I filled a light, fluffy vanilla cake with a thick ribbon of vanilla pudding and mountains of fresh strawberries to create my irresistible Strawberries and Cream Cake Recipe that hides a delicious secret in every slice.

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I made this Strawberries And Cream Cake Recipe because I wanted a cake that feels light but not boring. A tender crumb built from all purpose flour holds a thick layer of pastry cream and sliced fresh strawberries, then it’s piled high with whipped cream and more berries.

It started as a test and somehow became the thing everyone fights over, kind of like a Pastry Cream Cake but louder and a little messy. I promise you’ll keep sneaking bites, thinking just one more forkful, even when you know you should stop.

Ingredients

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All purpose flour: gives structure and carbs, makes cake tender but not too dense.
Granulated sugar: sweetens, adds moisture and helps crust brown, it’s pure simple carbs.
Unsalted butter: rich flavor, fat helps tender crumb and gives that buttery mouthfeel.
Vegetable oil: keeps cake moist, neutral taste, adds long lasting softness.
Eggs: protein and structure, they bind ingredients and help leaven slightly.
Sour cream: adds tang, fat and moisture, makes crumb richer and tender.
Strawberries: tart sweet fruit, provides vitamin C, natural sweetness and fresh juiciness.
Heavy cream: whips up fluffy sweet cream, adds richness and stabilizes toppings.
Cornstarch: thickens pudding, smooth texture, mostly carbs no real nutrients.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

1 1/2 cups (300 g) granulated sugar

2 1/2 teaspoons baking powder

1/2 teaspoon fine salt

1/2 cup (115 g) unsalted butter softened

1/2 cup (120 ml) vegetable oil

1 cup (240 ml) whole milk room temp

1/2 cup (120 g) sour cream or plain Greek yogurt

3 large eggs room temp

2 teaspoons pure vanilla extract

2 pounds (about 4 cups sliced) fresh strawberries hulled and sliced

12 to 16 whole strawberries for garnish (optional)

2 cups (480 ml) whole milk for the pudding

1/2 cup (100 g) granulated sugar for the pudding

1/4 cup (32 g) cornstarch

3 large egg yolks

2 tablespoons (30 g) unsalted butter for the pudding

1 1/2 teaspoons vanilla extract for the pudding

2 cups (480 ml) heavy whipping cream cold

1/2 cup (60 g) powdered sugar

1 teaspoon vanilla extract for the whipped cream

1 teaspoon unflavored gelatin (optional, for a more stable whipped cream)

1/4 cup granulated sugar and 1/4 cup water for simple syrup (optional)

Powdered sugar for dusting (optional)

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line two 9 inch round pans with parchment. In a bowl whisk 2 1/4 cups flour, 1 1/2 cups granulated sugar, 2 1/2 tsp baking powder and 1/2 tsp salt.

2. In a stand mixer or big bowl beat 1/2 cup softened unsalted butter until slightly fluffy, add 1/2 cup vegetable oil and beat a few seconds, then add 3 large room temp eggs one at a time, scraping the bowl, then stir in 2 tsp vanilla. Alternate adding the dry mixture with 1 cup whole milk and 1/2 cup sour cream (or Greek yogurt), beginning and ending with the dry, mixing just until combined. Don’t overmix.

3. Divide batter between pans, smooth tops and bake 25 to 30 minutes or until a toothpick comes out clean. Cool in pans 10 minutes then invert onto a rack and cool completely.

4. Make the vanilla pudding filling: in a medium saucepan whisk 1/2 cup granulated sugar and 1/4 cup cornstarch, slowly whisk in 2 cups whole milk until smooth. Warm over medium heat, temper 3 large egg yolks with a little hot milk then return to pan and cook, whisking, until very thick and bubbling. Remove from heat, stir in 2 tbsp butter and 1 1/2 tsp vanilla, press plastic wrap directly on the surface to stop a skin and chill until fully cool.

5. While pudding chills make simple syrup and strawberries: simmer 1/4 cup granulated sugar with 1/4 cup water until sugar dissolves, cool (optional, but it keeps the cake moist). Hull and slice about 2 pounds strawberries, toss half with a little of the sugar from the jar if you like them sweeter and to bring out juices.

6. Make stabilized whipped cream: if using gelatin, sprinkle 1 tsp unflavored gelatin over 1 to 2 tbsp cold water and let bloom a minute or two, then gently warm until melted. Chill a metal bowl and beaters, then whip 2 cups cold heavy cream with 1/2 cup powdered sugar and 1 tsp vanilla to soft peaks, drizzle in the melted gelatin if using and whip to medium-stiff peaks. Keep chilled.

7. Assemble: level cakes if needed. Place one cake layer on your serving plate, brush lightly with simple syrup if using, spread a thick, even layer of the chilled pudding over it, then pile half the sliced strawberries over the pudding.

8. Top with the second cake layer, brush with syrup, then frost the top and sides generously with the whipped cream, using an offset spatula or piping bag for neatness. Pile the remaining sliced strawberries on top, arrange 12 to 16 whole strawberries for garnish, and dust with powdered sugar if you want.

9. Chill the finished cake at least 1 to 2 hours so the pudding sets and the whipped cream firms up. Tip: use room temp eggs and don’t overbeat the batter, chill the pudding well or it will melt the cream, and if you need extra stability keep the cake cold until serving.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)
2. Two 9 inch round cake pans, parchment paper and nonstick spray
3. Stand mixer or electric hand mixer with bowl and beaters
4. Mixing bowls (large and medium) and a whisk
5. Measuring cups, spoons and a kitchen scale
6. Medium saucepan plus a heatproof whisk or spatula for the pudding
7. Cold metal bowl and beaters for whipping the cream (or chill a bowl in the fridge)
8. Serrated knife for leveling, offset spatula and pastry brush, plus a cooling rack and a serving plate

FAQ

Q: Can I make this cake ahead of time? A: Yes. Bake the layers 1 to 2 days ahead, wrap them well and keep in the fridge. The pudding can be made 1 to 2 days ahead too. Whipped cream is best the day you serve, but you can stabilize it (see next Q) and make it the night before. Assemble the cake the day you serve if you want the best texture.

Q: How do I keep the whipped cream from collapsing? A: Chill your bowl and beaters, use very cold cream, add powdered sugar for structure, and either fold in a bit of mascarpone or cream cheese, or use the optional gelatin. To use gelatin: sprinkle 1 teaspoon in 2 tablespoons cold water, let bloom, melt gently and cool slightly, then drizzle into whipped cream as you beat. Dont overbeat or it will go grainy.

Q: My pudding turned out lumpy or too thin. What went wrong? A: Lumpy pudding is usually from adding cornstarch or eggs straight into hot milk. First make a smooth slurry with cornstarch and some cold milk, temper the egg yolks by whisking a little hot milk into them slowly, then combine. Cook over medium heat, whisk constantly, and wait until it comes to a gentle boil so it fully thickens. If lumps form, push it through a fine sieve.

Q: Can I use frozen strawberries? A: Yes but drain them well after thawing because they release a lot of juice. For less sogginess, cook frozen berries down into a compote so excess liquid reduces, or fold drained berries into the filling at the last minute. Fresh berries give a better texture though.

Q: How do I keep the cake from getting soggy after adding the pudding and berries? A: Brush the cake layers lightly with the simple syrup to add moisture without overdoing it. Spread pudding in a thin even layer and add berries right before serving when possible. Chill the cake between steps so the layers set, and dont pile too many juicy berries in a single layer.

Q: Any good substitutions for sour cream or dairy if I need them? A: For sour cream you can use plain Greek yogurt 1 to 1. For dairy free try full fat canned coconut milk for the pudding and coconut cream for the whipped topping, and use a dairy free butter or oil in the cake. Texture and flavor will change a bit but it works.

Strawberries And Cream Cake Recipe Substitutions and Variations

All purpose flour replace with cake flour: For a softer, more tender crumb use cake flour. Rule of thumb is 1 cup cake flour plus 2 tbsp cornstarch for every 1 cup all purpose flour, sift before measuring. You’ll notice the batter is a bit thinner, that’s normal.
Unsalted butter replace with salted butter: Use the same amount of salted butter and cut the added salt in the recipe by about half or skip it. Salt levels vary so taste the batter if you worry it’s too salty, but most times it’s fine.
Sour cream or plain Greek yogurt replace with buttermilk or plain yogurt: Use 1/2 cup plain yogurt as a straight swap, or 1/2 cup buttermilk (if you use buttermilk, reduce the milk in the batter by about 1/4 cup). It’s a little tangier but works great.
Cornstarch for the pudding replace with arrowroot or all purpose flour: Arrowroot is a 1 to 1 swap and gives a glossy finish. If using flour, use about twice the amount of cornstarch and cook a tad longer until it thickens, it won’t be quite as clear but still tasty.

Pro Tips

1) Let everything come to room temp and dont rush the batter. Cold eggs or milk make the batter seize and you end up overmixing trying to fix it, which gives a dense cake. Fold and mix just until you cant see streaks of flour, thats enough.

2) Make the pudding firmer than you think and chill it completely with plastic pressed to the surface. If it isnt cold and thick the filling will melt the whipped cream and the cake gets sloppy. When you temper the yolks, do it slowly so you dont scramble them.

3) Stabilize the whipped cream if the cake needs to sit or you live somewhere warm. Bloom a teaspoon of gelatin in a bit of cold water and warm it till melted, drizzle into the cream at soft peaks then finish to medium-stiff. Chill your bowl and beaters too, and dont overbeat or it goes grainy.

4) Treat the strawberries like a team, not individuals. Toss some with a little sugar and let them macerate so they release juice, but drain the excess before piling on top or your whipped cream will go soggy. Save a few spoonfuls of the juices to fold into the pudding or to brush the cake layers with syrup for extra flavor and moisture.

Strawberries And Cream Cake Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

673

kcal

Equipment: 1. Oven (preheat to 350 F / 175 C)
2. Two 9 inch round cake pans, parchment paper and nonstick spray
3. Stand mixer or electric hand mixer with bowl and beaters
4. Mixing bowls (large and medium) and a whisk
5. Measuring cups, spoons and a kitchen scale
6. Medium saucepan plus a heatproof whisk or spatula for the pudding
7. Cold metal bowl and beaters for whipping the cream (or chill a bowl in the fridge)
8. Serrated knife for leveling, offset spatula and pastry brush, plus a cooling rack and a serving plate

Ingredients

2 1/4 cups (280 g) all purpose flour
1 1/2 cups (300 g) granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 cup (115 g) unsalted butter softened
1/2 cup (120 ml) vegetable oil
1 cup (240 ml) whole milk room temp
1/2 cup (120 g) sour cream or plain Greek yogurt
3 large eggs room temp
2 teaspoons pure vanilla extract
2 pounds (about 4 cups sliced) fresh strawberries hulled and sliced
12 to 16 whole strawberries for garnish (optional)
2 cups (480 ml) whole milk for the pudding
1/2 cup (100 g) granulated sugar for the pudding
1/4 cup (32 g) cornstarch
3 large egg yolks
2 tablespoons (30 g) unsalted butter for the pudding
1 1/2 teaspoons vanilla extract for the pudding
2 cups (480 ml) heavy whipping cream cold
1/2 cup (60 g) powdered sugar
1 teaspoon vanilla extract for the whipped cream
1 teaspoon unflavored gelatin (optional, for a more stable whipped cream)
1/4 cup granulated sugar and 1/4 cup water for simple syrup (optional)
Powdered sugar for dusting (optional)

Directions

Preheat oven to 350°F (175°C). Grease and line two 9 inch round pans with parchment. In a bowl whisk 2 1/4 cups flour, 1 1/2 cups granulated sugar, 2 1/2 tsp baking powder and 1/2 tsp salt.
In a stand mixer or big bowl beat 1/2 cup softened unsalted butter until slightly fluffy, add 1/2 cup vegetable oil and beat a few seconds, then add 3 large room temp eggs one at a time, scraping the bowl, then stir in 2 tsp vanilla. Alternate adding the dry mixture with 1 cup whole milk and 1/2 cup sour cream (or Greek yogurt), beginning and ending with the dry, mixing just until combined. Don’t overmix.
Divide batter between pans, smooth tops and bake 25 to 30 minutes or until a toothpick comes out clean. Cool in pans 10 minutes then invert onto a rack and cool completely.
Make the vanilla pudding filling: in a medium saucepan whisk 1/2 cup granulated sugar and 1/4 cup cornstarch, slowly whisk in 2 cups whole milk until smooth. Warm over medium heat, temper 3 large egg yolks with a little hot milk then return to pan and cook, whisking, until very thick and bubbling. Remove from heat, stir in 2 tbsp butter and 1 1/2 tsp vanilla, press plastic wrap directly on the surface to stop a skin and chill until fully cool.
While pudding chills make simple syrup and strawberries: simmer 1/4 cup granulated sugar with 1/4 cup water until sugar dissolves, cool (optional, but it keeps the cake moist). Hull and slice about 2 pounds strawberries, toss half with a little of the sugar from the jar if you like them sweeter and to bring out juices.
Make stabilized whipped cream: if using gelatin, sprinkle 1 tsp unflavored gelatin over 1 to 2 tbsp cold water and let bloom a minute or two, then gently warm until melted. Chill a metal bowl and beaters, then whip 2 cups cold heavy cream with 1/2 cup powdered sugar and 1 tsp vanilla to soft peaks, drizzle in the melted gelatin if using and whip to medium-stiff peaks. Keep chilled.
Assemble: level cakes if needed. Place one cake layer on your serving plate, brush lightly with simple syrup if using, spread a thick, even layer of the chilled pudding over it, then pile half the sliced strawberries over the pudding.
Top with the second cake layer, brush with syrup, then frost the top and sides generously with the whipped cream, using an offset spatula or piping bag for neatness. Pile the remaining sliced strawberries on top, arrange 12 to 16 whole strawberries for garnish, and dust with powdered sugar if you want.
Chill the finished cake at least 1 to 2 hours so the pudding sets and the whipped cream firms up. Tip: use room temp eggs and don’t overbeat the batter, chill the pudding well or it will melt the cream, and if you need extra stability keep the cake cold until serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.