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5 from 1 vote

Strawberries and Cream Cake

This Strawberries and Cream Cake 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.
Prep Time20 mins
Cook Time30 mins
Decorating Time15 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American, English
Keyword: cake, dessert, layer cake, serena williams, strawberries and cream, tennis wimbledon, wimbledon
Servings: 8
Calories: 312kcal
Author: Adrianna Adarme

Ingredients

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)

Instructions

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.

Notes

To Freeze Cake Layers: 
If you want to make this cake ahead of time, bake the cake layers and cool completely. Wrap in plastic wrap and transfer to the freezer. Keep in the freezer for up to 3 months. Thaw in the fridge and proceed with decorating and serving. 
Equipment and Tools:
8-inch Cake Pans | Cake Boards | Offset Spatula | Ateco Decorating Stand

Nutrition

Calories: 312kcal | Carbohydrates: 19g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 59mg | Sodium: 5mg | Potassium: 29mg | Fiber: 3g | Sugar: 15g | Vitamin A: 100IU | Vitamin C: 2.5mg | Calcium: 40mg | Iron: 0.4mg