Best Strawberry Cream Cake
A delightful strawberry cream cake that combines fluffy layers with creamy frosting, perfect for any celebration.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup chopped fresh strawberries
Strawberry Cream Frosting
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 1/4 cup strawberry puree
- 2 tbsp heavy cream
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Gently fold in the chopped strawberries, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Frosting
- In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Add the strawberry puree and heavy cream, beating until the frosting is light and fluffy.
Assembly
- Place one cake layer on a serving plate and spread a generous amount of frosting on top. Add the second layer and frost the top and sides of the cake. Decorate with fresh strawberries if desired.
Serving & Storage
- Refrigerate the cake for at least an hour before serving to set the frosting. This cake is best served chilled.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing slices individually wrapped in plastic wrap.
Notes
Pro Tips: Ensure your butter is at room temperature for easy blending and a smooth batter. Do not overmix the batter once the flour is added to avoid a dense cake. Use a serrated knife to level the cake layers if they dome during baking. For added flavor, brush the cake layers with a simple syrup before frosting.
Ingredient Substitutions: You can use frozen strawberries if fresh ones are not available, just make sure to thaw and drain them well.
How to Serve: This cake is best served chilled to allow the frosting to set and the flavors to meld together.
Storage & Freshness: Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing slices individually wrapped in plastic wrap.
Make-Ahead Tips: You can bake the cake layers in advance and freeze them. Just wrap each layer in plastic wrap and foil before freezing. Thaw at room temperature before assembling and frosting.
Ingredient Substitutions: You can use frozen strawberries if fresh ones are not available, just make sure to thaw and drain them well.
How to Serve: This cake is best served chilled to allow the frosting to set and the flavors to meld together.
Storage & Freshness: Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing slices individually wrapped in plastic wrap.
Make-Ahead Tips: You can bake the cake layers in advance and freeze them. Just wrap each layer in plastic wrap and foil before freezing. Thaw at room temperature before assembling and frosting.