This strawberry and cream layer cake is a moist vanilla cake packed with strawberries. The vanilla cake layers are extra soft and it is topped and filled with fresh whipped cream and strawberries.
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Why you will love this Strawberry and cream layer cake
This strawberries and cream cake is the perfect cake to make this summer when it’s strawberry season! Three layers of vanilla sponge cake sandwiched with whipped cream and fresh strawberries.
What makes this cake different from other layer cakes is that instead of baking individual cake layers it gets baked into one sponge cake and then sliced into three layers after its cooled. Doing it this way allows you get the most soft and tender cake layers.
This cake would be great to make for a special occasion! The best part is the strawberry cream cheese frosting.
INGREDIENT NOTES
- Oil- Use any neutral flavor oil.
- Sugar- Use white granulated sugar
- Cake Flour- Cake flour is a combination of all purpose flour and corn starch. It gives the cake the most tender crumb. You can replace it with all purpose flour in case you don’t have cake flour.
- Eggs- Use large room temperature eggs.
- Powdered sugar- Make sure to sift the powdered sugar to avoid a gritty frosting.
- Strawberries- Fresh strawberries would the best here.
Step by Step Instructions
Here is how to make and bake this strawberries and cream cake . You can use a stand mixer or a hand held electric mixer.Pre-heat the oven to 175C (350 F). Grease and line an 8 inch round cake pan with parchment paper.
Step 1- Sift the dry ingredients. In a small bowl sift together the cake flour and baking powder.
Step 2- Beat the eggs and sugar. In the bowl of your stand mixer or in a bowl using a hand mixer beat the eggs until tripled in volume. Slowly add white sugar while beating continuously.
Step 3- Beat in the oil and vanilla.Beat in the oil and vanilla until mixed well.
Step 4-Mix the dry ingredients. Fold in the dry ingredients using a spatula making sure not to overmix. Pour the batter into the prepared pan.
Strep 5- Bake the cake. Bake the cake for 40-42 mins until a toothpick inserted in the center comes clean. Let the cake cool completely before unmolding.
Once the cake is cooled cut into 3 equal slices using a serrated knife.
Step 6-Make the frosting. Beat the heavy cream and confectioner’s sugar to stiff peaks using a mixer about 5-6 mins.
How to assemble strawberry and cream cake:
Step 1- Place 1 cake layer on a cake stand or serving plate. Using an offset spatula, evenly cover the top with the whipped cream and chopped strawberries. Repeat with the second layer of cake.
Step 2- Top with the third cake layer. Frost the top and sides of the cake with the whipped cream using an offset spatula. Top with fresh strawberries
Tips and Substitutions
- Always spoon measure your flour: If you don’t have a kitchen scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Use fresh strawberries: I wouldn’t recommend using frozen strawberries here since.
- Don’t overmix the batter: Over mixing the cake batter will deflate it and result in a dense crumb.
- Wait until they cool to frost: You must wait for the cake to cool completely before slicing and frosting, otherwise the frosting will literally melt right off the cake!
FAQ’S
Can I make the cake layers ahead of time?
Yes! Bake the cake and allow it to cool completely as instructed. Once it has cooled completely cool at room temp, wrap the cake in plastic wrap carefully. Make sure no air can get in. Chill in the refrigerator for up to 2 days.
What other cake pans can I use?
This cake will make: three 6-inch cake pans, two 9-inch cake pans, 9X13-inch cake pan. If you have half the recipe, it will make: two 6-inch cake pans, 1 9-inch cake pan, 8X8-inch cake pan, and 9X9-inch cake pan.
Can this be made into cupcakes?
Yes it can! Half the recipe to make 12 cupcakes.
Can I use any other fruit instead of strawberries?
Yes you can! If you do not want to use fresh strawberries as the filling, use strawberry jam.
STORING AND FREEZING
This strawberry and cream layer cake needs to be store in an airtight container or a cake carrier in the fridge. Since there are fresh strawberries, it will be good for a max of 3-4 days.
FREEZING
The strawberry and cream layer cake can be frozen ahead of time. After they are cooled, wrap them tightly in plastic wrap and freeze up to 30 days. Thaw for 1 hour before decorating
The cake slices can be frozen individually. Store in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
📖 RECIPE
Strawberry and cream cake
Equipment
- Electric Mixer
Ingredients
For the cake:
- 1 ½ cup cake flour
- 1 ¼ cup white sugar
- 4 eggs
- ¾ cup neutral oil
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 cup chopped strawberries
- 2 cups heavy whipping cream
- ½ cup confectioner’s sugar
Instructions
- Preheat the oven to 350F/180C. Butter and line an 8 inch cake pan with parchment paper.
- In a small bowl sift together the cake flour and baking powder.
- In the bowl of a stand mixer or in a bowl using a hand mixer beat the eggs until tripled in volume. Slowly add white sugar while beating continuously.
- Beat in the oil and vanilla until mixed well.
- Fold in the dry ingredients using a spatula making sure not to overmix. Pour the batter into the prepared pan.
- Bake the cake for 40-42 mins until a toothpick inserted in the center comes clean. Let the cake cool completely before unmolding.
- Once the cake is cooled cut into 3 equal slices using a serrated knife.
- Beat the heavy cream and confectioner’s sugar to stiff peaks using a mixer about 5-6 mins.
Assembly:
- 1 Place 1 cake layer on a cake stand or serving plate. Using an offset spatula, evenly cover the top with the whipped cream and chopped strawberries. Repeat with the second layer of cake.
- 2 Top with the third cake layer. Frost the top and sides of the cake with the whipped cream using an offset spatula. Top with fresh strawberries
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