Strawberries and Cream Cake Recipe

Strawberry buttercream, fresh strawberries, and strawberry cake layers with a fresh whipped cream filling.



  • 1 1/2 cups (350 g) granulated sugar
  • 1 cup (226 g) unsalted butter room temperature
  • 1/3 cup (72.6 g) vegetable or canola oil
  • 4 eggs
  • 3 egg whites
  • 1 tsp (4.2 g) vanilla
  • 2 tsp (4 g) baking powder
  • 2 1/2 cups (287.5 g) cake flour
  • 2 oz freeze dried strawberries measured and then pulverized into a powder
  • 1/2 tsp (2.8 g) salt
  • 1 cup (232 g) strawberry puree reduction about 3 cups chopped strawberries, pureed and simmered over the stove to thicken and reduce to 1 cup


  • 2 cups ( 462 g) heavy cream cold divided
  • 3 tablespoons (44.3 g) cold water
  • 1 tablespoon (9.25 g) unflavored gelatin
  • 1/2 cup (62.5 g) powdered sugar
  • 1 teaspoon (4.2 g) vanilla extract `
  • Fresh strawberries


  • 2 cups (452 g) unsalted butter slightly chilled
  • 4 cups (500 g) powdered sugar measured and then sifted
  • 1/4 cup (40 g) freeze dried strawberries pulverized and then measured
  • 1/3 cup (76 g) heavy whipping cream
  • 2 tbsp. strawberry jam
  • 1 teaspoon (4.2 g) pure vanilla extract
  • *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.



  1. Preheat the oven to 350 degrees Fahrenheit. Using cooking spray, coat three 8-inch round cake pans. Preheat oven to 350°F. Line the bottoms of the pans with parchment paper. Spray once more. Remove from the equation.
  2. Combine the flour, baking powder, salt, and freeze-dried strawberries in a medium mixing basin. Remove from the equation.
  3. 2 minutes in a mixer fitted with the paddle attachment, whip the sugar and butter. Add the oil and continue to beat for another 2 minutes, or until the mixture is light and fluffy.
  4. One at a time, add the eggs and egg whites, mixing thoroughly after each addition. Pour in the vanilla extract.
  5. Alternately add the flour mixture and the strawberry puree to the mixer on low, commencing and ending with the flour mixture. Mix until all of the ingredients are evenly distributed.
  6. Divide the batter evenly among the three pans, leaving approximately 16 ounces in each.
  7. Cook for 20-22 minutes, or until a toothpick inserted in the center comes out with only a few wet crumbs on it.


  1. Pour the cold water into a small dish and add the gelatin. Allow for at least 10 minutes of resting time. Bring 1/3 cup heavy cream to a boil in a small saucepan, then whisk in the gelatin mixture. Refrigerate until cold but not firm, approximately 5-7 minutes, stirring often.
  2. Beat the remaining whipping cream, icing sugar, and vanilla in a chilled stainless steel bowl with a cooled whisk attachment until it thickens and soft peaks form, about 1 to 2 minutes. Slowly drizzle in the gelatin mixture and beat until medium-firm peaks form.
  3. Refrigerate until ready to use, covered.


  1. Cream the butter for about 2 minutes in the bowl of a stand mixer fitted with a paddle attachment. The butter will soften without needing to be heated.
  2. Gradually add the sifted powdered sugar, one cup at a time, to the mixer on low speed, mixing a bit between each addition.
  3. Combine the freeze-dried strawberries and strawberry jam in a mixing bowl.
  4. Whip the cream and vanilla together with a mixer on medium speed.
  5. Increase the mixer’s speed to medium-high and beat for another 5 to 7 minutes. The color and texture of the frosting will lighten.


  1. On your cake board, place a little dab of icing. This will keep your cake in place like glue.
  2. Place the first cake layer on your cake board, top side up. Around the perimeter of the cake, pipe a rim of strawberry buttercream.
  3. Cover the cake with about 1/2 cup of the whipped cream filling. Place the chopped strawberries on top of the whipped cream and gently pat them in place. Over the strawberries, spread another 1/2 cup of the whipped cream filling.
  4. Repeat steps 2 and 3 with the next cake layer on top of the filling.
  5. Place your last cake layer on top of the second layer of filling, top side down. Apply a thin layer of crumb coat to the entire cake. It is not necessary for something to be attractive or even. This layer of icing is just to keep the crumbs in place. To set the crumb coat, place the cake in the freezer for 10 to 15 minutes.
  6. Finish icing your cake when the crumb coat has set.
  7. For my design, I used the Wilton #125 petal tip. You’ll need an additional 1/2 of the buttercream recipe to make this design on your cake.

Source: Cake by Courtney

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