Fresh Strawberry Cake with Whipped Cream Frosting
Create a stunning strawberry cake made with fresh strawberry puree and topped with billowy whipped cream and juicy strawberries. This simple yet elegant cake is perfect for any special occasion!
The Story Behind This Cake
There’s something magical about a dessert that showcases fresh, seasonal strawberries. This cake takes the natural sweetness and vibrant color of real strawberries and turns them into a light, fluffy masterpiece. It’s a crowd-pleasing dessert that’s as beautiful as it is delicious—ideal for spring celebrations, birthdays, or simply a treat for yourself.
Why You’ll Love This Recipe
- Made with real strawberries for authentic flavor
- Natural pink color from fresh strawberry puree
- Topped with light and fluffy whipped cream frosting
- Simple, elegant presentation with fresh strawberries
- Perfect for birthdays, Mother’s Day, or spring gatherings
Ingredients
For the Cake:
- 3 cups cake flour
- 2½ cups granulated sugar
- 3½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¼ cups whole milk, room temperature
- 2 teaspoons alcohol free vanilla extract
- 4 large eggs, room temperature
- 1½ cups fresh strawberry puree (from about 4 cups fresh strawberries)
For the Whipped Cream Frosting:
- 3 cups heavy whipping cream, chilled
- ¾ cup powdered sugar
- 2 teaspoons alcohol free vanilla extract
For Decoration:
- 8-10 fresh strawberries, halved
- Extra whipped cream for piping rosettes
Instructions
Prepare the Strawberry Puree:
- Hull and chop fresh strawberries.
- Puree the strawberries in a food processor or blender until smooth.
- (Optional) Strain the puree through a fine-mesh sieve for a smoother texture.
- Pour the puree into a saucepan and reduce over medium heat for 15-20 minutes until thickened.
- Let it cool completely before using.
Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream the butter and sugar using a hand mixer until light and fluffy (about 4-5 minutes).
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract.
- Gradually add the flour mixture and milk, alternating between the two, starting and ending with the flour mixture.
- Gently fold in the cooled strawberry puree until just combined.
- Divide the batter evenly between the cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely before assembling.
Make the Whipped Cream Frosting:
- Chill your mixing bowl and beaters for 15 minutes in the fridge.
- Add the heavy whipping cream to the chilled bowl and beat on medium speed until soft peaks form.
- Gradually add the powdered sugar and vanilla extract.
- Continue whipping until stiff peaks form. Do not overmix.
Assemble the Cake:
- Level the cooled cake layers with a serrated knife if needed.
- Place the first cake layer on a cake stand and spread a generous amount of whipped cream frosting.
- Repeat with the remaining layers.
- Frost the entire cake with the whipped cream, smoothing the sides and top.
- Pipe decorative rosettes around the top edge of the cake using a piping bag.
- Garnish with fresh strawberry halves for an elegant finish.
Pro Tips for Success
- Use room-temperature ingredients for a light and fluffy cake texture.
- Cook the strawberry puree until thick to achieve a strong flavor and natural pink color.
- Keep the cake chilled to maintain the whipped cream frosting’s structure.
Storage Instructions
Store the cake in an airtight container in the refrigerator for up to 3 days. For best results, enjoy within 24 hours of assembling.
Perfect Occasions for This Cake
- Birthday Parties
- Spring Celebrations
- Mother’s Day
- Baby Showers
- Summer Gatherings
Recipe FAQs
Q: Can I use frozen strawberries for the puree?
A: Yes! Thaw the strawberries completely and drain excess liquid before pureeing them.
Q: Why didn’t my cake turn pink?
A: Be sure to cook down the strawberry puree to concentrate its color and flavor. Fresh, ripe strawberries also make a difference.
Q: Can I make this cake in advance?
A: Absolutely. Bake the cake layers a day or two ahead and wrap them tightly in plastic wrap. Frost and decorate the day of serving for best results.
This fresh strawberry cake brings together tender, pink cake layers with billowy whipped cream frosting for a dessert that looks as good as it tastes. Bursting with fresh fruit flavor, it’s the ultimate treat to celebrate life’s sweetest moments!