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!
Strawberries and Cream Cake
Right in time for Mother’s Day, I’ve got you covered for dessert! 🙂 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!
How Do You Make a Strawberries and Cream Cake with Real Strawberries?
The base of this cake has real strawberries in it! It also has an amazing topping of sugared strawberries–making this cake quite the delicious strawberry treat!
- Special ingredients: To make this cake, you’ll start by beating the butter until smooth and then adding in the sugar. You’ll add some lightly beaten eggs to this mixture and then some lemon juice. Why add lemon juice to this cake? A bit of lemon is as good as a dash of salt in bringing out the flavors. It really intensifies the delicious strawberry flavor, all while keeping things tasting fresh and light. The acidity of the lemon is also important for the final texture of the cake. And then you’ll add in the buttermilk. You can definitely make your own buttermilk (Remove one tablespoon from one cup of milk and replace that tablespoon with vinegar or lemon juice), but I do think this cake is best with a good store-bought buttermilk.
- Keep it light: To keep this cake from being over-mixed (and thus resulting in a denser cake) you’ll combine the dry ingredients in a separate bowl. You’ll sift together the flour and cornstarch a few times which is going to give you a bit of a “DIY cake flour.” You’ll get a finer crumb and a moister cake without it being too dense. Then you’ll mix in the dry Jell-O®, baking soda, and salt. Once this mixture is combined, you’ll add it to the wet ingredients and beat the two until JUST combined. Again, you don’t want to over-mix the cake batter here.
- Strawberries: Finally, you’ll fold in those *real* finely chopped strawberries!
- Frosting: While the cake bakes, you can make the delicious cream cheese frosting and sugared strawberries that will finish off this cake beautifully.
Quick Tip
MEASURING FLOUR: The most important measurement in this recipe is the flour. If you press a measuring cup into a bag of flour, you will pack in way too much flour, which will yield cakey and less-flavorful results. Spoon the flour into a measuring cup and level the top with the back of a table knife. Scooping and packing the flour is not the way to go!
How Do You Frost a Strawberries and Cream Cake?
This scrumptious treat has a delicious strawberry cake base and then a perfect cream cheese frosting to top it all off, making it a “strawberry-and-cream” flavored dessert. I’ve talked a lot about making the cake, so let’s quickly cover that cream cheese frosting. The most important thing for the cream cheese frosting is to make sure the cream cheese and the butter are both at room temperature. This will give you the perfect smooth and creamy base for the frosting. You don’t want the cream cheese or butter melted, microwaved, or softened, which makes the frosting greasy; yet you don’t want it chilled, which is hard to mix smoothly. They should both be at the same room temperature for best results.
The one “secret” ingredient to my cream cheese frosting that I think makes it the best is vanilla bean paste
. The paste has a more intense vanilla flavor and adds gorgeous flecks of beans to the frosting. I love what the paste does for this frosting, but pure vanilla extract also is delicious in its place.
More Strawberry Desserts:
- Mini Vanilla Cheesecakes with Strawberry Sauce
- Frozen Strawberry Ice Cream Pie
- Strawberry Pretzel Salad
- Strawberry Scones
- Strawberry Milkshake
Strawberries and Cream 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 350°F. 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 isn’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 30–40 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 20–30 minutes to develop the syrup. Add them to the cake only when serving and not beforehand.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
There’s no leavening in the recipe…. and all these positive reviews?
There is baking soda in the cake?
I’ve made this cake 4 times now. First time was perfect and amazing! Next 3 times (were in a different oven) and sunk every single time! Why? Please help!!
Did you move (different altitude?) Have you had your new oven calibrated? (Potentially your oven is running cooler or unevenly)
Hi, my cake turned out really dense. I didn’t over mix
How did you measure your flour? Any changes to the recipe?
Hello. Want to make this to fit an 8X8 pan. How would you work the ingredients (half them??)
I haven’t ever tried making this in an 8 x 8 pan or any other way. Unfortunately a 9 x 13 doesn’t perfectly halve so I’m not sure what to recommend without further testing.
I’ve twice made this cake in abbreviated form, cutting down the ingredients to about 1/4 total recipe and baking in individual-serving ramekins. As my family only includes 3 of us, I didn’t want to have leftover cake, so this is how I generally modify recipes. It baked up beautifully and was such a hit at Easter that I repeated for Mother’s Day, again, getting rave reviews from my husband and son. I did add a touch of strawberry extract and a drop or two of red coloring to the frosting to make it extra pretty and served with fresh strawberries and Reddi-Wip on top. Such a pretty dessert, and so perfect for spring events!
So happy to hear you’ve enjoyed this cake! What a great idea to cut it down into individual sized servings 🙂 Thanks for the comment Karen!
Made this cake and while the taste was delicious, it is dense, more like a “cake” brownie than light and fluffy as a cake should be. Next time I will try using purchased cake flour to see if it can be lightened up.
It’s definitely a denser cake! Sorry it wasn’t for you, but hopefully store bought cake flour can get you the result you’re looking for 🙂
I made this tonight for my boyfriend’s birthday. It was WONDERFUL—it got rave reviews from everyone. I’m definitely keeping this recipe. Thanks so much!
I’m sooo glad to hear this! Thanks so much Jennifer! 🙂
Could I just use cake flour rather creating my own?
Sure! 🙂
I am going to make this cake tomorrow to bring to my co workers on Monday. It says to cool the cake for an hour and then another hour in the fridge. Do I take it out of the pan to cool or in pan?
After I frost it does it have to go back in the fridge since I am not serving it the same day?
Looking forward to baking this cake and to your suggestions!!
Can you make this cake without egg. What would you substitute the eggs with? For someone with an egg allergy. Thank you
I’m sorry I don’t think this cake would turn out without the eggs. Wish I could be of more help.