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You are here: Home / Desserts / Strawberry Cream Cake

October 3, 2020

Strawberry Cream Cake

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Strawberry Cream Cake—this Strawberry Cake is made with moist vanilla cake, layered with fluffy whipped cream frosting, and filled with fresh and freeze–dried strawberries.

Fresh and dried strawberries on cake.

I like to make all kinds of strawberry desserts. My children love strawberries with whipped cream, strawberry popsicles, and strawberry cupcakes. My wife and I both like a good old peanut butter sandwich with some homemade strawberry jam.

Luckily, there is no shortage of strawberry in Southern California as they grow almost all year round thanks to the abundant sunshine and long summer season.

For this Strawberry Cream Cake recipe, I am using simple and easy–to–make vanilla cake layers, separated by a thin coating of homemade strawberry jam and a light-fluffy whipped cream layer. Also, I am covering the cake with fresh and freeze-dried strawberries for freshness and crunch.

Strawberry cream cake on plate with fresh strawberries in background.

Ingredients Needed:

To make the cake you will need eggs, sugar, canola oil, pure vanilla extract, all–purpose flour and baking powder.

To prepare the strawberry cream frosting you will need whipping cream, vanilla extract, strawberry jam, freeze–dried and fresh strawberries.

Fresh strawberries on cake slice.

How to Make Strawberry Cream Cake

Making the Vanilla Cake

Preheat the oven to 350F (180C) degrees. Grease an 8-inch round cake pan and line it with parchment paper.

In a stand mixer fitted with wire attachment, beat the eggs, sugar and oil until pale yellow. Add Vanilla. With the mixer on low, add sifted flour and baking powder. Mix until combined, for 1–2 minutes. Pour in pan.

Bake for 30–40 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in pan set over wire rack.

Strawberry cream cake on plate.

Preparing the Strawberry Cream Frosting

Whip the heavy cream and vanilla in the bowl of a stand mixer fitted with wire attachment until a stiff peak forms. Alternatively, you can use a hand mixer. Then add 2 tablespoons of strawberry jam folding with a spatula until incorporated.

Assembling the Cake

Cut the cake into two layers; place the bottom layer on a flat plate and spread 2 tablespoons of strawberry jam over it.

With a knife or icing spatula, spread half of the cream frosting on top and then add the strawberries, sliced and crushed freeze-dry. Place the second layer of cake over, cover with remaining cream frosting and decorate with fresh and crushed freeze–dried strawberries.

Chill the cake for a couple of hours before serving, which will allow it to set and the flavors to come together nicely.

Strawberry cream cake on plate.

What to Have with Strawberry Cream Cake

This cake is great for an afternoon gathering with friends and family. Have it with your choice of coffee or tea.

A handful of fresh strawberries goes a long way with it too.

Whole cake on plate.

Check my other delicious baked cake recipes:
Lemon Blueberry Cake
Banana Chocolate Cheese Cake
Pistachio Cream Cheese Cake

Continue to Content
Strawberry Cream Cake

Strawberry Cream Cake

Yield: 8 pieces
Prep Time: 20 minutes
Cook Time: 40 minutes
Additional Time: 30 minutes
Total Time: 1 hour 30 minutes

Strawberry Cream Cake—this Strawberry Cake is made with moist vanilla cake, layered with fluffy whipped cream frosting, and filled with fresh and freeze–dried strawberries.

Ingredients

For the cake:

  • 3 eggs, large, at room temperature
  • 1 cup sugar, granulated
  • 3/4 cup canola oil
  • 1 teaspoon pure vanilla extract
  • 11/2 cups all–purpose flour, sifted
  • 1 teaspoon baking powder

For the frosting:

  • 1 cup whipping cream
  • 1/2 teaspoon pure vanilla extract
  • 4 tablespoons strawberry jam
  • 2 tablespoons freeze–dried strawberries, crushed
  • 1 cup fresh strawberries, sliced

Instructions

Making the cake

  1. Preheat the oven to 350F (180C) degrees. Grease an 8-inch round cake pan and line it with parchment paper.
  2. In a stand mixer fitted with wire attachment, beat the eggs, sugar and oil until pale yellow. Add Vanilla. With the mixer on low, add sifted flour and baking powder. Mix until combined, 1–2 minutes. Pour in pan.
  3. Bake for 30–40 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool the cake in pan set over wire rack.

Preparing the Frosting

Whip the cream and vanilla in the bowl of a stand mixer fitted with wire attachment until a stiff peak forms. Add 2 tablespoons jam, folding with a spatula.

Assembling the Cake

Cut the cake into two layers; place the bottom layer on a flat plate and spread 2 tablespoons of strawberry jam over it. With a knife or icing spatula, spread half of the cream frosting on top and then add the sliced and freeze-dried strawberries. Place the second layer of cake over, cover with remaining cream frosting and decorate with fresh and crushed freeze–dried strawberries.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 501Total Fat: 31gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 94mgSodium: 211mgCarbohydrates: 50gFiber: 1gSugar: 25gProtein: 7g
© Guss
Cuisine: American / Category: Desserts

Filed Under: Desserts

Reader Interactions

Comments

  1. May says

    October 15, 2020 at 7:14 am

    I love this cake. It’s my favorite.

    Reply

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