Strawberry Cream Cake Recipe
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4.5
279 reviews
Excellent
Strawberry Cream Cake Recipe
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This Strawberry Cream Cake recipe is the perfect creamy dessert! Light, refreshing, and sweet enough to satisfy any craving!
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Ingredients
for the cake-
- 3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cup whole milk
- 1 tablespoon vanilla extract
- 1/2 cup butter softened
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 2 large eggs
- 2 large egg whites
for the cream filling + frosting-
- 2 1/2 cups heavy cream
- 1 tablespoon vanilla extract
- 1/2 cup powdered sugar
- 1 cup strawberries fresh, hulled and diced + more for garnish
Instructions
- Preheat oven to 325° F. Line two 8-9" round baking pans* with parchment paper and spray well with nonstick cooking spray. Set aside.
- In a large bowl, whisk flour, baking powder, baking soda and salt together to combine. Set aside.
- In a liquid measuring cup, stir milk and vanilla extract together. Set aside.
- In a separate large bowl, using an electric hand mixer or stand mixer, mix butter, vegetable oil, and sugar together until combined.
- Mix in eggs and egg whites, one at a time, until mixture becomes very light and fluffy. Scrape the sides of the bowl and mix again briefly.
- Alternate adding in flour mixture with milk mixture, being sure to start and end with the dry. Scrape the sides and mix again to ensure a smooth batter. Be careful not to over mix.
- Divide evenly between baking pans and smooth the top. Bake 30-40 minutes in the lower ⅔ of the oven. Cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs.
- Cool 15-20 minutes in cake pans before trying to invert on cooling racks. Cool completely before frosting and decorating.
- Whip heavy cream with vanilla extract and powdered sugar until stiff peaks form. Remove half of the cream and set aside. Stir diced strawberries into the remaining cream.
- Take a sharp serrated knife and cut each cake horizontally in half, creating 2 thinner cakes
- Place one layer of cake onto a serving platter. Spread 1/3 of the strawberries and cream filling overtop.
- Add another layer of cake and continue layering until all 4 layers are in tact. If filling looks like it's being pushed out from the sides of the cake, simply scrape the edges to even everything out.
- Frost the entire cake with remaining plain whipped cream. Top with sliced strawberries as a garnish.
- Refrigerate 4 hours to overnight to set completely (so it will cut nicely). Slice and serve.
Notes
- Recipe will make:
- Regardless of how you bake this cake recipe, be sure to use lighter colored baking pans (or glass). Using a darker teflon will give you darker, crispier edges which doesn’t really have a place in vanilla cake, in my humble opinion.
- 1- 9×13 thick cake (bake for 40-55 minutes)
- 2- 8 or 9-inch round cakes (40-50 minutes)
- 24 cupcakes (bake for 18-20 minutes)
Nutrition Information
Show Details
Calories
620kcal
(31%)
Carbohydrates
66g
(22%)
Protein
7g
(14%)
Fat
37g
(57%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
7g
Monounsaturated Fat
9g
Trans Fat
0.4g
Cholesterol
111mg
(37%)
Sodium
250mg
(10%)
Potassium
217mg
(6%)
Fiber
1g
(4%)
Sugar
42g
(84%)
Vitamin A
1056IU
(21%)
Vitamin C
7mg
(8%)
Calcium
102mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 620 kcal
% Daily Value*
| Calories | 620kcal | 31% |
| Carbohydrates | 66g | 22% |
| Protein | 7g | 14% |
| Fat | 37g | 57% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 111mg | 37% |
| Sodium | 250mg | 10% |
| Potassium | 217mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 1056IU | 21% |
| Vitamin C | 7mg | 8% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
279 reviews
Excellent
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