Name: Strawberries and Cream Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; 2 teaspoons baking powder; ½ teaspoon salt; ½ cup unsalted butter, softened; 3 large eggs; 1 cup whole milk; 1 teaspoon vanilla extract; 1 teaspoon almond extract (optional); 8 oz cream cheese, softened; ½ cup unsalted butter, softened; 3 cups powdered sugar; 1 teaspoon vanilla extract; 1-2 tablespoons heavy cream (as needed for consistency); 2 cups fresh strawberries, hulled and sliced; Fresh mint leaves (optional, for garnish)

Jump to Recipe

If you’re searching for a show-stopper dessert that’s as inviting as a summer picnic, look no further than this Strawberries and Cream Cake. Imagine two layers of supremely tender cake, each swathed in a tangy cream cheese frosting and crowned with heaps of glistening strawberries. This is the kind of cake that brings smiles to the table, blending nostalgia and irresistible freshness into every decadent slice.

Strawberries and Cream Cake Recipe - Recipe Image

Ingredients You’ll Need

What makes Strawberries and Cream Cake so charming is its simplicity—each ingredient is handpicked for flavor, texture, or a pop of color. The whole list is pantry-friendly and creates the magic that elevates seasonal strawberries into something truly unforgettable.

Fresh Strawberries: Give the cake its burst of brightness and serve as both the star topping and hidden treasure between layers.
Cream Cheese Frosting: Lush, tangy, and just sweet enough to offset the fruit and sponge perfectly.
Butter: Ensures the cake’s crumb is moist and the frosting is wonderfully rich and creamy.
Milk: Adds necessary moisture to create a soft, melt-in-your-mouth texture in every bite.
Vanilla Extract: Infuses the cake with warmth and depth for that bakery-style aroma and flavor.
All-Purpose Flour: The backbone of the cake, providing structure without heaviness.
Granulated Sugar: Sweetens the cake without overwhelming the natural fruit flavors.
Baking Powder: Lifts the cake so it bakes up light and fluffy.
Salt: Just a pinch to balance out the sweetness and enhance all the other flavors.
Eggs: Bind everything together and add airy tenderness to the crumb.
Almond Extract (optional): For a hint of nutty intrigue that pairs so well with strawberries.
Powdered Sugar: Creates a smooth, cloud-like frosting that spreads beautifully.
Heavy Cream: Adjusts the frosting’s texture until it’s light and spreadable.
Fresh Mint Leaves (optional): Add a lovely aromatic note and brilliant green color to the finished cake.

How to Make Strawberries and Cream Cake

Step 1: Prepare the Cake Layers

First things first: preheat your oven to 350°F (175°C), then give two 9-inch round cake pans a good greasing and dusting of flour, or line them with parchment for easy release. Whisk together flour, baking powder, and salt in one bowl to keep things tidy. In another, cream the butter and sugar with an electric mixer until pale and fluffy—a sign that you’re on your way to the perfect texture. Beat in the eggs, vanilla, and almond extract if you want that subtle, nutty undertone. Alternate mixing in the dry ingredients and milk, starting and ending with the dry. Divide your batter between the pans, pop them in the oven, and bake for 25-30 minutes until a toothpick comes out clean. Cool the cakes in their pans for 10 minutes, then let them finish cooling on a wire rack.

Step 2: Make the Cream Cheese Frosting

In a large mixing bowl, beat your softened cream cheese and butter together until they’re impossibly smooth and creamy. Gradually add the powdered sugar, letting each cup blend in fully before adding more. A splash of vanilla brings it all together. If your frosting is too thick to spread easily, add heavy cream a tablespoon at a time until it’s just right: thick enough to hold its shape, but soft enough to glide over the cake.

Step 3: Assemble the Cake

With your cakes fully cooled, it’s time for the fun part! Place one layer on a serving platter and slather on a generous helping of cream cheese frosting. Scatter half of your freshly sliced strawberries across the frosting—don’t worry if a few slices overlap or tumble off the edge. Top with the second cake layer and cover the entire cake with the rest of the frosting, sweeping the sides and top until every inch is covered. Finish with the remaining strawberries, arranging them artfully on top for full visual effect.

Step 4: Serve and Garnish

If you’d like, tuck a few fresh mint leaves amongst the berries for a beautiful color contrast and a hint of herbal brightness. Chill the assembled Strawberries and Cream Cake in the refrigerator for at least 30 minutes before slicing—not only does this make it easier to cut, but it also lets the flavors meld into each other for ultimate deliciousness.

How to Serve Strawberries and Cream Cake

Garnishes

To make this cake truly sparkle, finish it off with extra sliced strawberries arranged in a spiral or cascaded down the sides, and sprinkle on a handful of fresh mint leaves for that fresh-picked garden look. A delicate dusting of powdered sugar just before serving always gets oohs and aahs at the table.

Side Dishes

Since Strawberries and Cream Cake is the undisputed star, keep things light and simple around it. A pitcher of lemonade, a bowl of whipped cream, or even a scoop of vanilla ice cream makes for a lovely pairing. Between bites of decadent cake, a crisp fruit salad or delicate tea cookies can round out your dessert table without stealing the show.

Creative Ways to Present

For parties and potlucks, try slicing the cake and arranging each piece with a fresh berry and mint leaf on top for an elegant single-serve presentation. Or for a rustic touch, serve the cake in a vintage cake tin right from the fridge with a side of thick whipped cream and whole strawberries in a nearby bowl for extra topping. You can even turn it into a trifle—layer cubes of cake, cream cheese frosting, and sliced berries in glasses for a fun spin on the classic.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any Strawberries and Cream Cake leftover, simply cover the cut edges with plastic wrap or place slices in an airtight container. Store it in the fridge, where it’ll stay moist and flavorful for up to three days. The strawberries may release some juice over time, but that just keeps the cake even more luscious.

Freezing

Cakes like this actually freeze beautifully if you hold off on some of the toppings. Wrap unfrosted cake layers tightly in plastic wrap and foil, then freeze for up to two months. Thaw at room temperature, then assemble with fresh cream cheese frosting and strawberries just before serving for bakery-quality freshness anytime.

Reheating

While Strawberries and Cream Cake is best enjoyed chilled or at room temperature, if you prefer your cake a little warmer, microwave individual slices for just 10-15 seconds. The cream cheese frosting will soften and the strawberries will be slightly warmed, making for an extra comforting, almost cobbler-like treat.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are always best for topping and layering, but if you have only frozen on hand, thaw and drain them well before using to prevent the cake from getting soggy. Keep in mind that the texture may be softer, but the flavor will remain sweet and delicious.

Can I make Strawberries and Cream Cake gluten-free?

Absolutely! Just swap the all-purpose flour for your favorite gluten-free baking blend (one that’s a cup-for-cup replacement is easiest). Be sure to check that your baking powder, vanilla, and powdered sugar are gluten free as well for a truly safe and delicious treat.

How should I slice the cake for neat layers?

For the cleanest slices, use a sharp, serrated knife and wipe it clean between cuts. Chilling the cake for at least 30 minutes before slicing also helps keep the layers stable so each piece looks gorgeous on the plate.

Can I make this cake ahead?

You absolutely can! Bake the cake layers a day ahead and store them tightly wrapped at room temperature. Assemble with the frosting and strawberries about an hour or two before serving, then chill; it makes entertaining a breeze and lets the flavors develop beautifully.

What’s the best way to transport Strawberries and Cream Cake?

Keep the cake chilled right up until you travel, then place it in a sturdy cake carrier or box. If possible, add the final strawberry topping once you arrive for the freshest look, and use toothpicks and plastic wrap (not touching the frosting) for extra insurance against smears during the ride.

Final Thoughts

Once you try Strawberries and Cream Cake, you’ll see why it’s a treasured favorite for gatherings both big and small. Its combination of soft cake, creamy frosting, and bursts of juicy fruit just can’t be beat. Don’t be surprised if it becomes the dessert your loved ones request again and again—enjoy every sweet, summery bite!

Strawberries and Cream Cake Recipe

★★★★★

5.3 from 12 reviews

Author: Olivia
Total Time: 1 hour
Yield: 1 9-inch cake (about 10–12 slices) 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful flavors of this Strawberries and Cream Cake, a perfect combination of tender cake layers, creamy frosting, and fresh strawberries. This elegant dessert is ideal for special occasions or a sweet treat any day.

Instructions

Prepare the Cake Layers: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans or line with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt. Cream butter and sugar, then add eggs and extracts. Alternate adding dry ingredients and milk. Bake for 25-30 minutes.
Prepare the Cream Cheese Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Adjust consistency with heavy cream.
Assemble the Cake: Place one cake layer on a platter, spread frosting, add strawberries, top with second layer, and frost top and sides. Decorate with remaining strawberries.
Serve and Garnish: Garnish with mint leaves, chill for 30 minutes, then slice and serve chilled.