This elegant strawberry cake is easy to replicate even if you don't have a lot of baking experience. You only need 12 ingredients, and every single bite is beyond delicious.
In this blog post, I am going to show you how to make a strawberry cake and talk to you about the stabilized whipped cream frosting!
Not in the mood for strawberries, no problem! Check out my No-Bake Blueberry Cheesecake instead!
Why this recipe is a winner:
- You only need 12 ingredients to replicate this beautiful layer cake.
- It comes with a delicious stabilized whipped cream frosting.
- It's loaded with fresh strawberries.
Instructions
Start with preheating the oven to 350°F / 175°C. Line the bottom and the sides of three 8" (20cm) baking pans with parchment paper and set aside.
In a medium bowl, combine the flour, baking powder, and salt and stir to combine. Set aside.
In a large mixing bowl with an electric mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar on medium speed until creamy for about 2 minutes.
Add 1 egg at the time and mix until fully incorporated.
Add the vanilla along with the last egg and mix just until combined.
Alternately add dry ingredients, milk, dry ingredients, strawberry juice, and end with dry ingredients. Stir just until combined at every step.
You will notice that the batter becomes a subtle pink color after adding the strawberry juice. Take special care not to overmix the batter.
Divide the batter into the three prepared baking pans equally and bake for 18-22 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Then let cool to room temperature.
Once the cake layers are cooled, make the frosting. In a large mixing bowl, using an electric mixer fitted with a whisk attachment, whisk the heavy whipping cream until soft peaks form.
Add the powdered sugar and whisk until stiff peaks form. In the photo below, you see the perfect texture for the frosting.
Cut a thin layer off the tops of your cakes to create a flat surface if needed. Place one cake layer on a cake stand or serving plate.
Then spread ⅕ of the frosting on top, sprinkle with ½ of the chopped strawberries and spread ⅕ of the frosting over the strawberries. Repeat this process one more time.
Place the last layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. It's just enough frosting to make a naked cake. Chill in an airtight container in the refrigerator for at least 4 hours.
Before serving, decorate with fresh berries and additional whipped cream to your preference. Store in an airtight container in the fridge for up to 3 days.
Top tips
- Don't overmix the batter or it will be dense and dry.
- Keep a close watch when it's baking, you don't want to bake it too long.
- When storing it in the fridge, keep it covered in an airtight container; otherwise possible odors from the fridge could go inside the dessert.
Substitutions and variations
Strawberry Puree
If you want a more intense strawberry flavor, use strawberry puree instead of strawberry juice without altering the recipe.
Eggs
For every egg needed in the recipe substitute ¼ cup (62.5g) of apple sauce, mashed banana, or yogurt. The texture and the flavor will be slightly different though.
Other Fruits
When you are making this recipe, you can substitute different fruits or use a combination of various fruits. Blueberries, raspberries, blackberries, and even peaches would be good options to try.
Strawberries in the batter
You can fold 1 cup of additional strawberries into the batter before transferring it to the pans. Cover them in 2 tablespoon flour before adding them.
FAQs
How to stabilize the whipped cream frosting?
Stabilized whipped cream frosting means that it is thicker and holds up better. It's essential to use really cold heavy whipping cream. When frosting has been stabilized, it won't separate or leak into the cake. The secret to stabilizing whipped cream is the powdered sugar.
Storage
It will last 3 days in the refrigerator. Make sure it is stored in an airtight container. Due to the heavy whipping cream, it will not last on the counter, so it must be refrigerated all the time.
Freezing
Wrap it with plastic wrap to protect it, then place it in an airtight freezer-safe container. It will last for 3 months in the freezer. To thaw, place it in the fridge overnight.
Related recipes
Here are more Summer recipes to try:
- Strawberry Rhubarb Pie
- No-Bake Strawberry Cream Cheese Pie
- Strawberry Cupcakes
- Strawberry Rhubarb Crisp
- Vanilla Milkshake
Recipe and Video
Strawberry Cake
Ingredients
batter
- 3 cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- ½ cup mild vegetable or canola oil
- 1 ¾ cups granulated white sugar
- 3 large eggs
- 2 teaspoon vanilla extract
- ¾ cup milk
- ¾ cup strawberry juice
frosting
- 3 cups heavy cream, cold
- ¾ cup powdered sugar, sifted
- 3-4 cups chopped strawberries
Video
Instructions
cake
- Preheat oven to 350°F / 175°C. Line the bottom and the sides of three 8" (20cm) baking pans with parchment paper. Set aside.
- In a medium bowl combine the flour, baking powder, and salt and stir to combine. Set aside.
- In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar on medium speed until creamy for about 2 minutes.
- Add 1 egg at the time and mix until fully incorporated. Add vanilla with the last egg and mix just to combine.
- Alternately add dry ingredients, milk, dry ingredients, strawberry juice, and end with dry ingredients. Stir just until combined.*
- Divide the batter into the three prepared baking pans equally. Bake for 18-22 minutes or until a toothpick in the center comes out clean. Don't overbake or it will be dry. Let cool to room temperature.
frosting
- In a large mixing bowl, using an electric mixer fitted with a whisk attachment, whisk heavy whipping cream until soft peaks form. Add powdered sugar and whisk until stiff peaks form.
assembling
- Cut a thin layer off the tops of your cakes to create a flat surface if needed.
- Place one layer on a cake stand or serving plate. Spread ⅕ of the frosting on top, layer with ½ of the chopped strawberries, and spread ⅕ of the frosting over the strawberries. Repeat one more time.
- Place last layer on top and lightly frost the outside and the sides with the remaining frosting. The frosting is just enough to make a naked cake. Chill in an airtight container in the refrigerator for at least 4 hours.
- Before serving, decorate with fresh berries and additional whipped cream to your preference. Store in an airtight container in the fridge for up to 3 days of freeze for up to 3 months.
Notes
Top tips
- Don't overmix the batter or it will be dense and dry.
- Keep a close watch when it's baking, you don't want to bake it too long.
- When storing it in the fridge, keep it covered in an airtight container; otherwise possible odors from the fridge could go inside the dessert.
Strawberry Juice Use strawberry puree instead of strawberry juice 1:1 for an even more intense strawberry flavor.
Eggs For every egg needed in the recipe substitute ¼ cup (62.5g) of apple sauce, mashed banana, or yogurt. The texture and the taste of the cake will be slightly different though.
Other Fruits You can substitute different fruits or use a combination of multiple fruits. Blueberries, raspberries, blackberries, and even peaches would be good options to try. Substitute cup for cup.
Amal
Moist and delicious. I’ve added strawberry jam to the puree and put it on tope of the cake layers. DELISH!!! I’m making it again for my friend’s birthday. Thank you!
Amber
The cake was flavorful and not overpoweringly sweet (like most buttercream cakes) due to the mild sweetness of the whipped cream, which my family really liked. I pureed strawberries instead of adding strawberry juice, and it gave a lovely strawberry flavor (and coloring) to the cake batter. While this cake was very tasty, I don't know if it would hold overnight -- as the whipped cream didn't actually seem quite so stable. The cake started slipping a little after a few hours, so it was slightly off center. I'm not sure if there's a better way to stabilize it further (gelatin?). Also, while flavorful, as we cut the cake it began to fall apart -- as the layers started slipping and the cake itself started to break apart. If I were to make this again -- I would do it in 2 layers and add the frosting shortly before serving. Alternately, I might make this as a trifle -- cutting the cake in cubes and layering with strawberries and (since stabilization isn't needed) unsweetened whipped cream. This was definitely tasty and worth making -- just watch out for the softness of the cake (maybe bake it longer than recommended?) and the stabilization (or lack thereof) of the cream.
Zerrin
This is the BEST strawberry cake I've seen so far! Love how you decorated! Also, the step by step photos and all the information you share here make it sound easy to make. Can't wait to try it! Thanks!
Sabine
Thank you so much! I'm super happy that you like it. Happy baking!