Strawberry and Cream Cake: The Show-Stopping Layer Cake You’ll Want to Make Again and Again

First of all—thank you for being here. You could be scrolling anywhere right now, but you’ve landed in my cozy corner of the kitchen, and I’m so happy to share today’s sweet slice of joy with you. This Strawberry and Cream Cake is everything I love in a dessert: soft, buttery cake layers, a real strawberry filling that’s like a homemade jam, and fluffy whipped cream frosting that’s light as air.

And yes—it tastes even better than it looks (and it looks amazing).

Whether you’re celebrating something big or just craving something sweet and pretty, this cake delivers flavor, elegance, and a little touch of nostalgia in every forkful.

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What Is Strawberry and Cream Cake?

This recipe is a classic layered strawberry cake, built with soft vanilla-strawberry sponge, layered with a jammy strawberry filling, and topped with billowy whipped cream frosting. It’s light but indulgent, fruity but buttery—a perfect dessert for birthdays, baby showers, summer parties, or just because.

Why You’ll Fall in Love With This Cake

🍓 Fresh strawberries in every layer!
🎂 Moist, fluffy cake that bakes up perfectly every time.
☁️ No buttercream required – just light, airy whipped cream topping.
👩‍🍳 Made from scratch, with simple ingredients.
🌸 Elegant, pink-hued, and perfect for decorating!

What Does It Taste Like?

This cake is a strawberry lover’s dream. Each bite has soft, pillowy layers with a subtle strawberry essence, a ribbon of real fruit filling, and clouds of whipped cream to balance the sweetness.

It’s delicate, refreshing, and totally irresistible.

Why This Recipe Works

Uses fresh strawberry puree for a natural pink color and fruity flavor.
The whipped cream frosting is stabilized with powdered sugar for structure.
Baking in three layers creates that bakery-style, dramatic look.
The strawberry filling is cooked down to a jam, so it won’t slide out!

Ingredients You’ll Need

For the Cake

3 cups flour (375 g)
1½ cups sugar (300 g)
1 cup unsalted butter, at room temperature (226 g)
4 large eggs
1 cup milk (240 ml)
1 cup fresh strawberry puree (just blend strawberries!)
2 tsp baking powder
½ tsp baking soda
A pinch of salt
¼ cup vegetable oil (60 ml)
1 tbsp vanilla extract
Pink or red food coloring (optional)

For the Strawberry Filling

1½ cups chopped fresh strawberries
¼ cup sugar (50 g)
1 tbsp cornstarch
1 tbsp lemon juice
2 tbsp water

For the Cream Topping

2 cups cold whipping cream (480 ml)
½ cup powdered sugar (60 g)
1 tsp vanilla extract
2 tbsp strawberry puree or powder (optional)

Tools You’ll Need

3 x 8-inch (20 cm) round cake pans
Electric hand or stand mixer
Mixing bowls
Silicone spatula
Whisk
Cooling rack
Offset spatula (for frosting)
Piping bag (optional, for decorating)

Optional Ingredient Additions & Swaps

🍰 Swap the whipped cream topping for stabilized mascarpone frosting if serving at a warmer event.
🥥 Add toasted coconut flakes on top for a tropical touch.
🍫 Add a drizzle of melted white chocolate between layers for extra richness.
🍓 No fresh strawberries? Use frozen ones, but thaw and drain well.

How to Make Strawberry and Cream Cake – Step by Step

1. Prepare the Cake Batter

Beat the softened butter and sugar until light and fluffy.
Add eggs one at a time, mixing well.
Mix in the oil, vanilla, and strawberry puree until smooth.
In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet mixture in three parts, alternating with milk. Mix until you have a smooth pink batter.
Add a bit of food coloring if you want a bolder color!

2. Bake the Cakes

Preheat oven to 170°C / 340°F.
Grease and line three 8-inch cake pans with parchment paper.
Divide the batter evenly between the pans.
Bake for about 25–30 minutes, or until the tops spring back and a toothpick comes out clean.
Cool completely before assembling.

3. Make the Strawberry Filling

Combine chopped strawberries, sugar, lemon juice, water, and cornstarch in a saucepan.
Cook on medium heat, stirring, until the mixture thickens and becomes jammy (about 8–10 minutes).
Let cool to room temperature.

4. Whip the Cream

In a chilled bowl, whip cold cream, powdered sugar, and vanilla until stiff peaks form.
Optional: Add strawberry puree or powder for a pink color.

5. Assemble the Cake

Place the first cake layer on your serving plate.
Spread a thin layer of whipped cream, then spoon on some strawberry filling and smooth it out.
Repeat with the second layer.
Add the final layer and frost the entire cake with the remaining whipped cream.
Decorate with fresh strawberries, cream swirls, or sprinkles!

What to Serve With Strawberry and Cream Cake

A cup of iced tea or rosé wine
Mini strawberry shortcakes for a themed dessert table
Vanilla bean ice cream on the side
A simple berry salad with mint

Tips for a Bakery-Worthy Cake

✅ Use room temperature ingredients for a smoother batter.
🧊 Chill your mixing bowl and beaters before whipping cream.
🍓 Drain your strawberry puree if it’s very watery.
⏱️ Make the cake layers a day ahead—they’re easier to frost when chilled.

How to Store It

Fridge: Store covered for up to 4 days.
Freezer: Freeze unfrosted cake layers for up to 2 months. Wrap tightly in plastic and foil.

Frequently Asked Questions

Can I use store-bought strawberry jam instead of homemade filling?

Yes, but the fresh filling adds more texture and a less-sweet, balanced flavor.

Can I use whipped topping (like Cool Whip)?

Sure! Though real whipped cream gives it a fresher taste.

Can I make this a two-layer cake?

Absolutely—just divide the batter between two pans and increase baking time slightly.

How do I keep the cream from melting?

Use cold whipping cream and keep the cake refrigerated until ready to serve.

Final Thoughts: This Cake Is Pure Strawberry Bliss 💕

This Strawberry and Cream Cake is a celebration in every sense—vibrant, fresh, and filled with love. It’s one of those desserts that looks impressive, tastes even better, and makes you feel like a pastry chef (even if you’re just baking on a quiet Sunday).

Whether it’s for a birthday, Mother’s Day, or a little slice of joy after dinner, this cake is absolutely worth it.

More Berry-Licious Desserts to Try Next:

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Nutritional Information (Per Serving – 1 slice of 12)

Calories: 410 kcal
Fat: 24g
Carbs: 45g
Sugar: 28g
Protein: 5g
Fiber: 1g

Note: Nutritional info is an estimate and may vary based on ingredients and portion size.