Fresh strawberries and strawberry puree on a white cake and covered with a cream cheese whipped cream frosting. Yum!

I started making this cake when Kayla was in college. All of her friends loved it, and it became a requested cake for their birthdays.

Everyone loves that the frosting is light & creamy, but not super sweet like a buttercream frosting. I’ve even turned this cake into strawberry filled cupcakes recently for a retirement party at work, and received rave reviews. 🙂

Strawberry Cream Cake

A delicious white cake filled with strawberry puree and topped with Cream Cheese Whipped Cream frosting.

Print Recipe

Course Dessert

Cuisine American

Ingredients

Cake

1 ¼ Cups Flour
1 ½ tsp Baking Powder
¼ tsp Salt
1 cup Granulated Sugar
5 Eggs (2 whole & 3 separated) room temperature
6 Tbsp Butter, melted and cooled slightly
2 Tbsp Water
2 tsp Vanilla

Strawberry Filling

32 ounces Fresh Strawberries washed, dried, and stem removed (1 ½- 2 Quarts)
6 Tbsp Granulated Sugar
⅛ tsp Salt

Whipped Cream Frosting

8 oz Cream Cheese
½ cup Granulated Sugar (or more to taste- I have used up ¾ cup sugar with good results)
1 tsp Vanilla
⅛ tsp Salt
2 cups Heavy Cream

Instructions

Get Ready:

Preheat oven to 325 degrees F. Grease and flour round 9 inch springform pan or 9×13 cake pan, and line with parchment paper.

Make the Cake

In a large bowl, by hand, whisk 1 1/4 cup flour, 1 1/2 tsp baking powder, 1/4 tsp salt, and all but 3 T of the 1 cup sugar in mixing bowl. Add 2 whole eggs and 3 yolks (reserve whites), 6 T melted/cooled butter, 2 T water, and 2 tsp vanilla, and whisk until smooth. Set batter aside.
Using a mixer fitted with whisk attachment, beat 3 egg whites at medium-low speed until frothy, 1-2 minutes. With machine running, gradually add the remaining 3 T sugar, increase speed to medium-high, and beat until soft peaks form, 60-90 seconds.
Stir 1/3 of egg whites into batter to lighten. Add the remaining egg whites and gently fold into batter until no white streaks remain.
Pour batter into prepared pan and bake 30-40 minutes (until top springs back when touched).
Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Cool completely, about 2 hours.

Make the Strawberry Filling

Cut 20-24 berries in half and reserve to use for decorating the cake
In a medium bowl, slice or quarter remaining berries; toss with 6 T sugar and let sit 1 hour, stirring occasionally. The sugar will macerate the strawberries, making them soft, and generating liquid.
Strain the juices from the berries and reserve (you should have about 1/2 cup).
Put the strawberries in a food processor and pulse 2-3 times; set aside.
In a small saucepan over medium-high heat, simmer reserved juices until syrupy and reduced to about 3 T (5-10 minutes).
Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine.
Set aside until cake is cooled.

Make the Whipped Cream Frosting

Place 8 oz cream cheese, 1/2 cup sugar, 1 tsp vanilla, and 1/8 tsp salt in bowl of standing mixer fitted with whisk attachment.
Whisk at medium-high speed until light and fluffy (1-2 minutes), scraping bowl with rubber spatula as needed.
Reduce speed to low and add 2 cups heavy cream in a slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks (2 to 2 1/2 minutes- but don't overbeat), scraping bowl as needed.

Assemble the Cake

Using a large serrated knife, slice the cake in half. Place bottom layer on cake plate. Spread a very thin layer of whipped cream frosting on cake. (I only do this to try to prevent the strawberry juices from soaking into the cake)
Arrange a ring of 12-20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer.
Pour pureed berry mixture in center.
Gently spread a thick layer of whipped cream frosting on top of berries (leaving 1/2 inch border from edge).
Place top layer on cake. Spread remaining frosting over top and sides. Decorate with remaining cut strawberries.
Serve immediately, or keep chilled

Keyword Cake, Strawberry, Whipped Cream

Strawberry Cream Cake