This easy strawberry whipped cream cake is the perfect combination of soft vanilla layers, fresh strawberries, and airy whipped cream!
I always get so excited when strawberries come back in season! And when you pair them with whipped cream and soft vanilla cake? Pure bliss!
This strawberry and whipped cream cake is such an irresistible dessert! It's light, flavorful, and perfect for any celebration.
This is one of those go-to desserts you’ll want to keep for picnics, birthdays, or when you’re simply craving something fresh and dreamy. It’s got that “wow” factor, but it’s also surprisingly easy to make. I think you'll love this cake with strawberries and whipped cream!
Love easy cake recipes? Try my Easy Oatmeal Cake with Apples, my Spiced Banana Cake, or my Easy Peach Upside Down Cake with Bourbon Caramel.
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Can whipped cream be used for cake?
Absolutely! Whipped cream can be used for cake, and it's especially perfect for light, fruity desserts like a strawberry whipped cream cake. It adds a soft, airy texture and just the right amount of sweetness, making each bite feel fresh. Plus, it's amazing with strawberries and vanilla cake. I love how it gives the cake a delicate, melt-in-your-mouth finish.
💕 Why You'll Love This Vanilla Cake with Whipped Cream and Strawberries
- Super fresh and light – This strawberry & cream cake is light, airy and refreshing, thanks to the fresh strawberries.
- Perfect for summer – Especially when strawberries are at their peak.
- Simple – What makes this recipe a winner is how easy it is – even for beginners! It uses easy-to-find ingredients and it's very straightforward.
- Customizable – So many options with this one! You can easily halve the recipe for a single layer, or really amp up the strawberry by using my Fresh Strawberry Cake recipe instead. You could also make a simple naked cake (see Easier Option below).
- Not overly sweet – The natural sweetness from the strawberries balances the whipped cream perfectly.
- Gorgeous – This cake looks impressively elegant.
What you need to make this recipe
Ingredients for the Vanilla Cakes
- Flour - You'll need all purpose flour.
- Baking Powder – Acts as the leavening agent to help the cake rise beautifully.
- Salt – Just a pinch enhances all the other flavors in the cake.
- Butter – It's important to use room-temperature, unsalted butter.
- Sugar – Granulated sugar sweetens the cake just right.
- Eggs – You’ll need three medium-sized eggs.
- Vanilla Extract – Pure vanilla gives the cake a flavor boost.
- Oil – A small amount of light vegetable oil adds extra moisture and softness to the crumb.
- Milk – Whole milk is best here, giving the cake a fuller, creamier taste.
For the Strawberry Filling
- Strawberries – I make this cake with fresh strawberries.
- Sugar and water - These are needed to macerate the strawberries.
For the Whipped Cream Topping
- Heavy Whipping Cream – Heavy cream whips up into a light, airy, and luscious topping.
- Powdered Sugar – I prefer using powdered sugar instead of granulated sugar. It adds just the right amount of sweetness without making the cream gritty.
- Vanilla Extract – It brings a classic flavor to the whipped cream.
See the recipe card at the end of the post for quantities. 👇
Equipment you'll need
- mixing bowls
- hand mixer or stand mixer
- rubber spatula
- two 8-inch (20cm) cake pans
- parchment paper
- cooling rack
- offset spatula (for spreading the whipped cream)
- piping bag and tip for decorative swirls (optional)
How to Make Strawberry Whipped Cream Cake
Step-by-step Instructions
First, macerate the strawberries.
1. Wash, hull then slice the strawberries.
2. Place them in a bowl and add the sugar and water.
3. Gently stir everything together.
4. Then let them sit at room temperature for at least 30 minutes or up to an hour, stirring every 10-15 minutes. After that, strain and reserve the syrup.
Then, make the cake layers.
1. Grease and flour the cake pans, tapping out excess flour. Then line the bottoms with parchment paper.
2. Sift together the flour and baking powder. Then add the salt.
3. Beat the butter to soften it.
4. Add the sugar and beat until the mixture is light and fluffy,
5. Add the eggs and vanilla extract.
6. Alternate adding the dry ingredients and the milk in three parts. Mix until just combined, but don't overmix.
7. Divide the batter between the pans.
8. Bake the cakes and then let them cool.
Right before serving, make the whipped cream.
1. Put all the ingredients in a chilled bowl.
2. Beat on medium-high speed until stiff peaks form.
Now, assemble the cake.
1. Place one cake layer on a plate or serving platter and spoon half of the syrup all over the surface.
2. Spread about ¾ cup whipped cream over the top.
3. Then add the macerated strawberries on top of the whipped cream.
4. Invert the second layer and place it right side up, on the strawberries and then spoon the remaining syrup on top
5. If you want to decorate the cake with swirls, reserve some of the whipped cream and place it in a piping bag with your favorite tip. Spread the remaining whipped cream over top and sides of cake and then pipe swirls all around.
Easier Option: Make a Naked Cake
If you'd prefer a simpler presentation, you can skip the decorating and make a beautiful naked-style cake instead.
After baking and cooling the layers, spoon half of the syrup over the first layer. Spread on half of the whipped cream and scatter the sliced strawberries on top. Gently place the second cake layer over the strawberries, then drizzle with the remaining syrup. Finish by spreading the rest of the whipped cream on top and decorating with fresh strawberries. It's effortless, rustic, and just as delicious!
Recipe notes
Make-Ahead Option
You can bake the cake layers in advance and freeze them before assembling. Once the layers are completely cool, wrap each one tightly in plastic wrap, then in aluminum foil or place them in a freezer-safe bag. They’ll keep well in the freezer for up to 2 months.
When you're ready to assemble the cake, thaw the layers in the fridge overnight (keep them wrapped to prevent condensation). Once thawed, you can frost and decorate as usual.
Storage Tips & Freezing Instructions
This cake is best enjoyed fresh, but you can still store leftovers.
Refrigerator Storage
- Store in an airtight container in the fridge for up to 2 days.
- Note: Avoid storing at room temperature to preserve freshness.
❄️ Freezing Leftover Slices
You can freeze slices that have whipped cream and strawberries, but note that:
- Whipped cream may lose fluffiness.
- Strawberries might soften and release moisture, but it will still be delicious!
How to Freeze:
- Place slices on a baking sheet and freeze until solid.
- Wrap each slice tightly in plastic wrap.
- Store in an airtight container or freezer bag for up to 1 month.
How to Thaw:
- Transfer to the refrigerator and thaw overnight or for a few hours.
- This helps preserve the whipped cream and berry texture.
Assembled Cake
I wouldn’t suggest freezing the fully assembled cake—whipped cream and fresh berries don’t hold up well after thawing.
✔️ Tips for success
- Use fresh, ripe strawberries. This might seem obvious, but the juicier and sweeter your berries are, the better the overall flavor. If they’re a bit tart, sprinkle them with extra sugar while macerating.
- Don’t skip maceration. Letting the sliced strawberries sit with sugar for at least 30 minutes isn’t just a nice touch—it brings out the natural juices, which soak into the cake and add flavor.
- Chill your mixing bowl. For the best whipped cream texture, start cold. A cold mixing bowl helps you reach stiff peaks faster and gives the cream more stability.
- Whip cream to the right consistency. First, whip until soft peaks form, then continue until stiff peaks form. Stop there! Over-whipped cream turns grainy and can collapse.
- Reserve some whipped cream for piping. Before frosting the cake, set aside a portion for decorative swirls.
- Serve chilled. The cream and strawberries taste especially refreshing when the cake has been refrigerated for at least 2 hours before serving. Don't leave it at room temperature.
Frequently asked questions
A strawberry cream cake usually features soft sponge or layer cake filled and topped with whipped cream and strawberries. Strawberry shortcake, on the other hand, is typically made with biscuit-like layers or shortbread, and it's often assembled just before serving. The texture and structure are the main differences—one's fluffy and cake-like, the other's more crumbly and rustic.
Absolutely! You can bake the cake layers a day in advance and store them wrapped at room temperature. The whipped cream and strawberries should be prepared fresh the day of assembling for best results.
When stiff peaks form, your whipped cream is ready. That means when you lift your beater, the cream stands up firmly without collapsing (see picture tutorial above). Don’t beat it too long, though, or it might start to turn into butter!
More strawberry recipes to try!
Happy Baking!
Did you make this recipe? If so, please let me know how it turned out and leave a rating and review below! I'd love to hear from you! ❤️
Recipe
Easy Strawberry Whipped Cream Cake
Equipment
- two 8 inch (20cm) round cake pans
- parchment paper
- mixing bowls
- hand mixer (or stand mixer)
- piping bag and tip (optional)
Ingredients
For the filling (macerated strawberries)
- 10.5 ounces strawberries 300g, washed, hulled and sliced in half or cut into thin slices, plus more for garnish
- 2 ½ tablespoons sugar
- 1 tablespoon water
For the vanilla cake layers
- 2 ½ cups all purpose flour (312g)
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt at room temperature (170g)
- ¾ cup unsalted butter (170g)
- 1 ½ cups sugar (300g)
- 3 medium eggs at room temperature
- 2 teaspoons vanilla
- 1 tablespoon light vegetable oil
- 1 cup whole milk (250ml)
For the Whipped Cream Topping
- 1 ½ cups plus 1 ½ tablespoons heavy cream (400ml)
- ½ cup powdered sugar (60g)
- 1 teaspoon vanilla extract
Note:
For best results, please read through the full post before beginning the recipe.
Instructions
Macerate the strawberries
- Wash, hull then slice the strawberries in half or into thin slices and place them in a large bowl.10.5 ounces strawberries
- Add the sugar and water, and stir gently to cover them with the sugar.2 ½ tablespoons sugar, 1 tablespoon water
- Let them sit at room temperature for at least 30 minutes or up to an hour, stirring every 10-15 minutes.
- Strain the strawberries and reserve the syrup. Place the strawberries in another bowl.
Make the vanilla cake layers
- Preheat the oven to 350℉/180℃.
- Grease and flour the pans and remove any excess flour. Then line the bottoms with parchment paper. Set aside.
- Sift the flour and baking powder together in a medium bowl. Then add the salt and set aside.2 ½ cups all purpose flour (312g), 2 ½ teaspoons baking powder, ¼ teaspoon salt at room temperature (170g)
- In another large bowl, beat the butter to soften it, about 1-2 minutes. Add the sugar (all at once) and beat for another 5 minutes, until the mixture is creamy. Scrape the bowl a few times.¾ cup unsalted butter (170g), 1 ½ cups sugar (300g)
- Add the eggs, one at a time, beating well after each addition. Add the vanilla and the oil and mix again.3 medium eggs at room temperature, 2 teaspoons vanilla, 1 tablespoon light vegetable oil
- Alternately add the flour mixture and the milk to the butter mixture (I usually begin and end with the flour) and beat on low - medium speed until just combined after each addition. Don't overmix or the cake could get dense.1 cup whole milk (250ml)
- Pour the batter evenly into the prepared cake pans. Bake the cakes for 30-35 minutes or until a toothpick inserted in the center of each cake comes out clean and the cakes are a light golden brown.
- Let the cakes cool in the pans for 10 minutes before removing them. Then place them upside down on a wire rack to cool completely. These cakes bake pretty flat, but you could trim them once they're cool if you want. If you decide to trim them, wrap them in plastic wrap and refrigerate them for at least 45 minutes (or freeze them for 20 minutes) so they'll be easier to cut.
Assemble and garnish the cake
- Make the whipped cream: Chill a metal bowl in the freezer for about 10 minutes. Take the chilled bowl out of the freezer and add the heavy cream, sugar and vanilla. Using a hand mixer, beat on low speed and gradually increase to medium-high speed. Beat until stiff peaks form. Set aside.1 ½ cups plus 1 ½ tablespoons heavy cream (400ml), ½ cup powdered sugar (60g), 1 teaspoon vanilla extract
- Place one cake layer on a plate or serving platter.
- Spoon half of the reserved strawberry syrup all over the surface.
- Spread about ¾ cup whipped cream over the top and then place the macerated strawberries on top of the whipped cream.
- Invert the second layer and place it right side up, on the strawberries and spoon the remaining syrup on top of the cake layer.
- If you'd like to add swirls, set aside some whipped cream and transfer it to a piping bag fitted with your favorite tip. Frost the top and sides of the cake with the remaining whipped cream, then pipe swirls around the cake for decoration.
- Garnish with additional strawberries, as desired.
Alternative Option - Naked Cake:
- Place the first cake layer on your serving plate. Spoon over half the syrup, then spread on half the whipped cream and top with strawberries. Add the second layer, drizzle with the remaining syrup, and finish with the rest of the whipped cream and fresh strawberries.
- Refrigerate the cake for at least 2 hours to allow the whipped cream to set and make it easier to slice.
- Enjoy!
- Leftover cake can be stored in the refrigerator for up to 2 days.
Notes
- Use fresh, ripe strawberries for the best flavor. Add sugar if they’re tart.
- Macerate berries for at least 30 minutes to release juices and enhance the flavor.
- Whip the cream to stiff peaks, but don’t over-whip it.
- Start with a chilled mixing bowl so the cream whips faster.
- Set aside some whipped cream for piping swirls.
- Serve chilled—refrigerate cake at least 2 hours before serving so it sets and is easier to cut.
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