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–+ servings

Strawberry Cream Cake

Megan
Strawberry cream cake is a buttery, moist and fluffy vanilla cake layered with light and creamy strawberry whipped cream and fresh, juicy strawberries. With it’s beautiful bakery worthy appearance and easy preparation, this strawberry whipped cream cake is the perfect cake for all your spring and summer gatherings.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling and Chilling Time 2 hours 30 minutes
Total Time 3 hours 25 minutes
Course Celebrations, Dessert
Cuisine American
Servings 12 servings

Equipment

  • 1 stand mixer with paddle and whisk attachment or electric hand mixer with beaters
  • 2 8 inch (20 cm) cake pans
  • 2 parchment paper rounds
  • 2 cake strips optional

Ingredients
  

Vanilla Cake

  • 3 cups (360 g) all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter, room temperature
  • ½ cup (120 ml) neutral oil canola, olive oil, grapeseed or vegetable
  • 1½ cups (300 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons (10 ml) vanilla extract
  • 1¼ cup (300 ml) buttermilk, room temperature

Strawberry Whipped Cream Frosting

  • 1.2 oz. (34 g) freeze dried strawberries
  • 2 cups (480 ml) cold heavy cream
  • 1 cup (120 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, divided

Instructions
 

  • Preheat the oven to 350 F (177 C). Lightly grease and line the bottom of (2) 8 inch cake pans with parchment paper. Fit lightly damp cake strips around the pans if you are using them.
  • In a large bowl, whisk the all purpose flour, baking powder and salt until well combined.
    3 cups (360 g) all purpose flour, 1 tablespoon baking powder, ½ teaspoon salt
  • In the bowl of stand mixer fitted with paddle attachment or in a large mixing bowl with an electric mixer, cream the oil and softened butter on medium speed until smooth and well combined. With the mixer on low, slowly steam in the sugar. Once incorporated, increase the speed to medium speed for 1 minute. 
    ½ cup (113 g) unsalted butter, room temperature, ½ cup (120 ml) neutral oil , 1½ cups (300 g) granulated sugar
  • 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.
    4 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract , 1¼ cup (300 ml) buttermilk, room temperature
  • Evenly pour the vanilla cake batter into the prepared pans (the weight of cake batter per pan is about 650 g). Bake the cake for 32 - 38 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. 
    Cool the cakes in the pan for 10 -20 minutes. Remove the cakes from the pan to cool completely on a cooling rack. Loosely wrap the cakes in plastic wrap to chill in the fridge for an hour. The cakes must be completely cooled before applying the whipped cream frosting. 
  • While the cakes cool, make the strawberry cream frosting. Place the freeze dried strawberries into a food processor or blender. Pulse the strawberries until they form a strawberry powder. Transfer the strawberry powder into a mixing bowl.
    2 cups (480 ml) cold heavy cream, 1.2 oz. (34 g) freeze dried strawberries, 1 cup (120 g) powdered sugar, 1 teaspoon vanilla extract
  • Add the heavy cream, 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. Mix for about 1 - 3 more minutes or until the cream has whipped to medium - medium stiff peaks.
  • Place the first vanilla cake layer on a cake stand or serving plate. Apply a thin layer of frosting (about ¼ cup, 59 ml) across the cake. Pipe a “frosting dam” around the edge of cake. Evenly spread 1 cup fresh sliced strawberries or strawberry jam or preserves on top of the thin layer of whipped cream.
    Top with the second layer of vanilla cake. Apply ¾ cup of strawberry cream frosting to the top of the cake, smoothing it out to the edge of the cake. If needed apply a small amount of frosting to the outer edges of the cake. This is the crumb coat. Chill in the fridge for 30 - 60 minutes.
    2 cups fresh strawberries, divided
  • 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.

Notes

Store: Keep this easy vanilla and strawberry cake in an airtight container or covered in plastic wrap in the fridge for up to 4 - 5 days. This cake tastes best when enjoyed within 1 - 2 days of being made.
Feel free to omit the freeze dried strawberries from the whipped cream to make regular whipped cream frosting. For a more stabilized whipped cream frosting, I suggest using my Mascarpone Frosting. 
Keyword Strawberry and Cream Cake, Strawberry Cream Cake, Strawberry Cream Cake Recipe, Strawberry Whipped Cream Cake
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