Description
A delightful Strawberries and Cream Cake featuring moist vanilla layers frosted with tangy cream cheese frosting, topped with fresh sliced strawberries and optional mint leaves. Perfect for celebrations or a fresh spring dessert.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (as needed for consistency)
For the Topping:
- 2 cups fresh strawberries, hulled and sliced
- Fresh mint leaves (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which will help produce a tender crumb.
- Add Eggs and Extracts: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract and almond extract if you choose to use it, adding aromatic depth to the cake batter.
- Add Dry Ingredients and Milk: Gradually incorporate the dry ingredient mixture alternately with whole milk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can cause a tough cake.
- Bake the Cake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes before turning them out onto wire racks. Allow them to cool completely to room temperature before frosting.
- Prepare Frosting: Beat together softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating until fluffy. Mix in vanilla extract and add heavy cream as needed to achieve spreadable consistency.
- Assemble the Cake: Place one cake layer on a serving plate, spread a thick layer of cream cheese frosting on top, then add a generous layer of sliced strawberries. Carefully place the second cake layer over the top, and frost the entire cake with the remaining cream cheese frosting.
- Decorate: Arrange remaining sliced strawberries on top of the frosted cake. Garnish with fresh mint leaves if desired for a pop of color and fresh aroma.
- Serve: Chill the cake for at least 30 minutes before serving to set the frosting and flavors. Slice and enjoy your delicious Strawberries and Cream Cake!
Notes
- Allow the cake layers to cool completely before frosting to prevent the frosting from melting.
- Use room temperature ingredients for smoother cake batter and frosting.
- For an almond flavor boost, consider adding a few drops of almond extract to the frosting as well.
- Fresh strawberries can be macerated with a little sugar beforehand if you prefer a syrupy topping.
- This cake is best served within 2 days but can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 390
- Sugar: 38g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: strawberries and cream cake, fresh strawberry cake, cream cheese frosting, layered cake, spring dessert, vanilla cake
