Vanilla strawberry cake whipped cream is a soft, moist cake layered with sweet whipped cream and fresh strawberries. The combination of tender vanilla cake and fluffy cream makes each bite rich and satisfying.
The cake can be enjoyed at home, during celebrations, or while watching movies for a delightful treat. Preparing this cake requires attention to detail, especially in beating the cream and baking the cake evenly.
Inspiration for making this dessert often comes from craving something sweet and fresh. Following proper steps ensures a beautifully layered cake with creamy frosting and juicy strawberries, ready to enjoy.
Why You’ll Love This Recipe
You’ll love this vanilla strawberry cake whipped cream because the cake stays soft and tender, while the whipped cream adds light, creamy sweetness that balances the fresh strawberries perfectly.
Every bite delivers a delightful mix of flavors and textures, from moist vanilla layers to juicy fruit and smooth frosting.
The vanilla strawberry cake whipped cream is straightforward, giving you control over sweetness and creaminess. It’s versatile for celebrations, casual treats, or dessert after dinner.
Decorating with strawberries makes it visually stunning, and the finished cake is refreshing, satisfying, and memorable. Making it also brings a sense of accomplishment and joy to the kitchen.
How To Prepare Vanilla Strawberry Cake Whipped Cream?
Recipe Details
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: Western / Bakery-style
Yield: 8 servings
Kitchen Utensils
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Sifter (optional)
- 8-inch round cake pans (2)
- Parchment paper
- Wire cooling rack
- Knife or cake leveler
- Offset spatula
Ingredients
For the Vanilla Cake:
- 1ÂĽ cups cake flour (or all-purpose flour)
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Âľ cup granulated sugar
- ÂĽ cup unsalted butter, room temperature
- â…“ cup sour cream, room temperature
- 3 tbsp neutral oil (vegetable or canola)
- ½ cup milk, room temperature
- 2 large eggs, room temperature
- 2 tsp vanilla bean paste or vanilla extract
For the Strawberry Filling:
- 1 lb fresh strawberries, cleaned, hulled, and sliced
- 3 tbsp granulated sugar
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream (cold, 35%)
- 1 cup powdered sugar (adjust to taste)
- ÂĽ tsp sea salt
- 2 tsp pure vanilla extract
Instructions
1. Preheat the oven:
Set your oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
2. Mix dry ingredients:
In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar:
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes.
4. Add wet ingredients:
Beat in the sour cream, oil, eggs, and vanilla extract until smooth and well combined.
5. Combine mixtures:
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined do not over mix.
6. Bake:
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the cakes:
Let the cakes rest in the pans for 10 minutes, and then transfer them to a wire rack to cool completely.
8. Prepare the strawberry filling:
In a small bowl, toss sliced strawberries with sugar. Let them sit for 10–15 minutes until they release their juices.
9. Make the whipped cream frosting:
In a chilled bowl, whip the cold heavy cream with powdered sugar, vanilla, and sea salt until stiff peaks form. Be careful not to over whip.
10. Assemble the cake:
Place one cake layer on a serving plate. Spread a layer of whipped cream, then spoon over some strawberries and their syrup. Place the second cake layer on top, and cover the whole cake with the remaining whipped cream. Decorate with extra strawberries on top.
Note: For a light and fluffy cake, ensure all ingredients are at room temperature. Do not over mix the batter to keep it soft. Chill the whipped cream before whipping for better volume and stability.
Adjust sugar in frosting to taste. Fresh strawberries add flavor and moisture. Slice cake carefully for even layers. Serve chilled for best texture and taste.
Nutrition Facts Of Vanilla Strawberry Cake Whipped Cream
| Nutrition | Amounts |
|---|---|
| Calories | 310 kcal |
| Carbohydrates | 35 g |
| Protein | 3 g |
| Fat | 18 g |
| Saturated Fat | 10 g |
| Sugar | 25 g |
Why My Recipe Works
My vanilla strawberry cake whipped cream works because each ingredient and step is designed to create a balanced, flavorful cake. Room-temperature eggs, butter, and milk help the batter mix evenly, producing a light and tender crumb.
The combination of baking powder and baking soda ensures proper rise and softness. Sour cream adds moisture and richness without weighing the cake down. Whipping the cream cold allows it to reach stiff peaks, holding its shape between layers.
Layering fresh strawberries enhances flavor and adds natural juiciness. Following the instructions carefully results in a stable, creamy, and beautifully textured cake every time.
Serving Suggestions
Serve the vanilla strawberry cake with whipped cream chilled for the best texture. Slice it into generous pieces and pair with extra fresh strawberries on the side.
A drizzle of strawberry sauce or a dusting of powdered sugar adds elegance. It can be enjoyed with a cup of tea, coffee, or a glass of cold milk.
For celebrations, place decorative strawberries or small edible flowers on top. Individual servings can be plated with a small dollop of whipped cream for presentation.
This vanilla strawberry cake whipped cream is also great for brunch, afternoon treats, or as a light, refreshing dessert after a meal.
Health Benefits
Vanilla strawberry cake with whipped cream offers a few nutritional benefits despite being a dessert. Fresh strawberries provide vitamin C, antioxidants, and dietary fiber, supporting immunity and digestion.
Eggs and milk in the cake contribute protein and calcium, which are important for bone health. Using moderate amounts of sugar and healthy fats can make it a balanced treat in small portions.
The whipped cream provides some calcium and fat-soluble vitamins. Enjoying this vanilla strawberry cake whipped cream mindfully can satisfy sweet cravings while still including some nutrient-rich ingredients, making it a dessert that is both indulgent and slightly nourishing.
Additions And Variations
✔ Chocolate Drizzle – After frosting the cake, drizzle warm melted chocolate over the top in thin, decorative lines. This adds a rich, indulgent flavor that pairs beautifully with the light vanilla cake and sweet whipped cream, creating a dessert that feels luxurious and visually stunning.
✔ Berry Mix – Instead of only strawberries, add blueberries, raspberries, or blackberries between the layers and on top. This creates a colorful, flavorful variation where the tartness of the berries balances the sweetness of the cake and cream, making each bite more dynamic.
✔ Lemon Zest – Mix fresh lemon zest into the cake batter or fold a little into the whipped cream. The citrus notes brighten the flavor, cutting through the richness and adding a refreshing aroma that complements the strawberries perfectly.
✔ Nut Crunch – Toast chopped almonds, pecans, or walnuts and sprinkle them between cake layers or over the whipped cream. The nuts provide a satisfying crunch and a subtle nutty flavor, enhancing texture and adding complexity to each bite.
✔ Layered Jam – Spread a thin layer of strawberry, raspberry, or mixed berry jam between the cake layers. The jam adds extra moisture, a concentrated fruity sweetness, and depth of flavor, making the dessert more vibrant and indulgent while keeping the whipped cream light.
Hints And Tips For Successful
1. Allow butter, eggs, and milk to sit out for at least 30 minutes before mixing. This helps them combine more smoothly, preventing lumps and ensuring a soft, tender cake that rises evenly.
2. Too much flour can make the cake dense and dry. Spoon the flour into your measuring cup, level it off with a knife, and avoid packing it down.
3. Add the flour mixture and milk/sour cream in portions, starting and ending with dry. This prevents over mixing, keeps the batter light, and results in a fluffy texture.
4. Keep the cream, bowl, and whisk cold. Cold cream whips faster and holds soft peaks longer, making it easier to frost without it collapsing.
5. Let the cake layers cool fully on a rack. Frosting warm cake can melt the whipped cream, causing it to slide off and lose its shape.
6. Uniform slices create even layers and consistent flavor in every bite, giving a professional and appealing look.
Storage Instructions
Store the vanilla strawberry cake with whipped cream in the refrigerator to keep it fresh and maintain the whipped cream’s texture.
Cover the vanilla strawberry cake whipped cream loosely with plastic wrap or place it in an airtight container to prevent it from absorbing odors. Consume within 2–3 days for best flavor and freshness.
Avoid freezing the assembled cake, as the whipped cream may separate and become watery upon thawing. If needed, you can freeze the vanilla strawberry cake whipped cream layers before assembling and thaw them completely before adding the whipped cream and strawberries.
Frequently Asked Questions (FAQs)
Can I use all-purpose flour instead of cake flour?
Yes, all-purpose flour can be used, but the cake may be slightly less tender. Sifting the flour helps keep it light.
How do I prevent the whipped cream from collapsing?
Use cold cream, a chilled bowl, and beat until stiff peaks form. Avoid overbeating, which can turn it into butter.
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them in an airtight container. Assemble with whipped cream just before serving.
How do I keep the cake from getting soggy?
Use fresh, firm strawberries and pat them dry before layering. Chill the cake to help set the whipped cream.
Can I substitute strawberries with other fruits?
Absolutely. Blueberries, raspberries, or mixed berries work well and add a different flavor while keeping the cake light and fruity.
Conclusion
This delicious vanilla strawberry cake with whipped cream is a recipe that everyone will enjoy. The soft, fluffy cake, fresh strawberries, and creamy whipped topping make each bite delightful and satisfying.
I make this vanilla strawberry cake whipped cream often for serving guests, and every time it brings joy and happiness. Sharing my simple and easy method allows others to recreate this treat at home without any hassle.
I hope my steps inspire you to try making vanilla strawberry cake whipped cream yourself, enjoy the process, and share the wonderful results with family and friends.
More Vanilla Cake Recipes You’ll Love
Vanilla Mayonnaise Cake Recipe | Fluffy And Delicious
Sourdough Vanilla Cake Recipe [Starter Discard]
Best Vegan Vanilla Cake Recipe [With Frosting]
Super Easy Vanilla Mug Cake Recipe No Egg
Vanilla Cake With Buttermilk Recipe [Best Homemade]
Vanilla Strawberry Cake Whipped Cream
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Sifter (optional)
- 8-inch round cake pans (2)
- Parchment paper
- Wire cooling rack
- Knife or cake leveler
- Offset spatula
Ingredients
For the Vanilla Cake:
- 1ÂĽ cups cake flour or all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Âľ cup granulated sugar
- ÂĽ cup unsalted butter room temperature
- â…“ cup sour cream room temperature
- 3 tbsp neutral oil vegetable or canola
- ½ cup milk room temperature
- 2 large eggs room temperature
- 2 tsp vanilla bean paste or vanilla extract
For the Strawberry Filling:
- 1 lb fresh strawberries cleaned, hulled, and sliced
- 3 tbsp granulated sugar
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream cold, 35%
- 1 cup powdered sugar adjust to taste
- ÂĽ tsp sea salt
- 2 tsp pure vanilla extract
Instructions
Preheat the oven:
- Set your oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
Mix dry ingredients:
- In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar:
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes.
Add wet ingredients:
- Beat in the sour cream, oil, eggs, and vanilla extract until smooth and well combined.
Combine mixtures:
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined do not over mix.
Bake:
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes:
- Let the cakes rest in the pans for 10 minutes, and then transfer them to a wire rack to cool completely.
Prepare the strawberry filling:
- In a small bowl, toss sliced strawberries with sugar. Let them sit for 10–15 minutes until they release their juices.
Make the whipped cream frosting:
- In a chilled bowl, whip the cold heavy cream with powdered sugar, vanilla, and sea salt until stiff peaks form. Be careful not to over whip.
Assemble the cake:
- Place one cake layer on a serving plate. Spread a layer of whipped cream, then spoon over some strawberries and their syrup. Place the second cake layer on top, and cover the whole cake with the remaining whipped cream. Decorate with extra strawberries on top.
Notes
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.