Can I use frozen strawberries for this Fresh Strawberry Layer Cake?

While fresh strawberries offer the best flavor and texture, you can use frozen. Just be sure to thaw them completely and drain them very well to avoid excess moisture, which can make your cake soggy.

How far in advance can I make the cake layers?

You can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store them at room temperature. For longer storage, freeze them, then thaw before assembling. Always assemble the cake just before serving for peak freshness.

My whipped cream isn't getting stiff. What went wrong?

The most common culprits are warm cream or equipment. Ensure your heavy cream is very cold, and your mixing bowl and beaters are chilled. Also, double-check that you're using heavy cream, which has a higher fat content than whipping cream.

Can I make this Fresh Strawberry Layer Cake without the layers?

Absolutely! You can easily adapt this recipe to bake as a sheet cake or even individual cupcakes. Just adjust the baking time accordingly, then top generously with whipped cream and fresh strawberries.

How do I prevent the cake from getting soggy from the fresh strawberries?

Pat your sliced fresh strawberries dry with paper towels before adding them to the cake. For extra insurance, you can pipe a thin “dam” of whipped cream around the edge of each cake layer before adding the berries; this helps contain their moisture.

Easy Fresh Strawberry Layer Cake With Whipped Cream For Family

Description

This Fresh Strawberry Layer Cake with Whipped Cream is simple to make, yet looks professionally made. A taste of summer, it’s perfect for home cooks to impress guests.

Ingredients

Scale

2 cups (240g) All-purpose flour
1½ cups (300g) Granulated sugar
3 large Eggs
1 cup (240ml) Milk (whole or 2%)
2 teaspoons Vanilla extract
2 teaspoons Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
½ cup (113g) Unsalted butter, softened
2 lbs (approx. 900g) Fresh Strawberries, hulled and sliced
2 cups (480ml) Heavy Cream (cold)
½ cup (60g) Powdered Sugar (confectioners’ sugar)

Instructions

Prep Pans: Grease and flour two 8-inch round cake pans thoroughly. Preheat your oven to 350°F (175°C).
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps.
Add Wet Ingredients: To the dry ingredients, add the softened butter, eggs, milk, and vanilla extract. Beat with an electric mixer on low speed until just combined, then scrape down the sides of the bowl and mix for another 30 seconds until smooth. Avoid overmixing.
Bake Cake Layers: Divide the batter evenly between your two prepared cake pans. Bake for 25-30 minutes, or until the edges are lightly golden and a wooden skewer or toothpick inserted into the center comes out clean. The layers will feel springy to the touch.
Cool Cakes: Let the cakes cool in their pans for about 10 minutes. Then, carefully invert them onto a wire rack to cool completely.
Prep Strawberries: While the cakes cool, hull and thinly slice your fresh strawberries. If your strawberries aren’t super sweet, you can lightly toss them with a tablespoon of granulated sugar.
Make Whipped Cream: For the best results, use a chilled mixing bowl and whisk attachments. Beat the cold heavy cream, powdered sugar, and vanilla extract on high speed until firm peaks form. The cream should be light, airy, and hold its shape.
Assemble Cake: Place one cooled cake layer on your desired serving plate. Spread a generous amount of the homemade whipped cream over the top, extending almost to the edges. Arrange about half of your sliced fresh strawberries evenly over the cream. Carefully place the second cake layer on top, then repeat with more whipped cream and the remaining fresh strawberries. Finish the top with a final layer of cream and some decorative, whole fresh strawberries or fanned slices.

Notes

Optional Add-ins & Smart Swaps:

A mere ¼ teaspoon almond extract can add a delicate, nutty hint to your cake batter.
A teaspoon of finely grated lemon zest brightens either the cake batter or the whipped cream for a citrusy zing.
If you’re really short on time, a tub of good quality store-bought whipped cream can work, though homemade is always my preference.
For dietary needs, a 1:1 gluten-free flour blend can be swapped; just be prepared to adjust liquid slightly if the batter seems too thick.
Raspberries or blueberries can be added to the strawberry filling or even swapped entirely for a different berry layer cake experience.

Notes on Quality/Seasonality:

Always choose ripe, fragrant fresh strawberries for the best possible flavor. Their natural sweetness and aroma are key.
Ensure your heavy cream is very cold; this is crucial for it to whip up properly into stiff, airy peaks. Look for full-fat options for the best results.
Real vanilla extract makes a noticeable difference in the overall flavor profile. Avoid artificial vanilla if you can.

Variations:

Extra Moistness: For an even more indulgent and moist cake, once the layers are completely cool, you can lightly brush them with a simple sugar syrup (equal parts sugar and water simmered until dissolved and cooled) or a little milk before adding the whipped cream filling.
Decorative Edge: For a professional touch, spoon some whipped cream into a piping bag fitted with a star tip and create a beautiful border around the top edge of your cake.

Troubleshooting:

Cake layers sticking: The most common culprit is insufficient greasing and flouring of your pans. Ensure every nook and cranny is coated before adding batter.
Whipped cream not stiffening: This usually happens if the cream isn’t cold enough, or if your bowl and beaters aren’t chilled. Pop your bowl and whisk in the freezer for 15 minutes before starting! Avoid over-beating once it’s stiff, as it can quickly turn grainy.

Note: Nutritional data is an estimate, as it was not provided in the original recipe.

Prep Time: 50 minutes
Cook Time: 30 minutes
Category: Desserts
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 450 kcal
Sugar: 45g
Sodium: 250mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 6g
Cholesterol: 85mg

Keywords: Strawberry Layer Cake, Whipped Cream Cake, Summer Dessert, Fresh Strawberry Cake