Strawberries and Cream Cake: 5 Delicious Summer Tips

Name: Strawberries and Cream Cake: A Sweet Slice of Summer
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 2 ½ tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup unsalted butter (room temp); 1 ¾ cups granulated sugar; 4 large eggs; 1 tsp vanilla extract; 1 cup whole milk; ½ cup sour cream; 12 oz cream cheese (softened); ¾ cup unsalted butter (softened); 4 cups powdered sugar; 1 tsp vanilla extract; 2 cups fresh strawberries (hulled, halved); Optional: fresh mint leaves

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Introduction

There’s something timeless about a Strawberries and Cream Cake. It’s fresh, it’s elegant, and it makes people smile before they’ve even taken a bite. Think soft, airy cake layers sandwiched with rich cream cheese frosting, then crowned with juicy strawberries. It’s dessert poetry.

The first time I made this cake, I was fifteen, trying to impress my mom for Mother’s Day. The strawberries came from a roadside stand, still warm from the sun. I didn’t measure the sugar right (rookie mistake), but everyone loved it anyway because it looked like summer on a plate. Since then, I’ve fine-tuned this recipe to perfection—no sugar mishaps, just pure strawberry bliss.

Perfect Occasions for Strawberries and Cream Cake

Summer barbecues (it’s light and refreshing, so it won’t weigh you down)
Birthdays for strawberry lovers
Mother’s Day or bridal showers
Any occasion where you want “oohs” and “ahhs” before anyone takes a forkful

Why You’ll Love This Strawberries and Cream Cake Recipe

Fresh strawberries that pop with natural sweetness
Fluffy cake layers that are tender but hold their shape
Silky cream cheese frosting with just enough tang to balance the fruit
A showstopper look without bakery-level fuss
Endless pairing potential—serve with tea, champagne, or even coffee

Strawberries and Cream Cake Preparation and Cooking Time

For the Cake

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter (room temp)
1 ¾ cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup whole milk
½ cup sour cream

For the Cream Cheese Frosting

12 oz cream cheese (softened)
¾ cup unsalted butter (softened)
4 cups powdered sugar
1 tsp vanilla extract

For the Topping

2 cups fresh strawberries (hulled, halved)
Optional: fresh mint leaves

Ingredient Highlights

Fresh Strawberries: Use ripe, in-season berries for the best flavor—look for bright red color and a sweet aroma.
Sour Cream: Adds moisture and subtle tang to the cake—don’t skip it.
Cream Cheese: Balances the sweetness of the frosting with a gentle tang.
Butter: Room temperature is key for smooth mixing and proper cake rise.

Step-by-Step Strawberries and Cream Cake Instructions

Slice of strawberries and cream cake with powdered sugar and berry glaze

1. Prepare the Cake Layers

Preheat and prep your pans: Set your oven to 350°F (175°C) and let it fully heat—starting with a hot oven is key for proper rise. Grease and line two 9-inch round cake pans with parchment paper. (The parchment is your insurance policy against sticking.)

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. This evenly distributes the leavening agents so you don’t get random air pockets.

Cream butter and sugar: In a large mixing bowl, beat the butter and sugar together until the mixture is pale and fluffy—about 3 minutes on medium speed. This step traps air in the batter, giving your cake that tender, bakery-style crumb.

Add eggs and vanilla: Crack in the eggs one at a time, mixing well after each to keep the batter smooth and emulsified. Stir in vanilla for flavor depth.

Combine wet and dry: Add the dry mixture in three parts, alternating with the milk and sour cream in two parts. Always start and end with dry ingredients. Mix on low just until combined—overmixing here will overdevelop the gluten, making your cake dense instead of airy.

Bake: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula for even baking. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Cool properly: Let cakes rest in their pans for 10 minutes so they set, then gently turn out onto wire racks. Cool completely before frosting—warm cake will melt your frosting into a slippery mess.

2. Prepare the Cream Cheese Frosting

Cream the base: In a large bowl, beat softened cream cheese and butter together until smooth and lump-free. This gives your frosting a silky texture.

Add sweetness gradually: Add powdered sugar one cup at a time, mixing on low speed at first to avoid a kitchen “sugar storm,” then increase speed until fully incorporated.

Adjust flavor and texture: Stir in vanilla extract for richness. If the frosting feels too thick, add 1 tablespoon of milk at a time until it’s spreadable. If it’s too thin, chill for 10–15 minutes to firm it up before using.

3. Assemble the Strawberries and Cream Cake

Layer one: Place one cooled cake layer on a serving plate or cake stand. Spread a generous, even layer of frosting over the top—go right to the edges so every bite gets cream.

Strawberry layer: Arrange a single layer of sliced strawberries over the frosting, pressing lightly so they “stick” in place.

Layer two: Place the second cake layer on top. Apply a thin crumb coat of frosting to trap stray crumbs, chill for 10 minutes, then frost the top and sides smoothly.

Decorate: Top with whole or halved strawberries and, if you like, a few fresh mint leaves for color contrast.

4. Serve and Garnish Your Cake

Chill for precision: Refrigerate the assembled cake for about 30 minutes before slicing—this firms the frosting so you get clean, bakery-style cuts.
Serving tip: Serve slightly cold so the frosting holds its shape, but let slices sit for 5 minutes before eating for the softest cake texture.

How to Serve Strawberries and Cream Cake

Occasions: Afternoon tea, birthdays, holiday dessert tables
Pairings: Earl Grey tea, sparkling rosé, or a cappuccino
Presentation: Use a white cake stand for contrast and a pop of red from the strawberries

Additional Strawberries and Cream Cake Tips

Cooling: Always cool cake completely before frosting to prevent melting.
Strawberry Choice: Smaller berries often pack more flavor.
Frosting Customization: Add lemon zest for brightness or swap vanilla for almond extract.
Make-Ahead: Bake cake layers a day ahead and wrap tightly in plastic. Frost just before serving.

Strawberry Shortcake Layer Cake – A tall, layered twist on the classic shortcake.
www.emiliorecipes.com/strawberry-shortcake-layer-cake/
Classic Strawberry Shortcake – Simple, nostalgic, and full of fresh berry flavor.
www.emiliorecipes.com/strawberry-shortcake/
Homemade Strawberry Shortcake – Made entirely from scratch for that bakery-quality taste.
www.emiliorecipes.com/homemade-strawberry-shortcake/
Strawberry Watermelon Salad – Light and refreshing for summer gatherings.
www.emiliorecipes.com/strawberry-watermelon-salad/
Strawberry Banana Pudding – Creamy, fruity, and perfect for potlucks.
www.emiliorecipes.com/strawberry-banana-pudding/
Strawberry Cinnamon Rolls – A sweet breakfast or brunch treat with a berry twist.
www.emiliorecipes.com/strawberry-cinnamon-rolls/
Strawberry Cheesecake Cookies – Soft cookies with creamy cheesecake centers.
www.emiliorecipes.com/strawberry-cheesecake-cookies-recipe/
Strawberry Dole Whip – A cool, dairy-free dessert perfect for hot days.
www.emiliorecipes.com/strawberry-dole-whip/

Freezing and Storage Tips for Strawberries and Cream Cake

Storage: Keep covered in the fridge for up to 3 days.
Freezing: Freeze unfrosted cake layers for up to 2 months. Wrap tightly in plastic and foil. Thaw overnight in the fridge before frosting.

Benefits of Making Strawberries and Cream Cake

Benefit	Why It Matters	Chef’s Tip
Fresh, seasonal flavor	Strawberries bring natural sweetness and vibrant color.	Use berries that smell sweet—no aroma usually means less flavor.
Balanced sweetness	Cream cheese frosting adds tang, preventing it from being overly sugary.	Taste the frosting before final spreading; adjust sugar if needed.
Light, fluffy texture	Proper creaming and careful mixing keep the cake airy.	Stop mixing as soon as dry ingredients disappear into the batter.
Show-stopping presentation	Layered strawberries and smooth frosting make it look bakery-quality.	A white cake stand and a garnish of mint elevate the look instantly.
Versatile for occasions	Works for birthdays, brunches, and summer parties.	Add themed decorations for holidays or events.
Customizable recipe	Can adapt to different berries or flavor variations.	Try lemon zest in the frosting for brightness.
Make-ahead friendly	Layers can be baked in advance and assembled later.	Wrap cooled layers tightly to keep them fresh.

Strawberries and Cream Cake FAQ Section

Q: Can I use frozen strawberries?

A: Yes, but thaw and drain them well—excess liquid will make the cake soggy.

Q: Can I make this cake a day ahead?

A: Absolutely. Just store it covered in the fridge and add fresh strawberries right before serving.

Q: Can I use different pan sizes?

A: Yes—adjust baking times. A 9×13-inch pan works well for a sheet cake version.

Q: Can I use whipped cream instead of cream cheese frosting?

A: Yes, but it’s less stable. Whipped cream is best for same-day serving.

Why You Should Try This Strawberries and Cream Cake

A Strawberries and Cream Cake is one of those desserts that feels special without being fussy. It’s bright, fresh, and impossible not to love. Make it once, and it’ll be your go-to for warm-weather celebrations.

If you make this cake, I’d love to see it—share your photos and tag me so I can admire your strawberry masterpiece. You can also visit my Pinterest page for more cake ideas, presentation tips, and seasonal dessert inspiration.

This is the cake I want to eat.

Strawberries and Cream Cake: A Sweet Slice of Summer

Introduction

Table of Contents

Perfect Occasions for Strawberries and Cream Cake

Why You’ll Love This Strawberries and Cream Cake Recipe