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As the warm sun of spring and summer beckons, there's nothing quite like a slice of Strawberry Cream Cake to brighten up any gathering. This delightful dessert captures the essence of the season, combining the sweet, juicy flavors of fresh strawberries with a light, fluffy whipped cream topping. Whether you're celebrating a birthday, hosting a picnic, or enjoying a casual get-together with friends and family, this Strawberry Cream Cake is sure to impress and satisfy.

Strawberry Cream Cake

Indulge in the perfect spring and summer dessert with this Strawberry Cream Cake! This delightful cake combines fresh strawberries, fluffy whipped cream, and a tender cake base, making it a showstopper for any gathering. Whether you're celebrating a birthday or enjoying a picnic, this easy recipe is sure to impress. Get ready to bring sweetness to your events with this vibrant and delicious cake! #StrawberryCreamCake #DessertRecipes #BakingFun #SpringBaking #FreshStrawberries #CakeLovers
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Ingredients
  

For the Cake:

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

½ cup whole milk

2 large eggs

1 ½ teaspoons baking powder

1 teaspoon vanilla extract

¼ teaspoon salt

For the Strawberry Cream Filling:

2 cups fresh strawberries, hulled and sliced

⅓ cup granulated sugar (adjust based on sweetness of strawberries)

1 teaspoon lemon juice

1 teaspoon vanilla extract

For the Whipped Cream Topping:

1 cup heavy cream

¼ cup powdered sugar

1 teaspoon vanilla extract

For Garnishing:

Whole strawberries

Edible flowers (optional)

Instructions
 

Prepare the Cake Batter:

    - Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

      - In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

        - Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

          - In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter-sugar mixture, alternating with the milk. Mix until just combined.

            Bake the Cake:

              - Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

                - Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

                  - Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

                    Prepare the Strawberry Cream Filling:

                      - In a medium bowl, combine the sliced strawberries, granulated sugar, lemon juice, and vanilla extract. Toss gently and let sit for about 30 minutes to macerate.

                        Make the Whipped Cream Topping:

                          - In a large bowl, beat the heavy cream with an electric mixer until soft peaks form.

                            - Gradually add in the powdered sugar and vanilla, continuing to beat until stiff peaks form.

                              Assemble the Cake:

                                - Place one layer of the cooled cake on a serving plate. Spread a generous amount of strawberry cream filling on top.

                                  - Place the second layer of cake on top and spread whipped cream over the entire cake, smoothing it down the sides.

                                    Garnish & Serve:

                                      - Decorate the top with whole strawberries and edible flowers if desired for a colorful presentation.

                                        - Slice and serve chilled. Enjoy!

                                          Prep Time: 30 minutes | Total Time: 2 hours | Servings: 8