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The Best Strawberries and Cream Cake Ever

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Servings: 8
Calories: 534kcal
Author: Honest and Tasty


For the Cake:

  • ½ cup 1 stick Unsalted Butter, softened
  • ½ cup Granulated Sugar
  • 2 Eggs plus 2 Egg Yolks
  • ½ cup Whole Milk
  • ½ teaspoons Pure Vanilla Extract
  • 1 ½ cups All-Purpose Flour plus 1 tablespoon extra for dusting the pan
  • 2 teaspoons Baking Powder I always use Aluminum-Free Baking Powder, such as Rumford Brand
  • ¾ tsp Sea Salt

For the Fresh Strawberry Topping:

  • 1 pound Fresh Strawberries rinsed, stems cut off, and thinly sliced
  • ¼ cup Granulated Sugar

For the Whipped Cream:

  • 2 cups Heavy Cream
  • ¼ cup Granulated Sugar


For the Cake:

    Preheat oven to 350º F (176º C).

    • Grease a round cake pan (8- or 9-inch diameter will work, just make sure it comes up at least 2 inches) with cooking spray or butter.
    • Add about 1 tablespoon of flour 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 sea 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.
    • Pour into cake pan and bake until a fork poked inside comes out clean (about 25 min).
    • Let cool for 10 minutes, then remove cake from pan and let cool for another 10 minutes before splitting cake in half lengthwise (serrated knife works best for this).

    For the Fresh Strawberry Topping:

    • In a clean mixing bowl, gently combine sliced strawberries with sugar until completely coated and let sit until ready to assemble cake. The strawberries will release a bit of sweet juice. This is exactly what you want.

    For the Whipped Cream:

    • In a clean mixing bowl, beat together heavy cream and sugar until stiff peaks form. Set aside until ready to assemble cake.

    Assembling the Cake:

    • Once the cake has cooled, start layering everything as follows:
    • First add half the strawberries plus half its juice onto the first half of the cake (cut side up).
    • Then add half the whipped cream on top (don’t spread it to the very edge of the cake).
    • Then layer the other half of the cake (cut side down), add the remainder of the cream, and lastly, the remainder of the strawberries plus its juice. Slice and enjoy!


    Calories: 534kcal | Carbohydrates: 50g | Protein: 6g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 154mg | Sodium: 366mg | Potassium: 293mg | Fiber: 2g | Sugar: 29g | Vitamin A: 1320IU | Vitamin C: 34mg | Calcium: 121mg | Iron: 2mg