New This Month

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

Source: Everyday Food, July/August 2008


For the cake

  • 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
  • 1/2 cup sugar
  • 2 large eggs plus 2 large egg yolks
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup whole milk

For the Filling

  • 1 pound strawberries, hulled and thinly sliced
  • 1/2 cup sugar
  • 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
  • 1 1/2 cups heavy cream


  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 Notes

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 Add a comment

  • cakengiftsini
    25 MAY, 2017
    Thanks for this superb recipe, my all friends like it very much. We make it at our each party. Many time we have availed of such Delicious cakes from the site :
  • gretchenpaxgma
    8 JUN, 2016
    Absolutely delicious, very rich and buttery. I'm not sure what the gelatin is for? I followed the directions but the gelatin completely congealed into a solid mass and wouldn't blend into the whipped cream. I left it out, and it was fine, we ate the entire cake within two days.
  • Marianna Taranenko
    5 MAR, 2015
    Amazing recipe! My boyfriend absolutely loved it. We had some leftover strawberries and I picked this one to use them before they are spoilt. Totally worth it!
  • 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.
  • anjalic261
    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!:)
  • MS11508129
    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!