Fresh Strawberry Cream Cake is a delightful homemade cake recipe that brings a touch of spring to your table. You’ll love creating this light and fluffy cake bursting with fresh strawberry flavor, perfect for any occasion. It’s an impressive yet easy-to-follow homemade cake recipe that everyone will adore.
Key Ingredients & Substitutions:
- Fresh Strawberries: Use ripe, vibrant berries for the best flavor. Frozen strawberries can work in a pinch, but fresh is preferred for texture in this homemade cake recipe.
- All-Purpose Flour: A reliable base for your homemade cake. A gluten-free baking blend can be substituted cup for cup if needed.
- Granulated Sugar: Sweetens your cake and cream. You can slightly reduce the amount if you prefer a less sweet dessert.
- Heavy Cream: Essential for the light, airy frosting. Whipping cream can also be used.
- Vanilla Extract: Enhances all the flavors. Use a good quality extract for your homemade cake recipe.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Whipped Cream Frosting:
- 2 cups heavy cream, very cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Servings: 8-10
- Calories per serving: Approximately 380-450 kcal
- Tools Needed: 8-inch round cake pans, mixing bowls, electric mixer, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Cake Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Lining them with parchment paper on the bottom will ensure your homemade cake releases easily.
2. Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside. This combination helps create a light and airy homemade cake.
3. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. This step is crucial for the cake’s texture, a hallmark of excellent homemade cake recipes.
4. Add Wet Ingredients to Cake Batter
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract. Gradually add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients, mixing until just combined. Be careful not to overmix your homemade cake batter.
5. Bake the Cake Layers
Divide the cake batter evenly between the two prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the homemade cake layers cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
6. Prepare the Strawberry Filling
In a saucepan, combine the sliced fresh strawberries, granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries are tender. Remove from heat and let it cool completely. This delicious filling is what makes this a true strawberry homemade cake recipe.
7. Make the Whipped Cream Frosting
In a very cold bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on high speed until stiff peaks form. Be careful not to overbeat, or it will become grainy. This creamy frosting is perfect for your homemade cake.
8. Assemble Your Fresh Strawberry Cream Cake
Place one cooled homemade cake layer on your serving plate. Spread half of the cooled strawberry filling evenly over the top, leaving a small border. Top with a generous layer of whipped cream frosting. Place the second homemade cake layer on top, then spread the remaining strawberry filling and cover the entire cake with the rest of the whipped cream. Garnish with fresh strawberries if desired.
Variation Ideas:
- Lemon Zest: Add a teaspoon of lemon zest to the cake batter for a brighter flavor in your homemade cake.
- Mixed Berry: Substitute half of the strawberries in the filling with raspberries or blueberries.
- Chocolate Drizzle: Drizzle melted white or dark chocolate over the finished cake for an extra treat.
Storage Instructions:
Store your Fresh Strawberry Cream Cake in an airtight container in the refrigerator for up to 2-3 days. The whipped cream will start to soften after a while, so it’s best enjoyed fresh. Freezing is not recommended for this particular homemade cake recipe due to the fresh cream and berries.
Frequently Asked Questions (FAQ):
- Can I use frozen strawberries for the filling?
Yes, you can. Thaw them first and drain any excess liquid before cooking.
- How do I prevent my cake from sticking to the pan?
Always grease and flour your pans thoroughly, and for extra security, line the bottoms with parchment paper.
- My whipped cream isn’t getting stiff, what went wrong?
Ensure your cream is very cold and your bowl and beaters are clean and chilled. Overbeating can also cause it to collapse.
- Can I make the cake layers ahead of time?
Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap once completely cooled and store at room temperature.
- What if I don’t have cornstarch for the filling?
You can use an equal amount of all-purpose flour as a thickener, but cornstarch generally gives a clearer finish.
- Is this homemade cake recipe suitable for beginners?
Absolutely! The steps are straightforward, making it a great homemade cake recipe for those new to baking.