As I watched the sun peek through my kitchen window this morning, I felt inspired by the vibrant colors of spring and the sweet aroma of fresh strawberries. That’s when I decided to whip up a delightful Strawberries and Cream Cake, a layered dessert that encapsulates the essence of the season. This cake features a moist vanilla sponge embraced by luscious vanilla pudding and glistening strawberries, creating a beautiful harmony of flavors and textures. Perfect for make-ahead convenience, it not only impresses at gatherings but also brings a comforting, homemade touch to your table. So, are you ready to dive into this easy yet elegant treat that will have everyone asking for seconds? Why is This Cake a Must-Try? Freshness Awaits: The use of fresh strawberries brings vibrant colors and a delightful flavor that transforms this cake into a seasonal showstopper. Make-Ahead Magic: With preparation time advantage, you can easily whip up the cake layers and pudding in advance, making entertaining stress-free. Impressive Yet Simple: This cake dazzles in presentation yet remains approachable for bakers of all skill levels. Luscious Layers: The blend of creamy pudding and airy sponge provides a satisfyingly decadent experience that your guests will love. For a fun twist on berry flavors, consider making a Carrot Cake Cheesecake for a unique dessert option! Strawberries and Cream Cake Ingredients For the Cake • All-purpose flour – Provides structure to the cake; no substitutions necessary for this layer. • Baking powder – Acts as a leavening agent to help the cake rise perfectly. • Salt – Enhances the overall flavor of the cake. • Granulated sugar – Sweetens the cake to perfection. • Unsalted butter – Adds moisture and richness; ensure it’s at room temperature for easy mixing. • Vegetable oil – Ensures a moist cake texture throughout. • Vanilla extract – Infuses a lovely aromatic flavor into the cake. • Sour cream – Contributes essential moisture; can be substituted with yogurt in a pinch. • Whole milk – Adds delightful moisture to the batter; make sure it’s at room temperature for best results. • Egg whites – Help create a light, airy texture; use room temperature for optimal whipping. For the Filling • Instant vanilla pudding mix – Forms a creamy filling with a rich flavor that can’t be substituted directly. • Fresh strawberries – The star of the show; use fresh berries to avoid sogginess, though thawed frozen strawberries may work in a pinch. For the Whipped Cream Topping • Heavy whipping cream – Whipped to create a luxurious light topping. • Granulated sugar (for whipped cream) – Sweetens the cream to enhance the flavor. • Vanilla bean paste – Elevates the whipped cream flavor—don’t skip this for intensity! • Salt (for whipped cream) – Balances the sweetness perfectly. Get ready to create the most delightful Strawberries and Cream Cake that is sure to impress! Step‑by‑Step Instructions for Strawberries and Cream Cake Step 1: Preheat the Oven Begin by preheating your oven to 175°C (350°F). While the oven is warming, prepare a 7-inch springform pan by generously buttering it and then coating it with sugar. This not only prevents sticking but also gives the cake a lovely, sweet crust. Set your pan aside as the oven reaches the right temperature. Step 2: Mix Dry Ingredients In a large mixing bowl, combine all-purpose flour, baking powder, salt, and granulated sugar. Use a whisk to thoroughly blend these dry ingredients until there are no lumps remaining. This step is crucial for ensuring an even rise in your Strawberries and Cream Cake, making for a light and airy texture. Step 3: Combine Wet Ingredients Add the cubed unsalted butter to the dry mixture, and mix until crumbly. Then, incorporate vegetable oil, vanilla extract, sour cream, and room-temperature whole milk into the bowl. Stir until the batter is smooth and cohesive, which should take about 3-5 minutes. This rich mixture will form the foundation of your cake. Step 4: Whip Egg Whites In a separate clean bowl, whip the egg whites using an electric mixer until stiff peaks form, which indicates they are aerated properly. Gently fold the whipped egg whites into the batter in increments, being careful not to deflate the mixture. This technique will help to keep your Strawberries and Cream Cake light and fluffy. Step 5: Bake the Cake Pour the batter into your prepared springform pan, spreading it evenly. Place it in the preheated oven and bake for 35 to 45 minutes. You’ll know the cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Enjoy the sweet aroma wafting through your kitchen! Step 6: Cool the Cake Once baked, remove your cake from the oven and let it cool in the pan for about 15 minutes. After this initial cooling period, carefully transfer the cake to a cooling rack to cool completely. It’s essential for the cake to be completely cool before the next steps to prevent any melting. Step 7: Prepare the Pudding In another bowl, whisk together the instant vanilla pudding mix with heavy whipping cream and milk until smooth and thickened, which usually takes about 2-3 minutes. Cover the pudding and refrigerate it for at least 30 minutes to allow it to set up nicely, which will enhance the creamy filling of your Strawberries and Cream Cake. Step 8: Slice the Cake Once the cake is cool, carefully slice it horizontally in half using a serrated knife. If the layers seem dry, brush the cut surfaces with a bit of milk to enhance moisture. This step is key to ensuring a delightful texture as you layer the cake with strawberries and creamy pudding. Step 9: Assemble the Filling On the bottom half of the cake, arrange fresh strawberry halves around the outer edge, creating a lovely border. Fill the center with the chilled pudding mixture, spreading it evenly. This combination of strawberry and pudding will serve as the delicious filling for your Strawberries and Cream Cake. Step 10: Stack and Chill Place the top half of the cake gently over the pudding layer, aligning the edges. Cover the assembled cake with plastic wrap and refrigerate for at least 1 hour or until you’re ready to serve. This chilling time allows the layers to meld together beautifully, enhancing the flavors of the cake. Step 11: Make the Whipped Cream Just before serving, prepare the whipped cream by beating heavy whipping cream, granulated sugar, vanilla bean paste, and a pinch of salt until soft peaks form. This luscious whipped cream will be the crowning glory of your Strawberries and Cream Cake, adding a beautiful touch. Step 12: Final Touches and Serve Top the chilled cake with the freshly whipped cream, elegantly spreading it over the top. Garnish with additional fresh strawberry slices for a stunning presentation. Slice the cake into generous portions and serve to your guests, showcasing the delightful layers of your Strawberries and Cream Cake for all to enjoy. Make Ahead Options These Strawberries and Cream Cake layers are perfect for meal prep, allowing busy cooks to enjoy a stress-free dessert! You can bake the cake and prepare the pudding up to 24 hours in advance—just be sure to let the cake cool completely before storing it properly in an airtight container to maintain its moisture. The pudding can also be refrigerated until ready to use, as this enhances its consistency. When it’s time to serve, simply assemble the cake and add the freshly whipped cream topping just before presenting it; this ensures it remains light and fluffy. With these make-ahead steps, you’ll have a beautiful dessert ready with minimal effort at the last minute! Expert Tips for Strawberries and Cream Cake Fresh is Best: Always use fresh strawberries for maximum flavor and a vibrant presentation. If using frozen, ensure they’re thoroughly thawed and drained to avoid sogginess. Perfect Texture: For an airy cake, ensure your egg whites are at room temperature before whipping; this helps achieve stiff peaks and a light texture in your Strawberries and Cream Cake. Moisture Matters: Brushing the cake layers with milk is optional but can prevent dryness. It adds moisture and enhances the richness of the cake layers. Make-Ahead Strategy: You can prepare the cake layers and pudding up to 24 hours ahead. Just remember to add the whipped cream topping right before serving to maintain its fluffy texture. Flavor Boost: For a more intense whipped cream flavor, opt for vanilla bean paste instead of regular vanilla extract; it elevates the taste of your Strawberries and Cream Cake significantly. What to Serve with Strawberries and Cream Cake Enjoy a delightful experience with each of these complementary dishes that elevate your dessert into a memorable meal. Creamy Mashed Potatoes: Their buttery richness pairs beautifully with the cake’s sweetness, creating a delightful contrast on your palate. Garden Salad: A fresh salad with crisp greens and a light vinaigrette balances the dessert’s richness while providing a refreshing crunch. Lemon Sorbet: This icy treat offers a zesty contrast to the creamy layers of the cake; a perfect palate cleanser between bites. Grilled Chicken: Lightly seasoned grilled chicken provides a savory element that can balance the sweetness of the cake, making for a well-rounded meal. Herb-Infused Grilled Vegetables: Colorful veggies grilled with herbs add a savory touch, enhancing the cake’s fresh strawberry flavors. Pineapple Coconut Smoothie: This tropical drink adds a refreshing twist and perfectly complements the cake’s fruity notes, making it a delicious pairing. Chocolate-Covered Strawberries: Indulge further with these decadent bites; the chocolate enhances the cake’s strawberry flavors for a truly delightful dessert experience. Sparkling Lemonade: This bubbly drink refreshes the palate and adds a zesty kick, making it a perfect match for the sweet layers of the cake. Strawberries and Cream Cake Variations Feel free to let your creativity shine and give this delicious cake a personal touch that will delight your loved ones! Fruit Swap: Replace strawberries with seasonal fruits like peaches, raspberries, or even thinly sliced apples tossed in cinnamon for a unique twist. Citrus Burst: For a refreshing change, add orange or lemon segments to the pudding filling during winter for a bright flavor contrast. Dairy-Free Delight: Use coconut cream and almond milk in place of heavy cream and whole milk, making this cake accessible for dairy-free friends. Nutty Flavor: Add a sprinkle of toasted almonds or walnuts to the cake layers for a satisfying crunch that complements the soft, creamy textures beautifully. Chocolate Lovers: Incorporate melted chocolate into the whipped cream for a rich, chocolatey topping that pairs perfectly with the strawberries. Spiced Up: A touch of cinnamon or nutmeg in the cake batter can elevate the flavor profile, giving it a cozy warmth for chilly days. Flavored Whipped Cream: Swap vanilla bean paste for matcha powder or cocoa powder in the whipped cream for a fun color and flavor surprise. For anyone looking to explore more delightful recipes, don’t miss out on the heavenly taste of Pumpkin Cream Cheese or the luscious experience of Tres Leches Cake! How to Store and Freeze Strawberries and Cream Cake Fridge: Store leftover cake in an airtight container for up to 3 days. The flavors will meld beautifully, but be aware that the texture might change slightly over time. Freezer: If you need to store it longer, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before serving. Reheating: Enjoy each slice chilled, or for a warm twist, gently reheat in the microwave for about 10-15 seconds to enhance the flavors of the strawberries and cream. Assembly Tip: If you’ve prepped the layers in advance, assemble just a few hours before serving to retain the cake’s delightful freshness and texture. Strawberries and Cream Cake Recipe FAQs What kind of strawberries should I use? Absolutely! For the best flavor and presentation, always opt for fresh strawberries. They should be vibrant and firm, avoiding those with dark spots or signs of spoilage. If you’re short on time or out of season, you can use frozen strawberries; just make sure to thaw and drain them completely to remove excess moisture, preventing your cake from becoming soggy. How should I store leftover cake? Make sure to store any leftover cake in an airtight container in your refrigerator for up to 3 days. While the flavors will meld together beautifully, keep in mind that the texture may change slightly over time. For serving later, you might choose to slice the cake and separate the layers for an easier cut. Can I freeze the Strawberries and Cream Cake? Yes, you can definitely freeze this delightful cake! To do so, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. It can be frozen for up to 2 months. When you’re ready to enjoy a slice, simply transfer it to the fridge to thaw overnight, allowing the flavors to come back to life gently. What should I do if my cake is dry? If the cake seems dry, don’t worry! You can brush the cut surfaces of the layers with a bit of milk before layering with strawberries and pudding. This moisture will help in softening the texture, making each bite luscious and enjoyable. Additionally, ensuring your sour cream and butter are at room temperature will contribute to a moist outcome. Is this cake suitable for those with dietary restrictions? It’s a vegetarian-friendly dessert, but if anyone has allergies, you can easily accommodate them! For nut allergies, make sure your ingredients are nut-free. Substitute the sour cream with yogurt or a dairy-free alternative if a dairy-free option is needed. Always double-check ingredient labels to stay safe. How far in advance can I prepare the cake layers? You can prepare the cake layers and pudding up to 24 hours in advance, making entertaining easier and stress-free. However, wait to add the whipped cream topping until just before serving; this ensures it remains fluffy and maintains its delightful texture, enhancing the overall presentation of the Strawberries and Cream Cake. Strawberries and Cream Cake: A Layered Dreamy Delight This Strawberries and Cream Cake is a delightful layered dessert that features moist vanilla sponge, luscious vanilla pudding, and fresh strawberries, perfect for any gathering. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 45 minutes minsChilling Time 1 hour hrTotal Time 2 hours hrs 15 minutes mins Servings: 8 slicesCourse: DessertCuisine: AmericanCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake2 cups All-purpose flour Provides structure to the cake.2 teaspoons Baking powder Acts as a leavening agent.1 teaspoon Salt Enhances flavor.1 cup Granulated sugar Sweetens the cake.1/2 cup Unsalted butter Ensure it's at room temperature.1/4 cup Vegetable oil Ensures moisture.1 teaspoon Vanilla extract Adds aromatic flavor.1 cup Sour cream Can substitute with yogurt.1 cup Whole milk Make sure it’s at room temperature.3 large Egg whites Use room temperature for optimal whipping.For the Filling1 box Instant vanilla pudding mix Forms a creamy filling.2 cups Fresh strawberries Use fresh berries for best results.For the Whipped Cream Topping2 cups Heavy whipping cream Whipped for topping.1/4 cup Granulated sugar (for whipped cream) Sweetens the whipped cream.1 teaspoon Vanilla bean paste Elevates the whipped cream flavor.1/4 teaspoon Salt (for whipped cream) Balances sweetness. Equipment 7-inch springform panMixing BowlsElectric Mixerwhisk Method Step-by-Step InstructionsPreheat your oven to 175°C (350°F). Prepare a 7-inch springform pan by buttering and coating it with sugar.In a large bowl, combine flour, baking powder, salt, and sugar. Whisk until no lumps remain.Add cubed butter to dry mixture, mix until crumbly. Incorporate oil, vanilla, sour cream, and milk. Stir until smooth.In a separate bowl, whip egg whites until stiff peaks form. Fold into the batter gently.Pour the batter into the springform pan. Bake for 35 to 45 minutes until a toothpick inserted comes out clean.Cool the cake in the pan for 15 minutes, then transfer it to a cooling rack.Whisk pudding mix with heavy cream and milk until thickened. Refrigerate for at least 30 minutes.Slice the cake horizontally in half. Brush cut surfaces with milk if desired.On the bottom half, arrange strawberry halves and fill with chilled pudding.Place the top half over the pudding layer, cover with plastic wrap, and refrigerate for at least 1 hour.Just before serving, beat heavy cream, sugar, vanilla bean paste, and salt until soft peaks form.Top the cake with whipped cream and garnish with fresh strawberry slices. Nutrition Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 30mgCalcium: 80mgIron: 1mg NotesAlways use fresh strawberries for maximum flavor. Optionally brush cake layers with milk to retain moisture. Can prepare layers and pudding up to 24 hours in advance. Tried this recipe?Let us know how it was!
