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Strawberry Cake with Cream

Featured in Desserts That Transform Moments.

This strawberry cake recipe is a delightful dessert that features real strawberries and a light Chantilly cream frosting. Start by making a smooth strawberry puree for use in both the cake and the frosting. The cake is made with soft butter, sugar, sour cream, vanilla, and strawberry extract, along with buttermilk and eggs for a moist texture. It's layered with a unique Chantilly cream made using cream cheese, mascarpone, and a hint of strawberry jello for flavor. Bake to perfection and frost for a treat as beautiful as it is delicious. Great for celebrations or just as a special treat.
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Sarah
Updated on Sat, 15 Mar 2025 16:12:25 GMT
Strawberry Cake with Strawberry Chantilly Cream Frosting Pin it
Strawberry Cake with Strawberry Chantilly Cream Frosting | chefmiarecipes.com

This luscious strawberry cake celebrates the essence of fresh berries, transformed into a tender, pink-hued masterpiece. The real magic happens when you pair the intensely strawberry-flavored layers with clouds of strawberry Chantilly cream frosting – a combination that never fails to draw gasps of delight when served.

I've made this cake countless times for family celebrations, and it never disappoints. Last summer, I served it at my daughter's garden party, and guests couldn't believe the intense strawberry flavor came from real fruit.

Essential Ingredients and Selection Tips

  • Fresh Strawberries: Choose ripe, fragrant berries for the best flavor. If using frozen, thaw completely
  • Cake Flour: Essential for that delicate, tender crumb
  • Mascarpone Cheese: Adds richness without heaviness; ensure it's room temperature
  • Heavy Cream: Look for high-fat content (36-40%) for the best whipping results
  • Buttermilk: The acidity helps create a tender crumb
  • Room Temperature Ingredients: Critical for proper emulsion and even baking

Step-by-Step Method

Step 1: Reduce Strawberry Puree
Blend strawberries until smooth. Simmer until reduced by half (about 20 minutes). This concentrates flavor and removes excess moisture.
Step 2: Prepare Cake Batter
Cream butter, oil, and sugar until truly light and fluffy. Alternate dry and wet ingredients carefully. Mix just until combined to maintain tenderness.
Step 3: Baking Process
Divide batter evenly between pans. Check doneness at 25 minutes. Cool completely before frosting.

My family particularly loves the Chantilly cream frosting – my husband, who usually scrapes frosting off cakes, actually asks for extra when I make this version. The mascarpone adds such a lovely richness without being overly sweet.

Storage and Make-Ahead Tips

  • Cake layers can be wrapped and frozen for up to 2 months
  • Assemble no more than 24 hours before serving
  • Keep refrigerated but serve at room temperature
  • Leftover cake stays fresh for 3-4 days when covered

Professional Chef Notes

  • Always weigh your flour for consistent results
  • The reverse creaming method can be used for an even finer crumb
  • Adding a simple syrup wash between layers keeps the cake extra moist

After years of testing different strawberry cake recipes, this version stands out for its authentic flavor and perfect texture. The combination of reduced puree and strategic mixing creates a cake that's tender yet sturdy enough to stack and frost beautifully. It's become my go-to recipe for spring and summer celebrations, earning its place as a true family favorite.

Frequently Asked Questions

→ Can I use frozen strawberries for this recipe?
Yes, frozen strawberries can be used. Just make sure to thaw and drain them before blending into a puree.
→ Can I make this cake without food coloring?
Yes, you can skip the food coloring. The natural strawberry puree will still give the cake a light pink hue.
→ Can I use a different frosting for this cake?
Absolutely, you can use any frosting you like, though the Chantilly cream pairs especially well with the strawberry flavor.
→ How do I store the cake after making it?
Store the cake in the refrigerator, covered, for up to 3 days to keep it fresh.
→ Can I make this cake in advance?
Yes, you can bake the cake layers a day in advance and frost them on the day you plan to serve.

Strawberry Cake Recipe

Strawberry cake with Chantilly cream frosting for a delightful dessert.

Prep Time
40 Minutes
Cook Time
30 Minutes
Total Time
70 Minutes

Category: Sweet Comfort

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (2 cake layers)

Dietary: Vegetarian

Ingredients

→ Strawberry Cake

01 1 pound fresh strawberries, hulled
02 3/4 cup salted butter, softened
03 1/4 cup vegetable oil
04 1 1/2 cups granulated sugar
05 1/4 cup sour cream
06 1 1/2 teaspoons vanilla extract
07 1 teaspoon strawberry extract
08 1 cup buttermilk, at room temperature
09 3 large eggs, at room temperature
10 3 1/2 cups cake flour
11 4 teaspoons baking powder
12 1/2 teaspoon salt
13 3 drops pink food coloring (optional)

→ Strawberry Chantilly Cream

14 2 cups heavy whipping cream
15 1 teaspoon vanilla extract
16 1.5 ounces instant strawberry gelatin mix
17 2 cups powdered sugar, divided
18 8 ounces cream cheese, softened
19 8 ounces mascarpone cheese, softened

Instructions

Step 01

Puree the hulled strawberries in a blender or food processor until smooth. Pour the mixture into a small saucepan and simmer over medium heat, stirring occasionally, until it reduces to half the volume and thickens slightly. This should yield about 1 cup of strawberry puree. Save some for both the cake batter and frosting.

Step 02

Set your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.

Step 03

In a large bowl, beat the softened butter, vegetable oil, and sugar until light and fluffy (around 2 minutes). Add 1 cup of the strawberry puree, sour cream, vanilla extract, and strawberry extract to the mixture. Set aside the remaining puree for the frosting.

Step 04

In a separate small bowl, whisk the buttermilk and eggs together until fully combined.

Step 05

In another bowl, whisk together cake flour, baking powder, and salt to create a dry mixture.

Step 06

Add one-third of the dry ingredients to the butter mixture and mix until just incorporated. Alternate with half of the buttermilk mixture, repeating until all ingredients are combined. Do not overmix. Add pink food coloring, one drop at a time, to achieve the desired shade.

Step 07

Divide the batter evenly into the prepared pans and bake for 25–30 minutes. When a toothpick inserted into the center comes out clean, remove from the oven. Cool the cakes for 5 minutes in the pans before transferring them to a wire rack to cool completely.

Step 08

Whip the heavy cream and vanilla extract in a large bowl until soft peaks begin to form. Gradually add the strawberry gelatin mix and continue whipping. Slowly add 1/2 cup of powdered sugar until stiff peaks form.

Step 09

In a separate bowl, beat the softened cream cheese, mascarpone cheese, and reserved strawberry puree until smooth. Add the remaining powdered sugar and mix until the frosting is creamy and fully combined.

Step 10

Gently fold the whipped cream into the cheese mixture until fully integrated. Ensure there are no streaks left in the frosting.

Notes

  1. For the best cake texture, avoid overmixing the batter. Mix only until the ingredients come together.
  2. When frosting, use a piping bag with a star tip for detailed decorations on the cake.

Tools You'll Need

  • Blender or food processor
  • Two 9-inch round cake pans
  • Hand mixer
  • Rubber spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy
  • Eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 788
  • Total Fat: 49 g
  • Total Carbohydrate: 79 g
  • Protein: 10 g