How to Make a Strawberries and Cream Cake That’s Berry Delicious

Strawberries and cream cake. Just the name itself conjures up images of summer picnics, delicate flavors, and beautiful desserts. This classic combination of fresh, juicy strawberries and light, fluffy cream is simply irresistible. While it may seem like a bakery-bought treat, I promise you, making your own strawberries and cream cake at home is easier than you think!

Whether you’re a seasoned baker or just starting out, this recipe will guide you through each step with simple instructions and helpful tips. We’ll explore how to create the perfect sponge cake, whip up a dreamy cream filling, and assemble it all into a show-stopping dessert that will wow your friends and family.

Gathering Your Ingredients

Before we begin, let’s gather our ingredients. This recipe is for a classic vanilla sponge cake with a whipped cream and strawberry filling, but feel free to get creative with your flavors!

For the Cake:

  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/4 cups (250g) granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup (180ml) buttermilk

For the Filling and Topping:

  • 2 cups (480ml) heavy whipping cream
  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 quart (about 1 pound) fresh strawberries, hulled and sliced

Equipment You’ll Need:

  • Two 9-inch round cake pans
  • Parchment paper
  • Electric mixer
  • Spatulas
  • Serrated knife

Step-by-Step Baking Guide

Making the Cake:

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For an extra touch, line the bottom of the pans with parchment paper. This ensures your cakes come out cleanly.

  2. Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

  3. Wet Ingredients: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

  4. Combine: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

  5. Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.

  6. Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Preparing the Filling and Assembling the Cake:

  1. Whip the Cream: While the cakes are cooling, whip the heavy cream, powdered sugar, and vanilla extract together in a large bowl using an electric mixer. Beat until stiff peaks form. Be careful not to over-whip!

  2. Assemble: Once the cakes have cooled completely, use a serrated knife to carefully level the tops if necessary. Place one cake layer on a serving plate or cake stand. Spread a generous layer of whipped cream over the cake, followed by a layer of sliced strawberries. Top with the second cake layer and repeat the layering process.

  3. Decorate: Frost the entire cake with the remaining whipped cream. Decorate with fresh strawberries in any way you like! Get creative with swirls, rosettes, or simply arrange the sliced strawberries in a beautiful pattern on top.

Strawberries and cream cakeStrawberries and cream cake

Expert Tips for Baking Success

  • Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature before beginning. This helps to ensure everything emulsifies properly, resulting in a cake with a light and fluffy texture.
  • Don’t Overmix: When combining the wet and dry ingredients, be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tough cake.
  • Cool Cakes Completely: Allow the cakes to cool completely before frosting to prevent the whipped cream from melting.
  • Fresh Strawberries: Use fresh, ripe strawberries for the best flavor and texture.

FAQs About Strawberries and Cream Cake

Can I make this cake ahead of time?

Absolutely! While this cake is best enjoyed the day it’s made, you can assemble it up to a day in advance. Keep it refrigerated until ready to serve.

Can I use a different type of berry?

Of course! Feel free to use your favorite berry in place of strawberries. Raspberries, blueberries, and blackberries would all be delicious!

My whipped cream isn’t thickening. What should I do?

Make sure your heavy cream is cold and that your bowl and whisk are chilled. If the cream is still not thickening, you can try adding a tablespoon of cornstarch to help stabilize it.

Ingredients for a strawberries and cream cakeIngredients for a strawberries and cream cake

Enjoy Your Delicious Creation!

Making a strawberries and cream cake is a wonderful way to celebrate special occasions or simply enjoy a sweet treat. This recipe is easy to follow, even for beginner bakers, and the results are sure to impress. So why not gather your ingredients and give it a try?

For another fruity and elegant dessert, you might also enjoy our Fraisier Cake recipe. And if you have any leftover strawberries, try whipping up a batch of our refreshing Strawberry Ice Cream. Happy baking!

Article by Family Cuisine

We are the food lovers, the taste testers, the kitchen experimenters who make up the team. We're chefs, home cooks, and culinary enthusiasts who have come together to share our passion for food with you. With the help of AI, we're able to bring you the most delicious, reliable, and exciting content from around the world.

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