Name: Strawberries and Cream Cake – Cakes Recipes You’ll Crave
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 4 large eggs; 1 tablespoon vanilla extract; 1/2 cup whole milk; 1/2 cup sour cream; 2 cups chopped fresh strawberries; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract (for cream)

Jump to Recipe

If there’s one dessert that takes me back to my childhood summers, it’s this strawberries and cream cake. We’d pick the juiciest strawberries from the garden, still warm from the sun, and layer them into a cake so fluffy it felt like biting into a sweet, creamy cloud. Those days smelled like sugar and grass—and this cake still does. This isn’t just any strawberry cream cake recipe. It’s the best strawberry cake recipe I’ve ever made, and I’ve baked my way through quite a few. From strawberry pound cake recipes that came out a little too dense to strawberry chocolate cake recipe attempts that—well, we don’t talk about those—this one hits the perfect note every time. Whether you’re browsing strawberry dessert recipes for a summer potluck or just want a dessert recipes cake to brighten your afternoon, this cake has your back. The layers are tender, the whipped cream is generous, and the strawberries? They steal the show.

1) Key Takeaways
2) Easy Strawberries and Cream Cake Recipe
3) Ingredients for Strawberries and Cream Cake
4) How to Make Strawberries and Cream Cake
5) Tips for Making Strawberries and Cream Cake
6) Making Strawberries and Cream Cake Ahead of Time
7) Storing Leftover Strawberries and Cream Cake
8) Try these Dessert Recipes next!
9) Strawberries and Cream Cake
10) Nutrition

1) Key Takeaways

This Strawberries and Cream Cake blends soft sponge layers with fresh strawberries and whipped cream for a dreamy texture.
It’s perfect for birthdays, picnics, or lazy weekends when you want something sweet but light.
The balance of tart strawberries and creamy frosting makes it one of the best Cakes Recipes to bake for summer.
It stores beautifully, and you can even make parts of it ahead to save time.

2) Easy Strawberries and Cream Cake Recipe

I remember the first time I baked this cake. The kitchen smelled like sweet butter and sunshine, and I had strawberry juice splattered across my apron. That’s how you know it’s going to be good. This cake is a love letter to summer. It’s light, creamy, and just sweet enough to make everyone at the table smile.

When you talk about Cakes Recipes that never disappoint, this one’s high on the list. It’s not fussy, and it doesn’t ask for exotic ingredients you’ve never heard of. Just your basics—flour, eggs, sugar, butter—and of course, the star of the show: strawberries. I like to use ones that are a bit overripe because they’re softer and sweeter. If you’re lucky enough to have a local farmer’s market, grab a basket from there. Fresh berries make all the difference.

There’s something almost nostalgic about strawberries and cream. It’s simple comfort food that feels fancy enough to serve to guests. It’s the kind of dessert that makes you pause mid-bite and say, “Yep, that’s the good stuff.” And when you slice into it and see those pink strawberry flecks nestled between the creamy layers, you’ll understand why I keep coming back to this recipe every year.

3) Ingredients for Strawberries and Cream Cake

All-purpose flour: Gives the cake structure without making it heavy. I always sift it first for an extra fluffy crumb.

Butter: Room-temperature butter makes everything smoother and easier to mix. Plus, that buttery smell when it’s baking? Pure happiness.

Granulated sugar: Adds sweetness and helps the cake brown just right. Don’t skimp here—this isn’t the time for half measures.

Eggs: Bind everything together and give the cake that perfect, tender texture.

Vanilla extract: A small splash goes a long way. It makes the flavor deeper and more rounded.

Milk and sour cream: This combo keeps the crumb soft and moist. The sour cream adds a subtle tang that balances the sweetness.

Strawberries: Fresh, ripe ones work best. Chop them small so they spread evenly through the batter.

Whipped cream: Light, airy, and just sweet enough. It’s what takes this from a simple sponge to something special.

Powdered sugar: Sweetens the whipped cream without any grittiness. Use a fine sieve for dusting, and it’ll look bakery-worthy.

4) How to Make Strawberries and Cream Cake

Step 1: Preheat your oven to 350°F and grease two round cake pans. This is where the magic starts. Mix the flour, baking powder, and salt together in a bowl.

Step 2: In another bowl, beat the butter and sugar until light and fluffy. I mean, really beat it—this step gives your cake that cloud-like texture we’re all after.

Step 3: Add eggs one by one, then stir in the vanilla. Slowly mix in the dry ingredients, alternating with milk and sour cream. Fold in your chopped strawberries with a gentle hand.

Step 4: Pour the batter into your pans, smooth the tops, and bake for about 30 to 35 minutes. When a toothpick comes out clean, you’re golden.

Step 5: Let the cakes cool. Whip the cream with powdered sugar and a splash of vanilla until soft peaks form. Spread it between and on top of the cakes. Add more strawberries on top—no one ever complained about too many.

5) Tips for Making Strawberries and Cream Cake

Use room-temperature ingredients. It makes mixing smoother and helps the cake bake evenly. Cold butter and eggs can make your batter curdle, and nobody wants that.

Don’t overmix the batter. Once the flour disappears, stop. Mixing too much toughens the crumb. I learned that the hard way after one too many dense Cakes Recipes that could double as a doorstop.

Keep your whipped cream chilled until the last second. It holds better that way. And if you really want to impress, chill the whole cake before serving—it sets beautifully and tastes even better cold.

6) Making Strawberries and Cream Cake Ahead of Time

You can bake the cake layers a day ahead and wrap them tightly once cooled. Store them at room temperature. The whipped cream can be made a few hours in advance too—just keep it chilled until you’re ready to use it.

If you’re planning to serve this at a gathering, assemble the cake just before people arrive. That way, the cream stays light, and the strawberries stay juicy instead of seeping into the sponge. I’ve done it both ways, and trust me, this one’s worth the extra bit of timing.

This trick works for most strawberry dessert recipes, not just this one. Prepping early means you can actually enjoy the party instead of frosting cakes when you should be sipping lemonade.

7) Storing Leftover Strawberries and Cream Cake

Store leftovers in an airtight container in the fridge. The cake will stay fresh for up to three days. After that, the cream starts to soften the sponge a bit—but that’s not always a bad thing. Some say it gets even better the next day.

If you want to freeze it, skip the cream layer and freeze just the sponge. Wrap it tightly in plastic and it’ll keep for up to two months. Then thaw and frost it fresh when you’re ready to serve again. That’s what I call smart baking.

I’ve tried this method with other strawberry pound cake recipes too, and it works like a charm every time.

8) Try these Dessert Recipes next!

9) Strawberries and Cream Cake