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–+ servings
Strawberries and Cream Cake

Delightful Strawberries and Cream Cake for Perfect Summer Days

This Strawberries and Cream Cake is a light and airy dessert perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups All-Purpose Flour Provides structure; can be substituted with gluten-free flour.
  • 1 cup Buttermilk Adds moisture; regular milk with vinegar works as a substitute.
  • 1/2 cup Butter Use unsalted for better salt control.
  • 1 cup Granulated Sugar Essential for sweetness and texture.
  • 3 large Eggs Bind ingredients; use egg replacer for vegan.
For the Whipped Cream
  • 2 cups Heavy Cream Base for whipped cream; no substitutes.
  • 1/4 cup Powdered Sugar Stabilizes whipped cream.
For the Topping
  • 2 cups Fresh Strawberries Use ripe, seasonal strawberries for best flavor.

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • electric mixer
  • spatula
  • wire rack

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round pans with butter and parchment paper.
  2. Sift together the flour, sugar, and baking powder in a large bowl.
  3. In another bowl, whisk buttermilk, melted butter, and eggs until smooth.
  4. Pour the wet ingredients into the dry and mix gently until just combined.
  5. Divide batter between pans and bake for 25-30 minutes; cool in pans for 10 minutes before transferring to a rack.
Whipped Cream Preparation
  1. In a chilled bowl, combine heavy cream and powdered sugar.
  2. Beat on medium until soft peaks form, around 3-5 minutes.
Cake Assembly
  1. Layer the first cake, spread whipped cream, and add sliced strawberries.
  2. Add the second cake layer and repeat, finishing with whipped cream and more strawberries.
  3. Refrigerate for at least 1 hour before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 11gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Use only ripe strawberries for maximum flavor and refrigerate the cake before serving for clean cuts.

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