Strawberry Cream Cake

This recipe for strawberry cream cake, which is based on my homemade vanilla cake, is the ideal summertime creamy treat! Sweet enough to satiate any appetite, light and refreshing!

Summer is Strawberry Season

I had a version of a strawberry cream cake a few months ago, and ever since then, I’ve been dreaming of making my own, only bigger and better! One day, I was at the store and couldn’t help but notice some gorgeous strawberries, which I knew were in season because of how big, juicy, and naturally sweet they are—perfect for a cake!

Tips for Success with Homemade Strawberry Cream Cake

• Use your favorite vanilla cake recipe or mine. I also have a recipe for vegan cake!
• Make use of fresh strawberries! This recipe won’t work as well or taste as well with frozen strawberries. Additionally, any berry that is in season can be substituted for strawberries and still result in a great cake!
• If you want the icing to be a pretty pink color, feel free to add a few drops of red food coloring. (Completely voluntary!)
• Before putting the frosting on, wait until the layers of vanilla cake have completely cooled.
• Prepare your own whipped cream! It’s very easy to use and tastes 100 times better than store-bought. This is my go-to guide for whipped cream.

How to Make Strawberry Cream Cake

Making this strawberry cake is really easy! After the cake has cooled, whisk up the cream frosting and strawberries, then cover with a layer of frosting. Put it in the fridge, and presto! See the recipe card below for the whole recipe.

1. Make the Vanilla Cake

Make the cake first. Simple ingredients that you probably already have on hand are used in my vanilla cake recipe.

I removed the cakes from the pans to allow them to cool fully once they were fully baked. Melty mess is the result of hot cake and whipped cream. Wait it out with patience.

Cut them both in half once they’re cool to make four layers.

2. Make the Whipped Cream Frosting

Now for the exciting part! Add powdered sugar and vanilla to heavy whipping cream and beat until firm peaks form.

Split the cream in half and reserve it for icing the cake’s outside. Add the chopped fresh strawberries to the remaining half of the whipped cream.

3. Fill the Layers of the Cake

Fill your cake with layers of cream and strawberries.

4. Frost the Cake

Use the plain whipped cream that was previously left aside to cover the entire thing. Next, garnish the strawberry cake’s top with a few additional berries.

5. Refrigerate

To ensure it cuts well, let it set entirely in the refrigerator for 4 to 8 hours or overnight. Cut into slices and serve.

This cake isn’t difficult at all. As you can see, I deliberately left the sides unpolished. I adore how an imperfect cake looks.

Storing Leftover Strawberry Cream Cake

You can store any leftover strawberry cream cake for up to five days in the refrigerator, covered. However, I would want to accomplish it sooner rather than later. Ideal for cooling off on a sweltering summer day. 🙂