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Strawberry & Cream Cake Recipe

Strawberry & Cream Cake Recipe
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★★★★★

4.8 from 28 reviews

This Strawberry & Cream Cake is a delightful layered dessert featuring moist strawberry-infused cake layers paired with a luscious strawberry jam filling and topped with fluffy whipped cream frosting. Perfect for celebrations or a special treat, this cake bursts with fresh strawberry flavor and a light, creamy texture.

Ingredients

Scale

For the Cake:

  • 3 cups (375g) Flour
  • 1½ cups (300g) Sugar
  • 1 cup (226g) Unsalted butter, softened
  • 4 large Eggs
  • 1 cup (240ml) Milk
  • 1 cup Fresh strawberry puree (blend fresh strawberries)
  • 2 tsp Baking powder
  • ½ tsp Baking soda
  • Pinch of Salt
  • ¼ cup (60ml) Vegetable oil
  • 1 tbsp Vanilla flavor
  • Optional: Pink or red food colour for richer strawberry tone

For the Strawberry Filling:

  • 1½ cups Fresh strawberries, diced
  • ¼ cup (50g) Sugar
  • 1 tbsp Cornstarch
  • 1 tbsp Lemon juice
  • 2 tbsp Water

For the Whipped Cream Frosting:

  • 2 cups (480ml) Whipping cream, chilled
  • ½ cup (60g) Powdered sugar
  • 1 tsp Vanilla
  • Optional: 2 tbsp Strawberry powder or puree for colour & flavour

Instructions

  1. Cream the Butter and Sugar: Cream the softened butter and sugar together until very fluffy and pale. Gradually add eggs, mixing well after each addition to keep the batter smooth. Then blend in the vegetable oil, vanilla extract, and fresh strawberry puree until fully combined.
  2. Mix Dry Ingredients and Combine: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry mixture to the wet mixture in batches, alternating with milk, and mix until you have a smooth pink batter. Add a few drops of food colour if a deeper strawberry hue is desired.
  3. Prepare and Bake Cake Layers: Line and grease three 8-inch cake pans. Divide the batter evenly among them and bake in a preheated oven at 170°C (338°F) for about 25-30 minutes, or until cakes spring back when lightly touched and a skewer inserted comes out clean. Let the cakes cool completely before frosting.
  4. Make Strawberry Filling: In a saucepan over low heat, cook diced strawberries, sugar, lemon juice, water, and cornstarch, stirring continuously until the mixture thickens to a jammy consistency. Remove from heat and allow to cool completely.
  5. Whip the Cream Frosting: Using chilled whipping cream, powdered sugar, and vanilla extract, whip the mixture until thick and stable peaks form. For extra strawberry flavor and color, fold in strawberry powder or puree if desired.
  6. Assemble the Cake: Place the first cake layer on a serving board. Spread a thin layer of whipped cream, then add an even layer of strawberry filling and smooth it out. Repeat with the second layer, then place the third layer on top.
  7. Frost and Decorate: Frost the entire cake with the whipped cream frosting. Pipe swirls on top or decorate with fresh strawberries for an attractive finish.
  8. Serve: Slice the cake and enjoy this delightful strawberry and cream treat.

Notes

  • Ensure the butter is softened to room temperature for easier creaming with sugar.
  • If fresh strawberries are not in season, frozen strawberries can be used for the puree and filling but thaw and drain excess liquid first.
  • Food coloring is optional; natural strawberry puree often provides sufficient color.
  • For best results, chill the whipped cream bowl and beaters before whipping to achieve stable peaks.
  • The cake layers can be made a day ahead and stored tightly wrapped in the refrigerator.
  • Adjust sugar in the filling according to the sweetness of strawberries.
  • Use gelatin stabilizer in whipped cream if preparing the cake for extended periods in warm climates.

Nutrition

Keywords: strawberry cake, whipped cream cake, strawberry filling, layered cake, cream frosting, summer cake, berry dessert

Find it online: https://maicook.com/strawberry-and-cream-cake-recipe/