Some cakes just scream “celebration,” and this Strawberries and Cream Cake is one of them. It’s soft, dreamy, and layered with pillowy whipped cream and juicy fresh strawberries. Every bite feels like a forkful of sunshine, sweet and light with a rich, buttery finish.
This cake is all about contrast. Fluffy vanilla cake layers meet tangy whipped cream and fresh berries. It’s not overly sweet or heavy, which makes it ideal for spring and summer get-togethers, birthdays, or even a weekend treat that feels a little extra special.
We keep it simple: no food coloring, no gelatin, no shortcuts. Just real ingredients, layered with care and attention. And while it looks impressive, it’s absolutely doable for any home baker. If you can whip cream and slice strawberries, you’re halfway there.
The cake itself is soft and tender, thanks to the combination of buttermilk and butter. It’s sturdy enough to hold the cream and berries but delicate enough to melt in your mouth.
Whipped cream frosting keeps things light. We stabilize it slightly with a bit of powdered sugar, which adds structure and just enough sweetness. It hugs the strawberries perfectly and helps the layers stay together.
Fresh strawberries take center stage here. Choose ripe, in-season berries for the best flavor and juiciness. You can slice them thin for between the layers, and halve or quarter them for the top.
Everything about this cake feels like a breath of fresh air. It’s not fussy or overly decorated. Just clean, classic layers and natural textures.
This cake also holds up better than you might think. Chill it before slicing and it sets beautifully. The whipped cream firms up slightly, making for clean, elegant slices.
It’s a great make-ahead dessert. You can bake the cake layers a day in advance and store them wrapped at room temp. Assemble with cream and strawberries the day you’re serving.
Whether you’re a confident baker or just stepping into layer cakes, this one will win you over. It’s easy to love, beautiful to serve, and hard to stop eating.
Ready to bake?
Servings: 10-12
Prep Time: 25 minutes
Cook Time: 30 minutes
Assembly Time: 15 minutes
Total Time: 1 hour 10 minutes
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
For the Whipped Cream:
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
For the Filling & Topping:
- 2 cups fresh strawberries, sliced for layers + extra halved berries for top
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla.
- Add dry ingredients in three parts, alternating with buttermilk. Mix until just combined.
- Divide batter evenly between pans. Bake 28-32 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Beat whipping cream, powdered sugar, and vanilla until stiff peaks form.
- Place one cake layer on a serving plate. Spread whipped cream over the top and layer with sliced strawberries.
- Add second cake layer. Frost top and sides with whipped cream. Decorate with halved strawberries.
- Chill for 30 minutes before slicing.
Tips:
- Use cold mixing bowls and beaters to help cream whip faster.
- Don’t overmix the batter; just combine until smooth.
- Slice cake with a warm knife for cleaner cuts.
Why You’ll Love This Recipe:
It’s light, beautiful, and packed with fresh flavor. The kind of cake that makes people pause between bites and smile. It’s classic, timeless, and always a crowd-pleaser.
This Strawberries and Cream Cake is a fresh, fluffy, and festive dessert layered with whipped cream and juicy berries. Ideal for celebrations or sweet moments that deserve a little elegance.
