If you’re looking for the ultimate dessert that’s light, fruity, and irresistibly creamy, this homemade Strawberries and Cream Cake is the answer. It’s the perfect balance of tender vanilla cake, rich cream cheese frosting, and juicy strawberries layered together for a dessert that feels like summer in every bite. Whether you’re hosting a family dinner, celebrating a birthday, or just craving a slice of comfort food sweetness, this recipe delivers.

With its fluffy cake layers, tangy cream cheese frosting, and fresh strawberry topping, this dessert is both elegant and approachable. The combination of soft crumb, creamy frosting, and juicy berries makes it a showstopper on the table, while still being easy enough for beginner bakers. This is the kind of recipe you’ll want to make again and again because it never fails to impress.

Why You’ll Love This Recipe

Beautiful presentation: Fresh strawberries create a vibrant, picture-perfect cake.
Crowd-pleasing dessert: Perfect for birthdays, holidays, or any special occasion.
Moist and fluffy cake layers: Butter, milk, and eggs ensure the softest crumb.
Creamy tangy frosting: The cream cheese frosting balances the sweetness beautifully.
Easy to customize: Add extra flavors, fillings, or toppings to make it your own.
Make-ahead friendly: Great for prepping in advance and storing in the fridge.

Ingredient Breakdown

For the Cake:

All-Purpose Flour (2 cups): The foundation of the cake, giving structure and a soft crumb.
Granulated Sugar (1 ½ cups): Sweetens the cake while helping to tenderize the texture.
Baking Powder (2 tsp): Provides lift, ensuring the cake rises light and fluffy.
Salt (½ tsp): Enhances flavor and balances sweetness.
Unsalted Butter (½ cup, softened): Adds richness, moisture, and a tender crumb.
Eggs (3 large): Bind ingredients, provide structure, and contribute to the cake’s softness.
Whole Milk (1 cup): Keeps the batter moist and creates a delicate crumb.
Vanilla Extract (1 tsp): Adds warmth and depth of flavor.
Almond Extract (1 tsp, optional): Enhances the cake with a subtle nutty note.

For the Cream Cheese Frosting:

Cream Cheese (8 oz, softened): The base of the frosting—tangy, creamy, and rich.
Unsalted Butter (½ cup, softened): Adds smoothness and structure to the frosting.
Powdered Sugar (3 cups): Sweetens the frosting while creating a fluffy texture.
Vanilla Extract (1 tsp): Enhances the frosting’s flavor.
Heavy Cream (1–2 tbsp): Adjusts the consistency, making the frosting smooth and spreadable.

For the Topping:

Fresh Strawberries (2 cups, sliced): Juicy, sweet, and vibrant, they create the perfect topping.
Fresh Mint (optional): Adds a refreshing pop of color and flavor for garnish.

Pro Tips for the Best Cake

Room Temperature Ingredients: Use softened butter, cream cheese, and room-temp eggs for smooth mixing and even baking.
Don’t Overmix the Batter: Mix just until combined to avoid a dense cake.
Level Cake Layers: Trim the tops of cooled cakes if needed for even stacking.
Chill Before Slicing: Refrigerate for at least 30 minutes before cutting for cleaner slices.
Decorate Right Before Serving: Add fresh strawberries last to keep them looking fresh and vibrant.

Ingredient Swaps or Variations

Fruit Options: Replace strawberries with blueberries, raspberries, or peaches.
Filling Variation: Add a thin layer of strawberry jam or lemon curd between cake layers.
Frosting Options: Use whipped cream frosting for a lighter texture instead of cream cheese.
Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend.
Extra Flavor Boost: Fold lemon zest into the batter for a citrusy twist.

Serving Suggestions

Serve this Strawberries and Cream Cake chilled with a drizzle of strawberry sauce or a dollop of whipped cream. It pairs beautifully with hot coffee, iced tea, or even a glass of champagne for a celebratory touch. For a summer party, serve alongside fresh fruit salad to complete the spread.

Make Ahead + Storage Tips

Make Ahead: Bake the cake layers up to 2 days in advance, wrap them tightly in plastic wrap, and store at room temperature. Frost and assemble on the day you plan to serve.
Refrigeration: Store the frosted cake in the refrigerator for up to 3 days. Cover loosely with plastic wrap to keep it fresh.
Freezing: You can freeze unfrosted cake layers for up to 2 months. Thaw overnight in the fridge before frosting.
Leftovers: Keep leftover slices in an airtight container in the fridge for up to 3 days.

Cultural or Historical Notes

Strawberries and cream have long been considered a classic pairing in English and American cuisine, often associated with summer celebrations and Wimbledon traditions. Combining this duo with a rich cream cheese frosting and a tender cake layer transforms a simple concept into a layered dessert that feels both timeless and indulgent. This cake captures the essence of warm-weather gatherings, picnics, and family celebrations.

Frequently Asked Questions (FAQ)

Q: Can I use frozen strawberries instead of fresh?
A: Fresh strawberries are best for texture and presentation, but if using frozen, thaw and drain them well before topping the cake.

Q: Can I make this cake in a 9×13 pan instead of layers?
A: Yes! Bake in a greased 9×13 pan for 35–40 minutes, then frost the top once cooled.

Q: How do I keep the strawberries from making the frosting watery?
A: Slice strawberries just before serving and place them on top of the frosting rather than mixing them in.

Q: Can I use whipped cream instead of cream cheese frosting?
A: Absolutely! It will be lighter, but you may want to stabilize it with a little powdered sugar or gelatin.

Q: Can I add more fruit to the layers?
A: Yes, you can add a layer of sliced strawberries or other berries between the cakes along with the frosting.

Emily