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Strawberry Whipped Cream Cake Recipe

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3.9 from 3 reviews

This Strawberry Whipped Cream Cake is a delightful, moist cake layered with fresh diced strawberries and topped with a luscious homemade whipped cream frosting mixed with cream cheese. Perfect for celebrations or a refreshing dessert, it combines classic vanilla and almond flavors with the natural sweetness and tartness of fresh strawberries, offering a light yet rich treat that serves 12.

Ingredients

Cake:

  • 3 cups all purpose flour (spoon and leveled)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter (softened)
  • 1/2 cup vegetable oil
  • 2 cups granulated sugar
  • 3 large eggs
  • 1/2 teaspoon almond extract
  • 2 teaspoons vanilla extract
  • 1 1/2 cups milk
  • 1/2 cup sour cream
  • 2 cups fresh strawberries (diced)

Frosting:

  • 1 (8 oz) package cream cheese (softened)
  • 1 3/4 cups heavy cream
  • 1/2 teaspoon almond extract
  • 1 cup powdered sugar
  • 2 cups fresh strawberries (diced, for topping)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and spray a 9×13 inch baking pan with non-stick cooking spray to prevent the cake from sticking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until thoroughly combined.
  3. Mix Wet Ingredients: In a large bowl, add softened butter, vegetable oil, granulated sugar, eggs, almond extract, and vanilla extract. Using a hand mixer, beat the ingredients together for 1-2 minutes until fully combined and smooth.
  4. Add Dairy: Mix in the milk and sour cream into the wet ingredients, continuing to blend until everything is incorporated evenly.
  5. Incorporate Dry Ingredients: Slowly add the whisked dry ingredient mixture to the wet mixture, blending for 1-2 minutes until the batter is smooth and homogeneous.
  6. Fold in Strawberries: Gently fold in 2 cups of diced fresh strawberries to the batter, ensuring they are evenly distributed but not crushed.
  7. Bake the Cake: Pour the batter into the prepared baking pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool completely before frosting.
  8. Prepare Whipped Cream Frosting: In a medium bowl, beat the softened cream cheese using a hand mixer until smooth and creamy.
  9. Add Whipped Cream Ingredients: Add the heavy cream, almond extract, and powdered sugar to the cream cheese. Beat on high speed until stiff peaks form, being careful not to overbeat.
  10. Frost and Decorate: Spread the whipped cream frosting evenly over the cooled cake. Top with the remaining 2 cups of diced fresh strawberries. Serve and enjoy!

Notes

  • Ensure the cake is completely cool before frosting to prevent the whipped cream from melting.
  • For best results, use fresh, ripe strawberries for maximum flavor and sweetness.
  • You can substitute almond extract with more vanilla extract if almond flavor is not preferred.
  • Refrigerate leftovers to keep the whipped cream frosting fresh.
  • This cake is best consumed within 2-3 days for optimal freshness.

Find it online: https://marthatasty.com/strawberry-whipped-cream-cake-recipe/