This post may contain affiliate links. Please read my full disclosure policy.
Strawberry Cream Cake: The Ultimate Summer Dessert Recipe
Welcome to the ultimate guide for crafting the most exquisite Strawberry Cream Cake – a truly perfect dessert to celebrate the vibrant, sweet, and juicy essence of summer strawberries. This recipe features a wonderfully light and fluffy vanilla cake, generously layered with a dreamy, creamy mascarpone frosting, and crowned with an abundance of perfectly ripe, fresh strawberries. It’s more than just a cake; it’s a single-layer masterpiece, reminiscent of a classic strawberry shortcake, designed to capture the very best of strawberry season in every unforgettable bite.
Whether you’re hosting a garden party, looking for a special treat, or simply want to indulge in the fresh flavors of the season, this easy-to-follow strawberry cream cake recipe is your go-to. Its elegant simplicity belies its incredible flavor, making it a show-stopping dessert that’s surprisingly approachable for home bakers of all skill levels. Get ready to impress your guests and delight your palate with this sensational summer cake!
Crafting Your Dream Strawberry Cream Cake: A Step-by-Step Guide
Creating this magnificent Strawberry Cream Cake involves three distinct components, each designed to complement the others for a harmonious flavor experience: the tender vanilla cake, the luscious mascarpone cream, and the vibrant fresh strawberry topping. Let’s delve into each one.
The Perfect Vanilla Cake Layer: A Foundation of Flavor
Our vanilla cake layer is anything but ordinary, boasting a slightly denser yet incredibly soft and tender crumb, akin to a luxurious pound cake. This unique texture is achieved through the “reverse creaming method.” Instead of creaming butter and sugar first, we begin by combining the dry ingredients – flour, sugar, baking powder, and salt. Then, small, softened cubes of butter are incorporated into this dry mixture. This process coats the flour particles with butter, which minimizes gluten development when the wet ingredients are added, resulting in a cake that is exceptionally soft and melt-in-your-mouth tender.
Once the flour-butter mixture resembles fine, sandy crumbs, we gently mix in the wet ingredients: eggs, pure vanilla extract (or vanilla bean paste for an extra touch of gourmet flavor), and buttermilk. Buttermilk is crucial here; its acidity reacts with the baking powder, contributing to the cake’s light rise and adding a subtle tang that balances the sweetness. The result is a robust yet delicate vanilla cake that perfectly supports the creamy frosting and juicy strawberries.
Luxurious Vanilla Bean Mascarpone Cream
No strawberry cream cake is complete without an extraordinary frosting, and our vanilla bean mascarpone cream is truly a revelation. This isn’t just any whipped cream; it’s a stabilized, rich, and incredibly smooth delight that holds its shape beautifully while offering an unparalleled silky texture. Mascarpone cheese, an Italian cream cheese, is the secret ingredient here. Its high fat content and delicate flavor provide a wonderful richness and body to the cream, making it far more stable and decadent than plain whipped cream.
To prepare this dreamy frosting, heavy cream and mascarpone are whipped together with powdered sugar, which adds just the right amount of sweetness without being cloying, and a generous amount of vanilla bean paste. The vanilla bean paste is key, infusing the cream with those signature aromatic flecks and a deep, complex vanilla flavor that harmonizes perfectly with the subtle notes of the vanilla cake and the sweetness of the strawberries. This cream is light enough not to overpower, yet rich enough to feel utterly indulgent.
The Glorious Fresh Strawberry Topping
The star of our Strawberry Cream Cake is, of course, the fresh strawberries. To enhance their natural sweetness and create a lovely, glistening topping, we prepare them with a simple maceration process. Start by washing the fresh strawberries, removing their tops (hulling them), and slicing them into uniform pieces. This ensures even distribution and a beautiful presentation.
Next, place the sliced strawberries in a medium bowl and gently toss them with a tablespoon of granulated sugar. As the strawberries sit and soak up the sugar, they will naturally release their delicious juices, creating a vibrant, homemade strawberry syrup. This syrup not only adds an extra layer of strawberry flavor but also gives the berries a beautiful sheen, making them even more appetizing. Set these aside to macerate while you prepare the other components, allowing the flavors to meld beautifully.
Effortless Assembly for a Stunning Dessert
Once your vanilla cake has completely cooled and the mascarpone cream is ready, it’s time to bring everything together. Place the cooled cake on your chosen cake plate or serving dish. With a spatula, generously pile the silky vanilla bean mascarpone frosting over the top of the cake. Gently spread the cream evenly to the edges, creating a smooth and inviting canvas for your fresh fruit.
Next, carefully arrange the macerated fresh strawberries over the mascarpone cream. Don’t be shy – a generous layer of berries ensures that every slice gets a burst of fresh fruit flavor. Finally, for an extra touch of sweetness and visual appeal, drizzle any remaining strawberry syrup over the top of the berries. This not only adds more flavor but also gives the cake a gorgeous, glossy finish. Now, simply slice into generous portions, serve, and savor every delightful bite of this homemade strawberry cream cake!
Why This Strawberry Cream Cake is a Must-Try Summer Treat
Beyond its obvious beauty, this Strawberry Cream Cake offers a multitude of reasons to become your new favorite summer dessert. It strikes a perfect balance between a rich, satisfying cake and a light, refreshing fruit dessert. The reverse-creamed vanilla cake provides a sturdy yet tender base, preventing any sogginess often found in fruit-heavy cakes. The mascarpone cream is a revelation – it’s less heavy than traditional buttercream but more stable and luxurious than simple whipped cream, offering a sophisticated counterpoint to the vibrant strawberries.
This cake also celebrates seasonality, making the most of fresh, peak-season strawberries. There’s nothing quite like the flavor of ripe, sun-kissed berries, and this recipe allows them to shine. It’s an ideal choice for summer gatherings, barbecues, or simply as a delightful weekend project. Plus, its single-layer design makes it less intimidating to bake and decorate than multi-tiered cakes, yet it still delivers an elegant presentation that’s sure to impress.
Frequently Asked Questions About Strawberry Cream Cake
How should I store this delectable cake?
To maintain its optimal freshness and delightful texture, this Strawberry Cream Cake is truly best enjoyed on the day it’s assembled. The delicate mascarpone cream and fresh strawberries are at their peak when freshly combined. However, if you find yourself with any delicious leftovers, they can be stored in an airtight container in the refrigerator for up to 2-3 days. Be aware that the strawberries may release more juice over time, potentially softening the cake layer slightly. For the best experience, try to consume it within 24-48 hours.
Can this cake be prepared in advance?
Absolutely! Smart planning can make baking much more relaxed. The vanilla cake layer is an excellent candidate for advance preparation. Once baked and completely cooled, wrap it tightly in plastic wrap to prevent it from drying out. It can then be stored at room temperature for up to a day, or even frozen for up to a couple of months. If frozen, remember to allow the cake to thaw completely at room temperature before proceeding with assembly. For the freshest tasting results, I highly recommend preparing the vanilla bean mascarpone cream and macerating the strawberries no more than a couple of hours before you plan to top the cake and serve it. You can make the cream and keep it chilled in the fridge, and combine the strawberries just before assembly to ensure they’re juicy but not overly soft.
What can I use if I don’t have vanilla bean paste?
If vanilla bean paste isn’t readily available, don’t worry! You can certainly make an even swap with good quality vanilla extract. The flavor will remain wonderfully vanilla, offering that classic warmth and sweetness. The only difference you might notice is the absence of the signature tiny black flecks of vanilla bean seeds, which give the paste its gourmet visual appeal. Rest assured, your cake will still taste fantastic.
Can I make the cake with a handheld mixer instead of a stand mixer?
Yes, absolutely! Both the cake batter and the mascarpone cream can be successfully made using a handheld electric mixer. While handheld mixers are generally less powerful than stand mixers, they are perfectly capable of getting the job done. Just keep in mind that you will likely need to extend the mixing times slightly compared to what’s stated for a stand mixer. Ensure your ingredients are at room temperature for easier blending, and scrape down the sides of the bowl frequently to ensure everything is thoroughly combined.
Are there other variations or fruit swaps I can try?
This recipe is wonderfully versatile! While strawberries are divine, you can easily swap them out for other fresh, seasonal fruits to create new and exciting flavor combinations. Consider ripe peaches for a Peach Cream Cake, sweet cherries, tart raspberries, or vibrant blueberries. You could even combine a couple of fruits for a mixed berry cream cake. For an extra twist, consider adding a hint of citrus zest to the cake batter or the mascarpone cream, such as lemon or orange, to brighten the flavors further. A sprinkle of chopped toasted nuts or a drizzle of chocolate sauce could also add an interesting textural and flavor dimension.
Essential Tips and Tricks for a Flawless Strawberry Cream Cake
- Embrace Room Temperature Ingredients: This seemingly small detail makes a significant difference in your cake’s texture. Ensure your butter, eggs, and buttermilk are all at room temperature before you begin mixing the cake batter. Room temperature ingredients emulsify more effectively, creating a smoother, more uniform batter and ultimately a lighter, more tender cake crumb. Cold ingredients can lead to a lumpy batter and a denser, tougher cake. Plan ahead and let them sit out for at least 30-60 minutes before baking.
- Allow the Cake to Cool Completely: Patience is a virtue in baking, especially when it comes to frosting. It is absolutely crucial to let your vanilla cake layer cool completely to room temperature before you even think about adding the mascarpone cream or strawberries. If the cake is even slightly warm, the delicate mascarpone frosting will begin to melt and slide off, creating a messy and disappointing result. Give it ample time on a wire rack to ensure it’s fully cooled through.
- Top Right Before Serving for Peak Freshness: The airy mascarpone cream and the juicy fresh strawberries are at their absolute best when added to the cake just before serving. While you can prepare the cake layer in advance and even make the mascarpone cream (storing it in the fridge) a few hours ahead, assembling the final cake should be done closer to serving time. This ensures the cream stays perfectly whipped and the strawberries retain their firm texture and vibrant appearance without making the cake soggy.
- Don’t Overmix the Batter: When mixing the cake batter, once the wet ingredients are incorporated, mix only until just combined. Overmixing develops gluten in the flour too much, which can lead to a tough, dry cake. A few small lumps are perfectly fine; they will disappear during baking.
- Choose the Right Pan: An 8-inch round cake pan is ideal for this single-layer cake. Make sure to grease it well and line the bottom with parchment paper. This prevents sticking and ensures your beautiful cake releases easily from the pan.
- Check for Doneness Accurately: To ensure your cake is baked through without being dry, use the toothpick test. Insert a toothpick into the center of the cake; it should come out with only a few moist crumbs attached, not wet batter. The cake should also spring back gently when lightly touched in the center.
Choosing the Best Strawberries for Your Cake
The quality of your strawberries directly impacts the flavor of this cake, so choose wisely! Look for berries that are bright red, plump, and firm, with a fresh, sweet aroma. Avoid any that are pale, soft, bruised, or have white patches, as these indicate they are underripe or past their prime. If possible, opt for locally grown, in-season strawberries, as they will have the most intense flavor and sweetness. Gently rinse them under cool water just before use, and pat them dry to prevent excess moisture from diluting their flavor.
Favorite Baking Tools for Success
Having the right tools can make all the difference in your baking journey. Here are some of my favorite essentials that will help you achieve perfect results with this Strawberry Cream Cake and many other recipes:
Baking Tip: Weigh Your Ingredients!
For the most consistent and professional baking results, I highly recommend investing in a kitchen scale to weigh your ingredients rather than relying solely on measuring cups. Weighing is the most accurate way to bake, eliminating discrepancies that can occur with volume measurements due to packing density. This precision leads to more consistent outcomes for your recipes and a higher success rate every single time you bake. As an added bonus, using a scale often means fewer measuring cups to wash, which translates to easier cleanup! I make sure to provide gram measurements in all my recipes, and this is the scale I personally love and use in my kitchen.
More Delightful Summer Cake Recipes to Explore
If you’ve fallen in love with this Strawberry Cream Cake, you’re in for a treat! Summer is the perfect time for light, fruity desserts. Here are more fantastic cake recipes that celebrate the season’s bounty and are sure to satisfy your sweet cravings:
- Peach Shortcake Cake: A delightful twist on the classic shortcake, featuring juicy peaches.
- Lemon Curd Cake: Bright, zesty, and refreshing, perfect for citrus lovers.
- Yuzu Strawberry Pound Cake: An intriguing fusion of yuzu and strawberry in a tender pound cake.
- Strawberry Crunch Cheesecake: A creamy, dreamy cheesecake with a delightful strawberry crunch topping.
- Blueberry Nectarine Upside-Down Cake: A stunning cake with caramelized fruit and a moist crumb.
We hope you enjoy baking and sharing this incredible Strawberry Cream Cake. If you make this recipe and absolutely love it, please be sure to leave a comment below and let us know your thoughts. Your feedback helps us and other bakers! Happy baking, and enjoy the sweet flavors of summer!
Strawberry Cream Cake
Print Recipe
RATE THIS RECIPE
Ingredients
For the Vanilla Cake
- 1½ cups (196g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 10 Tablespoons (142g) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 1 Tablespoon vanilla extract
- ½ cup (120mL) buttermilk, at room temperature
For the Vanilla Bean Mascarpone Cream
- 8 ounces (226g) mascarpone cheese
- 1 cup (240mL) heavy cream
- ¾ cup (90g) powdered sugar
- 2 teaspoons vanilla bean paste
For the Fresh Strawberry Topping
- 1 pint (16oz) fresh strawberries, hulled and sliced
- 1 Tablespoon (13g) granulated sugar
SHOP INGREDIENTS
Instructions
- Vanilla Cake: Preheat your oven to 350°F (175°C). Prepare one 8-inch round cake pan by lightly greasing it with non-stick cooking spray, then line the bottom with a circle of parchment paper. This will prevent sticking and ensure easy release.
- In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a handheld mixer), combine the all-purpose flour, granulated sugar, baking powder, and salt. Mix these dry ingredients thoroughly until they are well combined. Add the softened unsalted butter, cut into small cubes, to the dry ingredients. Mix on medium speed until the mixture transforms into fine, sandy crumbs and no large pieces of butter remain. This is the reverse creaming method.
- Next, add the large eggs, one at a time, followed by the vanilla extract (or paste). Mix until just incorporated. With the mixer on low speed, slowly stream in the buttermilk until the batter is smooth. Stop the mixer, and using a rubber spatula, scrape down the sides and bottom of the bowl to ensure all ingredients are evenly mixed. Give it one final mix on medium speed for about 15-20 seconds – be careful not to overmix!
- Pour the prepared cake batter evenly into the lined 8-inch cake pan. Bake in the preheated oven at 350°F (175°C) for 34-38 minutes. The cake is done when a toothpick inserted into the center comes out with only a few moist crumbs attached, or when the top springs back lightly to the touch. Allow the cake to cool in the pan for at least 10 minutes before carefully inverting it onto a wire rack to cool completely to room temperature.
- Vanilla Bean Mascarpone Cream: In the clean bowl of a stand mixer fitted with a whisk attachment (or a large bowl with a handheld mixer), combine the mascarpone cheese, heavy cream, powdered sugar, and vanilla bean paste. Start mixing on low speed until all the ingredients are just combined. Gradually increase the speed to medium-high and whip until the frosting thickens and forms beautiful medium-stiff peaks. Be careful not to overbeat, as mascarpone cream can curdle if overwhipped.
- Fresh Strawberry Topping: In a separate mixing bowl, combine the hulled and sliced fresh strawberries with the granulated sugar. Gently toss the berries until they are evenly coated. Set aside to macerate while you prepare the other components; this allows the strawberries to release their natural juices, creating a delicious syrup.
- Assembly: Once the cake is completely cooled, place it on your desired cake plate or serving dish. Spoon the glorious mascarpone cream over the top of the cake, then use an offset spatula to spread it evenly to the edges. Next, arrange the macerated fresh strawberries artfully on top of the cream, distributing them generously. Drizzle any leftover strawberry syrup from the bowl over the berries for an extra burst of flavor and a beautiful glaze. Slice, serve immediately, and enjoy your sensational Strawberry Cream Cake!
HI THERE!
I’m Rachel
I’m the dessert lover, recipe developer, and content creator behind Sweet Kitchen Cravings. Here you’ll find classic yet special recipes that are sure to impress your loved ones!
MORE ABOUT RACHEL