This made from scratch Homemade Strawberry Cream Cake recipe is such a delicious and simple cake. Moist, and refreshing enough to satisfy any craving!
We have a new favorite strawberry cake recipe to share! Take advantage of the strawberry season and make this moist and fluffy cake with fresh strawberries and whipped cream.
It's the perfect cake to serve for any occasion, you can make it for a simple breakfast with family or for a special occasion like a birthday party or Mother's day! She will love this cake!
What makes this Homemade Strawberry Cake different from others?
It's a moist, fluffy cake with a refreshing layer of cream and sliced strawberries that takes just 35 minutes to bake. You get fresh strawberry flavor with every bite. It will definitely become one of the best cakes you've ever tried!
Here you'll find all the simple ingredients needed to make this recipe:
Dry ingredients:
All-purpose flour - Adds consistency and is the base of the cake batter.
Light brown sugar - Sweetness and flavor.
Lemon zest - Adds a very nice fresh flavor.
Baking powder - Rising agent.
Wet ingredients:
Eggs - Makes the cake more soft and fluffy.
Milk - Makes the cake more soft and fluffy.
Strawberries - Sliced strawberries for a fresh strawberry filling.
Heavy whipping cream and powdered sugar - For the filling and cream frosting. (You can add a teaspoon of pure vanilla extract to add extra flavor to the whipped cream.)
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE HOMEMADE STRAWBERRY CREAM CAKE
Step 1: For the cake: Preheat the oven to 150ºC (300ºF). Grease a round cake pan with butter and line with parchment paper.
Step 2: Using a hand mixer or stand mixer fitted with whisk attachment, beat on medium speed the brown sugar, eggs and the lemon zest until a homogeneous mixture. Pour the milk, vanilla extract and beat for 1 minute. Add the flour and the baking powder and beat until obtain a homogeneous and creamy mixture.
Step 3: Pour the batter into the prepared pan and bake for about 35 minutes.
Step 4: Remove the cake from the oven and allow to cool for 25 to 30 minutes.
Step 5: Remove from the pan and place the cake onto a wire rack or serving plate. Allow to cool to room temperature.
Step 6: For the filling: Wash and remove the stem from the strawberries. Slice the strawberries and set aside.
Step 7: In a large bowl, beat the cream with the powdered sugar until stiff peaks form.
Step 8: Slice the cake in half with a long sharp knife. Place the bottom slice of the cake on a plate, spread with some cream and garnish with some strawberries.
Step 9: Cover with the top slice of the cake and spread with the remaining cream. Garnish the top of the cake with the remaining strawberries and serve. Store the cake in the fridge.
RECIPE TIPS
Use these two techniques to know when a cake is done: Toothpick test: Insert a toothpick into the center of cake. If it comes out clean with no batter sticking to it, the cake is done. If there are still some wet crumbs or batter stuck to the toothpick, leave the cake in the oven for a few more minutes.
Finger test: Gently press the center of the cake with your finger. If it springs back and doesn't leave an indentation, the cake is done. If you notice that your finger leaves indents when you press down, put the cake back in the oven for a few more minutes and check again.
Some of our techniques to make a moist cake: 1. Add milk or yogurt to the batter, this two ingredientes add moisture to the cake. 2. Add oil instead of butter. Oil keeps cakes moist for longer periods. 3. Don't overmix the batter. Mix until just combined. 4. Don't overbake the cake. Overbaking dries out the cake. 5. Use a toothpick to check the interior of the cake, it should come out with a few moist crumbs, not completely clean.
TIPS FOR THE CREAM
1. We usually use cream with 30% fat. According to our experience, heavy whipping cream is the best option if you want your cream to have a thick and fluffy texture.
2. Store the cream in the fridge. Whip the fresh cream with powdered sugar. Powdered sugar helps to whip the cream and adds flavor.
3. To add extra flavor to the cream, we usually add vanilla extract (1 teaspoon of vanilla extract for 200 ml (1/2 pint (236 ml)) cream).
4. Carefully fold the cream with a spatula into the mixture to avoid losing air.
FREQUENTLY ASKED QUESTIONS
How to get cake out of pan?
Remove the cake from the oven and allow the cake to cool in the pan for about 25 to 30 minutes. Gently run a flexible knife around the edges of the cake. Ensure you reach all sides of the pan.
Place a wire rack or a serving dish on top of the cake pan. Hold the rack and the pan firmly together and carefully invert them. Gently tap the bottom of the pan or give it a few shakes to release the cake. Allow the cake to cool completely and serve.
Where to store this cake?
We recommend to store the cake in the fridge. If you store the cake in a serving dish, cover it with plastic wrap or with aluminium foil. You can also cut the cake into slices and store it in a airtight cake container.
Never store the cake for more than 3 day. Beyond this time frame, it might start losing its taste, texture and quality.
Can I make this cake with fresh berries instead of strawberries?
Absolutely!
For the cake:
Preheat the oven to 150ºC (300ºF). Grease a round cake pan (20 x 7 centimeters (8 x 2 3/4 inches)) with butter and line with parchment paper.
Using a hand mixer or stand mixer fitted with whisk attachment, beat on medium speed the brown sugar, eggs and the lemon zest until a homogeneous mixture. Pour the milk, vanilla extract and beat for 1 minute. Add the flour and the baking powder (you can also add a pinch of salt) and beat until obtain a homogeneous and creamy mixture.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, about 35 minutes (the time depends on the oven).
Remove the cake from the oven and allow to cool for 25 to 30 minutes.
Remove from the pan and place the cake onto a wire rack or serving plate. Allow to cool to room temperature.
For the filling:
Wash and remove the stem from the strawberries. Slice the strawberries and set aside.
In a large bowl, beat the cream with the powdered sugar until stiff peaks form.
Slice the cake in half with a long sharp knife. Place the bottom slice of the cake on a plate, spread with some cream and garnish with some strawberries.
Cover with the top slice of the cake and spread with the remaining cream. Garnish the top of the cake with the remaining strawberries and serve. Store the cake in the fridge.
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