Strawberry Whipped Cream Cake
Light and refreshing, this Strawberry Whipped Cream Cake combines a delicate homemade cake with fresh berries and whipped topping. Perfect for picnics, special occasions, and more!
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Using fresh strawberries and a light and sweet whipped cream frosting, this homemade cake is perfect for Memorial Day, Labor Day, summer holidays, or a special treat anytime!
Why You'll Love This Recipe
Classic Flavors: The pairing of sweet and slightly tart fresh strawberry flavor with light whipped cream frosting is a perfect combination every time.
Easy to Make: Even beginner bakers will have no problem putting together this amazing cake recipe.
Better Than Store Bought: Thanks to a homemade whipped cream topping and cake batter, this cake is bakery-quality goodness without extra stress or fuss!
For even more strawberry dessert recipes, try my Strawberry Slap Pie or a yummy Strawberry Swiss Roll Cake!
Ingredients Needed
- All Purpose Flour
- Baking Powder and Baking Soda: Using both of these will keep the cake light and fluffy and prevent it from becoming overly dense as it bakes.
- Salt: Balances out all of the sweet flavors.
- Unsalted Butter
- Vegetable Oil
- Sugar: You'll need both granulated sugar and powdered sugar for this recipe.
- Eggs
- Extracts: A combination of vanilla extract and almond extract adds lots of warm flavor to the cake batter.
- Milk
- Sour Cream: Helps keep the cake moist and provide some unique tangy flavor.
- Fresh Strawberries: Using nice fresh berries will give you the best flavor.
- Cream Cheese: Helps make the frosting more rich and creamy.
- Heavy Whipping Cream: Creates a light and airy frosting.
How to Make this Strawberry Whipped Cream Cake
- Step 1: In a large mixing bowl, beat softened butter using an electric mixer.
- Step 2: Add oil, eggs, sugar, and extracts, then beat until combined.
- Step 3: Stir in the milk and sour cream.
- Step 4: In a separate bowl mix the flour, baking soda, baking powder, and salt. Carefully add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 5: Carefully fold in the sliced strawberries.
- Step 6: Transfer the batter to a prepared cake pan and bake for 40 to 45 minutes at 325 degrees, or until a toothpick comes out clean from the center of the cake.
- Step 7: While the cake bakes, prepare the frosting by beating softened cream cheese in another mixing bowl.
- Step 8: Add the heavy cream, almond extract, and confectioner's sugar and beat until smooth.
- Step 9: Spread whipped frosting over top of the cake once it's fully cooled.
- Step 10: Top with more sliced berries.
Recipe Tips
- Avoid over-mixing the batter. This can lead to a more dense or tough cake.
- A store-bought cake mix can be used for a shortcut if you prefer. Yellow cake or white cake work best.
- For best results, frost the cake and add strawberries on top just before serving.
- It may be easiest to use a serrated knife to slice this cake.
- Leftovers can be kept in the fridge for 2 to 3 days. You may find that the moisture from the strawberries leaks into the cake or the frosting becomes stained with red, but it will still be okay to eat!
Recipe FAQ's
Fresh juicy strawberries, while delicious, tend to release moisture when baked. If your cake ends up overly soggy, you can toss the diced strawberries in some flour before adding them to the batter. This will help absorb some of that excess moisture.
You can, but you'll want to make sure they're fully thawed and properly drained so you're not introducing excess moisture to the cake.
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Strawberry Whipped Cream Cake
Ingredients
- 3 cups all purpose flour spoon and leveled
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 3 large eggs
- 1/2 teaspoon almond extract
- 2 teaspoons vanilla extract
- 1 1/2 cups milk
- 1/2 cup sour cream
- 4 cups fresh strawberries diced and divided
For the Frosting
- 1 8 ounce pkg cream cheese
- 1 3/4 cups heavy cream
- 1/2 teaspoon almond extract
- 1 cup powdered sugar
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Instructions
- Preheat the oven to 325 degrees and spray a 9x13 baking pan with non stick cooking spray.
- In a medium bowl add the flour, baking powder, baking soda and salt and whisk until combined.
- In a large bowl add the softened butter, oil and sugar, eggs, almond extract and vanilla and using a hand mixer mix until fully combined about 1-2 minutes.
- Add in the milk and sour cream and mix until fully incorporated.
- Mix in the dry ingredients about 1-2 minutes until fully combined.
- Fold in 2 cups of strawberries
- Pour the cake into the prepared baking pan and bake 40-45 minutes or until a toothpick comes out clean. Let completely cool before frosting.
Whipped Cream Frosting
- In a medium bowl add the softened cream cheese and using a hand mixer beat until smooth.
- Add in the heavy cream, almond extract and powdered sugar until combined.
- Spread the frosting over the top of the cooled cake, then top with remaining diced strawberries and serve!
Notes
- I recommend assembling this cake right before serving.
- Store leftovers in the fridge for 3-4 days.
