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Strawberry Cream Cake

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A delightful Strawberry Cream Cake made with fresh strawberries and rich whipped cream, perfect for summer gatherings and celebrations.

Ingredients

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  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup milk
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups fresh strawberries, sliced
  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two round cake pans.
  2. Beat together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract.
  5. Mix the flour, baking powder, and salt in a separate bowl.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the milk.
  7. Pour the batter into the prepared cake pans and smooth the tops.
  8. Bake for 25-30 minutes or until a toothpick comes out clean.
  9. Let the cakes cool completely in their pans.
  10. Whip the heavy cream with powdered sugar until soft peaks form.
  11. Layer the cakes with whipped cream and sliced strawberries.
  12. Chill the cake before serving.

Notes

Store leftover cake in an airtight container in the refrigerator for up to 3 days or freeze individual slices for up to a month.

Nutrition

Find it online: https://ameliasweets.com/2026/05/31/strawberry-cream-cake/