Strawberries and Cream Butter Cake

Strawberries and Cream Butter Cake

Indulge in the delightful flavors of summer with this strawberries and cream butter cake. This cake combines a rich, buttery base with sweet strawberries and light, stabilized whipped cream. Perfect for any occasion, this dessert is sure to impress your family and friends. Here’s how to make it, along with tips, tricks, make-ahead options, storage suggestions, substitutions, and serving suggestions.

Serve with Sparkling Strawberry Lemonade for a delightful dessert.

I love the combination of strawberries and cream, from Strawberries and Cream Donuts to Strawberries and Cream Puffs, it is a delightful combination. And when you make it into a cake, well it is the perfect dessert after Fried Chicken or Asian Marinated Salmon! While I love a good Chocolate Cake (Classic), sometimes you want something lighter, and this is it!

What You Need to Make Strawberries and Cream Butter Cake

Butter Cake – Use a boxed mix, or make your own with this recipe

• 1/2 cup unsalted butter, room temperature, plus more for pan
• 1 1/2 cups all-purpose flour, spooned into measuring cup and leveled, plus more for pan
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup white sugar
• 2 large eggs
• 2 large egg yolks (in addition to the 2 in the large eggs)
• 1/2 teaspoon vanilla extract
• 1/2 cup whole milk

Strawberry Filling

• 1 pound strawberries, hulled and sliced
• 1/4 cup sugar
• 1 teaspoon lemon zest

Stabilized Whipped Cream

• 1 teaspoon unflavored gelatin
• 2 tablespoons cold water
• 1 1/2 cups heavy cream
• 1/4 cup confectioner’s sugar (powdered sugar)

How to Make Strawberries and Cream Butter Cake

1. Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Butter the bottom of an 8-inch round cake pan, line with parchment paper, and butter and flour the paper and sides. Set aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the butter and 1/2 cup sugar until light and fluffy.
4. Add Eggs and Vanilla: Add the eggs and egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.
5. Combine Wet and Dry Ingredients: With the mixer on low, add 1/3 of the flour mixture, then half the milk, another third of the flour mixture, the remaining milk, and the rest of the flour. Mix until just combined. Do not overmix.
6. Bake: Pour the batter into the prepared pan. Bake for 30-35 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
7. Prepare Strawberry Filling: Mix the strawberries, sugar, and lemon zest in a bowl. Set aside.
8. Stabilize Whipped Cream: Place 2 tablespoons cold water in a microwave-safe bowl and sprinkle gelatin over it. Let sit for 5 minutes. Microwave for 45 seconds to 1 minute to dissolve the gelatin. Stir and let cool. Beat the cream and confectioner’s sugar with a hand mixer until soft peaks form. Stir 1 tablespoon of the cream mixture into the gelatin mixture. Gradually add the gelatin mixture to the remaining cream, beating until peaks form.
9. Assemble the Cake: Using a serrated knife, cut the cake in half horizontally to form two rounds. Place the bottom half, cut side up, on a serving plate. Spoon half of the strawberry mixture over the bottom cake layer, then add half the whipped cream, leaving a 1-inch border. Place the top half of the cake, cut side down, over the mixture. Top with remaining whipped cream.
10. Chill and Serve: Refrigerate the cake for 1 hour. Just before serving, add the remaining strawberries to the top of the whipped cream.

Tips and Tricks

• Room Temperature Ingredients: Ensure butter and eggs are at room temperature for a smoother batter and better cake results.
• Do Not Overmix: Overmixing can lead to a dense cake. Mix until ingredients are just combined.
• Freeze Cake: It is easier to frost the cake without ripping chunks out of it if you take time to freeze it beforehand.
• Cooling the Gelatin: Make sure the gelatin mixture is cool before adding it to the whipped cream to avoid lumps.

Make-Ahead Options

• Cake Layers: Bake the cake layers a day ahead, cool completely, and store in an airtight container at room temperature. Or pop in the freezer once cooled to help it set and make it easier to build your cake.
• Strawberry Filling: Prepare the strawberry filling a few hours ahead and refrigerate until ready to use.
• Whipped Cream: Make the stabilized whipped cream just before assembling for the best texture.

Storage Suggestions

• Refrigeration: Store the assembled cake in the refrigerator for up to a day. Add the final layer of strawberries just before serving to prevent sogginess.
• Leftovers: Keep any leftovers covered in the refrigerator for up to 2 days.

Substitutions

• Fruit: Substitute strawberries with other berries such as raspberries, blueberries, or a mix.
• Flour: Use gluten-free all-purpose flour for a gluten-free version.
• Gelatin: For a vegetarian option, use agar-agar powder instead of gelatin.

Serving Suggestions

• Garnish: Add fresh mint leaves or a dusting of powdered sugar for an elegant touch. It will make it so pretty!
• Accompaniments: Serve with a scoop of vanilla ice cream or a drizzle of chocolate sauce for extra indulgence.
• Beverages: Pair with a glass of sparkling wine, lemonade, or a hot cup of tea.

This strawberries and cream butter cake is a delightful dessert that’s perfect for any celebration or simply to enjoy with loved ones. Its rich flavor, combined with the freshness of strawberries and the lightness of whipped cream, makes it a truly special treat. Plus it is really quite easy to make!

Other Great Strawberry Recipes:

• Strawberry Swirl Cheesecake Bars
• Strawberry Pie
• Strawberry Lemonade Pound Cake
• Lemon Curd and Strawberry Tart With A Sugar Cookie Cup

Strawberries and Cream Butter Cake

Strawberries and cream butter cake is a delicious way to use fresh strawberries.

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Course: Dessert

Cuisine: American

Keyword: Butter Cake, strawberries and cream

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Ingredients

Butter Cake

• 1/2 cup unsalted butter room temperature, plus more for pan
• 1 1/2 cups all-purpose flour spooned into measuring cup and leveled, plus more for pan
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup white sugar
• 2 large eggs
• 2 large egg yolks in addition to the 2 in the large eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup milk whole

Strawberry Filling

• 1 pound strawberries hulled and sliced
• 1/4 cup sugar
• 1 tsp lemon zest

Stabilized Whipped Cream

• 1 teaspoon unflavored gelatin
• 2 Tbs cold water
• 1 1/2 cups heavy cream
• 1/4 cup confectioner's sugar powdered sugar

Instructions

• Preheat oven to 350 degrees.
• Prepare an 8-inch round cake pan, by buttering the bottom and lining with parchment paper.
• Butter and flour paper and sides. Set aside
• In a medium bowl, whisk together flour, baking powder, and salt, and set aside.
• In a separate large bowl, beat butter and 1/2 cup sugar until light and fluffy.
• To the butter sugar mixture, add eggs and yolks, one at a time. Beat well after each addition.
• Add vanilla and mix with mixer.
• With mixer on low, slowly add 1/3 of the flour mixture, then add half the milk, then another third of the flour mixture, the rest of the milk, and the rest of the flour.
• Mix until just combined. Do not overmix.
• Pour batter in prepared pan.
• Bake 30-35 minutes, until a toothpick inserted in center of cake comes out clean,
• Cool in pan 10 minutes then invert onto a cooling rack.
• Cool completely.
• Meanwhile, mix your topping together by combining strawberries, sugar, and lemon zest. Set aside.
• Place 2 tablespoons cold water in a microwave safe bowl, and sprinkle gelatin over. Let sit for five minutes.
• After 5 minutes, microwave for 45 seconds-1 minute to dissolve gelatin. Stir, then set aside to let cool.
• Once gelatin is cooled, add cream and confectioner's sugar to a bowl, and beat with a hand mixer until soft peaks form.
• Remove 1 Tbs of cream mixture and stir it into gelatin mixture. Then turn hand mixer back on, and beat cream mixture while gradually adding gelatin.
• Beat until you get peaks.

Assemble:

• Using a serrated knife, cut the cake in half horizontally to form two rounds.
• On your serving plate or cake stand, place bottom half, cut side up.
• Spoon half of strawberry mixture over bottom cake layer, and then add half the whipped cream, leaving a 1 inch border to keep the cream from spilling out the sides.
• Place top half of the cake, cut side down over the mixture.
• Top with remaining whipped cream.
• Refrigerate 1 hour, then add remaining strawberries to the top of the whipped cream just before serving.
• Can refrigerate cake for up to a day without it becoming soggy.

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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