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Strawberry Cream Cake

Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.

  • Prep:
  • Total Time:
  • Servings: 12
  • Yield: Serves 12
Strawberry Cream Cake

Source: Everyday Food, July 2008

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 2 large eggs plus 2 large egg yolks
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup whole milk
  • 1 pound strawberries, hulled and thinly sliced
  • 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
  • 1 1/2 cups heavy cream

Directions

  1. Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

  2. Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.

  3. Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.

  4. Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.

  5. Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.

  6. Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.

Cook's Note

Nothing says summer quite like this easy but remarkably grand strawberry dessert. Even better, it can wait patiently in the refrigerator for up to a day.

Reviews (25)

  • GertrudeLeah 30 Jun, 2014

    This is a wonderful recipe! It is easier to make than a traditional shortcake and has a creamy/crumbly texture. I have even made this into cupcakes (with reduced baking to 10-12 minutes) for individual servings; slice the cupcake in half an serve as shown. Instead of adding gelatin to the whipcream to make it stay, I add 2-3 teaspoons of skim milk powder!

  • doeboz 22 Jun, 2014

    Very disappointed in this recipe. Followed the recipe exactly and baked for the minimum time of 30 min. Found the cake very dry. Will not make again.

  • Anj8326 24 Aug, 2012

    Great recipe and super easy! I ended up having to make two 8oz cake layers instead of splitting one because that would have made each layer quite thin. Otherwise, the cake was a hit!

  • Mertle30 25 Jan, 2012

    This cake is amazing! It's very easy, and it's pretty hard to mess up. I noticed some people said it didn't brown enough or it cracked, but I didn't have those problems at all. I have made it three times, twice was for birthdays.
    It's a really good cake base, it tastes completely different from regular cake, but I think it's better. Even though the ingredients were normal, it tastes much different:)

    It's amazing! I wouldn't have made it three times if it wasn't!:)

  • JMikiten 16 Jul, 2011

    Had no problems baking the cake beyond it not browning much. The cake was firm to the touch in the pan and was a bit crumbly when cut but the layers stayed in tact and were easy to handle. This is a dense, buttery layer of cake. I recommend adding 1/2 of the sugar to the sliced berries and tasting. I was fortunate to find plump, ripe, sweet strawberries that didn't need the whole 1/4 cup of sugar. Overall, this was easy to make, a cinch to assemble and a total success!

  • patri2430 16 Jul, 2011

    the cake rose but the top cracked and the cake is oozing from the top of the cake. It has the look of an under-baked cake yet when i insert the toothpick it comes out clean. little disappointing

  • emmylittlee 17 May, 2011

    This is a great recipe I will be making this again!

  • FNPathome 24 Apr, 2011

    This is yummy - but a few pointers so that you don't make the same mistakes I did. If you let the gelatin cool too much it becomes jelly clumps in the whipped cream. It should be liquid. Glad I had extra cream to do this over! I did split the cake in half and this is no big deal to do - and it works better that way. Love this! What can be wrong with strawberries and cream!

  • TanujaSindhia 19 Sep, 2010

    Lil help needed pls. I own an OTG - Morphy 28 ltrs. A newbee to baking
    - Can I pre-heat the otg at 350F for 10 mins?
    - At what temperature do I bake the cake for 30-35 minutes (as mentioned)?

  • Croco 10 Aug, 2010

    Very nice, easy to make and it looks impressive. I also recommend to separate the batter into two pans instead of cutting the cake in half.

  • lclwhite 10 Jun, 2010

    LOVE THIS!!!! Every time I make this it is gone instantly that I have to make a smaller one for my family so they can enjoy too. NEVER make with coolwhip. Part of the yumminess of the cake is the cream. NO COOLWHIP!!!! EVER!!!! It take 2 seconds to whip cream. I would rather do box cake.

  • Madhi 8 Jun, 2010

    I cut this in half and made a 6" cake for a friend. I used Coolwhip instead of making my own since I was in a rush. It was fantastic! Great summer recipe, thanks!

  • ereils 17 May, 2010

    Made this for Mother's Day and was a total hit! Took Toripoet's advice and separated batter into two pans instead of trying to cut cake in half. Worked great, just be sure to watch the clock, cake was done in 13 minutes. Took out of fridge about 20-30min before serving, wasnt too heavy at all. Served with extra whipped cream.

  • Cookingcutie11 5 Apr, 2010

    Everyone thought it was great (it is!) and enjoyed it very much. The only change I made was to butter/flour/line 2 round cake pans instead of 1. I was glad I did. I didn't have to fuss cutting one cake in half, and each cake had plenty of room to bake.

  • AmySol 2 Aug, 2009

    This was ok, I think I was looking for something a little lighter. Note if you make it: remove it from the fridge 10-15 mins. prior to serving. The cake is already dense, so if it's cold, it really seems like a brick. Wish I had thought of this before I served it!

  • SOMERSIZING 18 Aug, 2008

    I LOVED IT, DISSAPEARED FAST, DELICIOUS AND GORGEOUS

  • SOMERSIZING 18 Aug, 2008

    THIS IS WONDERFUL, SO DELICIOUS

  • rosemaryharris 15 Aug, 2008

    I can't believe how easy this was...and it looks gorgeous. I brought it to a party and it disappeared..I was lucky to get a piece myself.

  • mentosaddict 9 Aug, 2008

    I made this cake for my sister on her birthday, and she loved it. It was a little difficult to wait for the cake to cool in the fridge, though. The cream in this recipe is delicious. I used some leftover heavy whipping cream a few days later to just make strawberries and cream. Yum! I'd definitely suggest using the freshest strawberries possible (try your local farmer's market) because it really adds to the color and flavor!

  • Joevans 11 Jul, 2008

    Made this for Canada Day at our Cottage. Everyone loved it. It even held up the next day (the last piece!) Very easy and a great way to enjoy the short Strawberry season.

  • mardee 5 Jul, 2008

    To those who made this....I did this in an 8" pan as instructed and when the timer went off a minute ago, the cake had baked out over the sides of the pan. Did yours do that?

  • karenv123 5 Jul, 2008

    I tryed this on the 4th of July it was a hit with everyone

  • LuvmeDisney 2 Jul, 2008

    I made this one for my daddy on Father's Day, as he loves Strawberry Shortcake and hasn't had it for a very long time. Well, this was fabulous! My whole family dug in and raved so much, I had to make another a week later. It was gone as quickly as the first. An easy one to make, and a real winner!

  • LSap 1 Jul, 2008

    I made this cake for my husband for Father's Day. It was not only easy to make and beautiful to look at - it was absolutely delicious. Don't hesitate to try this. It's a perfect summertime dessert.

  • jlm310 26 Jun, 2008

    This is an easy and yummy cake. As written, it is perfect for "everyday" but it is so good, that I would double the recipe (to make 2 9 in cakes) for company.

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