How to Make Strawberry Cream Cake: A Slice of Heaven

Few desserts can rival the charm and flavor of a classic Strawberry Cream Cake. This delightful treat is the epitome of summer, bursting with fresh strawberries and billowy whipped cream. It’s the kind of dessert that brings back childhood memories, evokes thoughts of sunny picnics, and always manages to impress.

Whether you’re a baking enthusiast or a novice looking for a foolproof recipe, this guide will walk you through each step to create your own bakery-worthy Strawberry Cream Cake. Let’s turn your kitchen into a haven of sweet aromas and create a dessert that will have everyone asking for seconds!

Ingredients You’ll Need:

For the Cake:

• 2 1/4 cups (281g) all-purpose flour
• 2 cups (400g) granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 4 large eggs
• 1 cup (240ml) buttermilk
• 1 teaspoon vanilla extract

For the Strawberry Filling:

• 1 quart (about 4 cups) fresh strawberries, hulled and sliced
• 1/2 cup (100g) granulated sugar
• 2 tablespoons cornstarch

For the Whipped Cream Frosting:

• 2 cups (480ml) heavy whipping cream
• 1/2 cup (60g) powdered sugar
• 1 teaspoon vanilla extract

Tools of the Trade:

• Two 9-inch round baking pans
• Parchment paper
• Electric mixer
• Spatulas
• Serrated knife
• Piping bag and tips (optional)

Baking the Perfect Cake Layers:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. Line the bottoms with parchment paper for easy removal later.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Cream the Butter and Sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy. This is where your electric mixer comes in handy!
4. Incorporate Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Add Vanilla: Stir in the vanilla extract.
7. Divide and Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Cool Completely: Allow the cakes to cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Creating the Luscious Strawberry Filling:

1. Macerate the Strawberries: In a medium saucepan, combine the sliced strawberries, sugar, and cornstarch. Let it sit for about 30 minutes, allowing the strawberries to release their juices.
2. Cook the Mixture: Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly. Cook for about 5-7 minutes, or until the mixture thickens. The filling should be thick enough to hold its shape.
3. Cool Completely: Remove from heat and allow the strawberry filling to cool completely before using.

Whipping Up the Dreamy Frosting:

1. Whip the Cream: In a chilled bowl, beat the heavy whipping cream using an electric mixer until soft peaks form.
2. Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract while continuing to beat. Whip until stiff peaks form. Be careful not to over-whip!

Assembling Your Masterpiece:

1. Level the Cakes: If your cake layers have domed tops, use a serrated knife to carefully level them, creating a flat surface for layering.
2. Layer with Filling and Frosting: Place one cake layer on a serving plate. Spread half of the strawberry filling evenly over the cake. Top with half of the whipped cream frosting. Repeat with the remaining cake layer, strawberry filling, and whipped cream frosting.

Assembling Strawberry Cream Cake

Tips for Strawberry Cream Cake Perfection:

• Use fresh, ripe strawberries for the best flavor.
• Don’t overmix the cake batter as it can lead to a tough cake.
• Make sure the strawberry filling is completely cool before assembling the cake to prevent the whipped cream from melting.
• For a professional look, use a piping bag to create decorative swirls of whipped cream on top of the cake.

FAQs About Strawberry Cream Cake:

Can I use frozen strawberries?

While fresh strawberries are always recommended, you can use frozen strawberries if needed. Just make sure to thaw them completely and drain any excess liquid before using.

How do I store Strawberry Cream Cake?

Store the cake in an airtight container in the refrigerator for up to 3 days.

Can I make this cake ahead of time?

Yes, you can bake the cake layers and make the strawberry filling a day in advance. Store them separately in the refrigerator and assemble the cake on the day of serving.

A Sweet Conclusion:

There you have it – a slice of homemade heaven, ready to be devoured! This Strawberry Cream Cake recipe is a celebration of fresh flavors and baking joy. Don’t be afraid to get creative with your decorations, adding a sprinkle of powdered sugar, fresh mint leaves, or even chocolate shavings for an extra touch of decadence.

Perfectly decorated Strawberry Cream Cake

So go ahead, preheat those ovens, and let the sweet aroma of baking fill your kitchen. And when you take that first delicious bite, remember to share the joy! We encourage you to share photos of your creations and baking adventures in the comments below. Happy baking!

For more delicious cake recipes, check out our guides on How to Make Sundae Cake or learn How to Make a Biscuit Roll for a fun twist on classic treats.