Strawberry Cake With Whipped Cream Frosting Recipe

Name: Strawberry Cake With Whipped Cream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1-1/2 pound Fresh Strawberries, Hulled And 1 Pound Diced And The Rest Thinly Sliced, Divided; 2 Tablespoons Sugar; 1/4 cups 2% Milk, Room Temperature; 6 whole Large Egg Whites, Room Temperature; 1 Tablespoon Vanilla Extract; 2-1/4 cups Cake Flour (Softasilk), Sifted; 1-3/4 cup Sugar, Minus 1 Tablespoon; 4 teaspoons Baking Powder; 1 teaspoon Salt; ½ Tablespoons Unsalted Butter, Room Temperature; _____; FOR THE FROSTING:; 1 quart Heavy Cream; 1 cup Powdered Sugar (up To 2 Cups); 1 Tablespoon Vanilla Extract

Servings: persons

FOR THE CAKE:
1-1/2 pound Fresh Strawberries, Hulled And 1 Pound Diced And The Rest Thinly Sliced, Divided
2 Tablespoons Sugar
1/4 cups 2% Milk, Room Temperature
6 whole Large Egg Whites, Room Temperature
1 Tablespoon Vanilla Extract
2-1/4 cups Cake Flour (Softasilk), Sifted
1-3/4 cup Sugar, Minus 1 Tablespoon
4 teaspoons Baking Powder
1 teaspoon Salt
½ Tablespoons Unsalted Butter, Room Temperature
_____
FOR THE FROSTING:
1 quart Heavy Cream
1 cup Powdered Sugar (up To 2 Cups)
1 Tablespoon Vanilla Extract

1
Preheat oven to 350 degrees F. Butter and flour two 9 inch cake pans and set aside.
2
Put 1 pound of the diced strawberries in a small bowl and sprinkle the 2 tablespoons of sugar on top. Mix with a fork and set aside to let the juices come out while you prepare the rest of the cake.
3
In a small bowl, whisk milk, egg whites and vanilla. Set aside.
4
In a large bowl fit for a stand mixer, add the sifted cake flour, sugar, baking powder and salt and whisk to combine. Put the bowl on the mixer and add the butter. Beat on low until the mixture is moist and crumbs form. Add the wet ingredients and mix until fully combined. Be careful not to over mix. Add the strawberries in the sugar, with the juices, and beat for about a minute until the batter turns a faint shade of pink and the berries start to break up (do not beat over a minute).
5
Evenly divide the batter between the two pans and smooth the tops with a spatula. Bake for about 25-28 minutes, until a toothpick inserted into the center of the cake comes out clean. Run a knife around the outside of the pans, let the cakes cool for about 10 minutes in the pan, then turn them out onto wire racks to cool completely.
6
Meanwhile, make the frosting:
7
Fit the whisk attachment on a stand mixer and add the whipping cream to the bowl. Whisk on high until soft peaks form. Add sugar to your liking and vanilla and whisk on high until stiff peaks form.
8
Putting it together:
9
Line the outsides of a cake plate with parchment paper. Place bottom layer of the cake on the plate. Place a generous portion of the whipped cream in the middle of the layer and evenly spread it across the top. Take the remaining strawberries and line in a single layer over the whipped cream. Place the second cake layer on top. Put another generous portion of whipped cream on top and frost the top and the sides. Decoratively place the the rest of the sliced strawberries on the top of the cake with a whole strawberry in the middle if you desire. Remove the parchment paper to reveal a clean cake plate!
10
Refrigerate until 30 minutes before ready to serve.
11
Enjoy!

781

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CAKE:, 1-1/2 pound Fresh Strawberries, Hulled And 1 Pound Diced And The Rest Thinly Sliced, Divided, 2 Tablespoons Sugar, 1/4 cups 2% Milk, Room Temperature, and more.

Yes, Strawberry Cake With Whipped Cream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Cake With Whipped Cream Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions