The BEST Homemade Strawberry Cream Cake – Lauren’s Latest 🍓🍰✨
1. Introduction
If you’re searching for the best strawberry cream cake recipe, you’ve come to the right place! This easy and delicious strawberry cake recipe captures the perfect balance of fresh strawberries, rich cream, and moist cake layers. Whether it’s for a birthday, special occasion, or just a sweet treat, this homemade strawberry cream cake is sure to impress. From the fluffy sponge to the luscious strawberry filling and creamy topping, every bite is a delightful experience. Let’s dive into making this the recipe that everyone will love!
2. Ingredients for the ultimate strawberry cream cake
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, sliced
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon gelatin (optional, for stabilizing the cream)
3. Step-by-step instructions to make the perfect strawberry cream cake
Preparation of the cake layers
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. In a separate bowl, sift together flour and baking powder. Gradually add dry ingredients to the wet mixture, alternating with milk, starting and ending with dry ingredients. Divide the batter evenly between the pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
Preparing the strawberry filling and topping
While the cake is cooling, prepare the strawberry filling. In a bowl, combine sliced strawberries with a tablespoon of sugar. Let them macerate for 15 minutes. For a firmer filling, you can cook the strawberries with a little sugar and cornstarch to create a thick compote. Whip the heavy cream with powdered sugar until stiff peaks form. For extra stability, consider adding gelatin dissolved in a tablespoon of warm water. Gently fold in half of the whipped cream into the strawberry mixture to create a luscious filling.
Assembling the strawberry cream cake
Place one cake layer on a serving plate. Spread a generous layer of strawberry filling on top. Place the second cake layer over the filling and cover the entire cake with the remaining whipped cream. Decorate with fresh strawberries on top for an authentic finish. For a professional touch, you can pipe additional cream around the edges or use strawberry cheesecake-stuffed cookies as decorations.
4. Storage tips for leftover strawberry cream cake
To keep your homemade strawberry cream cake fresh and delicious, store it in an airtight container in the refrigerator. It is best consumed within 2-3 days for optimal flavor and freshness. If you want to prepare it ahead of time, consider assembling the cake without the whipped cream, which can be added just before serving. This way, the cake remains moist and the topping stays fluffy.
5. Serving suggestions for this delightful strawberry cake
This easy strawberry cream cake pairs beautifully with a cup of hot tea or a cold glass of milk. For extra flavor, sprinkle some crushed graham crackers or chopped nuts on top. You can also serve it alongside a scoop of vanilla ice cream for an indulgent dessert. Want to elevate your baking game? Check out this cruffins recipe for a fun breakfast addition!
6. Additional tips for the perfect strawberry cream cake
To make your strawberry cream cake truly stand out, use fresh, ripe strawberries and high-quality whipped cream. For a vibrant, intense strawberry flavor, consider pureeing some strawberries and mixing into the cream. Additionally, for a perfect presentation, chill the cake for at least an hour before serving, ensuring the layers set nicely and the flavors meld together seamlessly.
7. Frequently Asked Questions (FAQs) about strawberry cream cake
Can I use frozen strawberries for this strawberry cream cake?
Yes, frozen strawberries work well, especially if you thaw and drain them thoroughly. Fresh strawberries are preferred for the best flavor, but frozen berries are a great alternative when fresh are not available.
How can I make the whipped cream more stable?
Using gelatin dissolved in warm water or adding cream stabilizer helps the whipped cream hold its shape longer, making it perfect for decorating and serving without collapse.
What are some variations of the strawberry cream cake?
You can incorporate cream cheese into the whipped cream for added richness, or layer in crushed cookies or graham crackers for extra texture. For a dairy-free version, substitute with coconut cream or dairy-free whipped topping.
8. Explore more delectable strawberry recipes
If you love strawberries, you might enjoy these other simple strawberry cheesecake, or check out strawberry cheesecake-stuffed cookies for a sweet twist. For a fun breakfast, try out cruffins, or explore savory options like chicken and broccoli pasta.
9. Conclusion
The homemade strawberry cream cake is a classic dessert that combines freshness, creaminess, and fluffy cake layers for an unforgettable treat. With simple ingredients and easy steps, you can create the best strawberry cake at home that rivals bakery-quality desserts. Whether you’re celebrating a special day or simply craving something sweet, this strawberry cake recipe will surely satisfy your sweet tooth. Embrace the joy of making and sharing this delightful cake with family and friends!
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The BEST Homemade Strawberry Cream Cake – Lauren’s Latest | Recipe | Strawberry cake recipes, Cake r
- Total Time: 55-60 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Discover the BEST Homemade Strawberry Cream Cake – a luscious, moist cake layered with fresh strawberries and rich whipped cream. Perfect for birthdays, celebrations, or a sweet treat, this easy strawberry cake recipe delivers bakery-quality results at home with simple ingredients. Indulge in the perfect balance of fresh fruit, creamy topping, and tender sponge layers for an unforgettable dessert experience.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, sliced
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon gelatin (optional, for stabilizing the cream)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. Sift flour and baking powder together, then add to the wet ingredients alternately with milk, starting and ending with dry ingredients. Divide batter evenly between pans and bake for 25-30 minutes or until toothpick comes out clean. Cool completely.
- Prepare the strawberry filling by slicing strawberries and sprinkling with sugar. Let sit for 15 minutes to macerate. For a thicker filling, cook strawberries with sugar and cornstarch to create a compote. Whip heavy cream with powdered sugar until stiff peaks form, optionally adding dissolved gelatin for stability. Fold half of whipped cream into strawberry mixture for a luscious filling.
- Assemble the cake by placing one layer on a serving plate. Spread with strawberry filling. Top with the second layer and cover with remaining whipped cream. Decorate with fresh strawberries and optional piping or additional decorations.
Notes
- Use fresh, ripe strawberries for the best flavor.
- Chill the cake for at least 1 hour before serving to set the layers and enhance flavor.
- For extra stability, add gelatin to the whipped cream.
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking, Whipping, Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of the cake)
- Calories: 420 Kcal
- Sugar: 32g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
