The Best Strawberry Cake Ever

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With its fluffy layers, fresh strawberries, and whipped cream frosting, this strawberry cake is a dreamy dessert that captures the essence of spring and summer in every bite. It’s light yet indulgent, simple but stunning—perfect for birthdays, bridal showers, or just because strawberries are in season.

Each slice showcases tender vanilla sponge cake layered with sweetened whipped cream and juicy strawberries. The combination of textures and flavors is nostalgic and refreshing, making it a crowd favorite. Whether you’re serving it at a celebration or indulging in a slice with tea, this cake delivers pure bliss.

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What Kind of Strawberries Should I Use?

For the best results, go with fresh, ripe strawberries. They should be fragrant, deep red, and firm to the touch. Local or organic strawberries tend to have a richer flavor and juicier bite, which enhances the overall taste and texture of the cake.

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Ingredients for the Best Strawberry Cake Ever

Vanilla Sponge Cake: A soft, buttery base that holds the moisture from the cream and strawberries beautifully.

Fresh Strawberries: The star of the show. Sliced and layered between the cake, they add natural sweetness and a burst of freshness.

Whipping Cream: Lightly sweetened and whipped until stiff, this forms the fluffy layers and outer frosting.

Sugar: Used to macerate the strawberries slightly and sweeten the whipped cream.

Vanilla Extract: Enhances the flavor of the cream and adds warmth to the cake base.

Flour, Baking Powder, Salt: The dry ingredients give structure and lift to the sponge layers.

Eggs & Butter: Essential for a rich, tender crumb in the cake.

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How To Make the Best Strawberry Cake Ever

Step 1: Bake the Vanilla Sponge

Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and lining them with parchment paper. In a bowl, sift together 2 ½ cups flour, 2 tsp baking powder, and a pinch of salt.

In another bowl, cream 1 cup softened butter and 1 ½ cups sugar until light and fluffy. Add 4 large eggs one at a time, mixing well after each. Stir in 2 tsp vanilla extract. Gradually add the dry ingredients, alternating with 1 cup of milk. Divide the batter evenly between the pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cakes cool completely.

Step 2: Prepare the Strawberries

Wash and hull 2 cups of fresh strawberries. Slice them thinly and place in a bowl with 2 tablespoons of sugar. Let sit for 15-20 minutes to release their juices. This step adds flavor and keeps the berries juicy within the layers.

Step 3: Whip the Cream

In a chilled bowl, beat 2 cups of heavy whipping cream with 3 tablespoons of powdered sugar and 1 tsp of vanilla extract until stiff peaks form. Keep chilled until ready to use.

Step 4: Assemble the Cake

Place the first cake layer on a serving plate. Spread a generous layer of whipped cream, then a layer of sliced strawberries. Repeat with the next layer, finishing with whipped cream on top and around the sides.

Garnish with whole or halved strawberries on top. For extra flair, add mint leaves or a light dusting of powdered sugar.

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Serving and Storing the Best Strawberry Cake Ever

This strawberry cake is best served chilled. The whipped cream layers stay firm and refreshing when kept in the fridge, and the strawberries remain vibrant. Slice it with a sharp knife for clean layers and serve within 2 hours of assembling for the best texture.

To store leftovers, cover the cake with a cake dome or plastic wrap and refrigerate for up to 3 days. Note that the whipped cream may soften slightly over time, and the strawberries may release more juice, so fresher is always better.

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Frequently Asked Questions

Can I make this cake in advance?

Yes, you can bake the cake layers a day in advance and store them wrapped at room temperature. Assemble the cake no more than a few hours before serving for the freshest taste.

Can I use frozen strawberries?

It’s best to use fresh strawberries. Frozen ones tend to be too watery and mushy once thawed, which can affect the structure and flavor of the cake.

How can I stabilize the whipped cream?

For added stability, you can use powdered gelatin or a stabilizer like instant pudding mix when whipping the cream. This helps it hold shape longer, especially in warmer temperatures.

Can I make this gluten-free?

Yes, substitute a 1:1 gluten-free baking flour blend for the regular flour. Make sure the blend contains xanthan gum or add it separately.

What other fruits can I use?

Raspberries, peaches, or blueberries are great alternatives or additions. Make sure they are similarly ripe and sliced for even layering.

Can I use a different frosting?

Definitely! Cream cheese frosting or mascarpone whipped cream are delicious alternatives if you prefer a richer flavor.

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Want More Dessert Ideas with a Twist?

If you love this strawberry cake, you’ll probably enjoy these other favorites:

• Gooey Strawberry Earthquake Cake for a rich, molten strawberry explosion.
• Strawberry Cheesecake Dump Cake when you want something fruity and foolproof.
• Brownie Refrigerator Cake with dense chocolate layers chilled to perfection.
• Raspberry Zinger Poke Cake if you enjoy vibrant berry flavor with a retro touch.
• Moist and Tangy Key Lime Pound Cake for a citrus twist on your dessert spread.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add extra fruit? Try a new frosting? Maybe a drizzle of chocolate?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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