This rustic strawberry cream cake is made of vanilla cake layered with fresh juicy strawberries and fluffy whipped cream. It’s soft, light and wonderfully delicious.
Easter is a religious holiday and I feel it in the air right now. Easter is not what we do traditionally, but it is a good occasion that family can have gatherings, like spend time together. Easter is coming next Sunday and I am planning to make a dessert that would be a crowd pleasure. You know, when everyone has different personal taste, it would be just not easy for you to pick a dessert that can be shared thoroughly. I have plenty of dessert ideas but all I am thinking of is classic vanilla cake layers with fluffy whipped cream and fresh strawberries. Summery, refreshing and gorgeous.
STRAWBERRY CREAM CAKE
This cake uses my vanilla cake recipe which yields soft and tender crumbs. This has been my go-to recipe whenever I am tasked with making a cake for years as it is truly a crowd pleasure. For soft and moist texture, I would recommend using buttermilk instead of milk. A little tangy flavor from buttermilk pairs perfectly with whipped cream and sweet, fresh strawberries.
WHIPPED CREAM FROSTING
The frosting I use today is whipped cream but more stabilized as I added cream cheese to it. By doing this the frosting will not collapse when you assemble the cake. Whipped cream is easy to make but also tricky. Use the really cold heavy cream and powdered sugar are the tips to the fluffy frosting. Start by adding the cold heavy cream to a bowl or stand mixer, add in powdered sugar and vanilla extract. Beat this mixture until the whipped cream has formed stiff peaks. Then slowly add in cream cheese, and continue to beat until they are well incorporated.
USE FRESH STRAWBERRIES
It’s perfect when you make this cake at strawberry season. They are both sweet and tangy, juicy and fresh. For adding into layers, I like to cut them halves so they can fit within whipped cream frosting. To decorate on top, I will leave them whole or cut them into halves depending on the size of strawberries.
HOW TO ASSEMBLE STRAWBERRY CREAM CAKE
I am not calling myself a cake decorator but a rustic look is what I can do at best. This cake is like a naked cake with a light coating of see-through frosting around the sides. Once the cake is done and completely cool, place one cake layer onto your serving plate. Spread an even layer of whipped cream, about 1-inch thick (or use around 1/2 whipped cream frosting) on the top of the layer. Add half of strawberries (preferably strawberry halves to make it evenly) on top of the whipped cream in an even layer. Then add the second cake layer on top, remaining whipped cream, then decorate the top with fresh strawberries. You can use Wilton decorating tip 1M to make small pretty stars if desired.
More spring recipes:
Strawberry Cream Cake
- 1 1/2 cups (195g) all-purpose flour
- 1/2 teaspoon (2.5g) baking powder
- 1/2 teaspoon (2.5g) baking soda
- 1/4 teaspoon salt
- 3/4 cup (150g) granulated sugar
- 1/4 cup (1/2 stick/57g) unsalted butter room temperature
- 1/4 cup (60ml) vegetable oil
- 3 large eggs
- 1 teaspoon (5ml) vanilla extract
- 1/2 cup (120ml) buttermilk read my note for substitutions
Whipped Cream Frosting
- 1 1/2 cups (360ml) heavy cream very cold
- 1/2 cup (1/2 block/113g) cream cheese
- 1/4 cup (22g) powdered sugar
- 1/2 teaspoon (2.5ml) pure vanilla extract
- 1 pound (454g) fresh strawberries leave whole or cut into halves
- Preheat the oven to 350˚F/175°C. Line 2 8-inch baking pans with parchment paper or grease well with cooking spray.
- Make vanilla cake. In a large bowl, whisk flour, baking powder, baking soda and salt together to combine. Set aside.
- In a large mixing bowl using an electric hand mixer (or stand mixer), beat the butter, oil and sugar on medium speed for 6 minutes until fluffy and light. Scrape the sides of the bowl. Add eggs, one at a time, beating well with each addition. Remember to scrape down the bowl as needed. Add vanilla extract and beat until combined.
- On a medium speed, using the mixer to alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture as in order: flour-buttermilk-flour-buttermilk-flour. Beat until just combined after each addition. The batter should be smooth and completely incorporated. Avoid overmixing.
- Divide batter evenly into your prepared cake pans, and bake on the center rack for 30-35 minutes, until the cake tester (or a toothpick) comes out clean. This means no wet batter remained in the cake.
- Allow the cake to cook in cake pans for 10-15 minutes before transferring to cool completely on a wire rack. The cake must be cool completely or chilled in the fridge for at least 1 hour before applying frosting.
- Make whipped cream frosting. In a mixer bowl fitted with the whisk attachment, beat cream cheese and sugar until smooth and creamy. Then add heavy cream and vanilla extract and beat until stiff peaks form. Avoid overbeating.
- Assemble the cake. Place one cake layer onto your serving plate. Spread an even layer of whipped cream, about 1-inch thick (or use around 1/2 whipped cream frosting) on the top of the layer. Add half of strawberries (preferably strawberries that are cut into halves to make it evenly) on top of the whipped cream in an even layer. Then add the second cake layer on top, remaining whipped cream, then decorate the top with fresh strawberries. You can use Wilton decorating tip 1M to make small pretty stars if desired.
- Cake is best served cold. Leftovers can be kept in the refrigerator for up to 1 day.