WHAT’S FOR DESSERT?
Strawberries and Cream Cake
Array/5
COOK TIME
40 min
TOTAL TIME
55 min
SERVINGS
8-12 slices
If strawberries and cream is your love language, this Strawberries and Cream Cake is calling your name! It starts with a soft vanilla cake base that’s topped with sweetened cream cheese, whipped topping, and loads of fresh strawberries. Light, creamy, and full of flavor, it’s the kind of dessert that disappears fast when fresh strawberries are in season!
Strawberry season is one of my absolute favorite things about summer. Whether we’re picking them fresh or grabbing a big carton at the store, they always end up in something delicious, and this strawberry cake is one of the best ways to show them off along with Strawberry Ice Cream and Strawberry Lemonade Ice Cream Float!
This cake starts with a soft, fluffy homemade vanilla cake base with strawberries mixed right in. Then each layer is topped with a light and creamy smear of sweetened cream cheese and whipped topping to make a frosting before getting finished with a generous pile of fresh strawberries. The whole thing tastes like a cross between strawberry shortcake and a poke cake, and it’s got just the right balance of sweetness and freshness!
Using Sour Cream In Cake
I know sour cream in cake might sound a little strange, but it works! It gives the cake an extra tender texture and just the tiniest hint of tang that keeps everything from being too sweet. Sour cream also adds richness without making the cake heavy, helping it stay light and fluffy while still feeling indulgent. It blends right into the batter and boosts the overall flavor without standing out, making it the kind of secret ingredient that quietly does all the heavy lifting. Once you try it, you’ll wonder why you haven’t been adding sour cream to all your cakes!
Strawberry cake is the kind of dessert that’s perfect for just about any summer occasion. Serve it at a barbecue, bring it to a potluck, or keep it in the fridge for a cool and creamy dessert after a long day in the sun. It’s simple, nostalgic, and a great way to use fresh, juicy strawberries when they’re in season!
Ingredients You’ll Need
All-purpose flour – Gives the cake its structure while keeping the texture soft and tender. A little extra flour helps absorb moisture from the strawberries so the layers bake up just right.
Baking soda – Works with the sour cream to help the cake rise, giving it a light and fluffy texture.
Kosher salt – Enhances the flavor in both the cake and frosting, balancing the sweetness and making everything taste more vibrant.
Butter – Creates a rich, moist base in the cake and adds creamy texture to the frosting. Make sure it’s at room temperature so it blends smoothly.
Sugar – Sweetens the cake and helps create a golden, tender crumb. It also adds a little lift when creamed with the butter.
Eggs – Gives structure and richness while helping the cake rise evenly.
Pure vanilla extract – Brings warm, sweet flavor to both the cake and the frosting.
Sour cream – The not-so-secret ingredient that adds moisture and a subtle tang. It keeps the cake extra soft and delicious without being overly sweet.
Strawberries – Folded right into the batter, fresh strawberries add juicy bursts of flavor and make each slice feel like summer.
Cream cheese – The base of the frosting that adds tang, richness, and a creamy texture.
Powdered sugar – Sweetens the frosting while giving it a smooth, spreadable consistency. It blends best when added a little at a time.
Heavy cream – Helps loosen the frosting just enough to make it light, smooth, and easy to spread across the cake layers.
Step By Step Instructions
Prepare the cake pans: Preheat your oven to 350°F. For a 3-layer cake, spray each cake pan with nonstick spray, line the bottom with a round of parchment paper, spray again, and dust with flour. Tap the flour around to coat evenly, then set the pans aside.
Mix the dry ingredients: In a medium bowl, whisk together 2 ¼ cups of all-purpose flour, baking soda, and salt until well combined. Set aside for later.
Cream the butter and sugar: In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed for 2–3 minutes until the mixture is light, fluffy, and pale in color. This step helps give the cake its soft texture.
Add the eggs and vanilla: Scrape down the sides of the bowl, then add the eggs one at a time, mixing briefly after each one. Add the vanilla extract with the final egg and mix again until just combined.
Combine the batter: Alternate adding the flour mixture and the sour cream to the butter mixture in small portions, mixing on low speed after each addition. Continue until everything is incorporated, being careful not to overmix.
Coat the strawberries: In a separate medium bowl, toss the diced strawberries with the remaining ¼ cup of flour. This helps keep the berries from sinking to the bottom of the cake as it bakes. Gently fold the coated strawberries into the cake batter using a spatula or wooden spoon until evenly distributed.
Divide and bake: Evenly divide the batter between the three prepared cake pans. Bake for 30–35 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Keep an eye on them toward the end.
Cool the cakes: Remove the pans from the oven and let the cakes cool in the pans for about 20 minutes. Then carefully turn them out onto a wire rack or parchment paper to cool completely.
Make the frosting: In a stand mixer, beat the room-temperature butter and cream cheese on medium-high speed until smooth and creamy with no lumps. Add the powdered sugar one cup at a time, mixing on low speed after each addition. Then add the salt, vanilla extract, and heavy cream, and mix until the frosting is smooth, fluffy, and spreadable.
Assemble the cake: Once the cake layers are completely cool, stack them with an even layer of cream cheese frosting between each one. Finish by frosting the outside of the cake and adding any extra decoration you like. Slice, serve, and enjoy!
Tips To Make The BEST Strawberry Cake
Use room temperature ingredients for both the cake and frosting so everything blends smoothly without lumps or curdling. Cold ingredients can lead to a dense cake or chunky frosting.
Cream the butter and sugar long enough until it’s noticeably lighter in color and texture, that’s when you know you’ve whipped in enough air for a fluffy cake.
Toss the strawberries with flour right before folding them in so they don’t sink to the bottom of the batter as it bakes.
Don’t skip flouring the cake pans after greasing and lining them. It helps the cakes release cleanly and keeps the layers intact.
Weigh your flour if you can for the most accurate results. Too much packed flour can make the cake heavy instead of light and tender.
Let the cakes cool fully before frosting or the frosting will melt right off and become messy.
Level the cake layers with a serrated knife before assembling if they domed in the oven. This helps the cake stack neatly and look bakery-level.
Beat the cream cheese and butter until extra smooth before adding powdered sugar to avoid a lumpy frosting situation.
Chill the frosted cake for at least an hour before slicing so the layers hold together and the cream cheese frosting sets up just right.
Flavor Variations and Substitutions
Swap the strawberries in the batter for fresh raspberries or blueberries to give the cake a fun berry twist, or add all 3!
Use almond extract in place of vanilla for a subtle, nutty flavor that pairs well with the berries and cream.
Fold in lemon zest with the batter to brighten the flavor and add a fresh citrus pop.
Make it a chocolate-dipped strawberry flavor by adding mini chocolate chips to the batter or drizzling melted chocolate over the frosted cake.
Replace the sour cream with full-fat Greek yogurt for a slightly tangier flavor and the same moist texture.
Add a thin layer of strawberry jam between each cake layer for an extra boost of strawberry flavor.
Bake the batter in a 9×13 pan instead of three layers for an easier sheet cake version with the same great flavor.
Storing & Freezing
Storing: Store the fully assembled cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3–4 days. The cream cheese frosting and fresh strawberries hold up best when kept cold, and the flavor stays fresh with each chilled slice.
Freezing: Freeze unfrosted cake layers by wrapping each one tightly in plastic wrap and placing them in a freezer-safe bag or container for up to 2 months. Thaw completely in the refrigerator before frosting.
FAQ
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for both texture and flavor, especially when folding into the batter. Frozen strawberries release too much moisture and can make the cake soggy.
Can I bake this as a sheet cake instead of layers?
Yes, the batter works well in a 9×13 pan. The baking time may need a few extra minutes, so watch for a clean toothpick test.
How do I keep the strawberries from sinking to the bottom?
Tossing the diced strawberries with flour before adding them to the batter helps suspend them evenly throughout the cake.
Can I make this cake ahead of time?
You can bake the cake layers a day in advance and store them covered at room temperature. Assemble and frost the day you plan to serve it for the best freshness.
What’s the best way to frost a layer cake neatly?
Start with a crumb coat, a thin layer of frosting to catch loose crumbs, then chill for 15–20 minutes before adding the final layer of frosting.
Can I use low-fat cream cheese or sour cream?
Full-fat versions give the best texture and flavor. Low-fat options can make the frosting runnier and the cake less rich.
More Strawberry Desserts
Strawberry Thumbprint Cookies
Strawberry Shortcake Ice Cream Cake
Strawberry Pretzel Cookies
Print
Strawberries and Cream Cake
Strawberries and Cream Cake is an incredibly soft cake made with Hiland Dairy Sour Cream to make it extra moist and delicious! Filled with a sweet vanilla flavor and fresh strawberries throughout.
Ingredients
Cake:
2 ¼ cups all-purpose flour + ¼ cup flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 sticks Hiland Dairy Butter (1 cup), room temperature
2 cups sugar
3 eggs
1 teaspoon pure vanilla extract
1 cup HIland Dairy Sour Cream (8 oz container)
1 lb package strawberries, largely diced
Cream Cheese Frosting:
1 stick Hiland Dairy Butter (½ cup), room temperature
1 block Hiland Dairy Cream Cheese (8 oz), room temperature
3 ½ cups powdered sugar
1–2 Tablespoons Hiland Dairy Heavy Cream
1 teaspoon pure vanilla extract
½ teaspoon kosher salt
Instructions
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Preheat the oven to 350 degrees. For a 3 layer cake, spray each cake pan with nonstick spray, place a parchment paper round on the bottom, spray with more non stick spray and then sprinkle flour over. Move flour around to coat the pan. Set pans aside.
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In a medium size bowl, whisk together the 2 ¼ cups flour, baking soda, and salt. Set aside.
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In a stand mixer, add the butter and sugar. Mix on medium high speed for 2-3 minutes until mixture is light and fluffy.
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Scrape the sides of the bowl, then add one egg at a time, mixing briefly after each addition. Add the vanilla with the last egg and mix again. Scrape the sides of the bowl.
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Alternate the flour mixture and the sour cream, adding a little of each at a time and mixing on low speed after each addition. Careful not to overmix.
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Add the diced strawberries to a medium bowl and sprinkle ¼ cup flour over top and mix to coat the strawberries.
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Add the strawberries to the batter and using a spatula or wooden spoon, fold the strawberries in.
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Divide dough evenly among the 3 pans. Bake for 30-35 minutes. Every oven is different so watch carefully towards the end. A toothpick inserted into the middle should come out clean.
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Remove the cakes from the oven and let cool in the pans for about 20 minutes. Then flip cakes out onto a cooling rack or parchment paper.
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Cream Cheese Frosting: In a stand mixer, mix the butter and cream cheese together on medium high speed until smooth.
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Add the powdered sugar, one cup at a time and mix on low speed until combined. Add the salt, vanilla, and heavy cream and mix again until smooth.
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Once cakes are cooled, assemble and frost the cakes. Enjoy!
Notes
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