Strawberry Cream Cake Recipe
User Reviews
4.5
Strawberry Cream Cake Recipe
Description
This Strawberry Cream Cake recipe includes a moist vanilla cake made from flour, baking powder, baking soda, milk, butter, oil, sugar, eggs, and vanilla extract. The batter is mixed carefully to maintain lightness, then baked in round pans lined with parchment paper. The moderate baking temperature ensures evenly cooked layers with a soft crumb and lightly golden edges.
The frosting and filling consist of heavy cream whipped with vanilla and powdered sugar, folded with fresh diced strawberries for a balance of sweetness, freshness, and airy texture. The assembly involves layering the cake with the strawberry cream for moistness and flavor contrast, topped with more whipped cream and garnished with additional strawberries.
The use of both butter and vegetable oil provides richness and tenderness. This cake suits celebrations or gatherings where a lighter, fruit accented dessert is preferred. The recipe notes suggest pan choices affect crust color and texture, advising light-colored pans to avoid overly dark edges.
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 milk whole
- 1 tablespoon vanilla extract
- 1/2 cup butter softened
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 2 large egg
- 2 large egg white
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
- Use light-colored or glass baking pans to prevent overly dark or crispy edges on the cake.
- This recipe can make one thick 9×13 cake, two 8 or 9-inch rounds, or 24 cupcakes with adjusted baking times.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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