Sweet & savory country cooking from my table to yours!


Strawberries and Cream Cake


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I came up with this recipe, after a friend of mine mentioned that she might want to enlist me to make a cake with strawberries for a birthday in her family.  Therefore, I decided to start playing around in the kitchen.  I decided to make a cake batter using some homemade whipped cream, cake flour and pure vanilla which resulted in a very soft and flavorful cake.  For the filling, I combined more whipped cream, cream cheese and real butter, and added in some sugar for sweetness.  I tucked fresh strawberries away inside the light and creamy filling between each layer and stacked a few on top.  The result was layers of soft vanilla cream cake, layered with fresh strawberries and a wonderful light and creamy filling.  This light and refreshing cake would be great for Memorial Day, July 4th, or anytime when the weather is hot and you don’t want a heavy dessert. 

Here’s how I made it…                       The yummy recipe follows my illustration!

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First I cut out two rounds of wax paper, the size of a round 9″ cake pan…

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Then I greased and floured the tops of the wax paper rounds and the sides of two round 9″ cake pans and set them aside…

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Next, I placed some flour in a medium bowl…

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and added some baking powder and salt to it.  I whisked the ingredients together and set the bowl aside…

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Then, I poured some heavy whipping cream in the mixing bowl of my stand mixer.  I used my whisk attachment and whisked it on high speed until stiff peaks formed and set it aside…

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Next, I placed some eggs in a separate mixing bowl…

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And whisked mixed them on medium speed until they were light and lemony in color…

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Then I poured the eggs in with the whipped cream…

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And added some pure vanilla…

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And barely folded them together with the mixer on low…

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Then I added the dry ingredients to the wet mixture…

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I mixed them together on medium speed just for a few seconds to incorporate the dry ingredients.  I poured the batter into the two prepared cake pans, and forgot to take a picture…duh!

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and I baked the cakes until a toothpick inserted into the centers came out clean…

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I inverted the layers onto a wire rack to cool and peeled the wax paper from the bottoms…

While the cakes were cooling, I made the wonderful yummy filling, and here’s how I did it…

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I placed some whipping cream and powdered sugar in the mixing bowl of my stand mixer…

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And using my whisk attachment, I whisked the mixture on high speed until stiff peaks formed…

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In a separate bowl, I whisked together some butter and cream cheese….

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Until the mixture was very light and creamy, and added some real vanilla…

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Next, I gently folded the whipped cream from the first bowl, in with the butter and cream cheese mixture in the second bowl.  Oh my goodness…delicious!

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Okay, next…I used a cake leveler and cut each cake layer into two thinner layers.  You can also use a long serrated knife to do this…

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I placed one cake layer on a cake place, cut side up…

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And spread about one-fourth of the filling on it…

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Then I placed fresh strawberries over the filling, and placed a second layer on top…

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Then I repeated the filling….

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and strawberries…

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And repeated the steps again…

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Finishing the third layer…
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And finally a fourth layer, and I loosely stacked strawberries on the top layer…


This cake is the perfect light and refreshing dessert, and you can add extra strawberries or mix in blueberries.    Hope you enjoy it!


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Strawberries and Cream Cake

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40


A moist vanilla whipped cream cake, filled with strawberries and a wonderful creamy filling!



For the Cake

  • 2 1/4 cups cake flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 1/2 cups sugar
  • 2 teaspoons pure vanilla
  • 1 1/2 cups heavy whipping cream

For the Filling

  • 2 cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 package cream cheese, 8 ounce, softened
  • 1 stick real butter, softened
  • 2 teaspoons pure vanilla extract

For the Fruit

  • 1 quart fresh strawberries, sliced


  1. Preheat oven to 350 degrees.

For the Cake

  1. Grease and and lightly flour two 9″ rounds of wax paper and the sides of two 9″ cake pans.
  2. Mix the dry ingredients together in a medium bowl and set aside.
  3. In the bowl of a stand mixer, using the whisk attachment, whisk the whipping cream on high speed until stiff peaks form and set aside.
  4. In a separate bowl of a stand mixer, using the paddle attachment, mix the eggs on medium speed, until they are very light and lemony in color. Add the sugar and vanilla and mix for about one minute on medium speed.
  5. Add the dry ingredients and mix just to incorporate.
  6. Lightly fold in the whipped whipping cream on low speed or with a spatula.
  7. Divide batter evenly between the two prepared cake pans. Bake for approximately 20 minutes until a toothpick inserted into the center of cakes comes out with moist crumbs on it.
  8. Let cakes set for about 5 minutes. Run a knife around the edges of cakes and invert them to a cooling rack. Peel the wax paper from the bottoms of cake layers and let cake layers cool completely.

For the Filling

  1. In the mixing bowl of a stand mixer, using the whisk attachment, whisk the whipping cream and powdered sugar on high speed until stiff peaks form and set aside.
  2. In a separate bowl, using the paddle or whisk attachment, mix the cream cheese and butter together on medium speed, until very light and creamy, and there are no lumps remaining in the cream cheese. Mix in the vanilla.
  3. On low speed, lightly fold in the whipped cream from the first bowl.
  4. Slice the cooled cake layers horizontally, using a serrated knife or cake leveler.
  5. Place the first cake layer, cut side up, on a cake plate. Spread one fourth of the filling over the layer, then one fourth of the strawberries, and repeat ending with a layer of filling and one fourth of the strawberries stacked loosely on top of the cake.
  6. Refrigerate until ready to serve.


  • Additional strawberries can be used for garnish if desired, and blueberries are a great addition to the strawberries.
  • Try this cake with fresh peaches when they are in season. It is excellent!


  • Serving Size: 12





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