Strawberries and Cream Cake

There’s something utterly delightful about the simple combination of strawberries and cream that evokes the feeling of summer, no matter what the season. As a child, I remember gathering fresh strawberries from the local farm with my family. We’d return home, where my mom would whip up a delicious dessert that brought us all together — a luscious cake, layered with fresh strawberries and velvety whipped cream. The smell of strawberries simmering in the sun and the joy of a family gathering around a table filled with sweets is a cherished memory I carry with me.

The strawberries and cream cake is more than just a dessert; it’s a celebration of the sweeter moments in life. Each luscious slice offers a burst of fresh strawberries paired harmoniously with the richness of the cream. This cake has become my go-to recipe whenever I want to share a piece of nostalgia, creating new memories around the dining table with loved ones.

Recipe Timing

• Prep Duration: 20 minutes
• Active Cooking: 30 minutes
• Total Duration: 50 minutes
• Portion Size: Serves 8-10
• Complexity: Simple

Nutritional Recipe

• Calories per portion: Approx. 310
• Protein: 4g
• Carbs: 37g
• Fats: 16g
• Fiber: 1g
• Sugars: 20g
• Sodium: 150mg

Why You’ll Love This Strawberries and Cream Cake

This Strawberries and Cream Cake is as easy to make as it is delightful to eat. It’s the perfect blend of flavors and textures: the fluffy crumb of the cake, the richness of the sour cream, and the juicy, sweet strawberries come together magnificently. It’s moist yet light, making each forkful feel like a guilty pleasure—except it doesn’t have to be! With fresh ingredients and a touch of love, you can create a dessert that feels special for any occasion, be it a birthday party, a picnic, or just a midweek treat to brighten your day.

The Complete Cooking Journey

Creating this strawberries and cream cake is not just about following a recipe; it’s an experience filled with joy. As you gather the ingredients, you may find yourself daydreaming of summer picnics. You’ll start with mixing the dry ingredients, blending butter and sugar into fluffy clouds, and finally bringing in those beautiful strawberries. Each step leads you closer to that delectable moment when you slice the cake and catch a whiff of fresh berries and cream.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 cup fresh strawberries, sliced
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Method:

Step 1: Preheat Your Kitchen

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. The aroma of warm cake will fill your kitchen soon enough!

Step 2: Combine the Dry Ingredients

In a bowl, mix together the flour, baking powder, baking soda, and salt. Set this aside as we focus on making the batter.

Step 3: Cream Your Butter and Sugar

In another bowl, beat together the softened butter and granulated sugar until fluffy. This step is crucial as it incorporates air into the mixture, ensuring a light cake. Add the eggs one at a time, mixing well after each addition.

Step 4: Add Vanilla and Sour Cream

Stir in the vanilla extract and sour cream until smooth. The sour cream adds a lovely moisture and tang that perfectly balances the sweetness of the cake.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; a little flour still visible is perfectly fine.

Step 6: Fold in Fresh Strawberries

Gently fold the sliced strawberries into the batter, being careful to distribute them evenly without crushing them. You want those juicy pieces to shine!

Step 7: Pour and Smooth

Pour the batter into the prepared pan and smooth the top. It’s time for the magic to happen in the oven!

Step 8: Bake to Perfection

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Your kitchen will start smelling heavenly—this is a good sign!

Step 9: Cool Your Creation

Allow the cake to cool in the pan for a few minutes, then transfer it to a wire rack. This step is essential for getting a nice, moist crumb.

Step 10: Whip the Cream

For the frosting, whip heavy cream with powdered sugar until soft peaks form. This creamy cloud will take your dessert to the next level!

Step 11: Final Touches and Assembly

Once the cake is cool, slice it into portions, layer it with whipped cream, and top with more fresh strawberries. Just imagine the happiness it will bring to your table!

Serving Suggestions & Pairings

This cake pairs beautifully with a cup of tea or coffee, making it an excellent choice for afternoon gatherings. Top each slice with a sprig of mint for a pop of color and freshness. Serve with a drizzle of chocolate sauce for those chocolate lovers!

Storage & Leftovers Guide

Store leftover cake in an airtight container in the refrigerator for up to three days. If you want to save it longer, you can freeze slices wrapped tightly in plastic wrap for up to a month. Just thaw before serving!

Kitchen Wisdom & Success Tips

• Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for the best texture.
• Strawberries Quality: Use ripe strawberries for the best flavor. If they’re a bit tart, a sprinkle of sugar can enhance their sweetness.
• Don’t Overmix: Overmixing the batter can make the cake dense, so mix until just combined.

Flavor Variations & Adaptations

Feeling adventurous? Try adding a splash of lemon or orange zest to the batter for a citrusy twist. You can also swap strawberries for other berries, such as blueberries or raspberries, for a delightful change.

Reader Questions & Solutions

1. My cake didn’t rise; what went wrong?

   • Ensure your baking powder and soda are fresh, and don’t skip the whipping of the butter and sugar; they help add air to your batter.

2. Can I use frozen strawberries?

   • Yes, but be sure to thaw and drain excess moisture before folding them into the batter.

3. How do I know when the cake is done baking?

   • Besides the toothpick test, the cake should spring back when lightly pressed in the center.

4. Is there an alternative to sour cream?

   • You can substitute it with yogurt or buttermilk for a similar effect.

5. Can this cake be made in advance?

   • Absolutely! You can bake and cool the cake, wrap tightly, and chill until you’re ready to whip cream and serve.

Wrapping Up

Making this Strawberries and Cream Cake is not just about creating something delicious—it’s about crafting joyful moments. Whether you’re celebrating with friends or treating yourself to a slice of happiness, this cake promises to bring smiles to your face. So gather those fresh strawberries, roll up your sleeves, and dive into this sweet adventure. Happy baking!

Print