The golden anniversary called for something far more heartfelt than store-bought sweets or a reservation at a fancy restaurant. I knew I wanted to create a dessert that felt personal—a cake that captured the lightness of spring and the sweetness of fifty years spent side by side.
As I stirred the batter, I couldn’t help but think of the couple we were honoring. Their love was quiet but unwavering, built over shared morning coffees and late-night talks. The kitchen, filled with the scent of vanilla and ripe strawberries, mirrored the kind of comfort their marriage inspired.I remember when they danced in their living room to music only they could hear, their laughter floating like sugar in the air.
That was the feeling I wanted to bottle in this cake. Light, layered, and subtly indulgent—a gentle celebration in every bite. The soft crumb paired with whipped cream reminded me of their ease with one another. I carefully placed whole strawberries on top like little crowns, hoping each slice would say: “This was made with love.”
Short Description
This Strawberries and Cream Cake features tender vanilla layers studded with fresh strawberries and finished with fluffy whipped cream. It’s a light, flavorful dessert perfect for anniversaries, spring celebrations, or any day worth remembering.
Key Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh strawberries, diced and tossed with 1 tablespoon flour
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish:
- Whole strawberries
- Extra diced strawberries for filling
Tools Needed
- Two 9-inch round cake pans
- Parchment paper
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Wire cooling rack
- Offset spatula for frosting
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter, Oil, and Sugar
In a large bowl, beat the softened butter, vegetable oil, and sugar for 3–4 minutes until the mixture is light and fluffy.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract.
Step 5: Add Dry Ingredients and Buttermilk
Add the flour mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
Step 6: Fold in Strawberries
Toss diced strawberries with 1 tablespoon flour to prevent sinking. Gently fold them into the batter with a spatula.
Step 7: Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool completely on wire racks.
Step 8: Make the Whipped Cream Frosting
In a large bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overbeat.
Step 9: Assemble the Cake
Place one cake layer on a serving plate. Spread a generous layer of whipped cream and sprinkle extra diced strawberries if desired. Top with the second cake layer and frost the top and sides with remaining whipped cream.
Step 10: Garnish and Chill
Decorate with whole strawberries on top. Chill the cake for at least 30 minutes before slicing for cleaner cuts.
Why You’ll Love This Recipe
– Light and fluffy texture
– Naturally sweet from fresh strawberries
– Balanced richness from whipped cream frosting
– No artificial flavors or heavy frostings
– Ideal for spring and summer events
Mistakes to Avoid & Solutions
-Overmixing the batter: This can lead to a dense cake. Mix just until combined.
Skipping the flour toss for strawberries: The berries may sink. Tossing with flour helps suspend them in the batter.
Using warm cakes for frosting: Always cool cakes fully or the cream will melt.
Overbeating the whipped cream: Stop when you reach stiff peaks; otherwise, it turns grainy.
Uneven baking: Use an oven thermometer to ensure proper temperature.
Serving and Pairing Suggestions
Serve this cake chilled for the best texture. Pair it with:
– A pot of earl grey or chamomile tea
– Sparkling water with lemon
– A scoop of vanilla bean ice cream on the side Great for plated desserts or a centerpiece at a family-style anniversary dinner.
Storage and Reheating Tips
– Store leftovers in an airtight container in the fridge for up to 3 days.
– Avoid freezing if frosted; the whipped cream doesn’t thaw well.
– For best texture, let the cake sit at room temperature for 10–15 minutes before serving.
– Do not microwave to reheat; serve chilled or slightly cool.
FAQs
1. Can I use frozen strawberries instead of fresh?
Fresh is best, but if using frozen, thaw and drain them well before tossing with flour.
2. How do I know when the whipped cream is ready?
It should form firm, stiff peaks and hold its shape without collapsing.
3. Can I make the cake layers in advance?
Yes! Wrap cooled layers tightly and refrigerate for up to 2 days or freeze up to 1 month.
4. Can I use a different frosting?
Yes, a light cream cheese frosting or mascarpone whipped cream also works beautifully.
5. What if I don’t have buttermilk?
Use 1 cup of milk mixed with 1 tablespoon lemon juice or vinegar as a substitute.
Tips & Tricks
– Chill your mixing bowl before whipping cream for better volume.
– Use a serrated knife to level cake layers if needed.
– Don’t skip parchment paper—it guarantees easy removal.
– For clean slices, dip your knife in hot water and wipe clean between cuts.
– Fold strawberries in gently to avoid tinting the batter pink.
Recipe Variations
Lemon-Strawberry Version: Add 1 tablespoon lemon zest to the batter and 1 tablespoon lemon juice to the whipped cream.
Chocolate Twist: Substitute 1/2 cup flour with unsweetened cocoa powder and fold in mini chocolate chips.
Berry Medley: Replace strawberries with a mix of blueberries and raspberries.
Vegan Version: Use plant-based butter, flax eggs (1 tbsp flax + 3 tbsp water per egg), and coconut whipped cream.
Gluten-Free Option: Swap flour with a gluten-free 1:1 baking blend.
Final Thoughts
This Strawberries and Cream Cake reminded me that food made with intention holds a deeper meaning. I wasn’t just baking a dessert; I was baking a memory into something soft and sweet. The smiles around the table and the gentle clinking of forks against plates were the best kind of applause. Layer by layer, I could see how a simple cake could anchor a milestone moment. The whipped cream, airy and smooth, echoed the lightheartedness of old love still blooming.
Strawberries, bold and bright, brought just the right spark. Creating this cake gave me a quiet moment to reflect and a joyful one to share. It’s the kind of recipe that reminds us why we gather—for taste, for tradition, and for the stories that rise between bites. If you’re looking for a dessert that speaks with softness and sincerity, this one delivers every time.
Strawberries And Cream Cake
Print ThisIngredients
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh strawberries, diced and tossed with 1 tablespoon flour
- For the Whipped Cream Frosting:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Optional Garnish:
- Whole strawberries
- Extra diced strawberries for filling
Instructions
Step 1. Preheat the Oven – Set oven to 350°F (175°C) and prepare two 9-inch cake pans.
Step 2. Mix Dry Ingredients – Whisk flour, baking powder, baking soda, and salt.
Step 3. Cream Butter, Oil & Sugar – Beat until light and fluffy (about 3–4 minutes).
Step 4. Add Eggs & Vanilla – Add eggs one at a time, then mix in vanilla extract.
Step 5. Combine Wet & Dry – Alternate adding dry mixture and buttermilk, beginning and ending with dry.
Step 6. Fold in Strawberries – Toss diced strawberries in flour and gently fold into batter.
Step 7. Bake the Cakes – Divide batter into pans and bake for 25–30 minutes. Cool completely.
Step 8. Make Whipped Cream Frosting – Beat cream, powdered sugar, and vanilla until stiff peaks form.
Step 9. Assemble the Cake – Layer with whipped cream and strawberries; frost the top and sides.
Step 10. Garnish & Chill – Add whole strawberries and chill before slicing.
