Go Back
+ servings
A fresh strawberries and cream layer cake on a white cake stand.
Print Recipe
5 from 3 votes

Strawberries and Cream Cake

This strawberries and cream cake is one of my favorite layer cake recipes of all time! Dense and moist yellow cake layers get topped with a fresh strawberry jam and homemade whipped cream. This dessert is fresh, simple, and a total showstopper!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: Berries and Cream Cake, Strawberries and Cream Cake, Strawberry Cake
Servings: 16 servings
Calories: 298kcal

Equipment

  • Stand Mixer
  • 8-inch round cake pans

Ingredients

For the cake:

  • 2 cups cake flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ sticks unsalted butter at room temperature
  • 1 cup granulated sugar
  • 3 whole eggs separated, at room temperature
  • 2 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ¾ cup whole milk at room temperature

For the strawberry jam:

  • 1 pound of fresh strawberries cleaned and cut into small pieces
  • 1 cup sugar
  • 1 lemon zested and juiced

For the sweet whipped cream:

  • 2 cups heavy whipping cream chilled
  • ¼ cup powdered sugar
  • 2 teaspoon vanilla extract
  • pinch of salt

Instructions

For the strawberry jam:

  • In a medium saucepan combine all the ingredients for the jam. Bring to a boil and cook, stirring occasionally, for 30 minutes, or until jam has reduced by half and is thick enough to coat the back of a spoon. Set jam aside to cool to room temperature.

For the cake:

  • Preheat oven to 350 degrees. Line 2 8-inch round cake pans with parchment paper and spray with nonstick baking spray, set aside.
  • Whisk together the cake flour, baking soda, baking powder, and salt in a medium bowl, set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and the sugar until light and fluffy, about 5 minutes. Scrape down the bowl.
  • While the butter and sugar are mixing, in a separate bowl, whisk the egg whites to soft peaks, this will take about three minutes. Be sure to use a very clean bowl and whisk, as any trace of oil will prevent the egg whites from properly whipping. Set the egg whites aside.
  • Add eggs yolks to the creamed butter and sugar, one at a time, mixing until fully incorporated and scraping down sides of the bowl in between each addition. Stir in the extracts.
  • Working in alternating batches, add ⅓ of the dry ingredients, followed by ½ of the milk, ending with the dry ingredients.
  • Add in the whipped egg whites and gently fold in by hand, being sure not to deflate the batter. Mix until no streaks of egg white remain and everything is fully incorporated.
  • Divide batter among prepared pans and bake in preheated oven for 30 minutes, or until tops are golden brown, the tops spring back when lightly touched, and the edges have begun to pull away from the sides of the pan.
  • Allow cakes to cool on wire rack for 10 minutes before turning out of pans and cooling completely on wire racks.

For the Whipped Cream:

  • In the bowl of a stand mixer fitted with the whisk attachment, combine all ingredients and whisk on medium until the whisk begins to leave streaks in the cream. Stop the mixer and finish whisking the cream by hand until soft peaks form.

To Assemble the Cake:

  • Place one of the cakes on a serving platter. If necessary, level off the top before spreading on a few cups of the whipped cream. Add a generous amount of jam on top of the whipped cream.
  • Place the second cake layer on top of the filling, and finish with another layer of whipped cream and the jam. If desired, garnish with additional fresh strawberries to make it really show stopping!

Notes

  • The cakes, jam, and whipped cream can all be made a day in advance and stored in the fridge until ready to serve.
  • Do not assemble the cake until ready to serve, as the whipped cream and jam are not stable enough to support transporting the cake or having it stand at room temperature for an extended period of time.
  • The cakes can be baked in 6-inch pans if desired. Prep 4 6-inch pans as directed above and bake in preheated oven for 18 - 22 minutes.

Nutrition

Serving: 1slice | Calories: 298kcal | Carbohydrates: 43g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 238mg | Potassium: 120mg | Fiber: 1g | Sugar: 29g | Vitamin A: 508IU | Vitamin C: 20mg | Calcium: 82mg | Iron: 1mg