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Light and refreshing, this Strawberry Whipped Cream Cake combines a delicate homemade cake with fresh berries and whipped topping. Perfect for picnics, special occasions, and more!
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Using fresh strawberries and a light and sweet whipped cream frosting, this homemade cake is perfect for Memorial Day, Labor Day, summer holidays, or a special treat anytime! If you prefer a no-bake option try my Strawberry Delight!
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Why You’ll Love This Recipe
Classic Flavors: The pairing of sweet and slightly tart fresh strawberry flavor with light whipped cream frosting is a perfect combination every time.
Easy to Make: Even beginner bakers will have no problem putting together this amazing cake recipe.
Better Than Store Bought: Thanks to a homemade whipped cream topping and cake batter, this cake is bakery-quality goodness without extra stress or fuss!
For even more strawberry dessert recipes, try my Strawberry Slap Pie or a yummy Strawberry Swiss Roll Cake!
Ingredients Needed
- All Purpose Flour: I have not tried this with cake flour.
- Sugar: You’ll need both granulated sugar and powdered sugar for this recipe.
- Extracts: A combination of vanilla extract and almond extract adds lots of warm flavor to the cake batter.
- Milk: I use whole milk.
- Sour Cream: Helps keep the cake moist and provide some unique tangy flavor.
- Fresh Strawberries: Using nice fresh berries will give you the best flavor.
- Cream Cheese: Helps make the frosting more rich and creamy.
- Heavy Whipping Cream: Creates a light and airy frosting.
How to Make this Strawberry Whipped Cream Cake
- Step 1: In a large mixing bowl, beat softened butter using an electric mixer.
- Step 2: Add oil, eggs, sugar, and extracts, then beat until combined.
- Step 3: Stir in the milk and sour cream.
- Step 4: In a separate bowl mix the flour, baking soda, baking powder, and salt. Carefully add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 5: Carefully fold in the sliced strawberries.
- Step 6: Transfer the batter to a prepared cake pan and bake for 40 to 45 minutes at 325 degrees, or until a toothpick comes out clean from the center of the cake.
- Step 7: While the cake bakes, prepare the frosting by beating softened cream cheese in another mixing bowl.
- Step 8: Add the heavy cream, almond extract, and confectioner’s sugar and beat until smooth.
- Step 9: Spread whipped frosting over top of the cake once it’s fully cooled.
- Step 10: Top with more sliced berries.
Recipe Tips
- Avoid over-mixing the batter. This can lead to a denser or tough cake.
- A store-bought cake mix can be used for a shortcut if you prefer. Yellow cake or white cake works best.
- For best results, frost the cake and add strawberries on top just before serving.
- It may be easiest to use a serrated knife to slice this cake.
- Leftovers can be kept in the fridge for 2 to 3 days. You may find that the moisture from the strawberries leaks into the cake or the frosting becomes stained with red, but it will still be okay to eat!
