Easy Strawberry Cream Cake

So here’s a story about the Easy Strawberry Cream Cake that’s been turning my messy kitchen into a little slice of happy heaven. Picture this: a simple cake that’s snug with layers of whipped cream and juicy strawberries. Sounds dreamy, right? This cake is like bringing summer right to your plate, no matter how cold it gets outside. It’s become our go-to dessert for almost any occasion or non-occasion, because honestly, who needs a reason to eat cake?

This is how our cake chronicles began. My husband is the world’s biggest strawberry fan—he could (and would) snack on them for breakfast, lunch, and dinner if left unsupervised. So, one rainy day with my kids giggling in the background, I threw together what we had, hoping to make something that would indeed make his heart sing. And just like that, this cake was born. Since then, it’s become a festive regular, a weekend treat, and sometimes a sneaky breakfast choice. It pulls us together in the kitchen—kids getting cream everywhere and all—every single time.

Why You’ll Love This Easy Strawberry Cream Cake

1. It’s ridiculously simple and doesn’t require a degree in culinary arts.
2. Strawberries and cream are literally a match made in taste-bud heaven.
3. Perfect for those lazy afternoons when you want cake *now* and not in two hours.
4. No judgment if you eat it straight from the pan. Who needs plates?

How to Make It

Okay, grab a bowl (maybe too small—story of my life, right?), and toss in your softened butter and sugar. Channel your inner DJ and mix that. Don’t panic if it looks a little wonky at first. Now, add those eggs one at a time, trying not to drop shell bits in the batter. Then, a little vanilla extract for that sweet aroma. In another bowl, combine your flour and baking powder—honestly, I just eyeball it when I can’t find the measuring spoon. Fold the dry ingredients gently into the wet until it’s no longer flour soup. Spread that dreamy batter into a cake pan (9-inch works like magic) and bake until it’s slightly golden and a toothpick comes out clean. Cool it, top it with whipped cream (or you’ll regret it later when it’s melty) and sliced strawberries. Boom. Cake!

Ingredient Notes

– Strawberries: Key players. They’re the visual stunners and add a fruity sweetness. Don’t skimp!
– Heavy Cream: Whip it good. Turn up the Taylor Swift, and whisk until those peaks are like little mountains.
– Flour: Regular ol’ all-purpose. Kind of a given, but thinking out loud helps me remember stuff.

Recipe Steps:

1. Preheat oven to 350°F (175°C).
2. Cream butter and sugar together until it’s light and fluffy.
3. Add eggs one at a time, then vanilla.
4. In another bowl, mix flour and baking powder.
5. Gradually fold dry ingredients into wet mixture.
6. Pour into a greased 9-inch cake pan.
7. Bake for 30-35 minutes. Let it cool.
8. Whip the cream until peaks form, then top the cake.
9. Garnish with sliced strawberries.
10. Devour.

What to Serve It With

Tips & Mistakes

– Don’t rush the cooling process, or your whipped cream turns into a sad puddle.
– Give the strawberries a gentle rinse and pat dry. Nobody wants soggy fruit atop their cake masterpiece.
– Channel your patience when whipping the cream. Peak patience, friends!

Storage Tips

Put leftovers (ha, as if!) in the fridge, covered. Believe me, it’s still amazing cold. And yes, feel free to sneak a slice for breakfast—strawberries and cream sound like cereal, right? Kind of?

Variations and Substitutions

– Swap sugar with honey, if short. Go gentle on the amount ’cause honey don’t play.
– No strawberries? Blueberries, raspberries, or even just the cream alone will save the day.
– Out of flour once? Almond flour was risky but surprisingly okay. Not a total disaster.

Frequently Asked Questions

Easy Strawberry Cream Cake

This light and fluffy strawberry cream cake is perfect for any occasion, featuring fresh strawberries and a smooth whipped cream topping.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 1.5 cups granulated sugar
• ▢ 3 large eggs
• ▢ 1 cup milk warm
• ▢ 1 tbsp baking powder
• ▢ 0.5 tsp salt
• ▢ 1 tbsp vanilla extract
• ▢ 2 cups fresh strawberries sliced
• ▢ 2 cups heavy whipping cream cold
• ▢ 0.25 cup powdered sugar

Instructions

Preparation Steps

• Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
• In a large bowl, whisk together the flour, baking powder, and salt.
• In another bowl, beat the eggs and sugar until light and fluffy. Add milk and vanilla extract, mixing well.
• Gradually combine the wet ingredients with the dry ingredients. Mix until just combined.
• Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool completely before removing from the pan.
• In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form.
• Slice the cooled cake horizontally. Spread whipped cream between layers and top with fresh sliced strawberries.
• Reassemble the cake, cover with remaining whipped cream, and decorate with strawberries. Refrigerate before serving.

Notes

This strawberry cream cake is best served chilled and enjoyed within two days. Perfect for summer parties or a delightful dessert anytime.