Easy Strawberry Whipped Cream Cake
This easy strawberry whipped cream cake is the perfect combination of soft vanilla layers, fresh strawberries, and airy whipped cream!
Servings 10 -12, approximately
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
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. Even if you don’t trim them, I recommend refrigerating the cooled cake layers for about 30–60 minutes before frosting. Cold layers are much easier to decorate and help the whipped cream hold its shape beautifully.
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
Storage & Freezing Tips
Fridge: Store leftover cake in an airtight container for up to about 2 days. Do not store at room temperature.
Freezer (Unfrosted): Wrap cake layers in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight.
Note: Avoid freezing the fully assembled cake—whipped cream and berries don’t thaw well.
Freezer (Leftover Slices): Flash-freeze individual slices on a baking sheet until solid. Then wrap each slice tightly in plastic wrap and freeze in an airtight container for up to a month. Thaw in the fridge.
Tips for Success
- 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.
