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Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 1 hr Servings: 12 Strawberry Cream Cake
Ingredients For the cake 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup sugar 2 large eggs plus 2 large egg yolks 1/2 teaspoon pure vanilla extract 1/2 cup whole milk For the Filling 1 pound strawberries, hulled and thinly sliced 1/2 cup sugar 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope) 1 1/2 cups heavy cream
Cook’s Notes Nothing says summer quite like this easy but remarkably grand strawberry dessert. Even better, it can wait patiently in the refrigerator for up to a day.
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 1 hr Servings: 12 Strawberry Cream Cake
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 1 hr Servings: 12
Recipe Summary
prep: 25 mins total: 1 hr
Servings: 12
prep: 25 mins
total: 1 hr
prep:
25 mins
total:
1 hr
Servings: 12
12
Strawberry Cream Cake
Strawberry Cream Cake
Ingredients
Ingredients
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup sugar 2 large eggs plus 2 large egg yolks 1/2 teaspoon pure vanilla extract 1/2 cup whole milk
1 pound strawberries, hulled and thinly sliced 1/2 cup sugar 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope) 1 1/2 cups heavy cream
Directions
Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.
Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.
Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.
Cook’s Notes Nothing says summer quite like this easy but remarkably grand strawberry dessert. Even better, it can wait patiently in the refrigerator for up to a day.
Cook’s Notes
Nothing says summer quite like this easy but remarkably grand strawberry dessert. Even better, it can wait patiently in the refrigerator for up to a day.
Reviews (29)
Add Rating & Review 574 Ratings 5 star values: 166 4 star values: 211 3 star values: 118 2 star values: 58 1 star values: 21
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Reviews (29)
Add Rating & Review 574 Ratings 5 star values: 166 4 star values: 211 3 star values: 118 2 star values: 58 1 star values: 21
Add Rating & Review
574 Ratings 5 star values: 166 4 star values: 211 3 star values: 118 2 star values: 58 1 star values: 21
574 Ratings 5 star values: 166 4 star values: 211 3 star values: 118 2 star values: 58 1 star values: 21
574 Ratings 5 star values: 166 4 star values: 211 3 star values: 118 2 star values: 58 1 star values: 21
5 star values: 166 4 star values: 211 3 star values: 118 2 star values: 58 1 star values: 21
Martha Stewart Member Rating: 2 stars 07/23/2019 The directions given here for adding gelatin to the whipped cream are terribly inadequate. When I did it, the beautiful whipped cream, full of soft white peaks, turned into an unusable porridge that looked like a soupy cottage cheese. I had to run to the store again (quite inconvenient) to buy more heavy cream and try again. But first I researched on line "how to stabilize whipped cream." I found two good sources: 1) https://veenaazmanov.com/stabilize-whipped-cream-5-different-methods and 2) https://www.cooksillustrated.com/how_tos/8351-stabilizing-whipped-cream. I found two helpful tips: 1) Add a couple tablespoons of the whipped cream to the gelatin mixture BEFORE adding the gelatin mixture into the whipped cream. This equalizes the temperature so that the gelatin does not seize when you add it to the whipped cream. 2) Stop mixing as soon as the gelatin is combined with the whipped cream. All you need to do is mix in the gelatin; you don't need to continue beating the cream. Following these tips worked each time I did it. People loved the cake; but I cannot give this recipe a high rating, when it lacked this crucial advice on how to stabilize the whipped cream and avoid complete disaster. Martha Stewart Member Rating: 5 stars 05/25/2017 Thanks for this superb recipe, my all friends like it very much. We make it at our each party. Many time we have availed of such Delicious cakes from the site : http://www.cakengifts.in/birthday-cakes http://www.cakengifts.in/anniversary-cakes http://www.cakengifts.in/cake-delivery-in-gurgaon http://www.cakengifts.in/cake-delivery-in-ghaziabad http://www.cakengifts.in/cake-delivery-in-faridabad http://www.cakengifts.in/cake-delivery-in-dehradun Martha Stewart Member Rating: Unrated 06/08/2016 Absolutely delicious, very rich and buttery. I'm not sure what the gelatin is for? I followed the directions but the gelatin completely congealed into a solid mass and wouldn't blend into the whipped cream. I left it out, and it was fine, we ate the entire cake within two days. Martha Stewart Member Rating: Unrated 03/05/2015 Amazing recipe! My boyfriend absolutely loved it. We had some leftover strawberries and I picked this one to use them before they are spoilt. Totally worth it! Martha Stewart Member Rating: 5 stars 06/30/2014 This is a wonderful recipe! It is easier to make than a traditional shortcake and has a creamy/crumbly texture. I have even made this into cupcakes (with reduced baking to 10-12 minutes) for individual servings; slice the cupcake in half an serve as shown. Instead of adding gelatin to the whipcream to make it stay, I add 2-3 teaspoons of skim milk powder! Martha Stewart Member Rating: Unrated 06/22/2014 Very disappointed in this recipe. Followed the recipe exactly and baked for the minimum time of 30 min. Found the cake very dry. Will not make again. Martha Stewart Member Rating: Unrated 08/24/2012 Great recipe and super easy! I ended up having to make two 8oz cake layers instead of splitting one because that would have made each layer quite thin. Otherwise, the cake was a hit! Martha Stewart Member Rating: Unrated 01/25/2012 This cake is amazing! It's very easy, and it's pretty hard to mess up. I noticed some people said it didn't brown enough or it cracked, but I didn't have those problems at all. I have made it three times, twice was for birthdays. It's a really good cake base, it tastes completely different from regular cake, but I think it's better. Even though the ingredients were normal, it tastes much different:) It's amazing! I wouldn't have made it three times if it wasn't!:) Martha Stewart Member Rating: 5 stars 07/16/2011 Had no problems baking the cake beyond it not browning much. The cake was firm to the touch in the pan and was a bit crumbly when cut but the layers stayed in tact and were easy to handle. This is a dense, buttery layer of cake. I recommend adding 1/2 of the sugar to the sliced berries and tasting. I was fortunate to find plump, ripe, sweet strawberries that didn't need the whole 1/4 cup of sugar. Overall, this was easy to make, a cinch to assemble and a total success! Martha Stewart Member Rating: Unrated 07/16/2011 the cake rose but the top cracked and the cake is oozing from the top of the cake. It has the look of an under-baked cake yet when i insert the toothpick it comes out clean. little disappointing Martha Stewart Member Rating: Unrated 05/17/2011 This is a great recipe I will be making this again! Martha Stewart Member Rating: Unrated 04/24/2011 This is yummy - but a few pointers so that you don't make the same mistakes I did. If you let the gelatin cool too much it becomes jelly clumps in the whipped cream. It should be liquid. Glad I had extra cream to do this over! I did split the cake in half and this is no big deal to do - and it works better that way. Love this! What can be wrong with strawberries and cream! Martha Stewart Member Rating: Unrated 09/19/2010 Lil help needed pls. I own an OTG - Morphy 28 ltrs. A newbee to baking - Can I pre-heat the otg at 350F for 10 mins? - At what temperature do I bake the cake for 30-35 minutes (as mentioned)? Martha Stewart Member Rating: Unrated 08/10/2010 Very nice, easy to make and it looks impressive. I also recommend to separate the batter into two pans instead of cutting the cake in half. Martha Stewart Member Rating: Unrated 06/10/2010 LOVE THIS!!!! Every time I make this it is gone instantly that I have to make a smaller one for my family so they can enjoy too. NEVER make with coolwhip. Part of the yumminess of the cake is the cream. NO COOLWHIP!!!! EVER!!!! It take 2 seconds to whip cream. I would rather do box cake. Martha Stewart Member Rating: Unrated 06/08/2010 I cut this in half and made a 6" cake for a friend. I used Coolwhip instead of making my own since I was in a rush. It was fantastic! Great summer recipe, thanks! Martha Stewart Member Rating: Unrated 05/17/2010 Made this for Mother's Day and was a total hit! Took Toripoet's advice and separated batter into two pans instead of trying to cut cake in half. Worked great, just be sure to watch the clock, cake was done in 13 minutes. Took out of fridge about 20-30min before serving, wasnt too heavy at all. Served with extra whipped cream. Martha Stewart Member Rating: Unrated 04/05/2010 Everyone thought it was great (it is!) and enjoyed it very much. The only change I made was to butter/flour/line 2 round cake pans instead of 1. I was glad I did. I didn't have to fuss cutting one cake in half, and each cake had plenty of room to bake. Martha Stewart Member Rating: Unrated 08/02/2009 This was ok, I think I was looking for something a little lighter. Note if you make it: remove it from the fridge 10-15 mins. prior to serving. The cake is already dense, so if it's cold, it really seems like a brick. Wish I had thought of this before I served it! Martha Stewart Member Rating: Unrated 08/18/2008 I LOVED IT, DISSAPEARED FAST, DELICIOUS AND GORGEOUS Martha Stewart Member Rating: Unrated 08/18/2008 THIS IS WONDERFUL, SO DELICIOUS Martha Stewart Member Rating: Unrated 08/15/2008 I can't believe how easy this was...and it looks gorgeous. I brought it to a party and it disappeared..I was lucky to get a piece myself. Martha Stewart Member Rating: Unrated 08/09/2008 I made this cake for my sister on her birthday, and she loved it. It was a little difficult to wait for the cake to cool in the fridge, though. The cream in this recipe is delicious. I used some leftover heavy whipping cream a few days later to just make strawberries and cream. Yum! I'd definitely suggest using the freshest strawberries possible (try your local farmer's market) because it really adds to the color and flavor! Martha Stewart Member Rating: Unrated 07/11/2008 Made this for Canada Day at our Cottage. Everyone loved it. It even held up the next day (the last piece!) Very easy and a great way to enjoy the short Strawberry season. Martha Stewart Member Rating: Unrated 07/05/2008 To those who made this....I did this in an 8" pan as instructed and when the timer went off a minute ago, the cake had baked out over the sides of the pan. Did yours do that? Martha Stewart Member Rating: Unrated 07/05/2008 I tryed this on the 4th of July it was a hit with everyone Martha Stewart Member Rating: Unrated 07/02/2008 I made this one for my daddy on Father's Day, as he loves Strawberry Shortcake and hasn't had it for a very long time. Well, this was fabulous! My whole family dug in and raved so much, I had to make another a week later. It was gone as quickly as the first. An easy one to make, and a real winner! Martha Stewart Member Rating: Unrated 07/01/2008 I made this cake for my husband for Father's Day. It was not only easy to make and beautiful to look at - it was absolutely delicious. Don't hesitate to try this. It's a perfect summertime dessert. Martha Stewart Member Rating: Unrated 06/26/2008 This is an easy and yummy cake. As written, it is perfect for "everyday" but it is so good, that I would double the recipe (to make 2 9 in cakes) for company.Martha Stewart Member
Rating: 2 stars 07/23/2019
The directions given here for adding gelatin to the whipped cream are terribly inadequate. When I did it, the beautiful whipped cream, full of soft white peaks, turned into an unusable porridge that looked like a soupy cottage cheese. I had to run to the store again (quite inconvenient) to buy more heavy cream and try again. But first I researched on line “how to stabilize whipped cream.” I found two good sources: 1) https://veenaazmanov.com/stabilize-whipped-cream-5-different-methods and 2) https://www.cooksillustrated.com/how_tos/8351-stabilizing-whipped-cream. I found two helpful tips: 1) Add a couple tablespoons of the whipped cream to the gelatin mixture BEFORE adding the gelatin mixture into the whipped cream. This equalizes the temperature so that the gelatin does not seize when you add it to the whipped cream. 2) Stop mixing as soon as the gelatin is combined with the whipped cream. All you need to do is mix in the gelatin; you don’t need to continue beating the cream. Following these tips worked each time I did it. People loved the cake; but I cannot give this recipe a high rating, when it lacked this crucial advice on how to stabilize the whipped cream and avoid complete disaster.
Rating: 2 stars
Rating: 5 stars 05/25/2017
Thanks for this superb recipe, my all friends like it very much. We make it at our each party. Many time we have availed of such Delicious cakes from the site : http://www.cakengifts.in/birthday-cakes http://www.cakengifts.in/anniversary-cakes http://www.cakengifts.in/cake-delivery-in-gurgaon http://www.cakengifts.in/cake-delivery-in-ghaziabad http://www.cakengifts.in/cake-delivery-in-faridabad http://www.cakengifts.in/cake-delivery-in-dehradun
Rating: 5 stars
Rating: Unrated 06/08/2016
Absolutely delicious, very rich and buttery. I’m not sure what the gelatin is for? I followed the directions but the gelatin completely congealed into a solid mass and wouldn’t blend into the whipped cream. I left it out, and it was fine, we ate the entire cake within two days.
Rating: Unrated
Rating: Unrated 03/05/2015
Amazing recipe! My boyfriend absolutely loved it. We had some leftover strawberries and I picked this one to use them before they are spoilt. Totally worth it!
Rating: 5 stars 06/30/2014
This is a wonderful recipe! It is easier to make than a traditional shortcake and has a creamy/crumbly texture. I have even made this into cupcakes (with reduced baking to 10-12 minutes) for individual servings; slice the cupcake in half an serve as shown. Instead of adding gelatin to the whipcream to make it stay, I add 2-3 teaspoons of skim milk powder!
Rating: Unrated 06/22/2014
Very disappointed in this recipe. Followed the recipe exactly and baked for the minimum time of 30 min. Found the cake very dry. Will not make again.
Rating: Unrated 08/24/2012
Great recipe and super easy! I ended up having to make two 8oz cake layers instead of splitting one because that would have made each layer quite thin. Otherwise, the cake was a hit!
Rating: Unrated 01/25/2012
This cake is amazing! It’s very easy, and it’s pretty hard to mess up. I noticed some people said it didn’t brown enough or it cracked, but I didn’t have those problems at all. I have made it three times, twice was for birthdays. It’s a really good cake base, it tastes completely different from regular cake, but I think it’s better. Even though the ingredients were normal, it tastes much different:) It’s amazing! I wouldn’t have made it three times if it wasn’t!:)
Rating: 5 stars 07/16/2011
Had no problems baking the cake beyond it not browning much. The cake was firm to the touch in the pan and was a bit crumbly when cut but the layers stayed in tact and were easy to handle. This is a dense, buttery layer of cake. I recommend adding 1/2 of the sugar to the sliced berries and tasting. I was fortunate to find plump, ripe, sweet strawberries that didn’t need the whole 1/4 cup of sugar. Overall, this was easy to make, a cinch to assemble and a total success!
Rating: Unrated 07/16/2011
the cake rose but the top cracked and the cake is oozing from the top of the cake. It has the look of an under-baked cake yet when i insert the toothpick it comes out clean. little disappointing
Rating: Unrated 05/17/2011
This is a great recipe I will be making this again!
Rating: Unrated 04/24/2011
This is yummy - but a few pointers so that you don’t make the same mistakes I did. If you let the gelatin cool too much it becomes jelly clumps in the whipped cream. It should be liquid. Glad I had extra cream to do this over! I did split the cake in half and this is no big deal to do - and it works better that way. Love this! What can be wrong with strawberries and cream!
Rating: Unrated 09/19/2010
Lil help needed pls. I own an OTG - Morphy 28 ltrs. A newbee to baking - Can I pre-heat the otg at 350F for 10 mins? - At what temperature do I bake the cake for 30-35 minutes (as mentioned)?
Rating: Unrated 08/10/2010
Very nice, easy to make and it looks impressive. I also recommend to separate the batter into two pans instead of cutting the cake in half.
Rating: Unrated 06/10/2010
LOVE THIS!!!! Every time I make this it is gone instantly that I have to make a smaller one for my family so they can enjoy too. NEVER make with coolwhip. Part of the yumminess of the cake is the cream. NO COOLWHIP!!!! EVER!!!! It take 2 seconds to whip cream. I would rather do box cake.
Rating: Unrated 06/08/2010
I cut this in half and made a 6" cake for a friend. I used Coolwhip instead of making my own since I was in a rush. It was fantastic! Great summer recipe, thanks!
Rating: Unrated 05/17/2010
Made this for Mother’s Day and was a total hit! Took Toripoet’s advice and separated batter into two pans instead of trying to cut cake in half. Worked great, just be sure to watch the clock, cake was done in 13 minutes. Took out of fridge about 20-30min before serving, wasnt too heavy at all. Served with extra whipped cream.
Rating: Unrated 04/05/2010
Everyone thought it was great (it is!) and enjoyed it very much. The only change I made was to butter/flour/line 2 round cake pans instead of 1. I was glad I did. I didn’t have to fuss cutting one cake in half, and each cake had plenty of room to bake.
Rating: Unrated 08/02/2009
This was ok, I think I was looking for something a little lighter. Note if you make it: remove it from the fridge 10-15 mins. prior to serving. The cake is already dense, so if it’s cold, it really seems like a brick. Wish I had thought of this before I served it!
Rating: Unrated 08/18/2008
I LOVED IT, DISSAPEARED FAST, DELICIOUS AND GORGEOUS
THIS IS WONDERFUL, SO DELICIOUS
Rating: Unrated 08/15/2008
I can’t believe how easy this was…and it looks gorgeous. I brought it to a party and it disappeared..I was lucky to get a piece myself.
Rating: Unrated 08/09/2008
I made this cake for my sister on her birthday, and she loved it. It was a little difficult to wait for the cake to cool in the fridge, though. The cream in this recipe is delicious. I used some leftover heavy whipping cream a few days later to just make strawberries and cream. Yum! I’d definitely suggest using the freshest strawberries possible (try your local farmer’s market) because it really adds to the color and flavor!
Rating: Unrated 07/11/2008
Made this for Canada Day at our Cottage. Everyone loved it. It even held up the next day (the last piece!) Very easy and a great way to enjoy the short Strawberry season.
Rating: Unrated 07/05/2008
To those who made this….I did this in an 8" pan as instructed and when the timer went off a minute ago, the cake had baked out over the sides of the pan. Did yours do that?
I tryed this on the 4th of July it was a hit with everyone
Rating: Unrated 07/02/2008
I made this one for my daddy on Father’s Day, as he loves Strawberry Shortcake and hasn’t had it for a very long time. Well, this was fabulous! My whole family dug in and raved so much, I had to make another a week later. It was gone as quickly as the first. An easy one to make, and a real winner!
Rating: Unrated 07/01/2008
I made this cake for my husband for Father’s Day. It was not only easy to make and beautiful to look at - it was absolutely delicious. Don’t hesitate to try this. It’s a perfect summertime dessert.
Rating: Unrated 06/26/2008
This is an easy and yummy cake. As written, it is perfect for “everyday” but it is so good, that I would double the recipe (to make 2 9 in cakes) for company.
All Reviews for Strawberry Cream Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Strawberry Cream Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
