Strawberry Cake with Whipped Cream Frosting Recipe

If you’re looking for a show-stopper dessert that’s both light and bursting with fresh flavor, you’ve got to try this Strawberry Cake with Whipped Cream Frosting Recipe. I promise, this cake is fan-freaking-tastic — tender layers infused with real strawberry juice, a luscious whipped cream cheese frosting, and the perfect sweet-tart jam filling all come together for a dessert that feels like a celebration in every bite. Stick with me because I’m sharing tips that will help YOU bake this beauty perfectly at home!

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Ingredients & Why They Work

When it comes to this Strawberry Cake with Whipped Cream Frosting Recipe, each ingredient plays a thoughtful role in delivering that perfect balance of flavor and texture. From the fresh strawberries to the cake flour, these are easy-to-source pantry staples with a few tips that make a big difference.

• Fresh Strawberries: Opt for ripe, sweet berries since they’re the star of the show. Don’t toss the pulp after juicing; it’s perfect for the jam filling.
• Whole Milk: Adds richness and moisture, helping the cake stay tender and soft.
• Vegetable or Avocado Oil: Helps keep the crumb moist without overpowering the strawberry flavor.
• Unsalted Butter: Adds depth and a buttery richness, balancing the oil.
• Granulated Sugar: Essential for sweetness, but it also helps tenderize the cake.
• Vanilla Extract: Boosts flavor layering — a little vanilla turns this from simple to elevated.
• Cake Flour: Creates a light structure; you can substitute all-purpose flour if needed, but cake flour is ideal for a tender crumb.
• Baking Powder & Salt: The perfect leavening balance ensures the cake rises beautifully with just enough flavor enhancement.
• Egg Whites: Beating these separately introduces air, making the cake extra fluffy — a game-changer for this recipe.
• Heavy Cream & Cream Cheese: For the whipped cream cheese frosting that’s light yet tangy and perfectly sweetened.
• Powdered Sugar: Smooths the frosting and helps it hold better than granulated sugar would.
• Lemon Juice & Cornstarch: For thickening and brightening the jam filling with a bit of zing.

Tweak to Your Taste

I love making this strawberry cake my own by playing with a few tweaks here and there. Whether you want to dial up the strawberry flavor, add a splash of color, or make it fit a dietary preference, you can personalize it easily.

• Variation: I sometimes add a couple of drops of pink food coloring to the cake batter to get a vibrant strawberry-pink hue that really wows the eyes. It’s optional but adds extra fun for celebrations.
• Dairy-Free Option: You can swap heavy cream with coconut cream and use a dairy-free cream cheese to make a luscious whipped frosting that’s friendly for those avoiding dairy.
• Extra Strawberry Punch: For a bolder jam filling, add a handful of chopped fresh strawberries to the cooked jam once cooled; it gives chunks of fruit that everyone loves.

Step-by-Step: How I Make Strawberry Cake with Whipped Cream Frosting Recipe

Step 1: Prep Your Ingredients and Pans

I always start by preheating my oven to 350°F (175°C) and prepping two 8-inch cake pans. I spray the pans with baking spray and line the bottoms with parchment paper — this makes the cake release easily after baking. While the oven heats, I quarter and puree the strawberries, then strain the juice. A quick tip: don’t toss the remaining pulp — you’ll use it for the filling. Reducing the strawberry juice over medium heat until thickened is key to concentrate that flavor, so be patient here, it takes about 10 minutes.

Step 2: Mix Wet Ingredients

Once your strawberry reduction is done, I whisk in the milk and optional food coloring at this point. Separately, I beat together the oil, butter, granulated sugar, and vanilla extract in my mixer until smooth and combined. These steps are all about creating a silky, cohesive base for the cake batter.

Step 3: Combine Dry Ingredients and Alternate Mixing

In a separate bowl, whisk your dry ingredients — cake flour, baking powder, and salt. Then, with the mixer on low speed, I add the dry flour mixture and strawberry-milk blend alternately to the wet mixture, starting and ending with the flour. This gradual mixing keeps the batter tender and avoids overworking the gluten in the flour.

Step 4: Whip Egg Whites and Fold Gently

This step really makes the difference in how fluffy your cake ends up. I patiently beat the egg whites in a clean, dry bowl until stiff peaks form — you’ll know because it holds shape perfectly. Then, using a spatula, I gently fold in the egg whites into the batter, being careful not to overmix or deflate them. Your arms will thank you, but trust me, it’s worth it!

Step 5: Bake and Cool

I divide the batter evenly between the pans and bake for about 28 minutes. I always check with a toothpick in the center — it should come out clean or with a few moist crumbs. After baking, I let the cakes cool in their pans for 10 minutes before carefully running a knife along the edges and inverting them onto a rack to cool completely. Meanwhile, it’s time to prepare that luscious jam filling!

Step 6: Make the Jam Filling

Taking the reserved strawberry pulp, I combine it with sugar, cornstarch, salt, and lemon juice in a saucepan. It’s important to whisk constantly and bring it to a boil until thickened. This usually takes about 5-10 minutes, so don’t walk away! Once thickened, I transfer it to a bowl and chill it in the fridge. This jam filling will add that lovely sweet-tart surprise in every cake slice.

Step 7: Whip the Cream Cheese Frosting

I start by beating the cream cheese, half the powdered sugar, vanilla extract, and salt until smooth. Separately, I whip the cold heavy cream with the remaining powdered sugar to stiff peaks — I chill the mixing bowl beforehand to speed things up. Then, I carefully fold the whipped cream into the cream cheese mixture until it’s fully combined and silky. This frosting holds beautifully but stays light and fluffy.

Step 8: Assemble Your Cake

Once your cake layers and jam filling are cool, start by placing one cake layer on your serving platter. I use a piping bag with a round tip to pipe a ‘dam’ of frosting around the edge to keep that jam from spilling out — it’s such a pro trick and works like a charm. Then, spread or pipe the jam into the center before topping with your second cake layer. Finally, cover the entire cake with the whipped cream cheese frosting. Refrigerate until you’re ready to serve and enjoy every bite!

How to Serve Strawberry Cake with Whipped Cream Frosting Recipe

Garnishes

I love topping this cake with fresh halved strawberries and a light dusting of powdered sugar right before serving — visually stunning and it enhances that fresh berry vibe. Sometimes, I even add a few edible flowers or mint leaves for an elegant touch. It’s all about making the presentation as delightful as the taste.

Side Dishes

This cake pairs beautifully with a simple cup of tea or coffee for afternoon gatherings. If you’re serving it as a dessert, a scoop of vanilla ice cream or a dollop of fresh whipped cream on the side never hurts — it’s extra indulgence that guests adore.

Creative Ways to Present

For parties, I’ve had fun turning this cake into mini layered trifles in clear glasses using layers of cake, jam, and frosting. Also, using a piping bag to swirl frosting decoratively on top and painting inside the bag with red food coloring creates beautiful red swirls, adding flair that’s perfect for birthdays or showers.

Make Ahead and Storage

Storing Leftovers

I store leftover cake tightly covered in the fridge — I recommend a cake dome or airtight container to keep it fresh for up to 5 days. Because the frosting is whipped cream based, refrigeration is key, but trust me, the cake tastes just as yummy the next day!

Freezing

If you want to freeze, I suggest freezing the cake layers without frosting. Wrap them tightly in plastic wrap and foil. When ready to serve, thaw in the fridge overnight, assemble with fresh frosting and jam filling. I’ve learned freezing frosted cakes with whipped cream frosting can affect texture, so assembling fresh is a safer bet.

Reheating

Since this is a cold, whipped cream frosted cake, reheating leftovers isn’t ideal. Instead, just bring cake slices to room temperature for about 15-20 minutes before serving — this helps the flavors shine and the frosting soften slightly without melting.

FAQs

Final Thoughts

This Strawberry Cake with Whipped Cream Frosting Recipe holds a special place in my heart — it’s the dessert I turn to when I want something that feels homemade but looks like it belongs in a bakery. The fresh strawberries, the fluffy layers, and that dreamy frosting make it a crowd-pleaser every time. I hope you’ll give it a try and find yourself loving it as much as I do. Baking this cake is like sharing a little piece of joy, and I can’t wait for you to experience that too!

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