This strawberry cake recipe is one of those desserts you’ll be proud to show off. Not only is it absolutely beautiful with layers of cake, cream, and strawberries, but it tastes amazing too!
There’s a reason I call it Heavenly Strawberries ‘n Cream Cake. 😉
With fresh strawberries, homemade whipped cream, and a light pound-cake-type texture, Strawberries ‘n Cream Cake is the perfect strawberry dessert.
Strawberries are one of my favorite foods, especially since there are so many yummy recipes you can make with them. I make all kinds of strawberry desserts, from Strawberry Rhubarb Pie to Strawberry Cheesecake Cupcakes, but I wanted to try something lighter this time.
Why You Need to Make This Strawberry Cake
I found this strawberry cake recipe from Taste of Home and it was an instant hit with both family and friends alike.
One of the best parts about this Heavenly Strawberries ‘n Cream Cake is it’s perfect for all sorts of occasions. You can make it as a barbecue dessert mid-summer or as a special birthday cake. It’s beautiful enough to rival any perfect store-bought cake, but it tastes so much better because this cake is homemade.
Yes, even the whipped cream frosting is homemade! It complements the strawberry flavor perfectly.
However, don’t let any of that intimidate you. It may look like a fancy-schmancy dessert but it is oh-so-easy to put together!
But let’s stop talking and get down to make this beautiful treat from scratch, shall we?
- large eggs
- lemon juice
- vegetable oil
- all-purpose flour
- heavy whipping cream (more if you want to decorate) – make sure to get the heavy variety.
- confectioners’ sugar or powdered sugar
- vanilla extract
- sliced fresh strawberries – frozen will not work for this recipe. You want them to be fresh, real strawberries.
How to Make Strawberry Cake
First, separate the eggs carefully and put the egg whites in your large mixing bowl. Be careful not to get any yolk into the egg whites or the cake won’t turn out right.
If you have a stand mixer or electric mixer, you definitely want to use it for this step. Let the egg whites sit at room temperature for about 30 minutes while you work on the next step (this helps them whip up better.)
Preheat the oven to 325°.
In another smaller bowl, whisk the egg yolks until slightly thickened.
Gradually add ¾ cup of sugar, whisking well until thick and lemon colored.
Slowly pour in the lemon juice, oil, and water.
In yet another bowl, mix the flour and salt together. Then add it to the yolk mixture
You’ll get a lovely yellow cake batter that should be free of any lumps.
Stir until mixed. Make sure to scrape the bottom of the bowl to remove any potential lumps.
Set the yolk mixture aside.
Now we’ll go back to the egg whites. Beat the egg whites on low speed and quickly move to medium speed…
…until soft peaks form.
Gradually add the remaining sugar, 1 tablespoon at a time, beating on high speed until glossy peaks form.
See? Glossy high peaks.
Take a couple of big spoonfuls of the egg whites and gently fold into the yolk mixture.
Add the entire yolk mixture into the remaining egg whites and very gently fold in. It only took a few seconds on the lowest speed with my mixer.
Pour into Round Cake Pans
Gently spoon into an ungreased tube pan; smooth the top.
Bake at 325° for 35-45 minutes or until cake springs back when lightly touched. It was closer to 45 minutes for me. The top should be nicely browned.
Do not under bake this cake or it will fall. You can double check this by inserting a toothpick into the center of the cake and see if it comes out clean. If so, you should be good!
Immediately invert the pan upside down onto drying racks and let it cool completely.
Make the Whipped Cream Frosting
Now it’s time to make the icing. It’s slightly sweet but not overly so. It pairs perfectly with the cake and strawberries!
Put your mixing bowl and whisk attachment in the refrigerator to chill for at least 30 minutes; this helps the cream whip up better.
In a large mixing bowl, beat the heavy cream on medium-high until it begins to thicken.
Gradually add the confectioners’ sugar and vanilla; beat until stiff peaks form.
Put Together the Strawberry Layer Cake
Run a knife around the sides and center of the pan and remove the cake.
Slice the cake into three horizontal layers. It doesn’t have to be exact, so don’t worry if your line is a little uneven like mine.
Place one layer on a serving plate and top with some of the whipped cream icing.
Thinly slice a couple cups of strawberries.
Arrange a thin layer of strawberries over the whipped cream. This is a great step for a child to do if you have a helper in the kitchen. 😉
Repeat the layers. Spread whipped cream over the sides and top of the cake and arrange the strawberries as you desire.
I used the entire 16 oz container of whipped cream to frost the cake, so I made another batch so I could add a few swirly decorations.
You don’t have to decorate though it’s really easy. I used a simple decorating bag and large decorator’s tip. It’s not nearly as hard as one might think. (Tip: do a practice swirl or two on a plate oer paper towel before you try on the cake if you’re unsure. )
And that’s how you make this beautiful Heavenly Strawberries ‘n Cream Cake!
Serve and ENJOY!
Make sure to refrigerate any leftovers so the whipped cream frosting doesn’t melt.
FAQs About This Strawberry Cake Recipe
Can I make this cake gluten free?
If you are avoiding gluten, you’re in luck! You can easily make this cake gluten free by subbing out the all-purpose flour for a gluten free flour – I like this brand.
How should I store this cake?
Due to the whipped cream topping, this cake should be stored in the fridge, where it will last 2-3 days. It will keep best in an airtight container or wrapped in plastic.
Can I use frozen strawberries instead of fresh?
Unfortunately, no. The water content in frozen strawberries is much higher than fresh berries, and will leave your cake a mushy mess. While there are plenty of recipes you can use frozen berries in, this is not one of them.
More Desserts to Try
- Strawberry Cheesecake Cupcakes
- The Best Irish Cream Cake with Real Whipped Cream and Bailey’s
- Homemade Apple Crisp
- Pink Velvet Cupcakes
Strawberries ‘n Cream Cake
With fresh strawberries, homemade whipped cream, and a pound-cake-type texture, Strawberries ‘n Cream Cake is the perfect strawberry dessert.
- Prep Time: 45 mins
- Cook Time: 45 mins
- Total Time: 1 hour 30 mins
- Yield: 12 servings 1x
- 6 eggs, separated
- 1 ½ cups sugar, divided
- 3 tablespoons lemon juice
- 3 tablespoons vegetable oil
- 2 tablespoons water
- 1 ¾ cup flour
- ½ teaspoon salt
- 16 oz carton heavy whipping cream (more if you want to decorate)
- ½ cup confectioners’ sugar
- ½ teaspoon vanilla extract
- 5 cups sliced fresh strawberries
- Separate the eggs and place the egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. (This helps them whip up better.)
- Preheat the oven to 325 degrees. In another bowl, whisk the egg yolks until slightly thickened. Gradually add ¾ cup of sugar, whisking well until thick and lemon colored. Beat in the lemon juice, oil. and water. Combine the flour and salt and add to the yolk mixture.
- Beat the egg whites on medium speed until soft peaks form. Gradually add the remaining (¾ cup) sugar, 1 tablespoon at a time, beating on high until glossy peaks form. Fold a fourth of the egg whites into yolk mixture. Then add the entire yolk mixture into the remaining egg whites and gently fold in. (only a few seconds on lowest speed of mixer.)
- Gently spoon into an ungreased tube pan; smooth the top. Bake at 325 degrees for 35-45 minutes or until cake springs back when lightly touched. The top will be nicely browned. Immediately invert the pan; cool completely.
- **For the whipped topping**
- Put your mixing bowl in the fridge to chill; this helps the cream to whip up better.
- In a large bowl, beat the heavy cream until it begins to thicken. Add the confectioners’ sugar and vanilla; beat until stiff peaks form.
- Run a knife around the sides and center of the pan; remove the cake. Split into three horizontal layers. Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries. Repeat.
- Top with the remaining cake layer; spread remaining whipped cream over the top and sides of the cake. Arrange berries on sides and top of cake.
- Keep refrigerated.
- Serving Size: 12
- Calories: 403
- Sugar: 34g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 145mg
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