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Strawberry Cream Cake
This Strawberry Cream Cake recipe is an impressive layer cake for summer parties, BBQs, potlucks, or other get-togethers. This dessert is a show-stopper!
Course
Dessert
Cuisine
American
Keyword
cake, cream cheese, strawberries, whipped cream
Prep Time
45
minutes
minutes
Cook Time
35
minutes
minutes
Cooling Time
1
hour
hour
Total Time
2
hours
hours
20
minutes
minutes
Servings
12
people
Calories
718
kcal
Author
Jillian - a Food Folks and Fun original!
Cost
$12.93
Equipment
mixing bowls
Measuring cups
Measuring spoons
stand mixer or handheld mixer
rubber scraper
(3) 8-inch round baking pans
piping bag
4B tip
Ingredients
3
cups
all-purpose flour
1
Tablespoon
baking powder
1
teaspoon
Kosher salt
1
cup
unsalted butter
at room temperature
2
cups
granulated sugar
4
large eggs
3
teaspoons
vanilla extract
divided
½
teaspoon
almond extract
1 ⅓
cup
buttermilk
4
cups
strawberries + more to garnish
washed
⅓
cup
strawberry jam
8
oz
cream cheese
1
cup
powdered sugar
2 ¼
cups
heavy whipping cream
US Customary
-
Metric
Instructions
PREP OVEN:
Move the oven rack to the middle position and preheat the oven to 350°F.
MAKE CAKES:
Add the flour, baking powder, and salt to a medium mixing bowl and stir to combine.
In the bowl of a stand mixer, add the butter and sugar, and cream until light and fluffy, about 4-5 minutes.
Add the eggs one by one, making sure to incorporate between eggs fully.
Add two teaspoons of vanilla and the almond extract.
Mix until combined.
Add the flour mixture and the buttermilk intermittently, ending with the flour mixture.
Grease (3) 8" baking pans with butter and dust completely with flour (or use baking cooking spray).
Divide the cake batter between the three pans.
Bang the pans down on the counter a few times to eliminate any bubbles.
Spread the top with a spatula to make it even.
BAKE CAKES:
Place all three cake pans into the oven, rotating halfway through baking, and bake for 30-35 minutes.
MAKE STRAWBERRY FILLING:
While the cake is baking, choose 11-12 of the prettiest strawberries for your garnish and set them aside.
Slice the remaining strawberries and put them into a small mixing bowl.
Add the strawberry jam and mix thoroughly. Set aside.
COOL CAKES:
Remove the cakes from the oven once they're cooked, and allow them to sit for 5 minutes on a cooling rack.
After 5-10 minutes, remove each of the cakes and allow to cool completely on a cooling rack.
MAKE CREAM CHEESE WHIPPED CREAM:
Add the cream cheese, powdered sugar, and one teaspoon of vanilla to the cleaned stand mixer bowl.
Beat on a medium speed with the whisk attachment until light and fluffy, about 3-5 minutes.
Slowly pour the heavy cream into the bowl while the mixer is still going. Beat until the cream has formed stiff peaks, about 4-5 minutes.
ASSEMBLE CAKE:
Once the cake layers have cooled completely, add one layer to a cake stand or serving plate.
Add about ⅓ of the cream and spread evenly over the first cake layer's top.
Arrange ⅓ of the strawberries on top of the cream.
Add another cake layer on top of the strawberries.
Spread another ⅓ of the cream, followed by another layer of the sliced strawberries.
Add your final cake layer and spread half of the remaining cream over the top.
DECORATE CAKE:
Put the remaining cream into a piping bag with a 4B tip or similar tip.
Pipe around the outside in little swirls. Place a whole strawberry on each swirl.
Take the remaining sliced strawberries and add them to the center of the top of the cake.
SERVE:
Slice and serve.
Nutrition
Serving:
1
large slice
|
Calories:
718
kcal
|
Carbohydrates:
82
g
|
Protein:
9
g
|
Fat:
41
g
|
Saturated Fat:
25
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
1
g
|
Cholesterol:
168
mg
|
Sodium:
322
mg
|
Potassium:
346
mg
|
Fiber:
2
g
|
Sugar:
54
g
|
Vitamin A:
1511
IU
|
Vitamin C:
29
mg
|
Calcium:
149
mg
|
Iron:
2
mg