Want a light dessert that’s both sweet and fresh? This Fresh Cream and Strawberry Cake is just what you need. It’s made with soft vanilla cake, filled with cream, and topped with strawberries. Perfect for every celebration.
The vanilla cake is moist and tasty, thanks to sour cream in the mix. A special whipped cream filling stays firm with gelatin, keeping the cake structured. The top shines with strawberry buttercream made from jam and dried strawberries.
It’s not just delicious, it’s a pretty sight too. Topped with cream and strawberries, it’s a dessert that wows. Perfect for impressing your guests.
Whether it’s a big occasion or just wanting something light and fruity, pick this cake. Try it out and find the perfect mix of flavors.
To make a perfect fresh strawberry cake, begin by preheating your oven to 325°F. Grease and flour your cake pans. Next, in a medium bowl, sift the flour with baking powder and salt. Cream butter and sugar in an electric mixer with the paddle attached. Then, mix in eggs and vanilla. Alternate adding dry ingredients with milk and sour cream until combined.
After the batter is ready, divide it between your pans. Bake for 20-30 minutes. You’ll know they’re done when a toothpick comes out clean from the center. After baking, let the cakes sit in the pans for 5 minutes. Then, transfer them to a wire rack to cool completely.
Now, it’s time to assemble your cake. Whip heavy cream, powdered sugar, and vanilla until you get stiff peaks. Start with a cake layer, top it with whipped cream, and then strawberries. Keep layering until everything’s used up. Finally, add a decorative whip cream swirl on top. Don’t forget to garnish with extra strawberries. Chill the cake for an hour before serving.
The Art of Assembling
Preheat your oven to 325°F and prepare the cake pans by greasing and flouring them.
In a medium-sized bowl, sift together the flour, baking powder, and salt.
In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy.
Add the eggs and vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet mixture, alternating with the milk and sour cream. Mix until just combined.
Divide the batter evenly between the prepared cake pans and bake for 20-30 minutes.
Let the cakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
Slice the cakes horizontally to create layers.
Prepare the whipped cream filling by beating heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Place a layer of cake on a serving plate and spread a layer of whipped cream filling on top.
Add sliced strawberries and continue layering until all the cake and filling are used.
Finish the cake with a swirl of whipped cream on top and garnish with more fresh strawberries.
Refrigerate the cake for at least one hour before serving.
Quotes from Cake Enthusiasts
“This fresh strawberry cake recipe is divine! The layers are moist and the combination of strawberries and whipped cream is simply heavenly!” – Sarah M.
“I followed this recipe for my daughter’s birthday and it was a hit! The strawberry flavor really shines through, and the cake is light and fluffy. Highly recommend!” – Emily T.
The Final Presentation
After all the steps, you will have a stunning fresh strawberry cake. Its layers of vanilla cake, whipped cream, and fresh strawberries make a beautiful dessert. Share it at a party or special event and enjoy the compliments.
Ingredients
Measurements
Butter
1 cup
Sugar
2 cups
Eggs
4
All-purpose flour
3 cups
Baking powder
1 tablespoon
Salt
1/2 teaspoon
Milk
1 cup
Sour cream
1 cup
Heavy whipping cream
2 cups
Powdered sugar
1/2 cup
Vanilla extract
2 teaspoons
Fresh strawberries
2 cups (sliced)
Indulge in the Freshness of this Strawberry Cake
Get ready to indulge in the fresh strawberry cake. When you taste it, you’ll feel the burst of fresh strawberries and soft whipped cream. It’s a top pick for a light summer dessert. The mix of sweet cake, tart berries, and smooth cream is hard to resist.
It’s perfect for any celebration or just a sweet treat. It’s packed with juicy strawberries and fluffy cream. Every bite delights with the fruit’s natural sweetness and cream’s softness.
Enjoy a slice of this amazing cake. Feel the strawberries’ freshness and the creamy whipped cream’s smoothness. It brings together a joyful mix of flavors and textures in every forkful.
FAQ
Can I use frozen strawberries instead of fresh strawberries?
Yes, you can use frozen strawberries in this cake. But make sure they’re fully thawed and drain excess water first.
Can I make this cake in advance?
Yes, you can prepare this cake early. Yet, it’s better to add the cream and fresh strawberries right before you eat it. This way, it stays fresher.
How long does the cake stay fresh?
This cake stays fresh for 2-3 days in the fridge. Just make sure to keep it covered.
Can I substitute the sour cream in the cake batter?
You can swap sour cream for the same amount of plain Greek yogurt. Greek yogurt brings moisture and keeps the cake soft just like sour cream does.
How do I stabilize the whipped cream filling?
To make the whipped cream hold up, add gelatin. Start by blooming gelatin in cold water. Then, warm it up until dissolved. Slowly mix the gelatin into your cream while beating, until it’s stiff.
Can I use a different type of jam for the strawberry buttercream?
Certainly, you’re free to use any jam you like. However, for the best strawberry taste, stick with strawberry jam.
Can I use fresh cream instead of whipped cream for the filling?
The recipe’s light and airy feel comes from whipped cream. Fresh cream will change how it feels and tastes. Stick to whipped for the best result.
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