The Best Strawberries and Cream Cake Ever

The Best Strawberries and Cream Cake Ever

This cake! Really, it has left me speechless. I don’t even want to talk much about it because I feel like I can’t do it justice. But, I will anyway, and the cake gods will be annoyed.

The Best Strawberries and Cream Cake Ever

This cake… you know, it’s just one of those things. Give it a taste and goodnight. We are all done. Time to go home.

The Best Strawberries and Cream Cake Ever

I was craving a fresh fruit cake (not that kind) and I thought what better than a wonderfully light and easy, buttery vanilla cake with fresh, ripe strawberries and homemade whipped cream? As always, the best things in life are the simplest things in life. And your palate can appreciate and discern the singular flavors, as well as the merriment of a few simple flavors much easier.

The Best Strawberries and Cream Cake Ever

So I baked this cake last night and while enjoying it, my husband told me it was his new favorite cake. Happy dance time!

The Best Strawberries and Cream Cake Ever

This cake is the moistest (OK, so some people hate that word but I have to in this case), fluffiest, freshest, most heavenly dessert I’ve had in a very long time. It feels like a baby cloud is softly, and oh so happily, bouncing around in your mouth.

The Best Strawberries and Cream Cake Ever

I beg you, please, PLEASE bake this cake. It cannot be more perfect.

The Best Strawberries and Cream Cake Ever

I adapted this recipe from Martha Stewart’s strawberry cream cake, so you don’t need me to tell you that it’s going to be perfect. But the thing is, I’m not perfect like Martha—I like to make things simple and changed it here and there—so here’s a less headachy version (sorry Martha!).

The Best Strawberries and Cream Cake Ever

I’m curious, what’s your favorite cake ever? Comment below and let me know!

The Best Strawberries and Cream Cake Ever

 

The Best Strawberries and Cream Cake Ever
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 6-8
Ingredients
Cake:
  • ½ cup unsalted butter (1 stick), softened
  • 1 ½ cups flour, plus a tiny bit extra for the pan
  • 2 tsp baking powder
  • ¾ tsp salt
  • ½ cup sugar
  • 2 eggs plus 2 egg yolks
  • ½ tsp pure vanilla extract
  • ½ cup whole milk
Strawberries:
  • 1 pound fresh strawberries, stems cut off, and thinly sliced
  • ¼ cup sugar
Cream:
  • 1 ½ cup heavy cream
  • ¼ cup sugar
Instructions
For Cake:
Preheat oven to 350º F (176º C). Grease a 9x2 cake pan (8-inch round is just fine) with cooking spray or butter. Add a little bit of flour (about ¼ cup) to the pan, move it all around, and tap off all the excess. In a large bowl, add butter and ½ cup sugar and beat with mixer until soft and creamy. Add eggs, milk, and vanilla. Beat well. Add flour, baking powder, and salt; and give this powder mixture a little mix with a spoon and then beat with mixer on low until just combined. Don’t overbeat in this step. Bake until a fork poked inside comes out clean (~25 min). Let cool for 10 minutes. Then remove cake from pan and let cool for another ten minutes before splitting cake in half lengthwise (serrated knife works best for this). Once you’ve made the strawberry mixture and the cream, start layering: first add half the strawberries plus its juices onto the first half of the cake (cut side up), then half the cream (don’t spread to the very edge), then the other half of the cake (cut side down), then the remainder of the cream, and lastly, the remainder of the strawberries plus its juices.
For Strawberries:
Add ¼ cup of sugar to sliced strawberries in a bowl and gently fold together to mix.
For Cream:
Beat heavy cream with ¼ cup of sugar until thick peaks form.

Comments

    • says

      Thank you, Matt! I hope you enjoy it if you give it a go! Strawberry pizza, that’s so interesting! Sounds like a really yum dessert but I could see it as a savory dish too (maybe with some balsamic vinegar, and fresh mozzarella).

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