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This Strawberry Cream Cake plays consists of a fluffy white cake, layered with a whipped buttercream and fresh strawberries. This cake recipe is delicious, refreshing and ode to the Wimbledon classic. Pair this with my Smash Burgers and Watermelon Margaritas for the perfect summer-inspired dinner.
I spent a lot of my formative years playing competitive tennis. My favorite grand slam is Wimbledon. I love the beautiful grass courts, the all-white dress code and I LOVE the strawberries and cream.
This cake is inspired by those slow-mo shots of strawberries and cream. I figured I’d take those flavors (pretty easy) and put them in a cake. This cake is adapted from my Lemon Coconut Cake; obviously minus the lemon and coconut. Instead it has rich flavors of cream, vanilla and strawberry.
Ingredients You’ll Need for this Strawberry Cream Cake
- Strawberries. I love Harry’s Berries in Los Angeles for this type of cake. We want luxurious, deliciously ripe strawberries.
- Sour cream. Milk and sour cream are going to give this cake SO much flavor and good moisture.
- Egg whites. This makes a white cake white. Zero egg yolks.
- Neutral oil. You can use vegetable or avocado oil. This is going to give this cake LOTS of moisture.
For the rest of the ingredients, please see the recipe index card below!
How to Make Strawberry Cream Cake
- Sift together all-purpose flour and corn starch. We’re essentially mimicking cake flour by using corn starch AND flour. I normally don’t sift my flour but I find it necessary with this recipe.
- Add in the baking powder, baking soda and salt.
- Whisk together using the milk and sour cream. And then, add the egg whites until super smooth. I like to do this in a large measuring cup, so I can measure out the milk and then add the other ingredients.
- Cream together the butter and sugar. You want these to be really combined and married together. As a result, we’ll end up with a fluffy white cake.
- Add the neutral oil. And mix that up.
- Rotating between the milk mixture and the dry ingredients, add them in batches, until all combined.
- Divide the batter amongst the cake pans.
- Bake! Until a skewer inserted into the cake comes out clean.
Tips and Tricks for White Cake
- Sift! Sift! I like to sift the all-purpose flour and corn starch together. The corn starch will give this cake a super fluffy and tight crumb.
- Oil AND Butter. I like to use two types of fat in my cake recipes. Butter gives flavor and oil ensures moistness.
- Sour Cream. I like using an acidic item like sour cream. It gives the cake a lovely richness, tang and bouncy quality.
- Don’t Over Bake. Truly bake the cake until a skewer inserted into the center comes out clean. Too much baking time will result in a dry cake.
Decorating this Strawberries and Cream Cake
- Thin layer of strawberries in the center. I need this in a strawberry cake. I love fresh strawberries in between the layers.
- An even layer of buttercream. I like the frosting on the outside of the cake. To do this, I gave this cake a crumb coat (barely coated in frosting), transferred it to the fridge to chill for 20 minutes. And then continued giving it a second layer.
- On top, I went with these baby strawberries I found at the market and chamomile flowers. You could quarter some fresh strawberries, too. They’d look pretty.
- Arrange the strawberries and flowers on the outside of the cake, in a circular pattern.
- Dust the strawberries with powdered sugar. You only need a teaspoon or two.
Recipe FAQs
Yes. If you want to make this a day ahead, here’s how: bake off the cake layers, allow them to cool and wrap them with plastic wrap. Transfer to the fridge. Make the frosting the day ahead and place in the fridge. Decorate the day you’re going to serve.
More Summer Recipes
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Vanilla Buttercream + Topping:
To Make the Vanilla Cake Layers:
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Preheat oven to 350 degrees F. Line two 8-inch cake pans with rounds of parchment and grease the sides with cooking spray or flour and butter. Set aside.
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To a medium bowl, whisk together the all-purpose flour, corn starch, baking powder, baking soda and salt. Set aside.
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In a large measuring cup, measure out the milk and whisk in the sour cream until mostly smooth; add the egg whites. Whisk together and set aside.
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To the bowl of a stand-up mixer (or using a large bowl and an electric hand mixer), add the butter, sugar and vanilla extract or vanilla paste. Beat until fluffy, about 2 to 3 minutes. Pour in the vegetable oil and mix in.
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Next, rotating between the milk/egg white mixture and the dry ingredient, add, ending and beginning with the liquid mixture. Beat for an additional 20 seconds, until everything is combined and cohesive. Give it a manual stir with a spatula just to ensure all of the flour at the bottom of the bowl is properly combined.
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Divide the batter amongst the two cake pans and using a spatula, even out the top and spread the batter to the edges of the cake pans. Transfer to the oven to bake for about 30 to 35 minutes, until a skewer inserted into the center comes out clean. Cool the cakes in the pan for 5 minutes and then carefully invert onto cooling racks. Make sure they’re completely cooled before adding the buttercream.
To Make the Buttercream:
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To the bowl of a stand-up mixer, with the paddle attachment, add the butter. Beat for about 30 seconds or so just until the butter is mostly smooth. Add the sifted powdered sugar and salt. I like to cover my mixer with a clean kitchen towel so the powdered sugar doesn’t spill out. Turn the mixer to low and mix for about 30 seconds. Turn the speed up to medium speed and beat for an additional 30 seconds.
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Pour in the heavy cream and beat on high for 2 minutes, until the buttercream is light and fluffy.
To Assemble the Cake:
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Place one cooled cake layer on a cake board. Add about 1/2 cup of white frosting to the top of the first layer and smooth out into a thin even layer. Top with sliced strawberries. One even layer should do the trick! Place the second cake layer on top. Add a crumb coat of white frosting to the cake and smooth the top and sides. Transfer the cake to the fridge to chill for about 20 minutes.
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Give the top one last layer and smooth it out. You can decorate it how you like, but I chose to add little chamomile flowers, sliced baby strawberries, raspberries and a dusting of powdered sugar that went all around the edge. Easy! Slice it up and serve!
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Store the cake covered on the kitchen counter for up to 3 days. Or keep in the fridge.
If you want to make this cake ahead of time, bake the cake layers and cool completely. Wrap in plastic wrap and transfer to the freezer. Keep in the freezer for up to 3 months. Thaw in the fridge and proceed with decorating and serving.
Equipment and Tools:
8-inch Cake Pans | Cake Boards | Offset Spatula | Ateco Decorating Stand |
Calories: 312kcal | Carbohydrates: 19g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 59mg | Sodium: 5mg | Potassium: 29mg | Fiber: 3g | Sugar: 15g | Vitamin A: 100IU | Vitamin C: 2.5mg | Calcium: 40mg | Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
*This post was originally posted on July 11th, 2019. It has since been reposted and updated with new copy.
