If you are ready to delight your taste buds with a dessert that truly embodies summer sweetness and creamy indulgence, this Strawberry Cream Cake Recipe is just what you need. It combines a tender, fluffy cake base with a luscious cream cheese frosting dotted with fresh strawberries, creating a beautiful balance of flavors and textures. Whether it’s a birthday, a picnic, or simply a treat to brighten your day, this cake is guaranteed to become a beloved favorite.
Ingredients You’ll Need
This Strawberry Cream Cake Recipe uses straightforward ingredients that you probably already have in your kitchen. Each component plays a crucial role—from the soft flour that ensures a delicate crumb to the cream cheese that brings the frosting its signature richness. Let’s take a look:
- 2½ cups cake flour: Provides a tender and light crumb essential for an airy cake.
- ¼ teaspoon salt: Balances and enhances the sweetness while strengthening the batter.
- ½ teaspoon baking soda: Helps the cake rise perfectly for that fluffy texture.
- 2 teaspoons baking powder: Works alongside baking soda to help the cake’s structure and lift.
- 1½ cups granulated sugar: Sweetens the cake and adds to the moist, tender crumb.
- 12 tablespoons butter, softened: Adds richness, moisture, and that melt-in-your-mouth quality.
- 5 large egg whites, room temperature: Give the cake lift without heaviness.
- 1 tablespoon clear vanilla extract: Brings delicate aroma without darkening the cake’s beautiful pale color.
- 1¼ cups milk, room temperature: Adds moisture and helps create the perfect batter consistency.
- 12 ounces cream cheese, softened: The star of the frosting, lending tang and creaminess.
- 4 ounces butter, softened: Blends with cream cheese for a silky frosting texture.
- 3½ cups powdered sugar: Sweetens and thickens the frosting to the perfect spreadable consistency.
- 2 tablespoons cream or milk: Lightens the frosting for easy spreading and delicious mouthfeel.
- 1 cup strawberries, diced: Fresh, juicy bursts of sweetness incorporated right into the frosting.
How to Make Strawberry Cream Cake Recipe
Step 1: Preparing the Cake Batter
Begin by preheating your oven to 350°F (175°C). In a large bowl, sift together the cake flour, salt, baking soda, and baking powder. In a separate bowl, cream the softened butter with granulated sugar until light and fluffy—this usually takes around 3 to 5 minutes. Gradually add the egg whites one at a time, beating well after each addition. Stir in the clear vanilla extract. Alternate adding the dry mixture and the milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to keep the batter light and airy.
Step 2: Baking the Cake
Pour the batter evenly into your prepared cake pans, ideally three 8-inch rounds or two 9-inch pans, greased and lined with parchment paper. Bake for about 15 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cakes to cool completely on wire racks before frosting.
Step 3: Making the Strawberry Cream Frosting
While the cake cools, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating on low speed to avoid a sugar cloud, until fully incorporated. Add the cream or milk to achieve a spreadable consistency. Finally, gently fold in the diced strawberries, making sure to distribute them evenly without crushing the fruit into mush.
Step 4: Assembling the Cake
Place one cake layer on your serving plate and spread a generous layer of strawberry cream frosting on top. Repeat with the remaining layers until all are stacked. Use the remaining frosting to cover the sides and top of the cake, smoothing it out for a beautiful finish. Chill the cake briefly to allow the frosting to set before serving for best results.
How to Serve Strawberry Cream Cake Recipe
Garnishes
One of the joys of this Strawberry Cream Cake Recipe is the opportunity to adorn it creatively. Fresh whole strawberries arranged on top add elegance and extra freshness, while a light dusting of powdered sugar can elevate its appearance. For a sparkling touch, sprinkle some edible glitter or finely chopped mint leaves.
Side Dishes
This cake pairs wonderfully with a simple scoop of vanilla ice cream or a dollop of freshly whipped cream. For a more brunch-like celebration, fresh fruit salads or a crisp green salad with citrus vinaigrette will beautifully complement its rich creaminess and fruity notes.
Creative Ways to Present
If you want to amaze your guests, slice the cake into individual trifles by layering cake cubes, strawberry cream frosting, and fresh berries in clear glasses. Another stunning idea is to serve mini versions of the cake as pretty cupcakes with the strawberry cream frosting piped on top, perfect for gatherings or gifts.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Cream Cake Recipe should be stored in an airtight container in the refrigerator to keep the cream cheese frosting fresh. It will stay delicious for up to 3 days, though it’s so good it rarely lasts that long!
Freezing
You can freeze this cake before frosting by wrapping each cake layer tightly in plastic wrap and placing them in a freezer-safe container. Freeze for up to one month. Thaw completely in the fridge before assembling and frosting for best texture and flavor.
Reheating
Since this is a cream cheese frosted cake, it’s best enjoyed cold or at room temperature rather than reheated. If you prefer a softer cake texture, let slices sit at room temperature for about 30 minutes before serving rather than warming it directly.
FAQs
Can I use frozen strawberries for the frosting?
Fresh strawberries are preferred for their texture and flavor, but frozen can work if thawed and drained thoroughly to avoid excess liquid that might thin out the frosting.
What if I don’t have cake flour?
You can make a substitute by measuring all-purpose flour and removing two tablespoons per cup, replacing that amount with cornstarch and sifting well to lighten the flour.
Can I make this cake gluten-free?
Yes, with a gluten-free flour blend that is meant for baking cakes; just be sure to check that other ingredients like baking powder are gluten-free as well.
How long does the cake last at room temperature?
Because of the cream cheese frosting, it’s best to keep the cake refrigerated and only leave out slices for about 2 hours to ensure freshness and food safety.
Can I add other fruits instead of strawberries?
This recipe shines with strawberries, but feel free to experiment with raspberries, blueberries, or even peaches. Just adjust quantities based on juiciness and sweetness to maintain the perfect frosting texture.
Final Thoughts
This Strawberry Cream Cake Recipe is a joy to make and an absolute delight to eat. Every bite bursts with fresh strawberry sweetness balanced by silky, tangy cream cheese frosting and a light cake crumb. I hope you’ll give it a try soon—you might just find it becoming your go-to dessert for celebrations and sunny afternoons alike!
Print
Strawberry Cream Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Cream Cake is a light and fluffy dessert featuring a tender vanilla cake layered with a rich and creamy cream cheese frosting studded with fresh diced strawberries. Perfect for celebrations or a sweet treat, this cake combines the softness of whipped egg whites and the sweetness of fresh fruit for a delightful finish.
Ingredients
Cake Ingredients
- 2½ cups cake flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1½ cups granulated sugar
- 12 tablespoons butter, softened
- 5 large egg whites, room temperature
- 1 tablespoon clear vanilla extract
- 1¼ cups milk, room temperature (whole or 2%)
Frosting Ingredients
- 12 ounces cream cheese, softened
- 4 ounces butter, softened
- 3½ cups powdered sugar
- 2 tablespoons cream or milk
- 1 cup strawberries, diced into small pieces
Instructions
- Prepare the Cake Batter: In a mixing bowl, whisk together the cake flour, salt, baking soda, and baking powder. In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy. Gradually add the egg whites one at a time, ensuring each is incorporated before adding the next. Stir in the clear vanilla extract. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined to keep the batter light.
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour the cake pans. Pour the batter evenly into the prepared pans and bake for about 15 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cakes cool completely in the pans on wire racks.
- Make the Frosting: In a large bowl, beat the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar and continue to beat until light and fluffy. Mix in the cream or milk to reach desired consistency.
- Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of the cream cheese frosting over the cake and sprinkle with diced strawberries. Place the second cake layer on top and cover the entire cake with the remaining frosting. Decorate with additional strawberries if desired.
- Chill and Serve: Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Slice and enjoy your fresh Strawberry Cream Cake.
Notes
- Ensure egg whites are at room temperature to achieve maximum volume when beaten.
- Use clear vanilla extract to keep the cake color pale; regular vanilla will darken the cake slightly.
- Milk at room temperature prevents the batter from curdling and helps the batter mix smoothly.
- For best results, cool the cake completely before frosting to avoid melting the cream cheese frosting.
- This cake is best stored refrigerated and consumed within 3 days.
