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Strawberries and Cream Butter Cake

Strawberries and cream butter cake is a delicious way to use fresh strawberries.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: Butter Cake, strawberries and cream


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


  • 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.


  • 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.