Strawberry cream cake is a buttery, moist and fluffy vanilla cake layered with light and creamy strawberry whipped cream and fresh, juicy strawberries. With it’s beautiful bakery worthy appearance and easy preparation, this strawberry whipped cream cake is the perfect cake for all your spring and summer gatherings.

How to make Strawberry Cream Cake

Ingredients

For the cake

• ½ cup (1 stick) unsalted butter, room temperature, plus more for pan
• 1 ½ cups all-purpose flour (spooned and leveled), plus more for pan
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup sugar
• 2 large eggs plus 2 large egg yolks
• ½ teaspoon pure vanilla extract
• ½ cup whole milk

For the Filling

• 1 pound strawberries, hulled and thinly sliced
• ½ cup sugar
• 1 teaspoon unflavored gelatin (from a ¼-ounce envelope)
• 1 ½ cups heavy cream

Directions

1. Preheat oven to 350°F. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
2. Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy.
3. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined.
4. Spread batter in prepared pan.
5. Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in thirds horizontally; place one section on a a serving plate.
6. Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.
7. Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.
8. Arrange one third of strawberries over bottom cake layer; top with whipped cream, leaving a 1-inch border.
9. Cover with middle section (both ends cut) repeat step 8.
10. Cover with final cake section, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day).
11. Just before serving, spoon strawberries over cake.