Fluffy Strawberry Cream Cake Recipe Easy Homemade Dessert with Fresh Berries

Let me tell you, the scent of freshly baked cake mingling with the sweet aroma of ripe strawberries is enough to make anyone’s mouth water. The first time I baked this fluffy strawberry cream cake with fresh berries, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make strawberry desserts that felt like pure, nostalgic comfort. This recipe brings back those warm memories, with a twist that I wish I’d discovered years ago.

Honestly, my family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). Whether it’s a sweet treat for your kids, a brightener for your Pinterest cookie board, or the perfect showstopper for potlucks, this fluffy strawberry cream cake with fresh berries never fails to impress. I’ve tested it more times than I can count—in the name of research, of course—and it has become a staple for family gatherings, gifting, and moments when you just want a warm hug in dessert form. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

After countless trials, tweaks, and a few kitchen mishaps, I can confidently say this fluffy strawberry cream cake recipe is a keeper. Here’s why it stands out from the crowd:

• Quick & Easy: Comes together in under an hour, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Any Occasion: Great for brunch, potlucks, cozy dinners, or holiday mornings.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike.
• Unbelievably Delicious: The texture and flavor combo is next-level comfort food.

What makes this recipe different? It’s all in the technique—I blend a touch of whipped cream into the batter for an ultra-light crumb that melts in your mouth. The fresh berries add a juicy burst that balances the richness perfectly. This isn’t just another strawberry cake; it’s the best fluffy strawberry cream cake you’ll ever make. It’s the kind of dessert that makes you close your eyes after the first bite and savor every mouthful. Perfect for impressing guests without stress or turning a simple moment into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and the fresh berries bring seasonality and brightness that’s hard to beat.

• For the Cake Batter:
  • All-purpose flour – 2 cups (240g), sifted
  • Baking powder – 2 tsp
  • Salt – 1/4 tsp
  • Unsalted butter, softened – 1/2 cup (115g) (I recommend Kerrygold for best richness)
  • Granulated sugar – 1 cup (200g)
  • Large eggs, room temperature – 3
  • Whole milk – 1/2 cup (120ml) (use dairy-free milk if needed)
  • Pure vanilla extract – 2 tsp
• For the Strawberry Cream Filling & Topping:
  • Heavy whipping cream – 1 1/2 cups (360ml), chilled
  • Powdered sugar – 3 tbsp (to sweeten cream)
  • Fresh strawberries – 2 cups (about 300g), hulled and sliced (in summer, swap in fresh berries like raspberries or blueberries)
  • Strawberry jam – 2 tbsp (optional, adds extra berry punch)

If you want a gluten-free version, almond flour can replace the all-purpose flour, though the texture will be slightly denser but still delicious. And if you have a dairy allergy, coconut cream whipped up works wonderfully as a substitute for heavy cream. I always pick firm, ripe strawberries—makes all the difference.

Equipment Needed

• Two 8-inch (20 cm) round cake pans – non-stick or well-greased
• Mixing bowls – medium and large
• Electric mixer or stand mixer – for whipping cream and beating batter
• Measuring cups and spoons – for precise ingredient amounts
• Sifter – to aerate flour and baking powder
• Rubber spatula – for folding batter and cream
• Cooling rack – to let cakes cool evenly

If you don’t have a stand mixer, an electric hand mixer works just fine (I’ve used both, and honestly, the hand mixer is a budget-friendly option that gets the job done). Sifting the flour might feel like a step you can skip, but trust me, it keeps the cake fluffy and light. Also, keep your cream bowl chilled in the fridge for at least 15 minutes before whipping—that little trick makes a huge difference.

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease and flour the two 8-inch cake pans or line them with parchment paper. This prevents sticking and ensures a clean release.
2. Sift together the all-purpose flour, baking powder, and salt in a medium bowl. Set aside. This step helps keep the cake light and airy.
3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until pale and fluffy—about 3-4 minutes. This creaming process traps air, which is key for fluffiness.
4. Add the eggs one at a time, beating well after each addition. This helps the batter emulsify and prevents curdling.
5. Mix in vanilla extract for that lovely aroma and flavor.
6. Reduce mixer speed to low and alternately add the dry ingredients and whole milk in three additions, beginning and ending with dry ingredients. Mix just until combined; overmixing can toughen the cake.
7. Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Tap the pans gently on the counter to release any large air bubbles.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. The edges will start to pull away slightly from the pan.
9. Remove from oven and let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely. Patience here is your friend—frosting warm cake will melt the cream.
10. While cakes cool, whip the heavy cream with powdered sugar until soft peaks form. Be careful not to overwhip; you want it light and airy, not grainy.
11. Slice half of the strawberries and gently fold them into half the whipped cream along with the strawberry jam. This creates a luscious, fruity filling.
12. Assembly time: Place one cake layer on your serving plate. Spread the strawberry cream filling evenly over the top. Add the second cake layer and frost the top and sides with remaining whipped cream.
13. Garnish with remaining fresh strawberries on top for a stunning presentation that tastes as good as it looks.
14. Chill the cake in the refrigerator for at least 1 hour before serving to let the flavors meld and the cream set.

If your batter feels a bit thick, a splash more milk can loosen it up. Also, if you notice your cake browning too fast, loosely tent with foil halfway through baking. The smell when this cake is in the oven? Pure magic.

Cooking Tips & Techniques

For the fluffiest strawberry cream cake, here are some pro tips I’ve picked up along the way:

• Room temperature ingredients make mixing easier and help everything blend smoothly. Cold eggs or butter can cause the batter to curdle.
• Don’t skip sifting your dry ingredients—this little step traps air and gives the cake a lighter crumb.
• When whipping cream, start on medium speed and increase to high gradually to avoid splatters. Also, chill your bowl and beaters for best results.
• Folding the strawberries into whipped cream gently preserves the cream’s airy texture. I use a rubber spatula and fold with slow, deliberate strokes.
• Avoid overbaking. The toothpick test is your best friend here. Overbaked cake dries out and loses that coveted fluffiness.
• Let the cake cool completely before frosting to prevent melted cream and a messy finish.
• Multitasking tip: While the cake cools, prep your strawberries and whip the cream, so you’re ready to assemble as soon as the cakes are cool.
• Storage tip: Cakes absorb moisture from the cream—if you like your cake slightly denser, you can assemble it the day before serving, but I prefer fresh assembly for that perfect fluff.

Variations & Adaptations

One of the joys of this fluffy strawberry cream cake is how easy it is to adapt to suit different tastes and needs:

• Dietary: Swap all-purpose flour for gluten-free flour blend to make it gluten-free. Use coconut cream whipped with a bit of maple syrup as a dairy-free frosting alternative.
• Seasonal: In summer, try mixing in fresh raspberries or blueberries instead of strawberries for a mixed berry version. In winter, a spoonful of berry preserves stirred into the cream adds a lovely warmth.
• Flavor twists: Add a teaspoon of lemon zest to the batter for a bright, citrusy pop. Or fold in finely chopped white chocolate into the cream for an indulgent touch.

Personally, I once swapped half the sugar for honey and added toasted almond slices on top—gave the cake a lovely nutty crunch and subtle sweetness that my family still talks about!

Serving & Storage Suggestions

Serve this cake chilled or slightly chilled—honestly, it tastes amazing either way. The fresh berries on top make it a natural centerpiece, so plate it on a pretty cake stand for maximum wow factor.

This cake pairs beautifully with a cup of Earl Grey tea or a glass of sparkling rosé if you’re celebrating. For a casual afternoon treat, a cold glass of milk or fresh lemonade works wonders.

To store, cover the cake loosely with plastic wrap or place it in an airtight container and refrigerate for up to 3 days. The flavors deepen and meld over time, but the cake is best enjoyed within the first two days for optimum freshness.

If you want to freeze it, slice the cake into single servings, wrap tightly in plastic wrap, and freeze for up to a month. Thaw in the fridge overnight and refresh the cream topping if needed before serving.

Nutritional Information & Benefits

Each slice of this fluffy strawberry cream cake provides a satisfying balance of carbohydrates, fats, and protein. Strawberries bring a boost of vitamin C and antioxidants, supporting immune health and skin vitality. Using fresh berries instead of jam reduces added sugars, making it a slightly better-for-you option.

This recipe can be modified for dietary needs—using gluten-free flour for those sensitive to gluten or swapping cream for coconut cream for a dairy-free version. Just note that this cake does contain eggs and dairy by default, so it’s not suitable for vegans without adjustments.

From my wellness perspective, treating yourself to this cake in moderation feels like a celebration of fresh, real ingredients—and that’s something worth savoring without guilt.

Conclusion

So there you have it—a fluffy strawberry cream cake with fresh berries that’s dangerously easy and utterly delicious. This recipe has earned its spot in my heart (and my family’s dessert rotation) because it’s flexible, dependable, and always a crowd-pleaser. Feel free to tweak it to your liking—after all, the best recipes are the ones you make your own.

I hope you give this recipe a try and that it brings a little sweetness and joy to your kitchen. If you do, please leave a comment or share your own twists—I love hearing how folks make it their own! Remember, the best desserts are the ones baked with a little love and a lot of fun.

Happy baking!

FAQs

Can I make this cake ahead of time?

Yes! You can bake the cake layers a day in advance and keep them wrapped tightly at room temperature. Assemble and frost the cake the day you plan to serve for best freshness.

What can I use instead of heavy cream for the filling?

Coconut cream whipped with a bit of sweetener works great as a dairy-free alternative. Just chill a can of full-fat coconut milk overnight and scoop out the solid cream on top to whip.

How do I prevent the cake from drying out?

Measure ingredients carefully, avoid overbaking, and store the cake covered in the fridge once frosted. Also, don’t slice the cake too far in advance.

Can I freeze this cake?

Absolutely! Freeze individual slices wrapped tightly in plastic wrap for up to a month. Thaw overnight in the fridge and refresh the whipped cream topping if needed.

What’s the best way to pick strawberries for this cake?

Look for bright red, firm berries without bruises. Smaller berries tend to be sweeter and hold up better when sliced.

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