Classic Strawberries and Cream Cake Recipe

Growing up in Southern California near the towns that supply so many strawberries, one thing always meant summer to me: strawberries and cream. I developed this easy, nostalgic Strawberries and Cream Cake to capture that fresh, sweet, homemade flavor I looked forward to every season. It’s simple to make, full of bright strawberry flavor, and perfect for backyard gatherings, birthdays, or any warm-weather celebration.

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I include tips with every recipe because I’m a home cook, not formally trained, and I find understanding how and why things work builds confidence in the kitchen. This recipe is written so even a beginner can get reliably beautiful results.

Fresh Sweet Strawberries and Cream Cake

This cake is all about summer: tender cake layers, fresh strawberries folded into one layer, and a light whipped cream frosting stabilized with a touch of white-chocolate pudding mix. The result is soft, airy, and bright — exactly what you want from a strawberries-and-cream dessert.

It’s a straightforward recipe that yields an attractive layered cake, perfect for entertaining or a special family dessert. One layer contains fresh diced strawberries so every bite is juicy and sweet.

How to Make Strawberries and Cream Cake

Gather the ingredients and follow this method to get even, light cake layers and a stable, fluffy frosting.

• Prep: Preheat the oven to 350°F (175°C). Position a rack in the center. Grease and line three 6-inch cake pans with parchment.
• Dry ingredients: Whisk together 2 cups all-purpose flour, 2 ½ teaspoons baking powder, and ¼ teaspoon kosher salt in a large bowl and set aside.
• Whip eggs: In a clean bowl, beat 4 large room-temperature eggs on high for 30 seconds. With the mixer running, add 1 ½ cups granulated sugar slowly over about a minute, then continue beating on high until the mixture has tripled in volume and turned pale and thick.
• Warm dairy: Heat ½ cup unsalted butter and 1 cup whole milk together until the butter melts.
• Combine batter: Fold the dry ingredients into the whipped eggs in three additions, then mix briefly on low. Stir 3 teaspoons vanilla extract and 3 teaspoons vegetable oil into the warm butter-and-milk mixture, then add to the batter and fold until combined.
• Create a strawberry layer: Reserve about one-third of the batter. Fold 1 ½ cups diced fresh strawberries into the reserved portion and pour into one prepared pan. Divide the remaining batter between the other two pans. Tap pans a few times to release air bubbles.
• Bake: Bake for about 30 minutes, or until golden and a toothpick inserted in the center comes out clean. Note: the strawberry layer may take a little longer to bake due to added moisture.
• Cool: Let cakes rest in the pans for 15 minutes, then turn out onto wire racks to cool completely before frosting.
• Chill bowl: For the whipped cream frosting, chill a stainless-steel mixing bowl and whisk attachment in the freezer for at least an hour.
• Whip cream: Add 2 cups cold heavy whipping cream and ⅓ cup powdered sugar to the chilled bowl. Start on low just until the sugar is incorporated, then increase to high and whip until soft peaks form.
• Stabilize frosting: Add one small box white chocolate instant pudding mix and mix briefly on low until the frosting comes together. Scrape the bowl and fold gently so the pudding is evenly distributed. Don’t overmix — stop when the frosting is light and holds soft peaks.
• Assemble: Layer the cakes, placing the strawberry layer in the middle. Spread frosting between layers, then cover the top and sides. Decorate with extra fresh strawberries and keep the cake chilled until serving.

Tips and Tricks for Strawberries and Cream Cake

Pick ripe berries: Choose fragrant, ripe strawberries for the best flavor and color. Pat dry before dicing.

Macerate if desired: Sprinkle sliced strawberries with a little sugar and let them sit to draw out juices — use a tablespoon of the juice to brush the cake layers for extra moisture.

Keep things cold: Cold cream, a cold bowl, and chilled beaters will give you a more stable whipped cream frosting.

Stabilize the whipped cream: The white chocolate pudding mix works well, but you can also use a small amount of gelatin or cornstarch if needed.

Level layers: Trim domes with a serrated knife for even stacking and a neat finish.

Chill before serving: Refrigerate the assembled cake for at least an hour to let the frosting set and the flavors meld.

FAQs

What to Enjoy with Strawberries Cream Cake

Sparkling wine or champagne: The bubbles and light sweetness lift the strawberries and whipped cream.

Coffee or espresso: A hot, slightly bitter coffee contrasts nicely with the cake’s sweetness.

Iced tea: A lemony iced tea makes a refreshing pairing on a warm day.

Additional fruit: Serve alongside fresh berries, sliced peaches, or a simple fruit salad for an extra fruity spread.

Try these other fun cakes next:

The Best Fluffy Chocolate Pudding Frosting

Best Chocolate Cake

Easy Lemon Jello Poke Cake

Strawberry Shortcake

If you try this recipe, please leave a rating and comment to let others know how it turned out. I love seeing your photos and hearing your tweaks and tips.