Irresistible Strawberry Whipped Cream Cake for Celebrations

I’ll never forget the first time I made this Strawberry Whipped Cream Cake for my niece’s birthday. She’d begged for something “not too sweet” but still special – and wow, did this deliver! The moment that first slice slid onto plates, with clouds of whipped cream and ruby-red strawberry slices peeking through, I knew we had a winner. What makes this cake magic? It’s that perfect balance – feather-light vanilla cake layers, barely sweetened whipped cream, and those juicy strawberries that burst with flavor in every bite. Simple enough for weeknights but fancy enough for celebrations, this has become my go-to summer showstopper.

Why You’ll Love This Strawberry Whipped Cream Cake

This cake isn’t just delicious – it’s downright addictive! Here’s why it’s become my summer staple:

• Effortless elegance: Looks fancy but comes together faster than you’d think (no fussy buttercream here!)
• Summer in every bite: Those fresh strawberries shine against the pillowy whipped cream
• Light as air: Satisfies your sweet tooth without weighing you down
• Customizable: Swap berries based on what’s ripe, or add a splash of citrus zest

Trust me, one bite and you’ll understand why I make this weekly when berries are in season!

Ingredients for Strawberry Whipped Cream Cake

One thing I learned making this cake over and over? Quality ingredients matter, but you don’t need anything fancy! Here’s exactly what you’ll need to create that perfect balance of fluffy cake and dreamy cream:

• 2 cups all-purpose flour – spooned and leveled (trust me, this measuring trick prevents dense cake)
• 1 cup sugar – granulated works great, though I sometimes use 3/4 cup if my berries are super sweet
• 1 tsp baking powder – make sure it’s fresh for maximum lift

1/2 tsp salt – just enough to make all the flavors pop

• 1/2 cup unsalted butter, softened – leave it out for an hour (should dent when pressed gently)
• 3/4 cup milk – whole milk makes the cake extra tender, but any works
• 2 eggs – room temperature blends smoother
• 1 tsp vanilla extract – the good stuff, not imitation!

For the whipped cream magic:

• 2 cups heavy cream – must be cold, straight from the fridge
• 1/4 cup powdered sugar – sifted to avoid lumps
• Chilled mixing bowl and beaters – 15 minutes in the freezer makes all the difference

The star of the show:

• 2 cups fresh strawberries, sliced – about 1 lb whole berries, hulled and sliced 1/4″ thick

Pro tip: Wash and slice berries right before assembling to keep them perky and prevent sogginess. Those ruby-red juices are precious – don’t rinse them away!

How to Make Strawberry Whipped Cream Cake

Now for the fun part! This cake comes together like a dream if you follow these simple steps. I promise it’s easier than it looks – just take it one layer at a time. The secret is in the timing and not rushing the cooling (tempting as it may be to frost that cake immediately!).

Preparing the Cake Layers

First things first – preheat that oven to 350°F (175°C). While it heats up, grease your two 9-inch cake pans and dust them with flour. I like to trace parchment circles for the bottoms too – just a little insurance policy against sticking!

In a big bowl, whisk together your dry ingredients:

• 2 cups flour (remember – spooned in!)
• 1 cup sugar
• 1 tsp baking powder
• 1/2 tsp salt

Now beat in the softened butter until the mixture looks like coarse sand – this takes about a minute with my hand mixer. Then pour in the milk, eggs, and vanilla all at once. Beat for another minute until smooth, but don’t go crazy – we’re not making bread here! A few small lumps are fine.

Divide the batter evenly between your prepared pans (I use a kitchen scale to be precise). Bake for 25-30 minutes until the tops spring back when lightly touched and a toothpick comes out clean. Let them cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. No cheating here – warm cake melts whipped cream into a sad puddle!

Whipping the Cream

Here’s where that chilled bowl comes in clutch! About 15 minutes before you’re ready to frost, pop your mixing bowl and beaters in the freezer. When you’re ready, pour in the heavy cream and sift in the powdered sugar.

Start beating on low speed to avoid splatters (learned that the messy way!), then gradually increase to high. Watch closely – you want stiff peaks that hold their shape when you lift the beaters, but don’t go so far that it turns grainy. Takes about 3-4 minutes usually. Pro tip: If your kitchen’s warm, set the bowl over ice water while beating.

Assembling the Cake

Time for the best part! Place your first cake layer on a plate or stand. Spread about 1 cup of whipped cream over the top, leaving a 1/2-inch border (the weight will spread it further). Arrange half your sliced strawberries in a single layer – I like to start at the edges and work inward in concentric circles.

Gently place the second layer on top. Use the remaining whipped cream to frost the top and sides – don’t worry about perfection, those swoops and swirls are part of the charm! Garnish with remaining strawberry slices. I sometimes dust the top with a little extra powdered sugar for a snow-kissed look.

Chill for at least 30 minutes before serving – this helps everything set so you get those picture-perfect slices. Then grab your prettiest cake server and watch those happy faces when you present this beauty!

Tips for the Perfect Strawberry Whipped Cream Cake

After making this cake more times than I can count, here are my foolproof tips for absolute perfection:

• Chill everything for the cream: Bowl, beaters – even pop the cream in the freezer for 10 minutes before whipping. Cold is your best friend here!
• Slice berries uniformly: About 1/4-inch thick so they layer beautifully without making the cake lopsided.
• Pat berries dry: A quick dab with paper towels prevents juice from making the cream weep.
• Serve same day: It’s best fresh, but if you must store it, keep refrigerated and eat within 24 hours.

Trust me – these small steps make all the difference between good and “Oh my gosh, how did you make this?!”

Strawberry Whipped Cream Cake Variations

One of my favorite things about this cake is how easily you can make it your own! While I adore the classic version, sometimes I like to play around with different flavors – especially when I want to use whatever’s ripest at the farmers market. Here are my go-to twists that always impress:

Lemon Kissed Version: Add the zest of one lemon to your cake batter and swap half the vanilla extract for lemon extract. When whipping the cream, fold in an extra teaspoon of lemon zest. The bright citrus notes cut through the richness beautifully – perfect for spring brunches!

Mixed Berry Bonanza: When strawberries aren’t in season, I use equal parts raspberries, blackberries and blueberries. The color contrast is stunning! Just be sure to pat all berries dry thoroughly to prevent the cream from getting watery.

Boozy Adult Version: For dinner parties, I’ll sometimes macerate the strawberries with a tablespoon of Grand Marnier or Chambord before layering. The liqueur adds incredible depth – just go light so the alcohol doesn’t overwhelm the delicate whipped cream.

The possibilities are endless! I’ve even done a chocolate version by adding cocoa powder to half the batter. Whatever variation you choose, the key is keeping that same light, fluffy texture that makes this cake so special.

Serving and Storing Strawberry Whipped Cream Cake

Here’s the thing about this cake – it’s absolutely glorious when served properly chilled! I always let mine set in the fridge for at least 30 minutes before slicing. That brief wait gives the whipped cream time to firm up just enough so you get those pristine layers when you cut into it. Use a sharp, thin-bladed knife dipped in hot water for the cleanest slices (wipe between cuts for picture-perfect servings).

Now, I’ll be honest – this beauty is best enjoyed the day it’s made. The whipped cream stays at its pillowy best and the berries keep their fresh bite. But if you must store leftovers (and honestly, that’s rare in my house!), here’s how to do it right:

• Cover loosely with plastic wrap or a cake dome – too tight and the cream can get squished
• Keep refrigerated no more than 2 days (though flavor is best within 24 hours)
• No freezing! Whipped cream turns grainy and weepy when thawed

A little trick I’ve learned? If storing overnight, wait to add the final strawberry garnish until just before serving. That keeps everything looking fresh as a daisy when you bring it back out!

Strawberry Whipped Cream Cake Nutrition

Now, I’ll be the first to admit – when a slice of this dreamy cake is staring at me, nutrition facts are the last thing on my mind! But I know some folks like to keep track, so here’s what you should know.

The nutritional values will always be estimates since they depend on exactly which strawberries you use (some are sweeter than others!), how thick you slice your cake portions, and whether you go heavy on that whipped cream topping (no judgment here!).

What I can tell you is that because this cake uses fresh fruit and isn’t loaded with cups of sugar or frosting, it’s naturally lighter than many desserts. The whipped cream adds richness without weighing you down like buttercream would. And those gorgeous strawberries? Packed with vitamin C!

At the end of the day, this cake is about celebrating fresh flavors and special moments – so savor each bite without stressing the numbers. Life’s too short not to enjoy dessert!

Frequently Asked Questions

Can I use frozen strawberries instead of fresh?
Oh honey, I’ve tried – and while you can, fresh is definitely best here! Frozen berries release too much liquid as they thaw, making the cake layers soggy. In a pinch, thaw frozen strawberries completely, pat them super dry with paper towels, and use less than the recipe calls for. But trust me, it’s worth waiting for fresh, ripe berries!

How do I prevent my cake layers from getting soggy?
Three magic words: Cool. Completely. Before. Assembling! (Okay, that’s four words – but you get the idea!) Make sure your cakes are 100% room temperature before adding the cream and berries. Another trick? Spread a thin layer of whipped cream first to create a barrier before adding the strawberries. Works like a charm!

Can I make this cake ahead of time?
Here’s the deal – the components can be prepped ahead, but assembly is best done day-of. Bake the cakes 1 day ahead (wrap tightly in plastic once cooled) and slice strawberries morning-of. Whip the cream right before assembling for maximum fluffiness. The whole cake keeps its texture best if eaten within 8 hours.

My whipped cream keeps deflating – help!
Been there! First, make sure everything is ice-cold (bowl, beaters, even the cream). Second, don’t overbeat – stop as soon as stiff peaks form. If your kitchen’s warm, try placing the bowl over an ice bath while whipping. And never, ever use reduced-fat cream – it just won’t hold its shape the same way.

Can I use a different type of berry?
Absolutely! Raspberries, blackberries, or a mix work beautifully. Just remember to pat them dry thoroughly. For softer berries like raspberries, I sometimes arrange them whole on top rather than layering inside. Blueberries are delightful too – though I recommend tossing them with a teaspoon of cornstarch to absorb excess juice.

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