Luscious Strawberry Cream Cake
Recipe Introduction
Quick Hook
Fancy a slice of summer on a plate? Honestly, who doesn't love a good cake? This strawberry cream cake is light, fresh, and bursting with sweet strawberry flavour.
It's like sunshine and happiness baked into one gorgeous treat.
Brief Overview
This Strawberry and Vanilla Layered Cake is an all-American classic. Baking it is easy enough. It is perfect for beginners too! It is ready in about 3 hours, including cooling time.
This recipe yields 8-10 servings. Perfect for a party.
Main Benefits
This light and airy strawberry cake is not only delicious but also features the goodness of fresh strawberries. These contain vitamin C.
It is ideal for afternoon tea, summer picnics, or any celebration. This homemade strawberry cake is special because of its perfect balance of sweetness.
Ready to bake? Thought so! Let's dive into the ingredients.
You will need flour, baking powder, salt, butter, sugar, eggs, vanilla extract, and milk. For the filling you'll need fresh strawberries, sugar, and lemon juice.
To top it off, you need heavy cream and powdered sugar.
You can make a Strawberry Whipped Cake using different techniques for the cream. Honestly, the trick is in the cold cream. Make sure its very cold.
I once made this Easy Strawberry Cream Cake for my friend's birthday. I forgot the lemon juice! Honestly, it still tasted amazing.
But it was a little too sweet. Don't forget the lemon juice, ok?
Let's get the baking started! You will love this Strawberry Cream Cake with Fresh Berries It is honestly amazing!
Ingredients & Equipment
Let's get down to the nitty gritty. What do you really need to make this Strawberry Cream Cake happen? Honestly, not much fancy stuff, promise! You might want to try this Strawberry Cake with Cream Frosting .
It has a lot of great ideas
Main Ingredients
Here's the shopping list, folks. No skimping on the quality strawberries, alright?
- All-purpose flour: 1 3/4 cups (210g) . The foundation of our cake, mate!
- Baking powder: 1 1/2 teaspoons . It helps to make Light and Airy Strawberry Cake.
- Salt: 1/4 teaspoon . Don't skip it!
- Unsalted butter: 1/2 cup (113g) , softened. Makes that Strawberry Whipped Cake rich.
- Granulated sugar: 1 1/4 cups (250g) . Sweetness overload!
- Large eggs: 2 . Free range if you're feeling fancy.
- Vanilla extract: 1 teaspoon . The secret weapon.
- Milk: 3/4 cup (180ml) . Whole milk is best, but whatever you have is fine.
- Fresh strawberries: 2 pounds (900g) , hulled and sliced. The riper, the better. Look for bright red color and a sweet smell! You could serve Strawberry Cake with Strawberries on Top
- Granulated sugar (for strawberries): 2 tablespoons . Draws out all the juicy goodness.
- Lemon juice: 1 tablespoon . Adds a bit of zing!
- Heavy cream: 2 cups (480ml) , cold. This is for that dreamy Cream and Strawberry Cake frosting.
- Powdered sugar: 1/2 cup (60g) . Makes it extra smooth.
Seasoning Notes
Okay, spices aren't totally key here, but a few things can elevate this Easy Strawberry Cream Cake to the next level.
I remember, when I first tried to bake this Strawberry and Vanilla Layered Cake , that this step was crucial.
Vanilla is essential in the whipped cream. Don't even think about skipping it. Lemon juice in the strawberries brightens everything up. The balance creates a Summer Strawberry Cake Recipe.
Quick swap? Use almond extract instead of vanilla for a nutty vibe. That's what I would do!
Equipment Needed
Right, so you don't need a kitchen the size of Buckingham Palace for this.
- Two 9 inch round cake pans.
- Parchment paper. Essential for easy cake removal.
- Electric mixer (stand or hand). Your arm will thank you.
- Offset spatula. For frosting like a pro.
- Serrated knife. For levelling the cake layers.
- Cake stand or serving platter. Because it deserves to be shown off.
No stand mixer? Honestly, a hand mixer and some elbow grease will do the trick. No 9 inch pans? Two smaller ones will work, just adjust the baking time.
Use this Homemade Strawberry Cake in whatever way is most useful to you!
Remember, it is not about just making a cake, but about creating something beautiful with this Strawberry Cream Cake with Fresh Berries .
Baking Your Way to a Luscious Strawberry Cream Cake
Right then, let's dive into the art of baking, shall we? We're tackling a Strawberry Cream Cake today. This isn't just any cake; it's a slice of summer on a plate.
Think of it as your shortcut to happiness. Honestly, who can resist a Strawberry Cake with Cream Frosting ? This recipe is doable and tastes divine.
Prep Steps
Essential mise en place is key. Get all your ingredients measured. Sort out equipment like a baking tray and mixer. Have everything ready before starting. This makes cooking way easier.
Time saving organization tips are vital. I always prep the strawberries first. Slicing them early saves time later. It is a great time to preheat your oven to 350 degrees Fahrenheit .
Safety reminders are a must. Be careful when using the oven. Oven gloves prevent burns! Always use caution with knives.
step-by-step Process
- Cream 1/2 cup softened butter and 1 1/4 cups sugar until light and fluffy. Beat in 2 large eggs, one at a time, then add 1 tsp vanilla extract.
- Whisk together 1 3/4 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 3/4 cup milk. Mix until just combined. Do not overmix!
- Divide batter into two 9 inch cake pans.
- Bake for 30- 35 minutes . A toothpick inserted comes out clean. Let cool.
- Whip 2 cups heavy cream with 1/2 cup powdered sugar and 1 tsp vanilla extract until stiff peaks form.
- Level cakes. Fill with cream and sliced strawberries. Frost the cake.
Pro Tips
Macerate strawberries with 2 tablespoons sugar and 1 tablespoon lemon juice. This makes the Strawberry Whipped Cake extra juicy. Chill your bowl and beaters for the whipped cream.
It whips up better cold.
Avoid overmixing. Overmixing makes a tough cake. Instead, mix until just combined. Honestly, I learned this the hard way. A dense cake is a sad cake.
The result is a light and airy strawberry cake .
make-ahead option: Bake the cakes a day ahead. Store them well wrapped. Make the cream and strawberries just before assembling.
I love using a summer strawberry cake recipe . The Homemade Strawberry Cake is perfect!
Recipe Notes
Right, so you’ve got the basics for a Strawberry Cream Cake . Now let's talk about making it your own. Honestly, this is where the fun begins.
I’ve tweaked this recipe so many times over the years, it’s barely recognizable from my grandma’s original!
Fab Serving Suggestions
Styling Your Slice of Heaven:
First off, presentation! I like to go all out. Think edible flowers scattered around. Ooh-la-la. A simple dusting of powdered sugar also works wonders.
For a bit of drama, try layering slices on a platter with a scoop of vanilla ice cream. It elevates the whole experience.
Drinks and Sides that Sing:
What should you serve with this beautiful Strawberry and Vanilla Layered Cake ? Well, a glass of chilled Prosecco is always a winner.
Or, if you're feeling fancy, a sweet dessert wine. For a more relaxed vibe, a pot of Earl Grey tea is perfect.
Another tasty twist is a drizzle of balsamic glaze - trust me, it works!
Storing Your Strawberry Cake with Cream Frosting
Keeping it Fresh:
If you’ve got leftovers (which is rare in my house!), pop them in an airtight container. It will keep in the fridge for up to 3 days .
The cream might soften a bit, but it'll still taste divine.
Freezing? Maybe, Maybe Not:
I wouldn’t recommend freezing the whole Strawberry Whipped Cake . The cream can get a bit weird after thawing. But if you really must, freeze individual slices.
Wrap them tightly in plastic wrap before putting them in a freezer bag.
Reheating Realness:
If your slice has been in the fridge, just let it sit at room temperature for about 15 minutes before devouring it. No actual reheating needed!
Summer Strawberry Cake Recipe Variations
Dietary Swaps:
Want to make it gluten-free? Easy! Just swap out the regular flour for a gluten-free blend. For a dairy-free version of Cream and Strawberry Cake , use coconut cream instead of heavy cream for the frosting.
Make sure you only use the thick cream part of the coconut milk and that is very chilled for better results.
Seasonal Magic:
Strawberries are best in summer, right? But you can totally adapt this. In autumn, try using sliced apples and a sprinkle of cinnamon.
In winter, cranberries and orange zest would be festive. This Homemade Strawberry Cake base is super versatile.
Nutrition Nutshell
Alright, let's not pretend this is a health food! But a little of what you fancy... Right? Each slice clocks in at around 450 calories.
It's also got about 5g of protein, 25g of fat, 55g of carbs, and 35g of sugar. Strawberries do offer some vitamin C and antioxidants though, so that’s a win! You could use less sugar to reduce the sugar quantity a little in this Light and Airy Strawberry Cake .
Honestly, making this Strawberry Cream Cake with Fresh Berries is such a rewarding experience. Don't be afraid to experiment and put your own spin on it.
Just go for it, and enjoy every single bite! And you got an Easy Strawberry Cream Cake , yay!
Frequently Asked Questions
Help! My whipped cream is runny. What did I do wrong?
Runny whipped cream is a common kitchen mishap! Most likely, your cream wasn't cold enough. Make sure your heavy cream and bowl are thoroughly chilled before whipping. Over whipping can also cause the cream to break down, so stop as soon as you see stiff peaks.
Consider adding a tablespoon of cornstarch before whipping to help stabilize it. This trick is a lifesaver, especially on warmer days!
Can I make the strawberry cream cake ahead of time?
Absolutely! In fact, making the cake a day ahead of time can actually improve the flavor, allowing the strawberries and cream to meld beautifully. Assemble the entire cake, then cover it loosely and refrigerate.
Keep in mind that the whipped cream is best eaten within 48 hours of being made or else it can become unstable. This makes it a perfect dessert to prep for a party, a birthday or any gathering.
What's the best way to slice strawberries for the strawberry cream cake filling?
For the most visually appealing and evenly distributed strawberry filling, slice the strawberries about ¼-inch thick. This allows them to release their juices nicely and spread evenly within the layers. You can also quarter some of the larger strawberries to add some variety in texture and appearance.
Be sure to remove the green parts before you slice!
I'm not a fan of strawberries. Can I substitute another fruit in this cream cake recipe?
Definitely! While this recipe is for a strawberry cream cake, you can certainly swap the strawberries for other berries like raspberries, blueberries, or even a mix. Peaches or nectarines would also be delicious!
Just be mindful of the moisture content of the fruit you choose if it's particularly juicy, you might want to macerate it for a shorter time to prevent the cake from becoming soggy.
How can I prevent my strawberry cream cake from being soggy?
Soggy cake is a huge bummer! There are a few things you can do. First, don't over saturate the cake layers with strawberry juices. A light brushing is enough, and make sure the strawberries have macerated properly. Second, ensure your whipped cream is stiff enough to act as a barrier.
Finally, don't assemble the cake too far in advance the longer it sits, the more moisture the cake will absorb.
Is there a dairy-free version of this strawberry cream cake?
Yes! You can substitute coconut cream (the thick part from a refrigerated can) for the heavy cream, whipping it just like regular cream. For the cake itself, use a plant based milk alternative and a dairy-free butter substitute. Be sure to check that there are no dairy derivatives in any of the ingredients!
Luscious Strawberry Cream Cake
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 calories |
|---|---|
| Fat | 25g |
| Fiber | 0.5g |
