Strawberry Cream Cake


In California, strawberries are everywhere right now, but this recipe is an “all-year-rounder” made with frozen strawberries. You could use fresh, but in a few months when they cost 3 times as much and taste like nothing even close to what they are supposed to, you can still get good satisfying strawberry craving results.



  • 1 1/4 cup cake flour
  • 1/4 tsp fine salt
  • 1 tsp baking powder
  • 1/2 cup milk
  • 1/4 cup heavy whipping cream
  • 2 large egg whites + 1 whole large egg
  • 1 tsp vanilla extract
  • 4 TBSP butter, softened
  • 3/4 cups granulated sugar
  • 2 TBSP light tasting oil

Strawberry Filling/topping

  • 2 lbs frozen/thawed strawberries, divided
  • 1 cup granulated sugar
  • 4 TBSP cornstarch
  • 1/3 cup water
  • 1 tsp lemon juice
  • 1 TBSP butter

Whipped Cream Frosting & Decoration

  • 1 packet unflavored gelatin (Knox)
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 4 oz of semi sweet chocolate (from a bar)



  1. Preheat the oven to 350f and grease/flour (or spray) and line a 9-inch square cake pan with parchment paper.
  2. In a small bowl, sift together the cake flour, salt, and baking powder.
  3. In a small measuring jug, whisk together the milk and cream, set aside.
  4. In a small bowl, lightly whisk the eggs and vanilla, set aside.
  5. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and oil for 3 to 5 minutes at medium speed, until very pale (white), light and fluffy.
  6. Beat in the egg mixture, scraping down the sides/bottom of the bowl as needed.
  7. Starting and ending with the flour mixture, beat in the flour mixture in four additions, alternating with the milk mixture. Scrape down the sides/bottom of the bowl as needed. The Batter should be light and fluffy.
  8. Pour the batter into the prepared pan and smooth over the top.
  9. Bake the cake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool the cake in the pan for 10 minutes, then turn out topside down onto a cooling rack to cool completely.
  11. When the cake is cooled, turn it upright and slice into three even layers.
  12. Once the cake is prepped, begin the filling/topping.

Strawberry Filling/topping

  1. Slice all the thawed berries in half, then add 1 cup (set the rest aside) to a blender, along with the sugar, cornstarch, and water.
  2. Blend until smooth, then pour the mixture into a 2-quart saucepan and place over medium heat.
  3. Whisking constantly, bring to a boil. Once boiling, cook and whisk for one minute.
  4. Remove from the heat and whisk in the butter and lemon juice. set aside to cool for 10 minutes.
  5. After 10 minutes, gently fold in the remaining strawberries and set aside.

Assembly Part 1 – Filling/Topping

  1. Place the bottom layer of the cake on a serving plate or cake board. Use parchment paper to make a tight collar to go around the cake and tape it in place.
  2. Spoon 1/3 of the strawberry mixture over the bottom layer, taking care not to include any strawberry halves. Place the second layer on top and repeat.
  3. Add the final layer and spoon over the all the remaining strawberry mixture with all the strawberry halves, arranging the strawberry halves so they look nice and are in the center of the cake, leaving a small (1/2 inch or so) gap around the edge.
  4. Refrigerate for 1 hour to let firm up before frosting.
  5. Do not make the frosting before the cake is ready to be frosted, and keep the cake in the refrigerator until the frosting is ready.

Whipped Cream Frosting

  1. In a microwave proof bowl or measuring jug, combine gelatin and 1/4 cup of the whipped cream, then let stand to bloom for 5 minutes.
  2. Heat in the microwave for 15 seconds, whisk and repeat if necessary, just until the gelatin dissolves. Do not boil! You are microwaving the gelatin just to melt it.
  3. Set aside to cool for 1 minute, then very slowly drizzle (drizzle!) in another 1/4 cup of the whipping cream while you whisk constantly. Set aside.
  4. Pour the remaining 1 & 1/2 cups of whipping cream and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium until slightly thickened. Then, with the mixer on low, add the powdered sugar a little at a time.
  5. Turn the mixture up to medium and whip until it’s very thick but not stiff. Then, drizzle (drizzle!) in the gelatin mixture.
  6. When all of the gelatin mixture has been added, turn the mixture to high and Whip until the cream is stiff, but not over whipped.

Assembly Part 2 – Frosting & Decorating

  1. Frost the sides of the cake, then place the rest of the frosting into a piping bag fitted with a large star tip.
  2. Pipe stars/rosettes around the top edge of the cake (and the bottom if you like).
  3. Using a grater or a vegetable peeler, make curls or shards of chocolate and sprinkle them onto the piped rosettes.
  4. Cover and refrigerate for at least one hour before serving.

Best eaten on the same day it’s made, but will keep pretty well in the refrigerator for a few days.

Makes 16 Servings