The Strawberry Cream Layer Cake is the ultimate celebration of summer—soft, delicate cake layers filled and topped with clouds of whipped cream and plump, juicy strawberries. Each bite is a dreamy mix of pillowy sponge, tangy cream cheese, and fresh berries, making it the perfect dessert for birthdays, parties, or any day you want to turn into a special occasion. From its charming, old-fashioned look to its irresistible taste, this cake will make you swoon!
Ingredients You’ll Need
Gathering the ingredients for Strawberry Cream Layer Cake is wonderfully straightforward, but each one truly matters, lending its own subtle richness and flair to the final creation. From the buttery sponge to the fluffy cream and those all-important strawberries, every component works together for a show-stopping result.
- All-purpose flour: The backbone of the cake, giving it structure without heaviness.
- Baking powder: Keeps the cake layers light and airy by adding lift.
- Salt: Just a touch intensifies all the sweet flavors.
- Large eggs (room temperature): The secret to a fluffy, stable sponge with lovely golden color.
- Granulated sugar: Sweetens the cake and helps the eggs whip up thick and glossy.
- Vanilla extract: Adds aromatic warmth to both the cake and the cream filling.
- Melted butter: Enriches the sponge and brings tenderness with every bite.
- Heavy whipping cream: The base of the cream filling, lending a luscious, light texture.
- Cream cheese (softened): Adds tang and sturdiness, so the cream holds up beautifully between layers.
- Powdered sugar: Sweetens the filling without any graininess—perfect for a smooth, creamy swoop.
- Fresh strawberries (whole & halved): Show-stealers for flavor and that vibrant, festive finish.
- Strawberry jam (slightly warmed): For drizzling, this amplifies the strawberry flavor in every bite.
- Chocolate shavings or crumbs (optional): Add a striking, delicious contrast to the sweet cream.
- Fresh mint leaves: A pretty, fragrant finishing touch—totally optional but oh-so-charming!
How to Make Strawberry Cream Layer Cake
Step 1: Bake the Sponge Cake Layers
Start by preheating your oven to 350°F (175°C) and prepping two 9-inch round cake pans with a little grease and parchment paper—this step makes it easy to lift the finished cakes out triumphantly. Whisk together your dry ingredients, then whip the eggs and sugar until they’re pale, thick, and practically tripling in volume; this is what gives your Strawberry Cream Layer Cake those famously fluffy layers. Gently fold the dry ingredients and then melted butter into the egg mixture, taking care not to deflate it. Divide the airy batter between pans, bake until golden and springy, and cool completely before slicing each cake into two elegant, thin layers.
Step 2: Whip Up the Cream Filling
While your cakes cool, it’s time to build the heavenly cream filling. Using an electric mixer, whip softened cream cheese, powdered sugar, and a splash of vanilla until it’s silky-smooth. Pour in the cold heavy cream and continue beating until gorgeously fluffy stiff peaks form—this dreamy mixture is the star of the Strawberry Cream Layer Cake, holding everything together in sweet, creamy harmony.
Step 3: Assemble the Strawberry Cream Layer Cake
Now for the fun part! Lay your first cake layer gently on a serving platter and spread a generous swoop of cream filling over the surface. Continue this with all four layers, each one snugly nestled in its cream blanket, and finish with a thick layer on top. Sprinkle over chocolate shavings or crumbs for a rustic look, then artfully drizzle warm strawberry jam. Top it all off with plenty of whole and halved strawberries and scatter a few fresh mint leaves for good measure. Every layer is a picture-perfect ode to strawberry season!
Step 4: Chill and Serve
This cake gets even better after a little relaxation. Chill your masterpiece in the refrigerator for at least 2 hours—this helps the cream set and the flavors meld into pure magic. When it’s time to serve, slice confidently and prepare for applause. Each forkful delivers soft cake, tangy cream, and bursts of juicy berry flavor worthy of any celebration!
How to Serve Strawberry Cream Layer Cake
Garnishes
Adorn your Strawberry Cream Layer Cake with a generous tumble of whole and halved strawberries, a few glossy mint leaves, and perhaps a dusting of chocolate shavings for a decadent flourish. Don’t be shy—the more festive, the better! A light drizzle of strawberry jam adds that coveted berry shine and extra flavor.
Side Dishes
This gorgeous cake pairs beautifully with a cup of rich, black coffee or a glass of chilled Prosecco for celebrations. If you want to keep it classic and light, a pitcher of fresh lemonade or a plate of mixed berries alongside adds refreshing balance to each slice.
Creative Ways to Present
Try building mini Strawberry Cream Layer Cakes in individual jars for adorable picnic treats, or use biscuit cutters to make elegant single-serve rounds perfect for a tea party. For a rustic table centerpiece, serve the whole cake atop a vintage stand and let friends decorate their own slices with berries and jam.
Make Ahead and Storage
Storing Leftovers
If you find yourself with any leftovers (lucky you!), simply cover the cake tightly with plastic wrap or store slices in an airtight container in the refrigerator. The layers will stay tender and the cream luscious for up to three days—just be sure to keep it chilled.
Freezing
The cake itself can be frozen (without cream or fruit) for up to two months; wrap layers well before freezing to preserve freshness. While the assembled Strawberry Cream Layer Cake doesn’t freeze well due to the whipped cream, you can always prep the sponges ahead and assemble fresh on the day of serving.
Reheating
No reheating needed! The Strawberry Cream Layer Cake is at its best served cold or at cool room temperature, so simply thaw frozen cake layers before assembling or enjoy leftovers straight from the fridge.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for this cake’s topping and garnish—they’re firm, juicy, and beautiful. However, if fresh aren’t available, you can use thawed frozen berries for the jam drizzle or add them in the filling, but expect a slightly softer texture.
Do I need to slice each cake into four layers?
Slicing each cake into two thinner layers (for a total of four) gives the Strawberry Cream Layer Cake its impressive look and perfect ratio of cake to cream. If you’d rather not, you can simply use two thicker layers, but the result will be heartier and more rustic.
How far ahead can I assemble the cake?
You can assemble the entire cake up to a day in advance. In fact, a few hours in the fridge helps the flavors meld! Just be sure to add the fresh strawberry and mint garnish right before serving for the prettiest presentation.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with your favorite cup-for-cup gluten-free baking blend. The texture may be slightly different, but it will still be delightfully light and lovely.
What can I use instead of cream cheese in the filling?
If you don’t have cream cheese, try using mascarpone for an extra-rich, almost dessert-like flavor. Or, for a lighter twist, use all whipped cream with a touch more powdered sugar to help it hold up between the cake layers.
Final Thoughts
There’s nothing quite like bringing out a Strawberry Cream Layer Cake and watching everyone’s eyes light up with anticipation. This cake is one of those recipes that truly feels like a celebration, no matter the day. Give it a try—you’ll have a new classic to share with everyone you love!