Fresh Strawberry Cake


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.

Fresh Strawberry Cake | Cooking Classy

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

4.58 from 14 votes



  • 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)


  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. 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.
  4. 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).
  5. Once cool frost with Strawberry Cream Cheese Whipped Cream. Store cake in an airtight container in refrigerator.
  6. For the topping:
  7. 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.
  8. 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.
  9. Recipe source: inspired by Spiced Blog


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

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

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

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

  • 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

  • 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

  • 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

    • Alecia: If you would like your cake to last longer, put it in the freezer when you arent serving it. It will take a bit to defrost but it will stay fresh. August 15, 2016 at 9:39pm Reply

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