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Fluffy Strawberry Cream Cake

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A light and airy homemade strawberry cream cake featuring fresh berries and whipped cream, perfect for any occasion and easy to make.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) whole milk (or dairy-free milk)
  • 2 tsp pure vanilla extract
  • 1 1/2 cups (360ml) heavy whipping cream, chilled
  • 3 tbsp powdered sugar
  • 2 cups (about 300g) fresh strawberries, hulled and sliced
  • 2 tbsp strawberry jam (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
  2. Sift together the all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
  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.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the vanilla extract.
  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.
  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.
  9. Remove from oven and let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.
  10. While cakes cool, whip the heavy cream with powdered sugar until soft peaks form.
  11. Slice half of the strawberries and gently fold them into half the whipped cream along with the strawberry jam to create the filling.
  12. Place one cake layer on a serving plate. Spread the strawberry cream filling evenly over the top.
  13. Add the second cake layer and frost the top and sides with the remaining whipped cream.
  14. Garnish with the remaining fresh strawberries on top.
  15. Chill the cake in the refrigerator for at least 1 hour before serving.

Notes

Use room temperature ingredients for best mixing results. Chill the cream bowl before whipping. Avoid overbaking to keep cake fluffy. Let cake cool completely before frosting to prevent melting. For gluten-free, substitute almond flour; for dairy-free, use coconut cream whipped with sweetener.

Nutrition

Keywords: strawberry cake, fluffy cake, cream cake, fresh berries, homemade dessert, easy cake recipe, whipped cream cake

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