Fresh Strawberry Cake

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This fresh strawberry and cream cake will quickly become one your favorites! 

We had a party for my sister’s birthday and a strawberry cake was requested to go with the theme. 

Fresh Strawberry Cake Recipe

Personally, I’m not a fan of strawberry flavoring, so I wanted any strawberry taste to come from fresh strawberries. Let me tell you, this cake definitely did not need any additional flavoring – the flavor we got from the fresh strawberries was absolutely perfect!

Cake Ingredients:

  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Vanilla extract
  • Eggs and Egg White
  • Milk
  • Strawberries

Whipped Cream Cheese Frosting

I also didn’t want to overdo the strawberry taste by adding strawberries to the frosting. Instead, I made a whipped cream cheese frosting which complimented the strawberries in the cake perfectly! 

This whipped cream cheese frosting would be a great addition to SO many cakes! It was light and fluffy and not as sweet as the buttercream I typically use – it really complimented the cake vs overpower it!

The details I piped on the cake also held up great! I was worried that it would melt or start to fall being so much creamier than buttercream, but it didn’t lose it’s shape at all!

Frosting Ingredients:

  • Cream cheese
  • Heavy whipping cream
  • Powdered sugar
  • Vanilla extract

Decorating your Strawberry Cake

Using this frosting, I didn’t need to do a crumb coating because it’s very soft, unlike stiff buttercream that pulls a lot of crumbs into the frosting. 

I started by using a bread knife to cut any domes off of the cake layers so they would lay flat. I always use my cake strips when baking which keep the domes to a minimum. 

Take a small dollop of frosting and spread it on the surface you plan to build your cake (cake stand, cardboard round, etc) this will keep your cake from moving while you’re building it.

Place the first layer in the center, right side up. Take about a cup of frosting and spread it evenly on top of the first layer of cake. You’ll place the second layer of cake centered on top of the first, upside down – this gives you the most level surface to ensure a beautiful finish. Take another cup of frosting and spread it evenly on top of the second layer.

Using an offset spatula, cover the sides of the cake. Once you’ve covered the whole cake, use an icing scraper to smooth the frosting. You can fill in gaps with the offset spatula and repeat this process as many times as needed.

I used a piping bag to add some decor to the top of the cake, and some pearl dots at the bottom.

Finally, to ensure the theme was visible, and to add a little more beauty and freshness to the cake, I added fresh strawberries and some chocolate covered strawberries to garnish – chefs kiss!

Fresh Strawberries and Cream Cake
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Fresh Strawberries and Cream Cake

Recipe by Anna TymoszczukCourse: DessertCuisine: AmericanDifficulty: Moderate
Servings

12

servings
Prep time

20

minutes
Cooking time

44

minutes

Light and airy strawberry cake, made with fresh strawberries and topped with a delicious whipped cream cheese frosting.

Ingredients

  • Strawberry Cake

  • 3 and 1/4 cup (390g) all-purpose flour

  • 4 teaspoons baking powder

  • 1 teaspoon salt

  • 1 cup (224g) unsalted butter (room temperature)

  • 2 cups (400g) granulated sugar

  • 1 and 1/2 teaspoons vanilla extract

  • 3 large eggs

  • 1 large egg white

  • 1 cup (240g) milk

  • 2 cups finely chopped strawberries

  • Whipped Cream Cheese Frosting

  • 16oz (452g) cream cheese (room temperature)

  • 3 cups (720ml) heavy whipping cream (cold)

  • 1 1/4 cups (144g) powdered sugar

  • 1 tbsp vanilla extract

  • Garnish

  • 6–10 strawberries (sliced)

  • 3 chocolate covered strawberries

Directions

  • Strawberry Cake
  • Place oven rack on the middle setting and preheat the oven to 350ºF (177ºC). Grease and flour (or line the bottom with parchment paper) two 8″ or 9″ round cake pans.
  • In a medium size bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and vanilla until pale (approximately 3 minutes). Add the eggs and egg white one at a time, allowing each to incorporate before adding the next one. Scrape down the sides of the bowl when necessary to ensure they mix in evenly.
  • Reduce the mixer speed to low and add the flour mixture in 2 parts, alternating with the milk.
  • Blot the strawberries dry (you don’t need to wring them out, just blot them), then gently fold in strawberries by hand.
  • Divide batter evenly between the two prepared cake pans. Bake cakes for about 40-44 minutes or until a toothpick inserted in the center comes out clean and the tops are lightly browned. Remove from oven and allow cakes to cool completely in the pans on a wire rack before removing and assembling.
  • Whipped Cream Cheese Frosting
  • Add the cream cheese to a hand held or standing mixer and beat until smooth, then transfer out of the mixer (you will need the mixer for the next step) and set aside.
  • Add the heavy whipping cream, powdered sugar and vanilla extract to the standing mixer or using a hand held mixer and whip until soft peaks form.
  • Add the cream cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. Set whipped frosting in the refrigerator.
  • Building the Cake
  • Use a large serrated knife to remove the domes from the top of the cakes.
  • Place the first layer of cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting evenly on top of the cake layer.
  • Place the second layer upside down centered on top of the first layer to ensure they are straight.
  • Spread another cup of frosting evenly on top of the second layer.
  • Frost the outside of the cake.
  • Pipe swirls of the whipped frosting around the top edge of the cake.
  • Place sliced strawberries around the bottom edge of the cake and along the top in between every other swirl. Place chocolate covered strawberries on top of the cake in the center (or you could use plain strawberries instead).
  • Pipe a small pearl border around the bottom edge of the cake.
  • Store the cake (in an airtight container, if possible) in the refrigerator until ready to serve. Cake is best for 2-3 days.
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