Strawberry Cake with Whipped Cream is the perfect blend of light, fluffy vanilla sponge and sweet, juicy strawberries. Each slice is bursting with fresh berry flavor, creamy whipped layers, and an airy texture that makes it irresistible. Ideal for spring and summer celebrations—or any day you’re craving something beautiful and refreshing.
Light, fluffy layers of vanilla cake wrapped in strawberry-speckled cream cheese whipped cream—this strawberry cake is summer in every slice!
Why This Strawberry Layer Cake Is the Best
Fresh Berry Flavor: Made with real sliced strawberries in every layer for natural sweetness.
Light and Fluffy Texture: The sponge cake layers are soft, airy, and moist.
Whipped Cream Frosting: Not too heavy, perfectly creamy, and slightly sweet.
Stunning Presentation: Layered with vibrant red berries and topped with more for a show-stopping finish.
Perfect for Any Occasion
Whether it’s a birthday, garden party, brunch, or weekend treat, this strawberry cake brings a refreshing pop of color and flavor to your dessert table. It’s a crowd-pleaser that feels both light and luxurious.
Ingredient Notes
Cake:
- Cake flour: Low-protein flour that creates a soft, tender crumb—ideal for light, fluffy cake texture.
- Baking powder: Provides leavening, helping the cake rise evenly with a soft structure.
- Salt: Balances sweetness and enhances the overall flavor profile.
- Unsalted butter: Adds rich flavor and moisture while contributing to a soft, buttery texture.
- Granulated sugar: Sweetens the cake and aids in aerating the batter when creamed with butter.
- Eggs + egg yolks: Add structure, richness, and moisture, giving the cake stability and a velvety texture.
- Milk: Hydrates the batter and ensures a tender crumb; whole or 2% adds richness.
- Vanilla extract: Adds aromatic warmth and depth to the cake’s flavor.
Strawberry Cream Cheese Whipped Cream:
- Heavy cream: Whips into a light, fluffy texture to contrast the dense cake.
- Powdered sugar (divided): Sweetens and stabilizes the whipped cream; also softens the cream cheese.
- Cream cheese: Adds tangy richness and structure to the whipped cream, making it pipeable and flavorful.
- Vanilla extract: Enhances the cream’s flavor with a sweet, aromatic note.
- Strawberries (cut): Fresh, juicy pieces folded into the cream for fruity bursts in every bite.
- Sliced strawberries (to decorate): Add visual appeal and extra freshness for a pretty, classic finish.
Tips for the Best Strawberry Layer Cake
Use Fresh Strawberries: Ripe, red strawberries give the best flavor and texture.
Chill the Whipped Cream: Cold cream whips better and holds up longer between layers.
Slice Strawberries Thin: This helps them sit evenly in the layers and keeps each bite balanced.
Don’t Overmix the Batter: Keep the sponge light by mixing just until combined.
Assemble Before Serving: For ultimate freshness, layer and frost the cake close to serving time.
Serving Suggestions
With Sparkling Lemonade or Iced Tea: Refreshing drinks complement the cake’s fruity flavor.
With a Scoop of Vanilla Ice Cream: Adds creaminess and indulgence.
As a Brunch Dessert: Pairs well with quiche, croissants, or a fruit platter.
With Extra Strawberries on the Side: Serve with whole berries or a strawberry coulis drizzle.
A Must Try
Imagine digging your fork into this delicate sponge, hitting sweet strawberries and a cloud of whipped cream. Every bite melts in your mouth with fresh, summery flavor. This Strawberry Layer Cake is a dreamy dessert you’ll want to make again and again. Give it a try and impress your guests with something both stunning and delicious!
Be sure to check out these other delicious recipes!
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Chocolate Cake with Chocolate Ganache
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Homemade Lemon Blueberry Cake
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Chocolate Snack Cake
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Orange Almond Cake
Strawberry Cake
Ingredients
Cake
- 3 cups 370grams cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup 8 oz unsalted butter, softened
- 1 3/4 cup 390grams granulated sugar
- 3 large eggs
- 2 large egg yolks
- 1 1/4 cups milk anything but skim
- 2 teaspoon vanilla extract
Strawberry Cream Cheese Whipped Cream
- 3 cups heavy cream
- 1 cup 125grams powdered sugar, divided
- 8 oz cream cheese left at room temperature until partially softened (approx 20 - 30 minutes)
- 1/2 teaspoon vanilla extract
- 1 1/2 lbs strawberries hulled and cut into pieces slightly under 1/2-inch
- Sliced strawberries to decorate
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease 3 9-inch round cake pans, then line the bottoms with parchment paper rounds. Grease the parchment paper and lightly dust the pans with flour, shaking out any excess. Set the pans aside.
Make the cake:
- In a medium mixing bowl, sift the cake flour. Add the baking powder and salt, then whisk for about 20 seconds. Set this mixture aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment (if your mixer doesn't have a paddle that scrapes the bowl while mixing, pause occasionally throughout the mixing process to scrape down the sides and bottom of the bowl), beat together the butter and sugar until they're pale and fluffy.
- Mix in the eggs and egg yolks one at a time, adding the vanilla with the last egg yolk. Add 1/3 of the flour mixture at a time to the butter/egg mixture, alternating with 1/2 of the milk. Mix on low speed just until combined after each addition. Remember to scrape down the sides and bottom of the bowl and gently fold the batter several times.
- Divide the batter among the prepared baking pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cakes in the pans for about 5 minutes. Run a knife around the edges of the cakes to loosen them, then invert them onto wire racks to cool completely. I recommend transferring them to gallon-size resealable bags after about 25 minutes of cooling to prevent them from drying out. Let them finish cooling in the bags.
- Once the cakes are cool, frost them with Strawberry Cream Cheese Whipped Cream. Store the cake in an airtight container in the refrigerator.
For the topping:
- In the bowl of an electric stand mixer fitted with the whisk attachment, beat the heavy cream until soft peaks form. Occasionally scrape down the sides and bottom of the bowl to ensure even mixing.
- Add 1/3 cup of powdered sugar and continue whipping until stiff peaks form. Make sure the peaks are stiff; otherwise, your topping will be runny. It should reach a point where it doesn't have a wet sheen. Scrape the whipped cream out into a separate bowl.
- Add the cream cheese to the bowl of the stand mixer, fitted with the paddle attachment, and whip the cream cheese until it's smooth and fluffy.
- Mix in the remaining 2/3 cup of powdered sugar and vanilla. (Tip: For a better pink color, you can add a few drops of liquid red food coloring at this point.)
- Add the strawberries and mix until the mixture is uniform in color. Remove the bowl from the stand mixer, add the whipped cream, and gently fold it into the mixture.
- Frost the cooled cake with this mixture.
Notes
- Cake flour is ideal for this strawberry cake recipe with fresh strawberries. It makes the vanilla cake lighter and gives it the best texture.
- For the best flavor, use fresh strawberries. Defrosted frozen strawberries won't work as well in this recipe.
- Allow the vanilla cake layers to cool completely before adding the frosting.
- You can add a few drops of red food coloring to the frosting to give it a lovely pink color if you like.
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Light, fluffy layers of vanilla cake wrapped in strawberry-speckled cream cheese whipped cream—this strawberry cake is summer in every slice!