Strawberry Cream Cake: A Perfect Summer Dessert
This strawberry cream cake combines tender vanilla layers with fresh berries and silky cream frosting. Perfect for celebrations or weekend treats, it offers impressive results with simple techniques. The natural sweetness of strawberries creates a refreshing dessert that's never too heavy.
Ingredients
- 2½ cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 4 cups fresh strawberries, divided
- 3 tbsp granulated sugar for berries
- 1 tbsp lemon juice
- 2 cups heavy whipping cream, cold
- ½ cup powdered sugar
- 8 oz cream cheese, softened
- ¼ cup sour cream
Instructions
- Preheat oven to 350°F. Grease and line two 9-inch cake pans. Combine dry ingredients in one bowl, wet ingredients in another, then mix together until just combined. Divide batter between pans.
- Bake cakes for 25-30 minutes until a toothpick comes out clean. Cool completely on wire racks.
- Hull and slice 3 cups strawberries. Mix with sugar and lemon juice, then set aside to macerate for 30 minutes. Reserve remaining berries for decoration.
- Whip heavy cream with powdered sugar until stiff peaks form. In another bowl, beat cream cheese until smooth, fold in sour cream, then fold in whipped cream until combined.
- Place one cake layer on serving plate. Spread with cream, then drained macerated strawberries. Top with second cake layer and frost entire strawberry cream cake with remaining cream.
- Decorate with reserved fresh strawberries and refrigerate at least 1 hour before serving.
Notes
For the best strawberry cream cake, ensure berries are patted dry before layering to prevent soggy cake. Try a mixed berry variation by substituting half the strawberries with blueberries and raspberries for a colorful twist.
Nutrition: Calories: 425 | Fat: 23g | Carbohydrates: 52g | Protein: 5g | Sodium: 185mg | Fiber: 2g | Sugar: 38g