Light and Fluffy Whipped Cream Strawberry Cake Recipe

Nothing quite says celebration like a light and fluffy whipped cream strawberry cake. This recipe combines the airy softness of whipped cream with the juicy freshness of ripe strawberries, creating a dessert that’s as delightful to eat as it is beautiful to look at.

this Recipe

Whether you’re marking a special occasion or simply craving something sweet and refreshing, this whipped cream strawberry cake is a perfect choice. It’s easy to make, not overly sweet, and sure to impress your family and friends.

Why You’ll Love This Recipe

• Light and airy texture that melts in your mouth.
• Fresh strawberries add natural sweetness and vibrant color.
• Whipped cream frosting is smooth and not overly sugary.
• Simple ingredients you probably already have on hand.
• Perfect for spring and summer gatherings or any dessert craving.

Ingredients

Gather these fresh and simple ingredients for a scrumptious whipped cream strawberry cake that’s bursting with flavor.

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• ½ cup whole milk, room temperature
• 2 teaspoons vanilla extract
• 1/3 cup unsalted butter, melted and cooled
• 2 cups heavy whipping cream, chilled
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract (for whipped cream)
• 2 cups fresh strawberries, hulled and sliced
• Extra whole strawberries for garnish

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Servings: 8
• Calories: Approximately 320 per serving

How to Make Whipped Cream Strawberry Cake Recipe

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the eggs and granulated sugar until pale and fluffy, about 3-4 minutes with an electric mixer on medium speed.
4. Mix in the vanilla extract and melted butter until combined. Alternate adding the flour mixture and milk, starting and ending with flour, mixing gently until just combined.
5. Pour the batter into the prepared pan and bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack.
6. While the cake cools, whip the heavy cream with powdered sugar and vanilla extract on high speed until stiff peaks form.
7. Once cooled, slice the cake horizontally to create two layers. Spread a layer of whipped cream evenly on the bottom layer, then scatter sliced strawberries over it.
8. Place the second cake layer on top and frost the entire cake with the remaining whipped cream. Decorate with whole strawberries for a beautiful finish.
9. Chill the cake for at least 1 hour before serving so the flavors meld and the whipped cream sets nicely.

Tips for the Best Results

• Make sure eggs and milk are at room temperature to help the batter blend smoothly.
• Chill the mixing bowl and beaters before whipping cream for the best volume.
• Don’t overmix the batter once flour is added to keep the cake tender and light.
• Use the freshest strawberries available for the brightest flavor and color.
• Serve chilled but allow the cake to sit at room temperature for 10 minutes before slicing for easier cutting.

Storage and Reheating

Store your whipped cream strawberry cake in the refrigerator, covered loosely with plastic wrap or a cake dome, for up to 2 days. Because of the whipped cream topping, it’s best enjoyed fresh.

If you need to freeze the cake, wrap it tightly in plastic wrap and aluminum foil and freeze for up to 1 month. Thaw overnight in the refrigerator before serving. Avoid reheating since whipped cream does not reheat well.

Frequently Asked Questions

Can I use frozen strawberries in this cake?

While fresh strawberries are best for texture and appearance, you can use frozen strawberries if you thaw and drain them thoroughly first to avoid excess moisture making the cake soggy.

Is it possible to make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures 1:1, and ensure your baking powder is gluten-free too. The texture may be slightly different but still delicious.

How long does whipped cream strawberry cake last?

This cake is best eaten within 1-2 days due to the fresh whipped cream and strawberries. Keep it refrigerated and covered to maintain freshness.

Can I make this cake dairy-free?

You can try using dairy-free alternatives like coconut cream for whipping and a dairy-free milk substitute, but results may vary. The whipped cream may not hold as firmly.