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Strawberries and Cream Cake
Emily

Strawberries and Cream Cake

This Strawberries and Cream Cake combines fluffy vanilla-almond sponge layers with rich cream cheese frosting and a crown of fresh strawberries. Perfect for spring gatherings, birthdays, or any occasion that calls for a beautiful, fruity dessert.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 430
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 for consistency)
  • 2 cups fresh strawberries, hulled and sliced
  • fresh mint leaves (optional, for garnish)

Equipment

  • 2 round 9-inch cake pans
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Spatula
  • Wire rack
  • serving platter

Method
 

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

Notes

For best flavor, use ripe, in-season strawberries. Refrigerate leftovers in an airtight container for up to 3 days. To make ahead, bake the cake layers a day before and frost just before serving.