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Homemade strawberry cake is super moist, with a delicious vanilla flavor and bursting with fresh berries. Then it's covered with a sweetened whipped cream topping and even more strawberries. 
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Strawberry Cake

Homemade strawberry cake is super moist, with a delicious vanilla flavor and bursting with fresh berries. Then it's covered with a sweetened whipped cream topping and even more strawberries. 
Course Dessert
Cuisine American
Keyword Homemade Strawberry Cake, Strawberry Recipes
Prep Time 30 minutes
Cook Time 30 minutes
Cooling 30 minutes
Total Time 1 hour 30 minutes
Servings 15 slices

Ingredients

Strawberry Cake

  • 2 ½ cups cake flour* , not self rising
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup unsalted butter , softened
  • 1 ½ cups sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • ½ cup sour cream , or Greek yogurt
  • ½ cup milk
  • 1 ¾ cups chopped strawberries

Sweet Whipped Cream

  • 4 oz cream cheese , softened
  • ¼-1/2 tsp almond extract , optional
  • ¾ cup powdered sugar , use 1 cup for sweeter flavor
  • 1 ¾ cups heavy cream (about 35%)
  • 6-8 oz strawberries , sliced

Instructions

Strawberry Cake

  • Preheat the oven to 350F degrees. Grease and flour a 9x13 inch cake pan.
  • Sift together the flour, baking powder, baking soda and salt in a medium bowl.
  • In a large bowl beat together the butter and sugar until fluffy.
  • Add in the vanilla extract, then beat in the eggs 1 at a time.
  • In a liquid measuring cup or small bowl whisk together the milk and sour cream.
  • Then carefully beat about ⅓ of the flour mixture into the butter mixture, followed by about ⅓ of the milk and sour cream mixture. Repeat the process with the rest of the flour mixture and sour cream mixture adding about ⅓ of each at a time.
  • Gently fold in the chopped berries using a spatula or wooden spoon.
  • Pour the batter into the prepared pan and bake for 27-33 minutes or until an inserted toothpick comes out clean.
  • Allow to cool.

Sweetened Whipped Cream Topping

  • In a large bowl beat together the cream cheese, almond extract and powdered sugar. 
  • Beat in the heavy cream until stiff peaks form. Watch carefully - if the mixture is whipped too much it can collapse.
  • Spread the sweetened whipped cream on top of the cake and top with fresh berries. 

Notes

*If you don't have cake flour, measure out 2 ½ cups all-purpose flour. Remove ⅓ cups flour. Add in ⅓ cup cornstarch. Give it a whisk, then sift together 3 times. 
**Unfrosted cake can be wrapped tightly and frozen. Thaw overnight in the fridge.
***Because this cake uses fresh berries on the topping- I always recommend assembling the cake right before serving. The cake can be made 1 day in advanced and the whipped topping can be made the morning off and kept in the fridge in an airtight container. Then frost the cake and place the berries on top before serving.