A delicious, made-from-scratch, best-ever Strawberries and Cream Cake with a thick cream cheese frosting and garnished with sugared strawberries. The perfect cake for Mother’s Day!

A slice of Strawberries and Cream Cake on a plateStrawberries and Cream Cake

Right in time for Mother’s Day, I’ve got you covered for dessert! ๐Ÿ™‚ This Strawberries and Cream Cake is relatively simple to make (no worrying about different pans and layering cakes with frosting in between), moist and flavorful, packed with strawberries, and it’s beautiful! I  mean, who could ask for more?! And after your mom absolutely flips over this cake, then you’ll want to use this recipe for all kinds of occasions – a baby girl shower, a pink-themed party, Easter Sunday, a gorgeous spring/summer cake…there are so many times when you’ll need a delicious-from-scratch pink strawberry cake!

Process shots: Beat room-temperature butter until light; mix in sugar; briskly whisk eggs in a separate bow.

A slice of Strawberries and Cream Cake on a plate.

More Strawberry Desserts:

4.72 from 25 votes

Strawberries and Cream Cake

This made-from-scratch Strawberries and Cream Cake is a dream, topped with rich cream cheese frosting and sugared strawberries. Perfectly sweet for Motherโ€™s Day or any celebration!
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 1 (9 x 13) cake

Equipment

  • Baking dish 9 x 13-inch
  • Hand mixer

Ingredients 
 

Strawberry Cake

  • 1 cup unsalted butter at room temperature
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 lemon
  • 2 cups + 3 tablespoons flour
  • 5 tablespoons cornstarch
  • 3 tablespoons strawberry Jell-O mix dry, not prepared
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk or milk mixed with lemon juice, see note 1
  • 3 to 4 drops red food coloring optional
  • 2/3 cup finely diced fresh strawberries

Frosting

  • 1/2 cup unsalted butter softened
  • 1 (8-ounce) package cream cheese at room temperature; not low fat
  • 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
  • 3 to 4 cups powdered sugar depending on desired consistency; I usually use 3 cups
  • 1/4 teaspoon salt

Sugared Strawberry Topping (optional)

  • 1-/12 cups sliced strawberries
  • 1-1/2 tablespoons granulated sugar

Instructions 

Cake

  • Preheat oven to 350ยฐF. Grease and flour a 9x13-inch pan and set aside.
  • Beat room-temperature butter with a hand mixer until light and creamy. Slowly add the sugar until the mixture is light and fluffy.
  • In another bowl, lightly beat the eggs; add to butter mixture and mix. Add 2 teaspoons freshly squeezed lemon juice. Beat in the buttermilk (see note 1). If desired, add the red food coloring and mix it in.
  • In a separate bowl, sift together the flour and cornstarch, then add the Jell-O mix, baking soda, and salt. It is important to use separate bowls so the cake isnโ€™t over-beaten, which will result in a dense cake.
  • Add the dry ingredients to the wet and beat at low speed until just combined.
  • Remove stems from the strawberries and chop finely. Add finely chopped strawberries to the cake batter.
  • Pour the batter evenly into the prepared pan. Bake 30โ€“40 minutes or until a toothpick comes out clean when inserted into the center.
  • Cool the cake for at least 1 hour, then refrigerate for another hour.

Frosting

  • Beat the softened butter and room temperature cream cheese until completely creamy. Beat in vanilla and salt. Slowly beat in powdered sugar until smooth and your desired consistency.
  • Spread the frosting evenly over the cake.

Sugared Strawberry Topping (optional)

  • Stir together the sliced strawberries and sugar in a medium bowl. Let them stand at room temperature about 20โ€“30 minutes to develop the syrup. Add them to the cake only when serving and not beforehand.

Video

Recipe Notes

Note 1: If you donโ€™t have buttermilk, remove 1 tablespoon from your milk and replace it with fresh lemon juice or white vinegar. Mix and allow to sit for 5 minutes before using.
Storage: Store leftover frosted cake in the fridge for 4-5 days.

Nutrition

Serving: 1serving | Calories: 920kcal | Carbohydrates: 145g | Protein: 11g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 506mg | Potassium: 256mg | Fiber: 2g | Sugar: 111g | Vitamin A: 1109IU | Vitamin C: 34mg | Calcium: 150mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

 

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

More Recipes You'll Love

4.72 from 25 votes (4 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




152 Comments

  1. Medeja says:

    Strawberries.. Yummy! Perfect cake for spring!

  2. Wendy, A Day in the Life on the Farm says:

    This is a lovely cake and will definitely be on the menu for one of my summer parties.

  3. Laura @ Laura's Culinary Adventures says:

    What a yummy way to celebrate mother’s day! What a bright, pretty color too!

  4. Olivia - Primavera Kitchen says:

    5 stars
    wow what a gorgeous and flavourful cake, Chelsea!! I hope you have a great Mother’s day, my dear!

  5. Nicole ~ Cooking for Keeps says:

    Strawberry is by far my favorite fruit flavor when it comes to bakes good and ice cream. This cake screams summer, and is so darn pretty! Happy Mother’s Day to you dear!

  6. Katalina@ Peas and Peonies says:

    Interesting that you used jello mix, the cake looks very vey good, and I love anything pink especially when it involves cream cheese and is in cake form. the strawberries now are so fresh and fragrant that this would really be the perfect cake for mother’s day.

  7. Meg @ The Housewife in Training Files says:

    Talk about a gorgeous cake! These all look so delicious!

  8. Jocelyn (Grandbaby Cakes) says:

    This is seriously the prettiest cake ever!! Perfect for Mother’s Day!

  9. Layla @GimmeDelicious.com says:

    5 stars
    I love how fresh and vibrant this cake looks! Pinned!

  10. Sam@SugarSpunRun says:

    This cake looks amazing, I adore the color of it! I couldn’t agree with you more about a sugared strawberry/cream cheese frosting combo… best thing ever!
    Happy early Mother’s Day!

    1. Jacque says:

      Can you make this in a Bundt pan?

      1. Chelsea Lords says:

        I don’t think this would work super well in a bundt unfortunately!