Fresh Strawberry Cake #dessert #sweettreat

Fresh Strawberry Cake #dessert #sweettreat

My Fresh Strawberry Cake formula begins with a rich, sodden vanilla pound cake that is isolated into three layers, and slathered with the most light and feathery whipped cream and cream cheddar icing, and flooding with crisp strawberries. It's a light yet filling treat that is ideal for summer. It's the best Strawberry Cake you've at any point had!

The cake is thick, practically like a shortcake or pound cake, which is obviously ideal for this Strawberry Shortcake type dessert.

The icing, gracious Lordy the new strawberry icing was decidedly wonderful! With crisp, hand crafted whipped cream, a little sugar and huge amounts of new strawberries, it's light and new and smooth, and the ideal method to adjust the weight of the cake.

Also try our recipe Strawberry Triple Decker Cake

Fresh Strawberry Cake #dessert #sweettreat

Homemade strawberry cake topped with light and fluffy whipped cream strawberry frosting. A delicious 3-layer cake that tastes just a strawberry shortcake!


  • 4 1/2 cups cake flour
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 1 cup + 2 tablespoons butter room temperature
  • 2 cups granulated sugar
  • 4 eggs + 1 egg white
  • 3/4 cup sour cream
  • 1 tablespoon vanilla extract
  • 1 tablespoon orange extract optional
  • 3/4 cup + 6 tablespoons milk

Strawberry Frosting

  • 3 cups heavy cream
  • 1 8 ounce package cream cheese, softened
  • 2 teaspoons vanilla extract
  • 3/4 cup granulated sugar
  • 2-3 pints strawberries finely chopped (= about 2 cups chopped strawberries)


  1. Preheat oven to 325 degrees. Prepare 3 round cake pans by spraying liberally with non-stick cooking spray.
  2. Sift together cake flour, baking powder and salt in a medium mixing bowl and set aside.
  3. In a stand mixer with the paddle attachment, beat butter and sugar together until smooth and fluffy. Slowly add the eggs and mix well until combined.
  4. Stir in sour cream, vanilla and optional orange extract, and mix well until combined.
  5. Scrape the sides of the bowl and add half of the flour mixture. Stir until fully incorporated. Scrape the sides of the bowl again and stir in the milk.
  6. Add the remaining flour, and stir until the flour is fully incorporated. Scrape the sides and bottom of the bowl and give it one last stir.
  7. Divide the batter into 3 prepared, round baking pans.
  8. Bake in 325 degree oven for about 35 minutes. Cakes are done when tops spring back with a light touch, or a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before turning over onto a plate or baking rack.


  1. In your stand mixer with the whisk attachment, (or with a hand held mixer) beat the heavy cream until stiff peaks are formed. Set aside, preferably in the fridge. (If you have two bowls for your stand mixer, leave it in the bowl, if not, transfer to another bowl before placing in the fridge).
  2. Fit the paddle attachment on your mixer and beat cream cheese on high until light and fluffy, scraping the sides a couple of times. Add the vanilla and sugar and beat on medium until fully incorporated.
  3. Stir in chopped strawberries on low speed. Remove the bowl from the mixer. Gently fold in the whipped cream with a spatula until well combined.


  1. Place the first cake layer on your serving platter and frost just the top with the strawberry frosting (about 1/2" or so thick). Repeat with the next two layers, then frost the sides with an offset spatula (the long and skinny kind). Smooth top and sides until even, then top with sliced strawberries for garnish, if desired.

Read more our recipe Moscow Mule Mimosas

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