Growing up in Southern California near the towns most strawberries are farmed from, there was always one thing that meant it was summer – Strawberries and Cream! We were searching for a solid Strawberries and Cream cake recipe loaded with nostalgia, and came up with this simple, easy to make version that is loaded with that fresh baked, homemade, sweet summer flavor we looked forward to every year.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Fresh Sweet Strawberries and Cream Cake

There is nothing more summer to us than strawberries and cream – and this cake seriously delivers that sweet, fluffy, fresh flavor full of strawberries.

This recipe is easy – with layers full of fresh fruit – and comes together in a simple, beautiful way. It's solid to serve in the backyard for a cookout, or a birthday table for a fancy dinner!

Strawberry cake is the one thing our husband always asked his sweet granny to make when she was alive – we're always on the lookout for new fresh and fun twists on the classic flavor!

We hope you love this recipe as much as we do.

How to Make Strawberries and Cream Cake

First assemble the following ingredients:

All purpose flour (2 cups) – All-purpose flour provides the structure and foundation for the cake, ensuring a tender and moist crumb.
Baking powder (2 ½ teaspoons) – Baking powder acts as a leavening agent, helping the cake rise and become light and fluffy.
Kosher salt (¼ tsp) – Salt enhances the overall flavor of the cake and balances the sweetness.
Eggs (4) – Eggs add richness, moisture, and stability to the cake batter, contributing to its texture.
Granulated sugar (1 ½ cups) – Granulated sugar sweetens the cake and aids in creating a tender crumb and golden-brown crust.
Unsalted butter (½ cup) – Unsalted butter adds a rich, creamy flavor and moisture to the cake.
Whole milk (1 cup) – Whole milk provides moisture and helps create a smooth, tender cake batter.
Vanilla extract (3 tsp) – Vanilla extract infuses the cake with a warm, aromatic flavor that complements the strawberries.
Vegetable oil (3 tsp) – Vegetable oil adds extra moisture and helps keep the cake soft and tender.
Strawberries (1 ½ cups) – Fresh strawberries bring a juicy, sweet-tart flavor and vibrant color to the cake.
Heavy whipping cream (2 cups) – Heavy whipping cream is whipped to create a light, airy frosting that complements the cake's texture.
White chocolate Instant Pudding Mix (1 small box) – White chocolate instant pudding mix stabilizes the whipped cream frosting and adds a subtle sweetness.
Powdered sugar – Powdered sugar sweetens the whipped cream frosting and helps it hold its shape.

Once you've gathered everything you will need, we will use this method:

Prep. Preheat oven to 350 degrees F for 20 minutes before starting the batter. Place shelf in the middle of the oven. Grease 3 6″ cake pans with butter then line with parchment paper.
Combine Dry Ingredients. Whisk the flour, baking powder, and salt in a large bowl, set aside.
Whip Eggs. In a separate bowl beat the eggs with an electric mixer on high for 30 seconds. While the beater is still going pour the sugar in slowly, should take you almost a full minute. Beat on high till tripled in volume and white.
Heat Wet Add-ins. Heat the butter and milk in the microwave together till butter is melted.
Combine. Fold the flour into the whipped egg 1/3 at a time then mix on low for 5 seconds. Add the vanilla extract and oil to the butter and milk and add the mixture to the beaten egg.
Bake. Fill two of the 6″ cake pans with the cake batter, withhold 1/3. Add the fresh diced strawberries to the remaining 1/3 of the batter and pour into a cake pan. Tap each pan on the counter a few times to know out bubbles then bake for 30 minutes till golden and toothpick comes out clean.
Cool. Cool cake pan for 15 minutes the turn out onto cooling racks. Cool cakes completely before frosting.
Freeze Bowl. For best results put a stainless-steel bowl in the freezer for at least an hour before beginning.
Beat Cream. Add the heavy cream and powdered sugar to the cold bowl. Start on low and whip using the whisk attachment about 20 seconds until the sugar is incorporated. Turn the mixer to high and mix until soft peaks form, about another minute.
Combine. Add the white chocolate pudding mix and mix on low speed until frosting starts to come together, scrape down sides of the bowl so pudding doesn't clump on the bottom. Fold mixture with a spoon to make sure everything is combined well. Whip a few more seconds to finish. Do not overmix which will result in a pudding like frosting instead of light and fluffy. Overmixed frosting will still taste good but will lose some airiness.
Assemble. Layer the cakes with the strawberries in the middle. Spread the frosting on the top of the cake and work your way down the sides. Decorate with more fresh strawberries and keep cold until ready to serve. Enjoy!

Kitchen notes

Choose Fresh Strawberries: Select ripe, fresh strawberries for the best flavor. Ensure they are clean and dry before using.

Prepare Strawberries in Advance: Slice the strawberries and sprinkle a little sugar on them to macerate. This enhances their sweetness and releases juices that can be used for soaking the cake layers.

Use Cold Ingredients: For the whipped cream frosting, make sure the cream, mixing bowl, and beaters are well-chilled to achieve a better, more stable whip.

Stabilize the Whipped Cream: Add a stabilizer such as gelatin, cornstarch, or powdered sugar to the whipped cream to help it hold its shape longer.

Don't Over-Whip: Whip the cream until stiff peaks form, but be careful not to over-whip as it can turn into butter.

Even Cake Layers: Use a serrated knife to level the cake layers for an even and stable assembly.

Soak Cake Layers: Lightly brush each cake layer with the strawberry juice from the macerated strawberries for added moisture and flavor.

Layering: Alternate layers of cake with whipped cream and strawberries. spread the whipped cream evenly and arrange the strawberries uniformly for each layer.

Chill the Cake: After assembling the cake, refrigerate it for at least an hour to allow the flavors to meld and the whipped cream to set.

Decorate with Fresh Strawberries: before serving, decorate the top of the cake with fresh strawberries for an appealing and fresh presentation.

Serve Fresh: This cake is best enjoyed fresh as whipped cream frosting can lose its shape over time. Keep it refrigerated until ready to serve.

Optional Flavors: For a twist, consider adding a hint of vanilla extract or lemon zest to the whipped cream for extra flavor.

A few answers

Can we use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries, but thaw and drain them well to avoid excess moisture in the cake.

How do we prevent the whipped cream from becoming runny?

Use chilled equipment and cream, and consider adding a stabilizer like gelatin, cornstarch, or powdered sugar to help the whipped cream hold its shape.

How far in advance can we make the cake?

You can bake the cake layers a day in advance and store them wrapped in plastic wrap. Assemble the cake with whipped cream and strawberries on the day you plan to serve it for the best texture and freshness.

Can we substitute whipped cream with another frosting?

Yes, you can use other frostings like cream cheese frosting or buttercream, but whipped cream provides a lighter, fresher taste that pairs well with strawberries.

How do we store the cake?

Store the cake in the refrigerator, covered, to keep the whipped cream from melting. It's best consumed within 1-2 days.

Can we add other fruits to the cake?

Absolutely! Fruits like blueberries, raspberries, and peaches can be added for variety and extra flavor.

Can we make this cake gluten-free?

Yes, you can use a gluten-free cake mix or substitute gluten-free flour in your favorite cake recipe.

How can we add more flavor to the cake layers?

Brush the cake layers with a simple syrup infused with vanilla or a splash of liqueur for added moisture and flavor.

How can we prevent the cake from becoming soggy?

Make sure the strawberries are well-drained before adding them to the cake (especially if using defrosted berries), and use a light hand when brushing the cake layers with any liquid.

What to Enjoy with Strawberries Cream Cake

Champagne or Sparkling Wine: The bubbles and light sweetness of champagne or sparkling wine enhance the freshness of the strawberries and the airy whipped cream.

Hot Coffee or Espresso: The bitterness of coffee or espresso balances the sweetness of the cake and provides a comforting contrast.

Iced Tea: A refreshing glass of iced tea, especially with a hint of lemon, pairs well with the light and fruity cake.

Fresh Berries: A mix of fresh berries like blueberries, raspberries, and blackberries adds variety in flavor and texture, enhancing the overall fruitiness of the dessert.

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Ingredients

2 cups all purpose flour
2 ½ teaspoons baking powder
¼ tsp kosher salt
4 large eggs, at room temperature
1 ½ cups granulated sugar
½ cup unsalted butter, cut into cubes
1 cup whole milk
3 tsp vanilla extract
3 tsp vegetable oil
1 ½ cups strawberries, diced, plus more to decorate
2 cups heavy whipping cream
1 small box white chocolate Instant Pudding Mix
⅓ cup powdered sugar

Method

Preheat oven to 350 degrees F for 20 minutes before starting the batter. Place shelf in the middle of the oven.
Grease 3 6″ cake pans with butter then line with parchment paper.
Whisk the flour, baking powder, and salt in a large bowl, set aside.
In a separate bowl beat the eggs with an electric mixer on high for 30 seconds.
While the beater is still going pour the sugar in slowly, should take you almost a full minute.
Beat on high till tripled in volume and white.
Heat the butter and milk in the microwave together till butter is melted.
Fold the flour into the whipped egg 1/3 at a time then mix on low for 5 seconds.
Add the vanilla extract and oil to the butter and milk and add the mixture to the beaten egg.
Fill two of the 6″ cake pans with the cake batter, withhold 1/3.
Add the fresh diced strawberries to the remaining 1/3 of the batter and pour into a cake pan.
Tap each pan on the counter a few times to know out bubbles then bake for 30 minutes till golden and toothpick comes out clean. Note: The strawberry cake may take longer to bake since it has more moisture from the fruit.
Cool cake pan for 15 minutes the turn out onto cooling racks.
Cool cakes completely before frosting.
For best results put a stainless-steel bowl in the freezer for at least an hour before beginning.
Add the heavy cream and powdered sugar to the cold bowl. Start on low and whip using the whisk attachment about 20 seconds until the sugar is incorporated.
Turn the mixer to high and mix until soft peaks form, about another minute.
Add the white chocolate pudding mix and mix on low speed until frosting starts to come together, scrape down sides of the bowl so pudding doesn't clump on the bottom. Fold mixture with a spoon to make sure everything is combined well.
Whip a few more seconds to finish. Do not overmix which will result in a pudding like frosting instead of light and fluffy. Overmixed frosting will still taste good but will lose some airiness.
Layer the cakes with the strawberries in the middle.
Spread the frosting on the top of the cake and work your way down the sides.
Decorate with more fresh strawberries and keep cold until ready to serve. Enjoy!