Home » Strawberries & Cream Cake

Strawberries & Cream Cake

4.3 from 30 votes

Strawberries & Cream Cake

Recipe by Isabelle Heikens
4.3 from 30 votes
Course: Dessert
Servings

16

servings

This recipe makes TWO large cake layers. Use half this recipe if you want to make the cake above, slicing one of the large layer in half. I make this cake multiple times every summer so I freeze the second cake for the next time!

Cook Mode

Keep the screen of your device on

Ingredients

  • 3 Cups AP flour, sifted

  • 1 Tbsp Baking powder

  • 1 Tsp Baking soda

  • 1 Cup Butter, room temperature

  • 2 Cups Granulated sugar

  • 4 Eggs, large

  • 1 1/4 Cup Buttermilk

  • 1 Tbsp Orange zest (optional)

  • 1 Tsp Vanilla extract

  • 1/2 tsp salt

  • Assembly
  • ~4 Cups Strawberries (around two containers), hulled

  • 1/4 Cup Granulated sugar

  • 1 Tbsp Lemon juice

  • 2 Cups Whipping Cream

  • 1 Tsp salt

Directions

  • Preheat the oven to 350°F and grease and line two 8-inch round cake pans.
  • Sift together the flour, baking powder, baking soda, and salt, then set aside. In another bowl, combine the vanilla with the buttermilk.
  • In the bowl of an electric mixer, add the sugar and orange zest. Use a spoon to press and stir the zest into the sugar until the mixture takes on an orange tint, becomes fragrant, and resembles the texture of wet sand.
  • Add the butter to the sugar mixture and beat until light and fluffy, approximately 3 minutes.
  • While mixing on medium speed, add the eggs one by one, mixing between each addition.
  • Reduce the speed to low and alternate adding the flour mixture and the buttermilk mixture, being careful not to overmix.
  • Divide the batter evenly between the two pans and bake for 35-45 minutes, or until a toothpick comes out of the center with only a few crumbs. Allow the cakes to cool fully before assembling.
  • Prepare the strawberries by selecting the 5 largest ones that are around the same size. Set these aside. Quarter the remaining strawberries and add them to a bowl with the sugar and lemon juice. Allow them to macerate for at least 15 minutes.
  • Whip the cream, a tsp of vanilla and 1 tsp of salt using an electric mixer on high speed until soft peaks form. Note, you can also sweeten the whipped cream if you like! Just add a spoonful of granulated sugar!
  • To assemble the cake, slice each cake layer in half horizontally. Place one layer on the cake stand. The bowl of strawberries should now have juices accumulated at the bottom. Spoon this liquid over the cake layer. Then, take the 5 strawberries you set aside, placing one in the center and the other 4 evenly spaced around the edge of the cake; these act like stilts to support the second layer. Spoon half of the macerated strawberries over the bottom layer, then top with half of the whipped cream. Place the second layer on top, followed by the remaining whipped cream and strawberries.

Did you make this recipe?

Tag @isabelleheikens on Instagram and hashtag it with #isabelleheikens

2 Comments

  1. Kristin Guinn

    Just made it and it’s fabulous. How do you suggest storing it for a day…room temp or fridge?

    • Store in the fridge otherwise the cream would melt/spoil! I would say bring it out maybe 20 min before serving for the best texture, but I’d also eat it straight out of the fridge.

Leave a Comment

Your email address will not be published. Required fields are marked *

*