Ah, strawberry cream cake—just saying the name brings back the sweetest memories! I remember the first time I tried a version of this delightful dessert at my grandmother’s summer picnic. The sun was shining, laughter filled the air, and as I took a bite of that fluffy, berry-studded goodness, it felt like summer itself melted into my mouth. The rich creaminess of the frosting mixed with the fresh strawberries made my heart sing. It’s one of those desserts that’s just perfect for any occasion—birthdays, holidays, or simply a sunny afternoon. I can’t think of a grander way to celebrate life than with a slice of this lovely cake. Today, I’m super excited to share my take on this delightful Strawberry Cream Cake with you! It’s easy, lovely, and oh-so-delicious!

Why You’ll Love This Recipe

• Simple and straightforward: Perfect for a beginner baker or a quick treat.
• Fresh flavors: The natural sweetness of strawberries combined with creamy goodness will leave you craving more.
• Versatile: Great for celebrations or simply to enjoy for yourself.
• Impressive presentation: Your friends will think you spent hours in the kitchen!

Ingredients

Before we dive into the magic of baking, let’s gather our ingredients!

• For the Cake:
  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
• For the Cream Filling:
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh strawberries, sliced (about 1 cup)
• For Garnish:
  • Add extra fresh strawberries or mint leaves for a pop of color!

Note: Make sure your butter is at room temperature for a smooth batter.

Step-by-Step Instructions

It’s time to get down to baking! Just follow these simple steps, and you’ll have a delicious cake in no time.

1. Preheat your oven. Set it to 350°F (175°C). This ensures even baking and a lovely golden color.
2. Prepare your baking pan. Grease and flour two 9-inch round cake pans. This step is crucial so that your cake slides out easily once it’s baked!
3. Mix the dry ingredients. In a bowl, whisk together the flour, baking powder, and salt. This helps to aerate the flour and ensures even distribution of the baking powder.
4. Beat the butter and sugar. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. It should take about 3-5 minutes.
5. Add the eggs and vanilla. Beat in the eggs, one at a time, adding the vanilla extract after the second egg. It’s like music to your ears when that egg hits the bowl!
6. Combine the wet and dry ingredients. Gradually add your flour mixture to the butter mixture, alternating with the milk, starting and ending with the flour. Mix just until combined—don’t overmix or the cake will be dense!
7. Pour and bake. Divide the batter evenly between the prepared pans. Tap the pans gently on the counter to release any air bubbles. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the cakes. Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. Your kitchen will smell heavenly right about now!
9. Prepare the cream filling. In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. This means it’ll hold its shape without being too stiff. Just look at that fluffy goodness!
10. Assemble the cake. Once the cakes are completely cool, place one layer on a serving platter. Spread a generous amount of whipped cream filling on top, then layer on some sliced strawberries. Place the second layer of cake on top and repeat the process, adding more cream and strawberries on top.

Pro Tips & Variations

Now that you have your Strawberry Cream Cake assembled, let’s talk about some fun twists you can try!

• Add a splash of lemon: A teaspoon of lemon zest in the cake batter can brighten up the flavor beautifully.
• Chocolate lovers unite: Drizzle melted chocolate over the cake for an extra indulgent treat!
• Swap the berries: Try using other fruits like blueberries, raspberries, or even peaches for a delightful twist.
• Gluten-free option: Substitute all-purpose flour with a good quality gluten-free blend, and be sure your baking powder is gluten-free too!

Serving Suggestions

When it comes to serving your Strawberry Cream Cake, I like to keep it simple and cozy. Picture this: a slice of that beautiful cake on a plate, maybe with a dollop of extra whipped cream on the side, and a sprinkle of fresh strawberries on top. Pair it with a cup of freshly brewed coffee or a glass of chilled lemonade for a delightful afternoon pick-me-up. You might even set up a little picnic in your backyard—because who doesn’t adore treating themselves outdoors, right?

Storage Tips

Your Strawberry Cream Cake deserves to be enjoyed for days. To keep it fresh, here are my go-to storage tips:

• Refrigerate: If you have any leftover cake (which is rare!), cover it with plastic wrap or store it in an airtight container in the fridge for up to 3-4 days.
• Freeze: To freeze, wrap the cooled cake layers in plastic wrap and then in aluminum foil. They can stay in the freezer for up to three months! Just be sure to slice the cake before freezing for easy serving later.
• Reheat: When you’re ready to savor a piece, let it thaw in the fridge overnight. You can even pop it in the microwave for a few seconds for a cozy warm treat.

Frequently Asked Questions

Can I use frozen strawberries?

Absolutely! Frozen strawberries work in a pinch. Just make sure to thaw and drain them first to avoid excess moisture in your cake.

Can I make this cake ahead of time?

Yes! This cake actually tastes even better the day after it’s made as the flavors meld together beautifully. Just be sure to store it properly.

What can I substitute for heavy cream?

If you’re looking for a lighter option, you can use whipped coconut cream or even a store-bought whipped topping. Just be aware that the flavors will slightly differ.

How do I know when the cake is done baking?

The best way is to perform the toothpick test! Insert a toothpick into the center of the cake, and if it comes out clean or with just a few crumbs clinging to it, you’re good to go!

Conclusion

And there you have it, my lovely friends—the most delectable Strawberry Cream Cake that’s not only easy to make but also a feast for the senses. I truly hope you enjoy it as much as I do. Baking is all about sharing love, so don’t forget to tell me how your cake turned out! Feel free to drop a comment below, share your little tweaks, or let me know what memories this cake brings up for you. Happy baking, and embrace the delicious joy of life!

Irresistible Strawberry Cream Cake: Easy Recipe for Delight!

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• Author: antaki
• Total Time: 45 minutes
• Yield: 8 servings 1x

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Description

Discover an easy recipe for strawberry cream cake that’s simply delightful. Indulge in this luscious dessert perfect for any occasion! (152 chars)

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Ingredients

Scale 1x2x3x

1 ¾ cups of all-purpose flour

1 cup of granulated sugar

½ cup of unsalted butter, softened

2 large eggs

½ cup of milk

2 teaspoons of baking powder

1 teaspoon of vanilla extract

Pinch of salt

1 cup of heavy cream

2 tablespoons of powdered sugar

1 teaspoon of vanilla extract (for cream filling)

1 cup of fresh strawberries, sliced

Extra fresh strawberries or mint leaves for garnish

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Instructions

Preheat your oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans.

In a bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs, beating in one at a time, and then add the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the milk.

Divide the batter evenly between the prepared pans and tap them gently to release air bubbles. Bake for 25-30 minutes.

Once baked, allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.

In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Once the cakes are completely cool, place one layer on a serving platter. Spread cream filling on top, add sliced strawberries, then place the second layer on top and repeat.

Notes

Experience the bliss of Strawberry Cream Cake with this easy-to-follow recipe that is perfect for any occasion.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 8 servings
• Calories: 320
• Sugar: 20g
• Fat: 18g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 4g

Keywords: Strawberry Cream Cake, Easy Cake Recipe, Dessert Recipe, Summer Cake