Strawberry Whipped Cream Cake

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Strawberries and Cream Cake has layers of white cake with fresh strawberry filling and whipped cream for a totally heavenly dessert recipe that is a favorite any time of the year. It doesn’t get any more simple and perfect than this classic combination for one of the best birthday party or picnic desserts.

And if you are making this cake for someone with celiac disease or a gluten allergy, check out this Gluten Free Strawberries and Cream Cake recipe.

Strawberries and Cream Cake has always been a special cake recipe in my family, and the actual one you see in these photos is extra-special. My grandpa had just turned 85. This man truly loves this country. One of my favorite memories of him is when he said the blessing at my wedding reception.

He gave the usual, “May God bring much joy and happiness to the bride and groom and may they have a long, wonderful life together, and bless the food we are about to eat, blah blah blah.”

It was nice and all, but the best part was at the end, he didn’t know how to wrap it up, so he just blurts out, “And God Bless America!” Now anytime we say grace together as a family, that is usually how we end our prayer.

This was both his and my grandma’s favorite cake, and I have often made it for his birthday, since it falls in June, right during strawberry season. I made it for grandma sometimes, too, but her birthday was in January.

That might not be the prime time for berries everywhere, but I know on the East Coast we can usually find some Florida strawberries in January. So you can definitely enjoy this classic dessert any time of the year!

How to Make Strawberry and Cream Cake

Strawberries and Cream Cake has layers of classic white cake, homemade whipped cream, and fresh strawberry cake filling. It is one of the most classic dessert combinations of all time. While you can use any cake recipe you like, or even a box cake mix, the buttermilk white cake in this recipe is the perfect color, flavor, and texture for the strawberry and cream combinations. But I will say that making freshly whipped cream is a must.

Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!

Ingredients

For the cake

In the recipe, I provide an easy from-scratch cake recipe, which is this delicious White on White Buttermilk Cake from Bakespace that I had also used for this Yankees Pinstripe Cake.

As a kid, I used to just bake a white cake mix, which is totally fine too if you don’t want to make it from scratch.

• Cake flour
• Baking soda
• Baking powder
• Salt
• Unsalted butter
• Sugar
• Egg white
• Vanilla extract
• Buttermilk – if you don’t have buttermilk, you can use 1 1/2 tablespoons of vinegar plus enough milk to equal one cup, or a cup of milk with half a cup of Greek yogurt.

For the strawberry filling

• Fresh strawberries – rinsed, dried, hulled, and sliced
• Sugar

For the whipped cream

• Heavy cream
• Powdered sugar
• Vanilla extract

Equipment

• Basics – measuring cups and spoons, two bowls, a sifter or sieve to sift the dry ingredients, and a spatula, and a paring knife.
• OXO Strawberry Huller– while not necessary, this is a favorite tool in our kitchen because it makes quick work of getting the bitter, bland hull out of your strawberries. I find the easiest thing to do is to pull off the leaves before you try to remove the hull so that you don’t end up with bits of leaves in your cake.
• Mixer – you can use a Kitchenaid stand mixer or a basic hand mixer. For whipping the cream, I like to use my simple Hamilton Beach Hand Mixer with the whisk attachment.
• Cake pans – you’ll need three 9-inch cake pans, and I always recommend lining them with parchment paper.

Directions overview – scroll to the recipe card for the full set of instructions

For the cake

1. Preheat oven to 350°F. Line three 9-inch round cake pans with parchment on the bottom and spray with nonstick cooking spray.
2. Sift together the dry ingredients.
3. Cream the butter and sugar, then beat in the egg whites and vanilla extract.
4. Alternately add the flour mixture and buttermilk, ending with the flour mixture.
5. Divide the mixture evenly between the cake pans. Bake for 25 to 35 minutes, or lightly browned, and a toothpick inserted in the middle comes out clean.
6. Cool in the pans on racks for about 10 minutes before removing the cakes from the pans to cool completely on the racks.

For the strawberry filling

1. Combine the strawberries and sugar in a small bowl, and set aside to allow the juices to release.

For the whipped cream

1. Combine the cream, powdered sugar, and vanilla in a chilled bowl, and beat on medium-high to high speed until soft peaks form.

To assemble the cake

1. Place one layer of the cake on a plate, and spread with about a half cup of the whipped cream. Layer on sliced strawberries.
2. Spread about another half cup of whipped cream on top of the strawberries.
3. Top with the second cake layer, and repeat with the berries and whipped cream.
4. Top with the final cake layer, and spread the remaining whipped cream over the top and sides of the cake to cover completely.
5. Garnish with the whole and/or sliced strawberries, as desired.

Brianne’s pro recipe tips:

• If you don’t have buttermilk, you can use 1 1/2 tablespoons of vinegar plus enough milk to equal one cup, or a cup of milk with half a cup of Greek yogurt.
• If you don’t want to make a white cake from scratch, you can use a white cake mix.
• But always use fresh strawberries and homemade whipped cream.
• Put the bowl that you’ll use for whipping the cream in the freezer for a few minutes and use very cold heavy cream to help it whip better. Try to whip it just before you are going to assemble the cake.
• Be sure not to overbeat the whipped cream or it will separate and turn into butter.
• You can serve the cake right away, but I recommend making it a few hours in advance or the night before so that the cake gets super moist from absorbing some of the moisture from the whipped cream.
• However, I wouldn’t recommend storing leftovers for more than a day or so. It tastes best when fairly fresh.

So Happy Forever Birthdays Grandpa and GOD BLESS AMERICA!!

Homemade Strawberry Whipped Cream Cake Recipe

With layers of white cake, fresh strawberries, and homemade whipped cream, the deliciousness of this cake is truly in its simplicity.

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4.6 from 22 votes

Strawberries and Cream Cake

Strawberries and Cream Cake has layers of white cake filled with strawberries and covered in fresh whipped cream for a heavenly, classic dessert.

Prep: 30 mins

Cook: 35 mins

Cooling time 30 mins

Total: 1 hr 5 mins

Servings: 16

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Ingredients

For the cake (you can also use your favorite 2- or 3-layer cake recipe or box cake mix):

• 3 cups cake flour
• 3/4 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1 1/2 cups unsalted butter at room tempaerature
• 2 1/3 cups sugar
• 3 large egg whites
• 2 teaspoons vanilla extract
• 1 1/2 cups buttermilk

For the strawberry filling:

• 2 cups sliced fresh strawberries
• 1 teaspoon sugar (or more, depending on how sweet your strawberries are)

For the whipped cream:

• 1 pint heavy cream, well chilled
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

To assemble the cake:

• Optional whole or sliced strawberries for decorating the cake

Instructions

For the cake (you can also use your favorite 2- or 3-layer cake recipe or box cake mix):

• Preheat oven to 350°F. Line three 9-inch round cake pans with parchment on the bottom and spray with nonstick cooking spray.
• In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set bowl aside.
• In a stand mixer with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy.
• Add the egg whites and vanilla extract and beat on medium for about a minutes, scraping down the sides of the bowl.
• Keep the mixer running on medium speed and add about a third of the flour mixture, beating until incorporated. Do the same with about half the buttermilk. Scrape down the sides of the bowl, and repeat, ending with with the flour mixture.
• Divide the mixture evenly between the cake pans. Bake for 25 to 35 minutes, or lightly browned, and a toothpick inserted in the middle comes out clean.
• Cool in the pans on racks for about 10 minutes before removing the cakes from the pans to cool completely on the racks.

For the strawberry filling:

• Combine the strawberries and sugar in a small bowl, and set aside to allow the juices to release.

For the whipped cream:

• Place the bowl and whisk attachment for your stand mixer or a metal or glass bowl and beaters for your hand mixer in the fridge or freezer until they are cold.
• Add the cream, powdered sugar, and vanilla to the chilled bowl, and beat on medium-high to high speed until soft peaks form. Do not overbeat, or you will get butter.

To assemble the cake:

• Place 1 layer of the cake on a plate, and spread with about a half cup of the whipped cream. Layer on the sliced strawberries (about half, if you are doing a 3 layer cake, all if you are doing 2 layers.
• Spread about another half cup of whipped cream on top of the strawberries.
• Top with the second cake layer, and, if you are doing 3 layers, repeat with the berries and whipped cream.
• Top with the final cake layer, and spread the remaining whipped cream over the top and sides of the cake to cover completely.
• Garnish with the whole and/or sliced strawberries, as desired.

Notes

Buttermilk Cake Recipe from Bakespace

If you are making the cake in advance, store in the refrigerator.

Nutrition Facts

Strawberries and Cream Cake

Amount Per Serving (1 /16th of the cake)

Calories 485 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 18g90%

Cholesterol 88mg29%

Sodium 209mg9%

Potassium 156mg4%

Carbohydrates 51g17%

Sugar 33g37%

Protein 5g10%

Vitamin A 1005IU20%

Vitamin C 10.7mg13%

Calcium 73mg7%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Brianne @ Cupcakes & Kale Chips

Course: Dessert

Cuisine: American

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Enjoy!