Strawberry cream cake is a buttery, moist and fluffy vanilla cake layered with light and creamy strawberry whipped cream and fresh, juicy strawberries. It's the perfect cake for summer.
Preheat the oven to 350 F (177 C). Lightly grease and line the bottom of (2) 8 inch cake pans with parchment paper. In a large bowl, whisk the all purpose flour, baking powder and salt until well combined.
On low, cream in the the eggs and vanilla extract one at a time until fully combined. On the lowest setting or by hand, mix the dry ingredients into the wet, alternating with the buttermilk in this order: dry, buttermilk, dry, buttermilk, dry.
Evenly pour the vanilla cake batter into the prepared pans. Bake the cake for 32 - 38 minutes. Cool the cakes in the pan for 10 -20 minutes. Remove the cakes from the pan to cool completely on a cooling rack.
Add the heavy cream, powdeed freeze dreid strawberries, powdered sugar and vanilla extract to a mixing bowl fitted with a whisk attachment. Combine the ingredients on low for 1 minute. Increase the speed of the mixer to medium speed.
Apply the rest of the whipped cream frosting to the strawberry and vanilla cake. Place the cake in the fridge to set for about 20 - 30 minutes if the frosting is very soft. When you are ready to serve, top the cake with fresh strawberries if you like, slice, serve and enjoy.