Strawberry Cream Cake

Total Time
Prep: 45 min. Bake: 35 min. + cooling

Updated Apr. 10, 2024

Our strawberry cream cake recipe pairs three layers of delicate cake with fluffy whipped cream and fresh berries for the ultimate treat.

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If you love fruit-forward desserts, you likely have a soft spot for a chiffon cake with fresh berries and whipped cream. Ultra-light and airy cake layers come together with fluffy whipped cream and juicy, sweet berries to make the absolutely delightful strawberry cream cake.

This show-stopping three-layer cake is a must-bake when fresh strawberries are in season. Serve slices of the beautiful chiffon cake for a spring dinner, or dress it up even more for a special party.

Ingredients for Strawberry Cream Cake

  • Eggs: Eggs are a key part of this recipe, but note that the egg yolks and egg whites are separated and used individually. It’s easier to separate egg whites from yolks while the eggs are still cold, but once separated, they should sit at room temperature before incorporating them into the batter.
  • Lemon: While this isn’t a lemon chiffon cake, a touch of lemon in the batter provides subtle flavor and helps to balance sweetness for a light, fresh-tasting cake.
  • Oil: The fat in this recipe comes from canola oil, which enhances the flavor and helps to produce a moist crumb.
  • Flour: Flour is necessary to provide structure for this cake, binding to all the other ingredients.
  • Whipping cream: Heavy whipping cream is used to make homemade whipped cream, which is the base of the frosting on this cake.
  • Confectioners’ sugar: Adding just a bit of confectioners’ sugar to whipped cream will not only bring a touch of sweetness to the mixture, but also help to thicken it, which makes it easier to frost the cake. It’s best to sift the confectioners’ sugar before adding it to the whipped cream.
  • Vanilla: Just a touch of vanilla will balance out the flavor of the frosting, adding more depth and taming the sweetness of the confectioners’ sugar.
  • Strawberries: These vibrant berries are the star of the show for this strawberry cream cake! You’ll want to use fresh strawberries for this cake—no frozen berries, please! Learn how to store strawberries properly in case you have any leftovers.

Directions

Step 1: Prep the eggs

Place the egg whites in a large bowl, and let them stand at room temperature for 30 minutes.

Egg yolks in a blender mixed with sugarTMB Studio

Preheat the oven to 325°F. In a separate bowl, beat the egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon-colored.

Mixing lemon juice and egg yolk in a blender on a marble countertopTMB Studio

Beat in the lemon juice, oil and water.

Holding a large bowl filled with flour TMB Studio

Combine the flour and salt, and add it to the yolk mixture.

Step 2: Beat the egg whites

White foam in the blender jar on a kitchen countertopTMB Studio

Beat the egg whites on medium speed until soft peaks form. Gradually add in the remaining sugar, 1 tablespoon at a time, while beating on high until stiff glossy peaks form.

Egg mixture in a jar with a wooden spatula placed on a countertopTMB Studio

Fold one-fourth of the egg whites into the batter, then fold in the remaining whites.

Step 3: Bake the cake

Cream mixture in a tube pan placed on counter with an empty jarTMB Studio

Gently spoon the cake batter into an ungreased 10-inch tube pan. Use a knife to cut through the batter to remove any air pockets. Bake the cake on the lowest oven rack for 35 to 40 minutes or until the cake springs back when lightly touched. Remove the cake from the oven, and immediately invert the pan. Let the cake cool completely, about one hour.

Step 4: Make the cream frosting

Whipping cream in in a big jar on a countertop TMB Studio

In a large bowl, beat the whipping cream until it begins to thicken.

White sugar vanilla and cream mixed in a blenderTMB Studio

Add the confectioners’ sugar and vanilla, and beat until stiff peaks form.

Step 5: Assemble and decorate the cake

Layers of cake arranged on a countertop with a knifeTMB Studio

Run a knife around the sides and center tube of the pan, and remove the cake. Cut the cake evenly into three horizontal layers.

Placing one layer of cake on a serving plate with whipped cream and sliced strawberriesTMB Studio

Place one layer on a serving plate, and top it with some of the whipped cream and sliced strawberries. Repeat. Top with the last cake layer, and spread the remaining whipped cream over the top and sides of the cake. Arrange the sliced berries around the sides of the cake, and add halved strawberries on the top for additional garnish.

Strawberry Cream Cake on a serving plate on a tableTMB Studio

Strawberry Cream Cake Variations

  • Use another cake: You can bake a different type of cake to pair with the whipped cream and strawberries instead. Choose a homemade angel food cake or a butter pound cake to switch things up.
  • Include other berries: Strawberries star in this cream cake recipe, but there’s certainly room on the stage for other berries. Consider adding fresh raspberries, blackberries or blueberries to the mix.
  • Add citrus zest: Just a touch of lemon or orange zest can go a long way in enhancing the flavor of any dessert. Consider mixing the zest of half of a lemon into the whipped cream topping for a light, lovely citrus flavor.

How to Store Strawberry Cream Cake

Because this cake has a whipped cream topping, it should be stored in the fridge once assembled. For the best results, store the cake with a cake dome over the top, or cut individual slices and store them in airtight containers. Keep this cake in the fridge for up to two days.

Strawberry Cream Cake Tips

Slices Strawberry Cream Cake served on small plates with coffeeTMB Studio

How do you keep strawberries from making cake soggy?

To be sure the color and juice of the strawberries don’t seep into the frosting and cake, it’s best to dress up this cake just before serving it. It’s also helpful to gently pat the berries dry with a paper towel after washing them to help get rid of excess moisture.

Can you use store-bought cake for strawberry cream cake?

Love this recipe, but want to take the ultimate shortcut? Use a store-bought angel food cake. Simply slice it into three layers as instructed, then fill it and frost it with the whipped cream as normal.

Strawberry Cream Cake

Prep Time 45 min
Cook Time 35 min
Yield 12 servings

Ingredients

  • 6 eggs, separated
  • 1-1/2 cups sugar, divided
  • 3 tablespoons lemon juice
  • 3 tablespoons canola oil
  • 2 tablespoons water
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 3 cups sliced fresh strawberries
  • 2 cups whole fresh strawberries

Directions

  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  2. In another bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon-colored. Beat in the lemon juice, oil and water. Combine flour and salt; add to yolk mixture.
  3. Beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form. Fold a fourth of the egg whites into the batter, then fold in remaining whites.
  4. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 35-40 minutes or until or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
  5. In a large bowl, beat cream until it begins to thicken. Add the confectioners' sugar and vanilla; beat until stiff peaks form.
  6. Run a knife around sides and center tube of pan; remove cake.
  7. Cut into three horizontal layers. Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries. Repeat. Top with remaining cake layer; spread remaining whipped cream over top and sides of cake. Arrange remaining sliced berries on sides of cake.
  8. Cut whole berries in half; arrange on cake top. Store in the refrigerator.

Nutrition Facts

1 piece: 408 calories, 21g fat (10g saturated fat), 138mg cholesterol, 146mg sodium, 51g carbohydrate (35g sugars, 2g fiber), 7g protein.

“I can’t tell you how many times I’ve made everyone 'ooh' and 'aah' when they see this beautiful dessert. It is wonderful for any occasion.”—Agnes DeLeon, Melrose, Montana
Recipe Creator
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