If you’re craving something sweet, nostalgic, and downright irresistible, this strawberry and cream cake is about to become your new favorite treat. Whether you’re baking to impress or just need a moment of self-care (yes, you deserve it), this cake checks every box. Packed with fresh flavor and simple joy, it’s a slice of happiness in every bite—perfect for your next gathering… or solo kitchen dance party.
Why You’ll Love This Recipe
This isn’t just any dessert—it’s a strawberry and cream cake with a story. Inspired by Miranda’s love for heartfelt, home-cooked meals, this recipe brings family, flavor, and a touch of nostalgia to your table. It’s easy enough for weeknights, yet elegant enough for celebrations. If comfort had a taste, this would be it—simple ingredients, stunning results, and a whole lot of love in every layer.
Strawberry and Cream Cake Recipe
Ready to make the fluffiest, fruitiest, dreamiest strawberry and cream cake ever? Follow these steps and let the magic begin. Don’t worry—this isn’t one of those fussy recipes with ingredients you can’t pronounce. This is all about real, delicious joy.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- 1 lb fresh strawberries, hulled and sliced
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions:
Preheat & Prep
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper for easy release. You don’t want to cry over stuck cake later.
Mix the Dry Stuff
In a bowl, whisk together the flour, baking powder, and salt. Set it aside while you whip up the magic.
Cream the Butter & Sugar
In another large bowl, beat the softened butter and sugar until light and fluffy. This should take about 3-4 minutes. You’re looking for a pale, creamy texture—like clouds on a sunny day.
Add Eggs & Vanilla
Add in the eggs one at a time, beating well after each. Stir in the vanilla extract. Trust me, this step brings the cozy warmth we all love in a strawberries and cream cake.
Combine Wet & Dry
Add the flour mixture in three parts, alternating with the milk. Begin and end with the flour. Don’t overmix—just enough for it to come together.
Bake It Baby
Divide the batter evenly between the pans. Smooth the tops and bake for 20–25 minutes or until a toothpick comes out clean. Let them cool completely.
Whip That Cream
While the cakes cool, whip the heavy cream with powdered sugar until stiff peaks form. This is the heart of the Strawberry and Cream Layer Cake Recipe, so don’t rush it.
Assemble the Layers
Place one cake layer on a plate, spread a generous layer of whipped cream, and top with sliced strawberries. Repeat with the second layer, then frost the top and sides. You’re officially a cake boss now.
Chill & Serve
Let the cake chill in the fridge for at least 30 minutes before slicing. It helps the flavors marry—and makes slicing a whole lot prettier.
Tips for the Best Results
Want your strawberry and cream cake to truly shine? Use fresh, ripe strawberries—none of that frozen, mushy stuff. Don’t over-whip your cream unless you’re into butter (we’ve all been there). Let your cakes cool completely before assembling, or you’ll have a melty mess. And here’s a fun one: chill your mixing bowl before whipping cream—it’s a tiny trick that makes a big difference!
Serving Suggestions
This strawberry and cream cake is a showstopper all on its own, but you can dress it up even more! Serve with a drizzle of melted white chocolate or a scoop of vanilla bean ice cream for extra indulgence. Hosting brunch? Pair it with mimosas or fresh lemonade. Whether it’s a birthday, picnic, or just a Tuesday, this cake makes every moment feel a little more special.
Recommended Recipes
Strawberry Chocolate Cake
A dreamy combo of rich chocolate and fresh strawberries—perfect for those who love a little cocoa with their berries.
Strawberry Crunch Cake Cheesecake
A delightful mash-up of cake and cheesecake with that nostalgic crunch topping.
Strawberry Crunch Ice Cream Cake Recipe
Cool, creamy, and crunchy—this one’s a summer favorite that’s both playful and indulgent.
Strawberry Daiquiri Mocktail Recipe
The perfect non-alcoholic pairing for your strawberry and cream cake—light, refreshing, and full of berry flavor.
Vanilla Cake with Strawberry Filling
A soft vanilla sponge layered with sweet strawberry filling—an elegant alternative or addition to your dessert spread.
Notes
This strawberry and cream cake is best enjoyed the same day it’s made, but you can refrigerate it for up to two days—just be sure to cover it well. Want to prep ahead? Bake the cake layers a day early and assemble before serving. You can also swap in raspberries or blueberries for a twist, but honestly… strawberries steal the show every single time.
FAQ
Is strawberries and cream the same as strawberry shortcake?
Not quite! While both are delicious, strawberries and cream cake is a layered dessert made with soft sponge, whipped cream, and fresh strawberries. Strawberry shortcake typically uses biscuit-like layers and is a bit more rustic. Think of the cake version as the more elegant cousin!
Which cream is best with strawberries?
Freshly whipped heavy cream is hands-down the best. It complements the natural sweetness of the berries without overpowering them. In a Strawberries and Cream Cake, sweetened whipped cream or stabilized cream holds up beautifully between the layers.
What type of cream is best for cakes?
For a light and airy bite, heavy whipping cream (with at least 36% fat) is ideal. It whips easily, holds its shape, and blends perfectly with fruit. Many bakers love using it in a Strawberry and Cream Layer Cake Recipe for that dreamy, cloud-like texture.
Are strawberries and cream good?
Oh, absolutely. It’s a classic pairing for a reason! The tart sweetness of strawberries and the rich, smooth cream create a balance that’s both refreshing and indulgent. In a strawberries and cream cake, this combo shines with every bite.
Conclusion
The first time Miranda tasted a strawberry and cream cake, she was just eight years old, standing on a stool beside her grandmother’s checkered kitchen counter. Flour in the air, strawberries staining her fingers red, and laughter echoing through the room—it wasn’t just a dessert, it was love, baked into every layer.
Print
The BEST Homemade Strawberry and Cream Cake
- Total Time: 50 minutes
- Yield: 8–10 servings 1x
Description
A fluffy, layered strawberry and cream cake that blends sweet berries with fresh whipped cream and soft sponge. Perfect for birthdays, brunches, or a nostalgic treat that feels like home.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- 1 lb fresh strawberries, hulled and sliced
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
- Preheat oven to 350°F. Grease and flour two 8-inch round cake pans; line bottoms with parchment.
- Whisk flour, baking powder, and salt together.
- In a separate bowl, beat butter and sugar until fluffy.
- Add eggs one at a time, then vanilla.
- Alternate adding dry mixture and milk, beginning and ending with dry.
- Divide batter into pans and bake for 20–25 minutes. Cool completely.
- Whip cream with powdered sugar until stiff peaks form.
- Layer one cake with whipped cream and strawberries, then top with second layer and repeat.
- Chill before serving.
Notes
You can prepare the cake layers in advance and assemble just before serving. Store leftovers in the fridge for up to 2 days. Want a twist? Try adding lemon zest or swap strawberries for raspberries.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
Keywords: strawberry and cream cake