Strawberries & Cream Cake

        Guess what?


It’s cake time!


With fresh strawberries & cream.


Dad came home with 4 boxes of strawberries the other day and asked if I could make something with them. I haven’t made very many strawberry desserts before, just the usual strawberry cheesecake or strawberry dessert sauce.


Since the berries were so fresh, I wanted to showcase them in their natural form.


This cake was perfect.

I found the recipe here.

  • 2 1/4 cups cake flour (Used 2 C AP flour + 1/4 C cornstarch, sifted together)
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 C sugar
  • 1/2 C unsalted butter, room temperature
  • 2 eggs
  • 2 tsp vanilla
  • 2/3 C milk
  1. Preheat oven to 350° F. Butter and flour 2 round 8-in. cake pans (I used one 6 inch round spring-form pan).
  2. Sift flour, baking powder, and salt into a medium bowl; set aside.
  3. In bowl of a stand mixer, butter and sugar until creamy. Add eggs one at a time, mixing well after each, then add vanilla.
  4. Mix in flour mixture and milk in alternating batches, starting and ending with flour (ensure each addition is fully incorporated before adding the next)
  5. Pour batter into pan.
  6. Bake until golden brown or until a toothpick inserted into the center comes out clean. For my 6 inch cake, I baked it for approx. 1 hr and 5 mins.
  7. Cool cake for 5 minutes and invert onto a rack. Cool to room temperature then cover with saran wrap and refrigerate overnight. (I’ve also heard of saran wrapping once the cake comes out of the oven then putting into the freezer while still warm – not sure how this would turn out)
  8. Next day: once cake has firmed up overnight, even out top/ bottom of cake if necessary and cut cake into 3 equal layers using a sharp serrated knife


Strawberry Filling

  • 4 C strawberries, quartered (I cut mine smaller)
  • 2 tbsp sugar, or more to taste
  • 2 tbsp water
  1. Mix together strawberries, sugar, and water. Refrigerate overnight.



  1. Whip 1 C whipping cream with 2 tbsp sugar until stiff peaks.
  2. Assemble cake in layers: cake, topped with strawberries / sauce, then whipping cream.
  3. Repeat with remaining layers and top with more strawberries.


This cake might be on the sweet side for some, but I found it to be good. I did find the cake itself to be a little dense, especially when refrigerated.


I think this would make a good dessert to make ahead of time. Also, refrigerating the assembled cake overnight might give it more time for all the flavors to blend.

9 Comments Add yours

  1. looks SO good! Every single one of your posts makes my mouth water! :)


    1. Janine says:

      Haha, thanks! You should def give this one a try!


      1. I might have to! My waistline is not going to thank me for this…


      2. Janine says:

        haha It’ll be totally worth it though!


  2. casshunter says:

    This is gorgeous! You need to give lessons how to make good look pretty-I’m awful at that! My husband can’t wait for me to try to make this cake-Yummy!


    1. Janine says:

      Thank you! Haha lots of practice. No matter how it looks, this cake will taste delicious regardless! Good luck =]


  3. Georgia says:

    Yum! I love a good strawberries and cream cake :) Your pictures are gorgeous as well- what camera do you use?


    1. Janine says:

      Thanks, its still a steep learning curve. I’m currently using a Cannon EOS 5D
      Mark ll


      1. Georgia says:

        Thank you! I’m looking into getting a nicer, professional camera in the future so I’m seeing what other people use.


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