Fresh Strawberry Cake

11.24.2018

The only Strawberry Cake recipe you’ll ever need! A fluffy vanilla cake is loaded with fresh sweet strawberries and a rich cream cheese whipped cream. The perfect summer recipe for any celebration or get together.

Slice of strawberry cake on a plate.

The Perfect Strawberry Cake Recipe!

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!

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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 Classy

Ingredients You’ll Need for Strawberry Cake

  • Cake flour
  • Baking powder
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Whole eggs and egg yolks
  • Milk
  • Vanilla

Ingredients for the Whipped Frosting

  • Heavy cream
  • Powdered sugar
  • Cream cheese
  • Vanilla
  • Fresh strawberries

Fresh Strawberry Cake | Cooking Classy

How to Make Strawberry Cake

  • Preheat oven and prepare cake pans.
  • Sift cake flour and whisk dry ingredients.
  • In an electric mixer cream butter and sugar
  • Mix in eggs and yolks separately then blend in vanilla.
  • Blend in flour mixture alternating with additions of milk.
  • Divide among cake pans and bake until set.
  • Let cool then fresh with strawberry cream cheese whipped cream.

Image of a whole strawberry cake.

More Delicious Strawberry Recipes to Try

Fresh Strawberry Cake | Cooking Classy

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Fresh Strawberry Cake

4.62 from 21 votes

This light and fluffy fresh strawberry cake is the perfect cake for birthdays, mothers day or any other celebrations

Course: Dessert
Cuisine: American
Keyword: birthday cake, strawberry cake
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 Servings
Calories: 729 kcal
Author: Jaclyn

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)

Instructions

  1. 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.
  2. Sift cake flour into a medium mixing bowl. Add baking powder and salt and whisk 20 seconds, set aside.
  3. 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.
  4. 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.
  5. Divide batter among prepared baking pans. Bake in preheated oven 25 - 30 minutes until toothpick inserted into center of cake comes out clean.
  6. 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).
  7. Once cool frost with Strawberry Cream Cheese Whipped Cream. Store cake in an airtight container in refrigerator.
  8. For the topping:
  9. 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).

  10. 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.

  11. Add cream cheese to bowl of stand mixer, fit with paddle attachment and whip cream cheese until smooth and fluffy.

  12. 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).

  13. Add strawberries and mix until uniform in color. Remove bowl from stand mixer, add whipped cream and fold into mixture. Frost over cooled cake.
  14. Recipe source: inspired by Spiced Blog
Nutrition Facts
Fresh Strawberry Cake
Amount Per Serving
Calories 729 Calories from Fat 414
% Daily Value*
Total Fat 46g 71%
Saturated Fat 28g 140%
Cholesterol 218mg 73%
Sodium 213mg 9%
Potassium 347mg 10%
Total Carbohydrates 70g 23%
Dietary Fiber 1g 4%
Sugars 43g
Protein 9g 18%
Vitamin A 34.7%
Vitamin C 40.8%
Calcium 15.8%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.

191 comments

  • Sarah: Hello can I use buttermilk? If yes will it make the cake more moist and not dry? November 28, 2018 at 11:02pm Reply

    • Jaclyn: Buttermilk would probably work too but then youd want to use only 1 tsp baking powder and 1/2 tsp baking soda since buttermilk is acid and milk isn’t. And it won’t change the moisture of the cake to use buttermilk, just be careful not to pack flour when measuring. December 6, 2018 at 12:41am Reply

  • Ally: Hi, sounds like a great recipe. I’m planning on making this but I have one question. Can I subsitute all purpose flour for the cake flour? Thanks. November 27, 2018 at 10:44pm Reply

    • Jaclyn: All purpose flour should work too but cake won’t be quite as light and fluffy. December 6, 2018 at 12:43am Reply

  • Simone: Thanks for the recipe! I changed it up a bit! I used buckwheat which is gluten free for my flour. Soy milk unsweetened because milk in general has a lot of sugar! I typically use coconut butter instead of butter but this time I did use the real unsweetened butter. I used about 1/2 cup of turbinado brown natural sugar instead of the 1 3/4 cup the recipe called for. I found a healthy organic cream cheese 8 oz and used about 1/2 cup of powdered sugar for the topping. I did not use dyes and added chopped strawberries and raspberries into the whip cream topping. This naturally made the topping pink! I lined the top of the cake with while strawberries and raspberries and now it’s time to celebrate our birthdays. November 16, 2018 at 9:53am Reply

  • Bill: These instructions were not the easiest to follow. November 10, 2018 at 12:50pm Reply

  • Polly: Hello! Can I use whole milk? October 11, 2018 at 8:52am Reply

    • Jaclyn: Yes. Hope you enjoy! October 11, 2018 at 10:33pm Reply

  • Deanna: Is it really 1 table spoon of baking powder? September 30, 2018 at 1:02pm Reply

    • Jaclyn: Yes generally with most cake recipes it’s 1 tsp baking powder or 1/4 tsp baking soda per cup of flour. So here it’s 3 tsp (or same as 1 tbsp) for 3 cups of flour. Hope you enjoy! October 14, 2018 at 8:16pm Reply

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