Fresh Strawberry Cake

05.05.2015

Fresh Strawberry Cake | Cooking Classy

This was the cake I wanted for Mothers Day…so I made it for myself and 5 days early. I’m always looking for a reason to make cake, can you tell? This cake is perfect for any holiday but it’s also perfect just to celebrate any summer day.

Do you know anyone who doesn’t love the fresh strawberries and cream combination? So when you combine them together along with some tangy cream cheese and add it to the top of a sweet vanilla cake you know it’s got to be good, and oh how it is! I had to hurry and take giant slices to my neighbors or I would have just dove into the whole cake and never known when to stop. It is creamy, dreamy, fluffy heavenly cake and I most definitely loved it! Happy Mothers day to me lol :)! But really, Happy Mothers Day to all you Mom’s out there!

Fresh Strawberry Cake | Cooking ClassyFresh Strawberry Cake | Cooking ClassyFresh Strawberry Cake | Cooking ClassyFresh Strawberry Cake | Cooking ClassyFresh Strawberry Cake | Cooking Classy

Fresh Strawberry Cake

Fresh Strawberry Cake

Ingredients

    Cake
  • 3 cups (370g) cake flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 cup (8 oz) unsalted butter, softened
  • 1 3/4 cup (390g) granulated sugar
  • 3 large eggs
  • 2 large egg yolks
  • 1 1/4 cups milk (anything but skim)
  • 2 tsp vanilla extract
  • Strawberry Cream Cheese Whipped Cream
  • 3 cups heavy cream
  • 1 cup (125g) powdered sugar, divided
  • 8 oz cream cheese, left at room temperature until partially softened (about 20 - 30 minutes)
  • 1/2 tsp vanilla extract
  • 1 1/2 lbs strawberries, hulled and sliced into pieces slightly under 1/2-inch
  • Sliced strawberries for decorating (optional)

Directions

  • Preheat oven to 350 degrees. Butter 3 9-inch round cake pans then line bottom with a round of parchment, butter parchment and lightly dust pan with flour, shake out excess. Set pans aside.
  • Sift cake flour into a medium mixing bowl. Add baking powder and salt and whisk 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment (if you don't have a paddle that constantly scrapes bowl while mixing then stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl to ensure even mixing), whip together butter and sugar until pale and fluffy. Mix in eggs and egg yolks one a time adding in vanilla with last egg yolk. Add 1/3 of the flour mixture at a time (to the butter/egg mixture) alternating with 1/2 of the milk and mixing on low speed just until combined after each addition. Scrape down sides and bottom of bowl and gently fold batter several times.
  • Divide batter among prepared baking pans. Bake in preheated oven 25 - 30 minutes until toothpick inserted into center of cake comes out clean. Cool in pan about 5 minutes, run knife around edges of cake to ensure they are loosened then invert onto wire racks to cool completely (I recommend transferring them to gallon size resealable bags after about 25 minutes of cooling so they don't dry and let them finish cooling in the bag).
  • Once cool frost with Strawberry Cream Cheese Whipped Cream. Store cake in an airtight container in refrigerator.
  • For the topping:
  • In the bowl of an electric stand mixer fitted with the whisk attachment, whip heavy cream until soft peaks form (occasionally scrap down sides and bottom of bowl to ensure even mixing), add 1/3 cup powdered sugar and whip until stiff peaks form (make sure they are stiff or your topping will be runny, it should get to the point where it doesn't have a wet sheen). Scrape cream out into a separate bowl.
  • Add cream cheese to bowl of stand mixer, fit with paddle attachment and whip cream cheese until smooth and fluffy, mix in remaining 2/3 cup powdered sugar and vanilla (I've made this cake twice and the second time I added a few drops of liquid red food coloring at this point for a better pink, that pictured was without). Add strawberries and mix until uniform in color. Remove bowl from stand mixer, add whipped cream and fold into mixture. Frost over cooled cake.
  • Recipe source: inspired by Spiced Blog
http://www.cookingclassy.com/2015/05/fresh-strawberry-cake/

88 comments

  • Claire @ TallGirlBigWorld: This looks amazing! How long/ how well will this cake store? In the past, I’ve struggled with the shelf life of baked goods using fresh fruit and how best to store them.

    Thanks! May 5, 2015 at 1:51pm Reply

    • Jaclyn: Yes they can be tricky which is why I listed that this one is best served the day prepared. The fruit in the frosting can start to break down after the first day as well as the whipped cream. Who knows though it may last longer, mine wasn’t around long enough to see :). May 5, 2015 at 10:25pm Reply

  • Ann Dobbels: Hello! I love your blog and have tried many of your recipes. Can you tell me if you tried the recipe as written by Spiced Blog? I am just wondering what the addition of the egg yolks did to the cake that were not added in the Spiced Blog recipe. I can’t wait to try this! Looks amazing! May 5, 2015 at 5:19pm Reply

    • Jaclyn: I just have a hard time sticking with recipes :). I’m sure his cake is wonderful too. May 5, 2015 at 10:23pm Reply

      • Christine: you didn’t answer the question. What did the addition of the egg yolks do to the cake? in other words, why did you add them? June 20, 2015 at 10:36am Reply

        • Jaclyn: Egg yolks have natural emulsifiers in them so they help create a softer crumb and build structure so I often like to add in two in place of one egg. June 20, 2015 at 10:10pm Reply

  • Medha @ Whisk & Shout: I love the strawberry studded frosting! This is inspiring me to make some fruity cake, too :) May 5, 2015 at 5:48pm Reply

  • Elle @ Only Taste Matters: This cake looks so amazing! I wish I was one of your neighbors. Love the addition of cream cheese! May 5, 2015 at 6:38pm Reply

  • Jeanette: This looks refreshing and very summery. My kids would love it! May 5, 2015 at 7:07pm Reply

  • Stephanie @ Eat. Drink. Love.: This cake looks so dreamy! May 5, 2015 at 11:22pm Reply

  • Jenna: What a gorgeous looking cake! Beautiful for any celebration! May 6, 2015 at 5:14pm Reply

  • Gracious Store: The sight of this strawberry cake is irresistible. I’ll surely try out this recipe May 6, 2015 at 5:57pm Reply

  • Prinsey: I haven’t done this recipe but cannot wait!!.. I just wanted to comment on how every recipe that i made from this blog is PERFECT! and i mean i have been trying for years!!! through different blogs, cookbooks, pinterest and youtube channels. I always think there is something wrong with my oven and even bought really high quality baking pans hah! until my husband found your chocolate chip cookie recipe through google! ! i cannot even thank you and
    really hope u are planning on writing a cook/bakingbook really soon. I will pay and pre-order it in a heartbeat! May 6, 2015 at 8:40pm Reply

    • Jaclyn: You are so nice Prinsey! I’m flattered and am so happy you love the site! I’m still trying to find the time to write a cookbook, but I am happy I have at least one potential buyer. :) May 11, 2015 at 4:10pm Reply

  • Gemma Louise: Oh my god, this looks heavenly, I need to get this made! May 7, 2015 at 1:23am Reply

  • May: What is kind of the white cream that is placed over cake May 7, 2015 at 3:00pm Reply

    • Jaclyn: It is heavy cream. June 2, 2015 at 8:00pm Reply

  • Marysol: Hi Jaclyn! I’ve tried some of your recipes and they are delicious. I love strawberries and I’d love to make this beautiful cake, unfortunately, I don’t know what heavy cream is. I live in Mexico and have no idea what can I substitute it with. Any ideas? May 7, 2015 at 9:39pm Reply

  • shanique: I would love this cake for my mom….. May 8, 2015 at 12:29pm Reply

  • Elena: Adorable! I always have cake at least one a month. It’s my weakness. No shame of that, right girl? May 9, 2015 at 9:15am Reply

    • Jaclyn: Definitely no shame in that :)! May 9, 2015 at 7:09pm Reply

  • Laura | Fork Knife Swoon: Oh, Jaclyn, this cake is gorgeous! I especially love those picnic-y outdoor shots. I’ve been going CRAZY for strawberries lately, and this cake looks just perfect for Spring! Happy Mother’s Day! May 9, 2015 at 12:34pm Reply

    • Jaclyn: Thanks so much Laura! May 9, 2015 at 7:08pm Reply

  • Lorraine Gilliam: Strawberry Cake – A Must Do! May 9, 2015 at 1:28pm Reply

  • Laura (Tutti Dolci): I love this cake, the strawberry whipped cream is so pretty! May 9, 2015 at 10:53pm Reply

  • Vickie Woodham: I made the cake and it’s wonderful. I used the fruit fresh by Ball. You can find it in your canning section and your strawberries will stay fresh and pretty for alot longer. I use it on any recipe that calls for fresh fruit. It work wonders. May 10, 2015 at 3:47pm Reply

    • Jaclyn: I’m glad you liked the cake Vickie! Thanks for the tip! May 10, 2015 at 4:34pm Reply

  • Linda: I can’t wait to try this one as soon as I have the berries locally. Looks amazing. Have you ever found a way to keep fresh berries put on the top from weeping due to the sugar in the frosting releasing the juices? May 11, 2015 at 12:39pm Reply

    • Jaclyn: I haven’t really found a way to prevent that but with this cake it didn’t really happen much for some reason. June 20, 2015 at 10:15pm Reply

  • Deb @ What’s Cooking at Dinner Thyme: You’re absolutely right about the strawberries and cream combination. Now that the nice weather has FINALLY arrived, I can’t get enough strawberries (I just posted a salad with strawberries and a homemade strawberry vinaigrette – YUM!). I will definitely be making this cake. Not sure I can wait until Memorial Day weekend to make it though. May 11, 2015 at 5:22pm Reply

    • Jaclyn: I hope you love it Deb! May 22, 2015 at 3:26pm Reply

  • pam: Thank you for the wonderful recipe. I made it for my husband’s birthday. It was a big hit! Oh….and the fruit and whipped cream held up just fine for 1+ days. No breakdown of either occurred for ours. :-) May 11, 2015 at 10:55pm Reply

    • Jaclyn: Thanks for the feedback Pam! May 22, 2015 at 3:28pm Reply

  • Bonnie Musser: Would you be able to convert this to a 9 X 13 pan? How long and at what temp would you use? May 12, 2015 at 4:23pm Reply

    • Jaclyn: I haven’t tried yet so I can’t say for sure, I may do 2/3 of the recipe for that size of pan. June 20, 2015 at 10:11pm Reply

  • Paula: Can’t wait to make this! I typically freeze my cakes before frosting as I think it makes them more moist…can’t explain why but it seems to work. Do you think there is any reason this cake wouldn’t freeze well prior to frosting? Also appear images learning about Ball’s Fresh Fruit from previous post. May 14, 2015 at 5:30am Reply

    • Jaclyn: It should be fine to freeze it as long as it’s well sealed in an airtight container. June 20, 2015 at 10:35pm Reply

  • Caryn: Saw this recipe and was sooo excited as there is a cake from home that I miss really bad that looks just like this one!

    The cake part came out fine and delicious, but we had SUCH a problem with the filling/frosting. No matter what I put in it (tapioca powder, more powder sugar, even granulated sugar, stiffening stuff for whipped cream) I could not get it to hold together! It was super runny and eventually we had to toss it. :( :( :'(

    The only thing I could think of was that this time we used that long-storage heavy cream instead of fresh cream.. do you think that could have been the problem? It was 30% fat and seemed to whip up just fine in the beginning though…

    I’m hoping maybe you or somebody have some pointers? Or have experienced the same thing?? Would love to figure out how to fix it! Thanks :D May 30, 2015 at 5:25am Reply

    • Jaclyn: I have used that in the past – is it the shelf stable kind? I couldn’t ever get it it whip up properly. I would only recommend heavy cream for this recipe. Heavy whipping cream has about 38% fat and it doesn’t have all the additives that those longer shelf life creams have. May 30, 2015 at 10:56am Reply

    • Ann: I use a little bit of vanilla dry pudding mix or another flavor if you want …I whip it dry in with my heavy cream and it holds and works every time! I just put a TBS or two. The only negative are the artificial ingredients this adds, but I love the flavor and texture. May 30, 2015 at 11:03am Reply

      • Caryn: Thanks Jaclyn & Ann for your good suggestions! I gave it another try with 35% heavy cream (heaviest I could find here in the NL) and it worked!! Per Ann’s comment: I also added a bunch of this starchy stiffening agent that I found (Klopfix) while I was beating up the cream and it held! :)

        After that, I didn’t want to risk putting the strawberries in it & having it fail again so I just put a thick layer of the fluff on one cake, then strawberries, then another layer of fluff.. then second cake on top & ice everything… worked great!

        I definitely won’t be using that long shelf-life stuff for anything baking in the future! June 3, 2015 at 3:36am Reply

  • Bushra: Dear Jaclyn
    I love your recipes and would love to learn baking but I sort of fail everytime… I don’t know from where to start and would really appreciate your advise… Another problem is that I hate cheese all types and I see all lovely recipes include cream cheese as frosting, is there a way I can substitute that???? June 13, 2015 at 4:35am Reply

    • Jaclyn: A book about baking might help, I really like the book called Bakewise it talks all about baking and explains why things do what they do. Then of course just more practice. I still fail sometimes, don’t give up :). Then when recipes call for cream cheese you can maybe just use a different kind of frosting instead, and something like here I would just suggest making a stabilized whipped cream frosting without the cream cheese and adding a little gelatin to help set it. August 12, 2015 at 5:17pm Reply

  • Christine: So I’m confused about the fact that the recipe at Spiced is for a 2 layer 9″cake and said you need to 1.5x the recipe for a 3 layer cake, but you did not increase the recipe, yet you have 3 9″ layers. Are you sure you didn’t increase the recipe? June 20, 2015 at 10:29am Reply

    • Jaclyn: For the cake I went my own route then for frosting I used the recipe from spiced. The measurements listed are correct. June 20, 2015 at 10:05pm Reply

  • Maker’s Mark Bourbon Lounge: This Looks best. But isn’t it hard to eat though? Slicing it neatly looks HARD. July 1, 2015 at 3:58am Reply

    • Jaclyn: If you let the cake rest for a minute in the fridge so the frosting can kind of settle and soak into the cake a little you should be able to get clean slices. August 12, 2015 at 5:27pm Reply

  • Kate: I just made this cake for my son’s birthday – all delicious but my frosting was a DISASTER. It came out really runny. Its no big deal because rhe strawberries gave enough heft and I just let the cream sort of drizzle down the sides but I whipped the cream to the point of stiff peaks… Could the fact that its hot here have done me in? July 11, 2015 at 9:26am Reply

    • Jaclyn: Sorry that happened! But yes they heat could definitely effect the frosting, it should be kept cold, and using semi-firm cream cheese that isn’t melted makes a difference too. Previous commenters have left tips to help it stiffen if you want to try making it again in the future. July 11, 2015 at 1:56pm Reply

  • Drucilla: Hello I am considering making this cake for my dads birthday and i was wondering is there a sub for cake flour? July 14, 2015 at 7:24pm Reply

    • Jaclyn: There is this sub here http://www.thekitchn.com/the-easy-way-to-make-cake-flour-substitute-baking-tips-from-the-kitchn-44521, but for best results I do recommend sticking with cake flour if possible because it will result in a better, softer/fluffier crumb. July 15, 2015 at 12:11am Reply

      • Drucilla: I’m sorry I’m getting back to you so late! But the cake turned out great! It was a great hit for my dad’s birthday! Now I’m going to make this cake for my boyfriends birthday tomorrow! Hopefully he likes it as much as everyone else did! Thanks for this great recipe! August 3, 2015 at 8:52am Reply

  • felicia: I’m wanting to make this for my daughters 4th birthday next week. Will it hold up outdoors in the sun? August 10, 2015 at 3:55pm Reply

    • Jaclyn: This cake definitely holds up best in cool temperatures. You might be able to find something to help it hold up better, like adding some gelatin for instance but since it’s mostly just cream and cream cheese it’s best kept cool. August 12, 2015 at 5:33pm Reply

  • Kelley @ Chef Savvy: Wow this cake is beautiful Jaclyn! Great way to use up fresh strawberries! August 13, 2015 at 8:43am Reply

    • Jaclyn: Thanks Kelley! August 13, 2015 at 11:29pm Reply

  • Jerissa Cabuhat: Amazing! I recreated this cake and everyone loved it. Would it be alright if I put this recipe on my website (not out yet, but will let you know when!) All credit will go to you and there will be a link to this blog. Let me know if this is alright and if there are any other compliance issues. Thanks! August 13, 2015 at 10:39am Reply

    • Jaclyn: That would be just fine. I’m so glad you liked it! August 13, 2015 at 11:29pm Reply

  • deanna: I made this but with a lemon cake instead it was absolutely delicious!! August 22, 2015 at 7:17pm Reply

  • Sj: Cake looks/sounds great. Just wondering, how would the cream cheese icing hold up in warm weather? Also, when you added the pink colour did you also counter that with extra dry ingredients? August 24, 2015 at 4:04am Reply

    • Jaclyn: I didn’t color the frosting pictured here, that was just from the strawberries bleeding but the second time around I did and I didn’t add any thing more along with it. And this icing definitely keeps best in cool temps. Hope you love it! August 27, 2015 at 7:41pm Reply

  • Mariam: Jaclyn, this is amazing! I made this cake for my mother on her Birthday, and she was beyond excited. Everyone loved it! It looks absolutely gorgeous…though time consuming, but it’s the Perfect Cake! What really helped with not letting the whip cream run, of course using heavy whip cream, but I refrigerated it before icing the cake with it. I also made 3 layers of cake (white, pink, red), and froze them each for around 30-45 minutes. After icing the 3 layers and applying the decorations, I froze the entire cake for 12+ hours. It was WONDERFUL! Before serving, I let it sit out for 2 hours, and TA DA! Delicious! Is there a way to attach a picture to this comment? October 12, 2015 at 6:29pm Reply

  • Suzanna: Jaclyn, i am thinking of putting white chocolate ganache over the cake. Will it make the frosting melt? Also I’m afraid it might be too sweet. October 14, 2015 at 11:21am Reply

    • Jaclyn: Yes it would melt because it’s got a lot of whipped cream in it. You could replace the frosting with some sort of white chocolate frosting though if you’d prefer. October 19, 2015 at 11:04pm Reply

  • beth: I made this cake yesterday (yes, in December) after my mom requested strawberry for her birthday cake. It was beautiful and delicious! I had a jar of strawberry jam gifted to me by a student, and I threw that in between the layers. It was a big hit. Thanks for the delicious and easy-to-follow recipe! December 24, 2015 at 7:21am Reply

  • Donna: This looks delish! Do you think you could substitute frozen thawed strawberries? Has anyone tried that February 12, 2016 at 1:01pm Reply

  • Tanya: I made this cake around the holidays and I am making it again for Valentine’s Day. My husband,kids, and neighbors loved it!! It is so beautiful, and the cake is divine! Thank you for this awesome recipe. February 13, 2016 at 2:48pm Reply

  • Amy: Hi Jaclyn!

    I never comment on anything, but I had to comment on this! Loved loved loved it! It tasted a little bit like pavlova with strawberries on top. My husband thought it was a tiny bit too sweet so will use a bit less sugar next time for
    him but I absolutely love your cake the way it is! I’m putting it on top of my cake list! From one cake lover to another, I’m using these awesome measuring cups from SuperbChefs.com. They’re quite lovely and handy and I think you might like using them too!

    Thanks! February 29, 2016 at 10:55pm Reply

    • Jaclyn: Thanks for the great review Amy! March 1, 2016 at 11:00am Reply

  • Steph: I loved this cake!! I saw it and I had to make it especially after I went to the farmers market and saw local strawberries. Unfortunately I live in hawaii and it was 90 degrees and my frosting was a disaster lol! No biggie, I cut out circles from the cake and made mason jar trifles with half the cake, and I put some gelatin in the rest of the frosting but had to wait overnight to let it set. I put too much gelatin so it didn’t look great but it still tasted fabulous! I will work on it as the flavors are phenomenal! Great job! March 6, 2016 at 10:20am Reply

  • Kristen Andersson: I would love to make cupcakes with this reicpe. Have you tried i? If so, how have you altered the recipe? Or, is it possible to make in a 10″ loaf pan to make a smaller version? Thanks! April 1, 2016 at 9:01am Reply

    • Jaclyn: I haven’t tried but it should be just fine to make cupcakes. You’ll just need to reduce the baking time, my guess is about 18 – 20 minutes, give or take. I’d probably try cupcakes before making a loaf. April 1, 2016 at 10:07am Reply

  • Angela: This cake is always a huge hit with my family. If strawberries don’t look good, it is also delicious with raspberries. I made it today as cupcakes and they took ~20 min to bake. April 9, 2016 at 7:21pm Reply

  • Kristin H: I made this cake for my husband’s birthday yesterday, and he LOVED it. The cake is moist with a fine crumb. The frosting is really yummy, although I think I would’ve preferred it just a bit sweeter. If I added more sugar, would that affect the frosting in any way, Jacyln? I actually used a different technique for putting the frosting together. I usually try to follow recipes exactly, but it was so similar to another frosting recipe I’ve made in the past, and I thought that process was just simpler. You basically mix the powdered sugar and cold cream cheese in your chilled mixing bowl using the whisk attachment. Once that is creamy, you add in the heavy whipping cream, and beat until stiff peaks. If you anyone is curious to the exact instructions, here’s the link to that recipe: http://www.yourcupofcake.com/2014/03/cloud-cupcakes.html

    Btw, I used the specified amounts for the frosting for this recipe, but I just did the technique from this other recipe… if that made any sense. This cake IS best the first day, but now that I’ve eaten it the following day, it held up well. I mean, if you’re serving it for guests, I would still make and serve the day of, but if you’re eating leftovers, it’s totally edible! Great recipe! April 12, 2016 at 8:54pm Reply

    • Jaclyn: I think you’d be fine to add a little more sugar but I wouldn’t add a lot as it may alter the consistency. I’m glad the cake was enjoyed Kristin :)! April 13, 2016 at 1:12am Reply

  • Jules: Hi, this cake looks very good and I plan on having it on Saturday but some other cake recipes call for sifted flour. What will that add to the cake and should I use it? April 13, 2016 at 6:56pm Reply

    • Jaclyn: You do sift the cake flour here (after you’ve measured it out). Some recipes call for sifting before measuring but I prefer to measure it out first. April 14, 2016 at 11:29pm Reply

  • Megan: Hello, and thank you for the recipe. I made this yesterday,it was delicious and beautiful – everyone who ate it enjoyed it. It was easy to make and assemble.
    I thought the cake could have been a little bit sweeter, but overall it was great. Would you say its a little less sweet, or maybe something with my prep? The icing was perfect and easier than I thought to spread.
    I didn’t make it ahead a day, I had hoped to try that out. I made the cakes the night before and assembled the morning of the afternoon party I brought it to. I like the idea of putting the mostly called cakes in zip locks, I did thathe and also quickly froze them an hour before assembly to make them easier to work with.
    Thanks again! April 17, 2016 at 5:46am Reply

  • Sandra: The cake is very dry , Replace egg yolks with 1/2 cup sour cram and 1/4 cup oil . April 25, 2016 at 1:07am Reply

  • Shweta: Hi I want to make this a two layer cake instead of 3.. How will the measurements change? May 4, 2016 at 10:19pm Reply

  • Shayne: I just had to stop by and say my family adored this. My daughter wanted a strawberry cake for her birthday and it took me forever to find something that didn’t call for pudding or jello to flavor it with. I was do happy when I found your recipe that was just strawberries! My daughter adored it and today I am going to make this again but put it together as a trifle! Thank you so much! May 13, 2016 at 7:48am Reply

    • Jaclyn: I’m so glad you loved it Shayne! May 16, 2016 at 9:48am Reply

  • Mary Ann: I made this for my coworkers yesterday and it was really delicious! Every recipe I have made of yours I have loved. Thank you for all work you put into your recipes. I can tell they are tried and true before you share them! June 1, 2016 at 6:55pm Reply

    • Jaclyn: Thanks so much for your nice compliment Mary Ann! I’m so happy to hear you’ve enjoyed my recipes :)! June 2, 2016 at 2:40pm Reply

  • Ashlee: This cake looks delicious! Would I be able to add blueberries to the frosting as well, or would that not work with this cake? June 12, 2016 at 7:13am Reply

    • Jaclyn: That should be just fine, I love the strawberry blueberry combo! June 12, 2016 at 9:13pm Reply

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