This cake is a celebration of everything fresh, creamy, and comforting. With layers of tender vanilla sponge, clouds of lightly sweetened whipped cream, and juicy strawberries, it’s like strawberry shortcake dressed up for a party. The cake is moist but sturdy enough to hold the cream and fruit, and the whipped cream filling is stabilized just enough to stay fluffy and sliceable. It’s a showstopper that’s surprisingly easy to make—and even easier to love.
🧁 Ingredients:
For the Cake:
- 3 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1⅓ cups whole milk (room temperature)
- 2 tablespoons vanilla extract
- ½ cup unsalted butter (softened)
- ½ cup vegetable oil
- 2 cups granulated sugar
- 2 large eggs
- 2 large egg whites
For the Whipped Cream Filling:
- 2½ cups heavy whipping cream (cold)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup diced fresh strawberries
For Garnish:
- 1 cup sliced strawberries
- Optional: mint leaves, white chocolate curls, or edible flowers
👩🍳 Instructions:
Step 1: Prepare the Cake Layers
- Preheat your oven to 325°F (160°C). Line two 8- or 9-inch round cake pans with parchment paper and grease the sides.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl or measuring cup, stir together milk and vanilla extract.
- Using a mixer, cream the butter, oil, and sugar until light and fluffy.
- Add eggs and egg whites one at a time, beating well after each addition.
- Alternate adding the dry ingredients and milk mixture to the butter mixture, starting and ending with the dry. Mix until just combined.
- Divide the batter evenly between the pans and smooth the tops.
- Bake for 30–40 minutes, or until a toothpick comes out clean.
- Cool in pans for 15–20 minutes, then invert onto wire racks and cool completely.
🎂 These layers are soft, moist, and perfect for soaking up the cream and berry goodness.
Step 2: Make the Whipped Cream Filling
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Set aside half of the whipped cream for frosting.
- Fold diced strawberries into the remaining half to create the filling.
🍓 The strawberry-studded cream adds texture and bursts of fruity flavor between each layer.
Step 3: Assemble the Cake
- Once the cakes are cool, use a serrated knife to slice each horizontally, creating four thin layers.
- Place one layer on a serving plate. Spread ⅓ of the strawberry cream filling over the top.
- Repeat with the next two layers, stacking and spreading evenly.
- Top with the final cake layer and frost the entire cake with the reserved plain whipped cream.
💫 Don’t worry if the filling peeks out—this cake is meant to look rustic and luscious.
Step 4: Garnish and Chill
- Decorate the top with sliced strawberries, mint leaves, or white chocolate curls.
- Chill the cake for at least 4 hours (or overnight) to set the layers and make slicing easier.
🎉 Tips & Variations:
- Tropical Twist: Add mango or pineapple to the filling for a sunny flavor.
- Sugar-Free Option: Use erythritol or stevia in the whipped cream and cake batter.
- Mini Versions: Assemble in jars or glasses for individual servings—perfect for parties.
📝 Final Notes:
This Strawberry Cream Layer Cake is more than a dessert—it’s a centerpiece, a conversation starter, and a sweet memory waiting to happen. With your talent for balancing ease and elegance, this cake will shine at any gathering. Want to riff on it with coconut cream, chocolate drizzle, or a faith-inspired presentation? I’m ready to help you remix it for any occasion. Let’s keep the creativity flowing!