Description
A delightful Strawberries and Cream Cake featuring moist vanilla cake layers topped with rich cream cheese frosting and fresh, juicy strawberries. This classic dessert combines sweet, tangy, and fruity flavors for a perfect treat.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (as needed for consistency)
For the Topping:
- 2 cups fresh strawberries, hulled and sliced
- Fresh mint leaves (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract and almond extract if using for added flavor complexity.
- Add Dry Ingredients and Milk: Gradually add the dry ingredient mixture into the wet ingredients in thirds, alternating with the whole milk, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing and toughening the cake.
- Bake the Cake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back lightly when touched.
- Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then turn them out onto wire racks to cool completely before frosting to prevent melting the frosting.
- Prepare the Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat. Add heavy cream one tablespoon at a time until the frosting reaches a spreadable consistency.
- Assemble the Cake: Place one cake layer on a serving plate, spread a generous amount of frosting over it, then top with some sliced strawberries. Place the second cake layer on top, frost the top and sides evenly, and decorate with the remaining strawberries and optional fresh mint leaves for garnish.
Notes
- Make sure all dairy ingredients are at room temperature for a smoother batter and frosting.
- Do not overmix the batter to keep the cake tender.
- The almond extract is optional but adds a subtle flavor that complements the strawberries well.
- For best results, use fresh, ripe strawberries for the topping.
- Store the cake covered in the refrigerator due to the cream cheese frosting; it will keep for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
Keywords: Strawberries and Cream Cake, Strawberry Cake, Cream Cheese Frosting, Fresh Strawberry Dessert, Moist Vanilla Cake
