Strawberry Cream Dessert Cake: A Delightful Homemade Treat
Strawberry Cream Dessert Cake: A Delightful Homemade Treat
Strawberry Cream Dessert Cake: A Heavenly Treat You’ll Crave All Year Round
Storytelling Intro
As a busy home cook and food blogger, I’m always on the hunt for delicious recipes that are easy to make but still wow my family and friends. That’s exactly how this Strawberry Cream Dessert Cake came into my life – and let me tell you, it’s been a total game-changer!
It all started a few years ago when I was craving a comforting, indulgent dessert to serve at a small dinner party. I had a fridge full of fresh, juicy strawberries and a hankering for something creamy and dreamy. After scouring my recipe stash, I landed on this Strawberry Cream Dessert Cake, and the rest is history.
The moment I took that first bite, I was absolutely smitten. The soft, buttery cake is the perfect canvas for the luscious strawberry filling and light, airy whipped cream topping. It’s the kind of dessert that makes you close your eyes and savor every single bite, transported to a state of pure bliss. And let me tell you, my dinner guests felt the same way! Follow me on DianaCookingE on Pinterest to see more of my favorite recipes and food inspiration.
Why This Recipe Works
What I love most about this Strawberry Cream Dessert Cake is how versatile and reliable it is. Whether I’m serving it for a special occasion or just want a little something sweet on a random Tuesday night, this recipe always delivers. The cake itself is incredibly moist and tender, with a delicate crumb that practically melts in your mouth. And the strawberry filling? Absolute perfection – bursting with juicy, ripe berry flavor in every bite.
But the real star of the show is the light and airy whipped cream topping. It’s the perfect creamy counterpart to the fruity filling, and it adds such a lovely, elegant touch to the whole dessert. Plus, it’s so easy to make and holds its shape beautifully, even when you’re serving slices to a crowd.
Ingredients
To make this Strawberry Cream Dessert Cake, you’ll need a few simple ingredients:
- All-purpose flour
- Granulated sugar
- Baking powder and salt
- Unsalted butter, at room temperature
- Eggs
- Vanilla extract
- Whole milk
- Fresh strawberries
- Heavy whipping cream
- Powdered sugar
Diana’s Tip: Make sure your butter and eggs are at room temperature before you start baking for the best results. This helps everything incorporate smoothly and ensures a light, tender cake.
Optional Add-Ins and Variations
While this Strawberry Cream Dessert Cake is absolutely delicious as-is, there are a few fun ways you can customize it to suit your tastes or the occasion:
- Swap the Berries: Instead of strawberries, try using fresh raspberries, blackberries, or a mix of your favorite berries.
- Add a Citrus Twist: For a bright, tangy contrast, add a teaspoon or two of lemon or orange zest to the cake batter or whipped cream.
- Go Gluten-Free: Use a 1:1 gluten-free flour blend in place of the all-purpose flour for a delicious gluten-free version.
- Top It Off: Sprinkle toasted sliced almonds, shredded coconut, or crushed graham crackers over the whipped cream for a delightful textural contrast.
Step-by-Step Method
Ready to get baking? Here’s how to make this irresistible Strawberry Cream Dessert Cake:
- Preheat your oven to 350°F and grease a 9-inch round cake pan. I like to line the bottom with a parchment paper circle for easy removal later.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Diana’s Tip: Be sure to sift the flour to avoid any lumps in your batter.
- In a large bowl, beat the butter and eggs together until light and fluffy, about 2-3 minutes. Then stir in the vanilla and milk until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until no dry pockets remain. Be careful not to overmix!
- Spread the batter evenly into your prepared cake pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
- What I Messed Up At First: When I first started making this cake, I would sometimes overbake it, leading to a dry, crumbly texture. I found that keeping a close eye on the oven and checking it a few minutes early is the key to getting that perfect moist and tender crumb.
- Allow the cake to cool completely in the pan, then use a sharp knife or offset spatula to carefully remove it from the pan.
- Slice the cake in half horizontally to create two even layers. This will give you that beautiful layered look!
- In a medium bowl, gently toss the sliced strawberries with a tablespoon or two of powdered sugar, depending on the sweetness of your berries.
- In a large bowl, beat the heavy cream and remaining powdered sugar until stiff peaks form.
- Place one cake layer on your serving plate or platter, then top with the sweetened strawberries. Spread half of the whipped cream over the berries.
- Top with the remaining cake layer, then spread the rest of the whipped cream over the top and sides of the cake.
- Refrigerate the assembled cake for at least 2 hours (or up to 24 hours) before serving to allow the flavors to meld.
Common Mistakes to Avoid
While this Strawberry Cream Dessert Cake is relatively straightforward to make, there are a few common pitfalls to watch out for:
- Overbaking the Cake: As I mentioned before, it’s easy to end up with a dry, crumbly cake if you bake it for too long. Keep a close eye on the oven and start checking a few minutes early.
- Overwhipping the Cream: You want the whipped cream to be light and airy, but if you overbeat it, it can turn grainy and separate. Pay close attention and stop mixing as soon as you see stiff peaks form.
- Letting the Cake Sit Too Long: While this Strawberry Cream Dessert Cake can be made a day in advance, I find that it’s best enjoyed within 24 hours of assembly. The cake can start to get soggy if it sits for too long.
My Tested Substitutions
One of the great things about this Strawberry Cream Dessert Cake is that it’s pretty flexible when it comes to ingredient swaps. Here are a few that I’ve tried and found to work well:
- Milk: If you don’t have whole milk on hand, you can use low-fat or even non-dairy milk like almond or oat milk.
- Berries: As I mentioned earlier, you can easily swap out the strawberries for other fresh berries like raspberries, blackberries, or a mix.
- Cream: In a pinch, you can use cool whip or store-bought whipped topping instead of making your own whipped cream.
Just keep in mind that some of these substitutions may affect the overall texture and flavor of the finished cake. But they can still result in a delicious dessert!
How to Customize This Recipe
One of the best things about this Strawberry Cream Dessert Cake is how easy it is to customize to your liking. Here are a few ideas to get you started:
- For a Gluten-Free Version: Simply swap out the all-purpose flour for a 1:1 gluten-free flour blend. The rest of the recipe will stay the same.
- To Make it Dairy-Free: Use non-dairy milk and swap the heavy cream for a dairy-free whipped topping or coconut cream.
- For Mini Cakes: Divide the batter between 6-8 individual ramekins or mini cake pans for adorable single-serving desserts.
- As Cupcakes: Bake the batter in a muffin tin for easy-to-serve Strawberry Cream Cupcakes.
Serving Ideas
This Strawberry Cream Dessert Cake is the perfect treat for any occasion, whether you’re serving it for a special event or just want a little something sweet to enjoy at home. I love to slice it up and serve it as a dessert after a nice dinner, but it also makes a lovely addition to a brunch spread or afternoon tea. And don’t be afraid to enjoy a slice for breakfast – the fresh berries and light whipped cream make it a perfectly acceptable morning indulgence!
Meal Prep & Storage Instructions
One of the best things about this Strawberry Cream Dessert Cake is that it can be made ahead of time, which makes it perfect for busy schedules or entertaining. Here’s how I like to handle the meal prep and storage:
- The cake itself can be baked and cooled up to 2 days in advance. Just wrap it tightly in plastic wrap and store at room temperature until you’re ready to assemble.
- The whipped cream topping can be made a day ahead and stored in the refrigerator until you’re ready to assemble the cake.
- For the best texture and flavor, I recommend assembling the cake no more than 24 hours before you plan to serve it. This helps prevent the cake from getting soggy.
- Leftover slices of the assembled cake can be stored in an airtight container in the refrigerator for up to 3 days.
- To freeze the cake, simply wrap the unassembled cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before assembling and serving.
Nutritional Breakdown
While this Strawberry Cream Dessert Cake is certainly an indulgent treat, it’s not too heavy on the calories or fat. Here’s the nutritional breakdown per serving:
- Calories: 350
- Protein: 5g
- Carbohydrates: 45g
- Fat: 18g
- Fiber: 2g
Final Thoughts
I hope you’ll give this Strawberry Cream Dessert Cake a try soon! It’s such a lovely, indulgent treat that’s perfect for any occasion. Whether you’re serving it at a special event or just want to treat yourself, I know you’re going to love the soft, buttery cake, juicy strawberry filling, and light, airy whipped cream. Follow me on DianaCookingE on Pinterest for more of my favorite recipes and food inspiration. Enjoy!
Strawberry Cream Dessert Cake: A Delightful Homemade Treat
Ingredients
Equipment
Method
- Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a large bowl, beat the butter and eggs together until light and fluffy, about 2-3 minutes. Stir in the vanilla and milk until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until no dry pockets remain.
- Spread the batter evenly into the prepared cake pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan, then use a sharp knife or offset spatula to carefully remove it from the pan.
- Slice the cake in half horizontally to create two even layers.
- In a medium bowl, gently toss the sliced strawberries with 1-2 tablespoons of powdered sugar, depending on the sweetness of your berries.
- In a large bowl, beat the heavy cream and remaining powdered sugar until stiff peaks form.
- Place one cake layer on your serving plate or platter, then top with the sweetened strawberries. Spread half of the whipped cream over the berries.
- Top with the remaining cake layer, then spread the rest of the whipped cream over the top and sides of the cake.
- Refrigerate the assembled cake for at least 2 hours (or up to 24 hours) before serving.
