrition Facts

Servings: 12
Calories per serving: 340

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Make-Ahead and Storage Tips

Bake the cake layers a day ahead and store them tightly wrapped at room temperature. Whip the cream just before assembling for best texture. Once assembled, the cake should be stored in the refrigerator and will stay fresh for 2 to 3 days. For freezing, wrap unfilled cake layers in plastic and store for up to 2 months.

How to Serve Strawberry and Cream Layer Cake

Serve chilled or at room temperature with extra strawberries on the side. It’s perfect with a glass of lemonade, iced tea, or a splash of sparkling water. You can also dust the top with powdered sugar for an elegant finish.

Creative Leftover Transformations

Leftovers don’t last long — but if you do have some:

• Cut into cubes for a strawberry shortcake trifle.
• Serve with yogurt or custard for a breakfast treat.
• Toast a slice gently and top with berry syrup.

Additional Tips

• A splash of lemon juice on the strawberries keeps them bright and fresh.
• Add a few mint leaves for color and freshness on top.
• Use a cake ring if you want perfectly even sides.

Make It a Showstopper

Decorate the top with halved and fanned strawberries for drama. Use a piping bag for whipped cream swirls around the edges. Serve on a white cake stand with a few scattered berries for a truly picture-worthy presentation.

Variations to Try

• Berry Mix: Add raspberries and blueberries to the filling.
• Lemon Cream: Add lemon zest to the whipped cream for brightness.
• Jam Layer: Spread a thin layer of strawberry jam under the whipped cream.
• Chocolate Drizzle: Drizzle melted chocolate on top.
• Mini Cakes: Bake in ramekins for individual servings.

FAQ’s

Q1: Can I make this ahead?
A1: Yes, bake the cake layers ahead and assemble the day you serve.

Q2: Can I use frozen strawberries?
A2: Not recommended — they release too much moisture.

Q3: How do I prevent soggy layers?
A3: Use firm strawberries and don’t assemble too far in advance.

Q4: Can I use store-bought whipped cream?
A4: You can, but homemade has a fresher taste and better texture.

Q5: Can I make it gluten-free?
A5: Yes, use a gluten-free all-purpose flour blend.

Q6: Can I use oil instead of butter?
A6: Butter gives better flavor, but you can substitute with vegetable oil in equal measure.

Q7: How do I slice it cleanly?
A7: Use a serrated knife and clean between cuts.

Q8: Can I add a third layer?
A8: Yes, just double the cream and strawberries.

Q9: What if I don’t have round pans?
A9: Use a square pan and cut into two layers horizontally.

Q10: Can I sweeten the strawberries?
A10: Yes, toss with a tablespoon of sugar and let sit for 10 minutes.

Conclusion

This Strawberry and Cream Layer Cake is the ultimate fresh and fluffy dessert. It’s light, beautiful, and bursting with real strawberry flavor. Whether for a celebration or just a little kitchen joy, trust me — it’s worth every bite.

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