This Strawberries and Cream Cake plays consists of a fluffy white cake, layered with a whipped buttercream and fresh strawberries. This cake recipe is delicious, refreshing and ode to the Wimbledon classic.
I spent a lot of my formative years playing competitive tennis. While I haven’t picked up a racket in years, I still love watching the grand slams.
Wimbledon and Strawberries and Cream
My all-time favorite is Wimbledon. I love the beautiful grass courts, the all-white outfit requirements, royalty in the stands and I LOVE the strawberries and cream. Those slo-mo shots of cream being poured over summer-y strawberries has always brought pure joy to my heart. I’ve never been but it has always been on my bucket list of places to go and see.
This cake is inspired by those slow-mo shots of strawberries and cream. I figured I’d take those flavors (pretty easy) and put them in a cake. This cake is simple yet classic. Delicious vanilla-speckled white cake layered with a heavy cream frosting with a layer of sliced strawberries in between. It’s so delicious and light. I love cakes like this! I hope you do, too.
How to Make Strawberries and Cream Cake
- Sift together all-purpose flour and corn starch. We’re essentially mimicking cake flour by using corn starch AND flour. I normally don’t sift my flour but I find it necessary with this recipe.
- Add in the baking powder, baking soda and salt.
- Whisk together using the milk and sour cream. And then, add the egg whites until super smooth. I like to do this in a large measuring cup, so I can measure out the milk and then add the other ingredients.
- Cream together the butter and sugar. You want these to be really combined and married together. As a result, we’ll end up with a fluffy white cake.
- Add the neutral oil. And mix that up.
- Rotating between the milk mixture and the dry ingredients, add them in batches, until all combined.
- Divide the batter amongst the cake pans.
- Bake! Until a skewer inserted into the cake comes out clean.
Tips and Tricks on Fluffy White Cake
- Sift! Sift! I like to sift the all-purpose flour and corn starch together. The corn starch will give this cake a super fluffy and tight crumb.
- Oil AND Butter. I like to use two types of fat in my cake recipes. Butter gives flavor and oil ensures moistness.
- Sour Cream. I like using an acidic item like sour cream. It gives the cake a lovely richness, tang and bouncy quality.
- Don’t Over Bake. Truly bake the cake until a skewer inserted into the center comes out clean. Too much baking time will result in a dry cake.
- If you want nice even layers, view my tutorial on How to Bake Cake Layers Flat.
Decorating this Strawberries and Cream Cake
- Thin layer of strawberries in the center. I need this in a strawberry cake. I love fresh strawberries in between the layers.
- An even layer of buttercream. I like the frosting on the outside of the cake. To do this, I gave this cake a crumb coat (barely coated in frosting), transferred it to the fridge to chill for 20 minutes. And then continued giving it a second layer.
- On top, I went with these baby strawberries I found at the market and chamomile flowers. You could quarter some fresh strawberries, too. They’d look pretty.
- Arrange the strawberries and flowers on the outside of the cake, in a circular pattern.
- Dust the strawberries with powdered sugar. You only need a teaspoon or two.
Strawberries and Cream Cake
Vanilla Cake Layers:
- 2 1/2 cups all-purpose flour, sifted
- 1/4 cup corn starch , sifted
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup whole milk
- 1/2 cup sour cream
- 5 large egg whites
- 1/4 cup vegetable oil
- 1/2 cup unsalted butter
- 1 3/4 cups white granulated sugar
- 1 teaspoon vanilla paste or 1 tablespoon vanilla extract
Vanilla Buttercream + Topping:
- 1 1/2 cups unsalted butter, at room temperature
- 4 cups powdered sugar, sifted
- Pinch of salt
- 1 teaspoon vanilla paste or 2 teaspoons vanilla extract
- 3 tablespoons heavy cream
- 1/2 pint baby strawberries, sliced
- 1 bunch chamomile flowers
- Handful raspberries
- 1/2 teaspoon powdered sugar (for dusting on top)
To Make the Vanilla Cake Layers:
- Preheat oven to 350 degrees F. Line two 8-inch cake pans with rounds of parchment and grease the sides with cooking spray or flour and butter. Set aside.
- To a medium bowl, whisk together the all-purpose flour, corn starch, baking powder, baking soda and salt. Set aside.
- In a large measuring cup, measure out the milk and whisk in the sour cream until mostly smooth; add the egg whites. Whisk together and set aside.
- To the bowl of a stand-up mixer (or using a large bowl and an electric hand mixer), add the butter, sugar and vanilla extract or vanilla paste. Beat until fluffy, about 2 to 3 minutes. Pour in the vegetable oil and mix in.
- Next, rotating between the milk/egg white mixture and the dry ingredient, add, ending and beginning with the liquid mixture. Beat for an additional 20 seconds, until everything is combined and cohesive. Give it a manual stir with a spatula just to ensure all of the flour at the bottom of the bowl is properly combined.
- Divide the batter amongst the two cake pans and using a spatula, even out the top and spread the batter to the edges of the cake pans. Transfer to the oven to bake for about 30 to 35 minutes, until a skewer inserted into the center comes out clean. Cool the cakes in the pan for 5 minutes and then carefully invert onto cooling racks. Make sure they're completely cooled before adding the buttercream.
To Make the Buttercream:
- To the bowl of a stand-up mixer, with the paddle attachment, add the butter. Beat for about 30 seconds or so just until the butter is mostly smooth. Add the sifted powdered sugar and salt. I like to cover my mixer with a clean kitchen towel so the powdered sugar doesn’t spill out. Turn the mixer to low and mix for about 30 seconds. Turn the speed up to medium speed and beat for an additional 30 seconds.
- Pour in the heavy cream and beat on high for 2 minutes, until the buttercream is light and fluffy.
To Assemble the Cake:
- Place one cooled cake layer on a cake board. Add about 1/2 cup of white frosting to the top of the first layer and smooth out into a thin even layer. Top with sliced strawberries. One even layer should do the trick! Place the second cake layer on top. Add a crumb coat of white frosting to the cake and smooth the top and sides. Transfer the cake to the fridge to chill for about 20 minutes.
- Give the top one last layer and smooth it out. You can decorate it how you like, but I chose to add little chamomile flowers, sliced baby strawberries, raspberries and a dusting of powdered sugar that went all around the edge. Easy! Slice it up and serve!
- Store the cake covered on the kitchen counter for up to 3 days. Or keep in the fridge.
If you make this Strawberries and Cream Cake, let me know on Instagram!
Looking for more cake recipes? Here are some other favorites of mine: