Go Back
- 2 cups all-purpose flour - 1 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened to room temperature - 1 cup whole milk - 2 large eggs - 1 teaspoon pure vanilla extract - 2 cups fresh strawberries, hulled and sliced - 1 cup heavy whipping cream - 3 tablespoons powdered sugar - 1 teaspoon pure vanilla extract (for whipped cream) When making Strawberries & Cream Milk Cake, the right ingredients matter. Start with the dry ingredients. The all-purpose flour gives the cake structure. Granulated sugar adds sweetness. Baking powder helps the cake rise. Salt balances the flavors. Next, focus on the wet ingredients. The unsalted butter makes the cake rich. Whole milk keeps it moist. Large eggs bind everything together. Pure vanilla extract adds a lovely flavor. Finally, for the toppings, fresh strawberries bring a burst of flavor. Heavy whipping cream creates light, fluffy layers. Powdered sugar sweetens the whipped cream, making it perfect for your cake. Each ingredient plays a role, creating a delightful treat that everyone will love. {{ingredient_image_2}} - Preheat the oven and grease cake pans: Set your oven to 350°F (175°C). Grease and flour two 9-inch cake pans. This helps the cakes come out easily. - Mixing dry ingredients: In a large bowl, combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk them well until mixed. - Combining wet ingredients: Add 1/2 cup of softened unsalted butter, 1 cup of whole milk, 2 large eggs, and 1 teaspoon of pure vanilla extract to the dry mix. Beat on medium speed for about 2 minutes until the batter is smooth and fluffy. - Distributing the batter: Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula for even baking. - Baking time and checking for doneness: Bake for 25-30 minutes. Insert a toothpick in the center. If it comes out clean, the cakes are done. - Cooling the cakes: Let the cakes cool in the pans for about 10 minutes. Then, gently move them to a wire rack to cool completely. - Preparing the whipping cream: While the cakes cool, pour 1 cup of heavy whipping cream into a mixing bowl. Add 3 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. - Achieving soft peaks: Beat the mixture until soft peaks form. This should take a few minutes. The whipped cream should hold its shape nicely. - Layering the first cake: Place one cake layer on a serving plate. - Adding whipped cream and strawberries: Spread a thick layer of whipped cream on top. Then, add half of the 2 cups of sliced strawberries evenly over the cream. - Layering the second cake: Carefully put the second cake layer on top. Spread the remaining whipped cream on it and top with the rest of the strawberries. - Decorating the top: For a lovely finish, drizzle some homemade strawberry sauce on top or sprinkle crushed strawberries over the cake. - Serving suggestions: Serve slices on white plates for a nice look. Add a fresh strawberry or a dollop of whipped cream on the side to make it special. - Ensuring even baking: To bake evenly, always use two identical pans. This helps the cakes rise at the same rate. Make sure your oven is fully preheated before baking. - Using room temperature ingredients: Room temperature butter and eggs mix better. They help create a smooth batter and light cake. - Perfecting the texture: When whipping cream, use a cold bowl and beaters. This keeps the cream thick and fluffy. Stop whipping as soon as soft peaks form. - Flavoring your whipped cream: For extra taste, try adding a splash of vanilla extract or a bit of lemon zest. This makes the whipped cream more special. - Plate suggestions: Serve slices on sleek white plates. This makes the colors pop and looks fancy. - Garnishing ideas: Top each slice with a fresh strawberry or a dollop of whipped cream. You can also drizzle some strawberry sauce for a sweet touch. Pro Tips Use Room Temperature Ingredients: Let your butter, eggs, and milk come to room temperature before mixing. This helps create a smoother batter and ensures even baking. Don't Overmix the Batter: Once you combine the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake. Fresh Strawberries: Use ripe, fresh strawberries for the best flavor. If strawberries aren't in season, you can use frozen, but make sure to thaw and drain excess liquid. Chill the Whipped Cream: For perfectly fluffy whipped cream, chill your mixing bowl and beaters before whipping. This helps the cream whip faster and hold its shape better. {{image_4}} You can add other fruits to this cake for a fun twist. Try sliced bananas or peaches for a new flavor. You can also use berries like blueberries or raspberries. Mixing fruits gives you a chance to play with taste and color. Experimenting with different extracts can make your cake unique. Almond extract adds a nutty hint. Lemon extract brightens the cake with a zesty kick. Feel free to mix and match to find your favorite flavor! If you need gluten-free options, you can swap the all-purpose flour for a gluten-free blend. Many blends work well in cakes. Just ensure it has a good balance of starches and flours. For dairy-free substitutions, use almond or oat milk instead of whole milk. Coconut cream can replace heavy cream for the whipped topping. These swaps keep the cake tasty and friendly for different diets. Pair this cake with refreshing drinks. A cup of tea or a glass of lemonade complements its sweetness. You can also serve it with coffee for a cozy treat. Think about special occasions! This cake works well for birthdays, picnics, or family gatherings. You can cut it into fun shapes or add festive decorations to match the event. To keep your strawberries and cream milk cake fresh, store any leftovers in the fridge. Use airtight containers to prevent the cake from drying out. Always let the cake cool completely before storing it. This helps keep the moisture in and the cake soft. You can freeze this cake for later enjoyment. First, wrap the cake tightly in plastic wrap. Then, place it in a freezer-safe bag or container. Make sure to label it with the date. To thaw, take it out of the freezer and leave it in the fridge overnight. This keeps the cake moist and tasty. When stored properly, the cake lasts about 3 to 5 days in the fridge. If frozen, it can last up to 3 months. Check for signs of spoilage, like an off smell or mold. If you see any, it’s best to discard the cake. Enjoying it fresh always gives the best taste! To make a moist cake, use room temperature ingredients. This helps the batter mix well. Adding whole milk brings moisture too. Do not overmix the batter; mix until just combined. Bake until a toothpick comes out clean. Let the cake cool in the pan for a bit before moving it. Yes, you can use frozen strawberries. Just thaw them before using. Drain excess juice to avoid a soggy cake. The flavor will still be great. Fresh strawberries do add more texture, though. You can use coconut cream as a substitute. It gives a nice flavor and is dairy-free. Another option is to use whipped topping. This can save time and effort. Just look for a quality brand for the best taste. To make a dairy-free cake, use almond or oat milk instead of whole milk. Swap unsalted butter for coconut oil or dairy-free spread. For the whipped cream, use coconut cream or a dairy-free whipped topping. These changes keep the cake delicious and light. Yes, adding jam or preserves works great! Spread a thin layer between the cake layers. Strawberry jam pairs well with the fresh strawberries. You’ll add more flavor and sweetness. Just be careful not to add too much; it can make the cake soggy. You now have all the tools to make a delicious cake. We covered the key steps, from mixing the dry and wet ingredients to baking and decorating. The tips and variations will help you customize your creation. Remember, practice makes perfect. Enjoy the process and have fun with your baking. Don't hesitate to explore and try new flavors. Your cake journey starts here—happy baking!

Strawberries & Cream Milk Cake

A delightful cake layered with fresh strawberries and whipped cream.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 10
Calories 300 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, softened to room temperature
  • 1 cup whole milk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups fresh strawberries, hulled and sliced
  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract (for whipped cream)

Instructions
 

  • Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal of the cakes later.
  • Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk these together until they've merged into a uniform mixture.
  • Combine Wet Ingredients: To the dry ingredients, add the softened unsalted butter, whole milk, large eggs, and 1 teaspoon of pure vanilla extract. Using an electric mixer, beat the mixture on medium speed for about 2 minutes, or until the batter is smooth, light, and fluffy.
  • Distribute Batter: Divide the cake batter evenly between the two prepared cake pans. Using a spatula, smooth the tops to ensure even baking.
  • Bake the Cakes: Place the pans in the oven and bake for 25-30 minutes. Keep an eye out for doneness by inserting a toothpick into the center; it should come out clean when the cakes are ready.
  • Cool the Cakes: After baking, let the cakes cool in the pans for approximately 10 minutes. Once slightly cooled, carefully transfer them to a wire rack to cool completely.
  • Prepare the Whipped Cream: While the cakes are cooling, take a mixing bowl and pour in the heavy whipping cream. Add the powdered sugar and 1 teaspoon of pure vanilla extract. Beat the mixture until soft peaks form; this should take a few minutes.
  • Assemble the Cake: Once the cake layers are fully cooled, place one layer on a serving plate. Generously spread a layer of whipped cream over the top and arrange half of the sliced strawberries evenly over the whipped cream.
  • Layering: Carefully position the second cake layer on top of the strawberries. Spread the remaining whipped cream on top, then adorn with the remaining sliced strawberries for a burst of freshness.
  • Finishing Touches: For a delightful presentation, you can drizzle some homemade strawberry sauce over the top or sprinkle a handful of crushed strawberries for an added burst of flavor.

Notes

Serve with fresh strawberries or extra whipped cream for garnish.
Keyword cake, dessert, strawberries, whipped cream