Strawberry Cake with Whipped Cream

There are few things in life as delightful as the combination of fresh strawberries and fluffy whipped cream, and today, I’m beyond excited to share with you my favorite Strawberry Cake with Whipped Cream recipe. This cake is a celebration of everything we love about summer desserts: light, fruity, and oh-so-irresistible. Whether you’re baking for a special occasion or just because, this cake is sure to impress and bring joy to anyone who takes a bite. Let’s dive in!

Ingredients

Cake:

• 2 ½ cups flour
• 2 tsp baking powder
• 1 tsp salt
• ½ tsp baking soda
• 1 ½ cups sugar
• 1/3 cup vegetable oil
• 3 tbsp melted butter
• 4 egg whites
• ¾ cup heavy cream
• ½ cup sour cream
• 2 tbsp milk
• 1 ½ tsp strawberry extract
• 1 tsp vanilla extract

Frosting:

• 1 ½ cups powdered sugar
• 8 oz cream cheese
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 2/3 cups heavy cream

Strawberries:

• 4 cups sliced strawberries
• 1/3 cup sugar
• 2 tsp lemon juice

Additional Filling:

• 1 cup slightly warmed strawberry jelly

How to Make Strawberry Cake with Whipped Cream

1: Prepare the Cake

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
3. Mix wet ingredients: In another bowl, beat together the sugar, vegetable oil, and melted butter until smooth. Add the egg whites one at a time, mixing well after each addition.
4. Blend creams and extracts: Add the heavy cream, sour cream, milk, strawberry extract, and vanilla extract to the wet mixture. Stir until combined.
5. Combine mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Bake the cake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2: Prepare the Strawberries

1. Macerate the strawberries: In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Let sit for at least 30 minutes, stirring occasionally. This will help the strawberries release their juices and become wonderfully sweet and syrupy.

3: Make the Frosting

1. Beat the cream cheese: In a large bowl, beat the cream cheese until smooth.
2. Add sugar and flavorings: Gradually add the powdered sugar, vanilla extract, and salt, beating until well combined.
3. Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

4: Assemble the Cake

1. Layer the cake: Place one cake layer on a serving plate. Spread a thin layer of strawberry jelly over the cake, then top with a layer of macerated strawberries. Spread a generous amount of frosting over the strawberries.
2. Repeat: Add the second cake layer and repeat the process with the jelly, strawberries, and frosting. Place the final cake layer on top.
3. Frost the cake: Use the remaining frosting to cover the top and sides of the cake. If desired, decorate with additional sliced strawberries.

Helpful Tips

• Room temperature ingredients: Ensure all your ingredients are at room temperature before you start. This will help them blend more smoothly and evenly.
• Maceration time: Don’t rush the maceration process for the strawberries. Letting them sit for at least 30 minutes will enhance their flavor and juiciness.
• Chilling the bowl: Chill your mixing bowl and beaters before whipping the cream. This helps achieve a better whip and more stable peaks.

Substitutions/Variations

• Flavor swaps: Swap the strawberry extract with raspberry or almond extract for a different twist.
• Dairy-free options: Use dairy-free cream cheese and heavy cream alternatives to make this cake suitable for those with lactose intolerance.
• Fruit variations: Replace strawberries with raspberries, blueberries, or a mix of your favorite berries.

Frequently Asked Questions

Can I use frozen strawberries?

Yes, you can use frozen strawberries if fresh ones are not available. Just make sure to thaw and drain them well before macerating.

How far in advance can I make this cake?

You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store them at room temperature. Assemble the cake the day you plan to serve it for the best freshness.

Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum.

Storage Instructions

• Refrigerator: Store the assembled cake in the refrigerator for up to 3 days. Cover it with a cake dome or plastic wrap to prevent it from drying out.
• Freezer: You can freeze the cake layers (unfrosted) for up to 2 months. Wrap each layer in plastic wrap and aluminum foil. Thaw at room temperature before assembling.

More Relevant Recipes

• Chocolate Strawberry Marshmallow Pie
• Snickerdoodle Fudge
• Double Dark Chocolate Zucchini Bread

Enjoy baking and savoring this delightful Strawberry Cake with Whipped Cream. Each bite is a piece of happiness, bursting with the freshness of strawberries and the creamy goodness of whipped frosting. Happy baking!

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