This fresh strawberry cake is a perfect dessert for any occasion. With a soft and moist cake base, sweet ripe strawberries, and a creamy, rich whipped topping, this recipe is sure to impress your guests or satisfy your sweet tooth. The combination of tender cake, the tangy sweetness of strawberries, and the luscious whipped cream creates a refreshing and indulgent treat.

Fresh Strawberry Cake with Whipped Cream

Why You’ll Love This Recipe

This strawberry cake is perfect for those who love light, fruity desserts with a bit of indulgence. The cake is soft and buttery, while the strawberries add freshness and natural sweetness. The whipped cream, flavored with cream cheese and a hint of vanilla, complements the cake and strawberries beautifully. Whether served as a special occasion cake or just because, it’s a dessert everyone will adore!

Ingredients

For the Cake:

3 cups flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup unsalted butter, at room temperature
1 1/2 cups sugar
4 eggs
1 tablespoon vanilla extract
1/4 cup vegetable oil, canola oil, or light olive oil
1/4 cup sour cream (regular, full fat)
1 cup whole milk or 2% milk (avoid lower fat)

For the Strawberries:

2 pints fresh ripe strawberries
1 tablespoon Sprouts Organic Balsamic Glaze (optional)
2 tablespoons sugar

For the Whipped Cream:

2 cups heavy whipping cream
3/4 cup powdered sugar (divided, see recipe below)
1 teaspoon vanilla extract
4 ounces cream cheese (regular, full fat)
1/4 cup diced strawberries with glaze from the recipe above

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cake:

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then, add the vanilla extract and mix until combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk and sour cream. Start and end with the dry ingredients. Mix until just combined.
Pour the batter evenly into the prepared cake pans and smooth the tops with a spatula.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the Strawberries:

While the cake is baking, hull and slice the strawberries.
Place the sliced strawberries in a bowl and toss with sugar. If desired, add 1 tablespoon of balsamic glaze to enhance the flavor. Let the strawberries sit and macerate for about 30 minutes to draw out their juices.

For the Whipped Cream:

In a large bowl, beat the heavy whipping cream, 1/2 cup of powdered sugar, and vanilla extract until soft peaks form.
In a separate bowl, beat the cream cheese with the remaining 1/4 cup powdered sugar until smooth.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Finally, fold in the diced strawberries and balsamic glaze (from the macerated strawberries) until evenly distributed.

Assembling the Cake:

Once the cake has cooled completely, place one layer of cake on a serving platter.
Spread a layer of whipped cream on top of the cake.
Spoon some of the macerated strawberries on top of the whipped cream.
Place the second layer of cake on top and repeat the process with more whipped cream and strawberries.
Garnish with any remaining strawberries and whipped cream. Serve chilled.

Servings and Timing

Servings: 10-12
Prep Time: 30 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour 30 minutes (including cooling and assembling)

Variations

Add more fruit: You can add other fruits like blueberries, raspberries, or blackberries for extra flavor and color.
Lemon zest: Add lemon zest to the cake batter or whipped cream for a bright, citrusy flavor that complements the strawberries.
Make it a single-layer cake: For a simpler presentation, you can turn this into a single-layer cake by halving the recipe and assembling it in one pan.
Gluten-free option: Substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

Storage/Reheating

Storage: Store the assembled cake in the refrigerator for up to 3 days. It is best enjoyed fresh but can be kept chilled.
Reheating: If you want to warm up the cake a little, place individual slices in the microwave for 15-20 seconds.

FAQs

1. Can I use frozen strawberries for this recipe?

Fresh strawberries are ideal for this cake, but if you need to use frozen strawberries, make sure to thaw and drain them well before using.

2. Can I make the cake ahead of time?

Yes, you can bake the cake layers in advance and store them in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 1 week.

3. Can I use low-fat milk?

While you can use low-fat milk, whole milk gives the cake a richer texture and flavor. For best results, stick to whole or 2% milk.

4. Can I substitute sour cream with yogurt?

Yes, plain full-fat yogurt can be used as a substitute for sour cream. It will still provide the necessary moisture and tanginess.

5. How do I prevent the cake from being dry?

Be careful not to overmix the batter, as it can lead to a denser texture. Also, do not overbake the cake; it should be golden around the edges but soft in the center.

6. How do I make the whipped cream fluffy?

Chill your mixing bowl and beaters before whipping the cream. This helps achieve a fluffier texture. Also, make sure the cream is very cold when you start.

7. Can I use a different glaze for the strawberries?

Yes, you can use honey or maple syrup instead of balsamic glaze if you prefer a sweeter, more natural topping for the strawberries.

8. Can I use a store-bought whipped topping?

While store-bought whipped topping is a convenient option, homemade whipped cream provides a richer and fresher taste that complements the strawberries and cake better.

9. How can I make this cake more decadent?

For an extra indulgent touch, you can drizzle some chocolate syrup over the top or sprinkle with chocolate shavings.

10. Can I freeze this cake?

Yes, you can freeze the unassembled cake layers for up to 3 months. Assemble the cake fresh after thawing the layers. It is best not to freeze the whipped cream or strawberries.

Conclusion

This fresh strawberry cake with whipped cream is a delightful treat for any celebration or casual dessert. The combination of soft cake, fresh strawberries, and creamy topping makes it a refreshing and irresistible dessert. With simple ingredients and easy steps, you can make this cake and enjoy its light, fruity flavor all year long!

Fresh Strawberry Cake with Whipped Cream

Why You’ll Love This Recipe

Ingredients