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Strawberry Cream Cake

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Directions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the softened butter and mix until the mixture resembles coarse crumbs.
  3. In a separate bowl, whisk together the eggs, milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  4. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  5. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  6. While the cakes are cooling, prepare the filling. In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  7. Once the cakes are completely cooled, place one layer on a serving platter or cake stand. Spread half of the whipped cream filling over the top of the cake layer, then arrange half of the sliced strawberries on top.
  8. Place the second cake layer on top and repeat the process with the remaining whipped cream filling and sliced strawberries.
  9. Garnish the top of the cake with additional sliced strawberries and fresh mint leaves, if desired. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.

Kitchen Equipment Needed

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Wire rack
  • Serving platter or cake stand

Storage Instructions

If you have any leftovers (which is unlikely!), store the cake in an airtight container in the refrigerator for up to 2 days. The whipped cream filling may start to soften after this time, so it’s best enjoyed within the first day or two.

Food Pairings

This Strawberry Cream Cake pairs beautifully with a cup of freshly brewed coffee or a glass of sparkling wine. For an extra indulgent treat, serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream.

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