Strawberry Cream Cake

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

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. I am also covering the cake with fresh and freeze-dried strawberries for freshness and crunch.

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

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, 1–2 minutes. Pour in pan.

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 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. You can also use a hand mixer. 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. This allows it to set and the flavors to come together nicely.

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.