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Strawberries and Cream Cake Recipe Fresh & Fluffy
Emily

Strawberries and Cream Cake

A light, fluffy vanilla cake layered with rich cream cheese frosting and topped with fresh, juicy strawberries. This beautiful dessert is perfect for spring celebrations, birthdays, or any occasion that calls for something sweet and refreshing.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 1 tsp almond extract (optional)
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1–2 tbsp heavy cream (as needed)
  • 2 cups fresh strawberries, hulled and sliced
  • fresh mint leaves (optional, for garnish)

Equipment

  • two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. Cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then add vanilla and almond extract (if using).
  4. Gradually add dry ingredients, alternating with milk, starting and ending with dry ingredients. Mix until just combined.
  5. Divide batter between pans and bake 25–30 minutes, until a toothpick comes out clean. Cool cakes 10 minutes in pans, then transfer to wire rack to cool completely.
  6. Beat cream cheese and butter until smooth. Add powdered sugar gradually, then mix in vanilla. Add cream as needed until fluffy.
  7. Place one cake layer on platter. Spread frosting on top and arrange half the strawberries. Add second layer and frost top and sides. Top with remaining strawberries.
  8. Garnish with mint leaves if desired. Refrigerate 30 minutes before slicing and serve chilled.

Notes

Chill the cake before slicing for neater layers and better flavor. You can swap strawberries for raspberries or blueberries for a variation. Store leftovers in the refrigerator for up to 3 days.