Light and Fluffy Strawberry Cream Cake Recipe with Fresh Berries Perfect for Summer

Let me tell you, the moment the scent of vanilla and fresh strawberries mingling in my kitchen hit the air, I knew I was onto something special. The first time I baked this Light and Fluffy Strawberry Cream Cake with Fresh Berries, it was a rainy Saturday afternoon, and honestly, the kind of moment where you pause, take a deep breath, and just smile because you know you’re about to enjoy something truly delightful. You know that soft, cloud-like texture that just melts in your mouth? Yeah, that’s the magic here.

Years ago, when I was knee-high to a grasshopper, my grandma used to make strawberry desserts that felt like pure, nostalgic comfort. This cake brings back those memories but with a lighter, fresher twist that feels perfect for summer gatherings or just a sweet treat after dinner. My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them!).

Honestly, this recipe is dangerously easy and wonderfully versatile — perfect for potlucks, birthdays, or simply brightening up your Pinterest cookie board with something a little different. I’ve tested this recipe more times than I care to admit (all in the name of research, of course), and it’s become a staple for family celebrations and gifting to friends. You’re definitely going to want to bookmark this one.

Why You’ll Love This Recipe

This Light and Fluffy Strawberry Cream Cake isn’t just another berry dessert; it’s a little slice of summer happiness that’s both simple and satisfying. From my kitchen to yours, here’s why this recipe stands out:

• Quick & Easy: Comes together in under an hour, making it perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely have everything in your pantry and fridge.
• Perfect for Summer: Fresh berries add a natural sweetness that’s refreshing on warm days or at outdoor picnics.
• Crowd-Pleaser: Kids and adults alike rave about the soft crumb and light cream layers.
• Unbelievably Delicious: The combination of airy cake and luscious strawberry cream is next-level comfort food.

What makes this recipe different? The secret is in gently folding whipped cream into a lightly sweetened batter, which keeps the cake airy without being dry. Plus, using fresh berries both in and on top creates bursts of juicy flavor you just can’t fake with jams or preserves. This cake feels like a warm hug on a plate, but with a fresh, summery vibe that keeps it light and bright.

Seriously, after the first bite, you might just close your eyes and savor it quietly — it’s that kind of good. Whether you’re impressing guests or treating yourself, this recipe hits all the right notes without any stress.

What Ingredients You Will Need

This Light and Fluffy Strawberry Cream Cake uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples with a few fresh touches that make all the difference.

• For the Cake Batter:
  • All-purpose flour – 1 ½ cups (190g), sifted for a lighter crumb
  • Baking powder – 1 ½ teaspoons (6g), to help with rise
  • Salt – ¼ teaspoon (1g)
  • Granulated sugar – ¾ cup (150g), for balanced sweetness
  • Unsalted butter – ½ cup (115g), softened (I recommend using Kerrygold for rich flavor)
  • Large eggs – 3, at room temperature (this helps with fluffiness)
  • Whole milk – ½ cup (120ml), room temperature (can swap with almond milk for dairy-free)
  • Pure vanilla extract – 2 teaspoons (10ml), for aroma and depth
• For the Strawberry Cream Filling & Topping:
  • Heavy whipping cream – 1 ½ cups (360ml), chilled (cold cream whips best)
  • Powdered sugar – 3 tablespoons (24g), sifted (adjust sweetness to taste)
  • Fresh strawberries – 2 cups (about 300g), hulled and sliced (look for firm, ripe berries)
  • Strawberry jam – 2 tablespoons (optional, for extra berry punch)

For variations, feel free to swap fresh berries with seasonal fruits like blueberries or raspberries. And if you want to make it gluten-free, almond flour works nicely but expect a slightly denser crumb. I always recommend using quality extracts and fresh berries for the best results—trust me, it makes a noticeable difference!

Equipment Needed

• 8-inch (20cm) round cake pans – two, for even layers (non-stick or lined with parchment paper work best)
• Electric mixer or stand mixer – essential for whipping cream and creaming butter efficiently
• Mixing bowls – medium and large sizes for batter and cream
• Rubber spatula – for gentle folding without deflating the batter
• Whisk – helpful for quick mixing of dry ingredients
• Cooling rack – to cool cakes evenly and prevent sogginess
• Knife and cutting board – for slicing strawberries

If you don’t have a stand mixer, a hand mixer works just fine (I’ve used both). For budget-friendly options, silicone spatulas and basic metal pans will do the trick. Pro tip: keep your cream bowl and beaters chilled in the fridge for 15 minutes before whipping to get that perfect fluffy texture.

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease two 8-inch (20cm) cake pans and line the bottoms with parchment paper. This prevents sticking and helps with easy release.
2. Mix dry ingredients: In a medium bowl, sift together 1 ½ cups (190g) all-purpose flour, 1 ½ teaspoons (6g) baking powder, and ¼ teaspoon (1g) salt. Set aside.
3. Cream butter and sugar: Using an electric mixer, beat ½ cup (115g) softened unsalted butter with ¾ cup (150g) granulated sugar until light and fluffy, about 3-4 minutes. You want it pale and airy – this is key for that fluffy cake texture.
4. Add eggs one at a time: Beat in 3 large eggs, each at room temperature, mixing well after each addition. This helps the batter hold air, making the cake lighter.
5. Incorporate vanilla and milk: Stir in 2 teaspoons (10ml) pure vanilla extract, then alternate adding the dry ingredients and ½ cup (120ml) whole milk in three additions, starting and ending with the dry mix. Use the rubber spatula to gently fold after each addition, just until combined – don’t overmix!
6. Pour batter evenly: Divide the batter between the two prepared pans and smooth the tops with a spatula. Tap the pans gently on the counter to release any large air bubbles.
7. Bake: Place pans in the oven and bake for 25-30 minutes. Check doneness by inserting a toothpick in the center—it should come out clean or with a few moist crumbs.
8. Cool: Let cakes cool in pans for 10 minutes, then run a knife around edges and invert onto a cooling rack to cool completely. This prevents soggy bottoms and keeps layers fluffy.
9. Prepare strawberry cream: While cakes cool, whip 1 ½ cups (360ml) chilled heavy cream with 3 tablespoons (24g) powdered sugar until soft peaks form. Fold in 1 cup (150g) sliced fresh strawberries gently to infuse flavor without losing fluffiness.
10. Assemble cake: Place one cake layer on your serving plate. Spread half the strawberry cream over it. If you like, add a thin layer of strawberry jam for extra berry goodness. Top with second cake layer and spread remaining cream over the top and sides.
11. Garnish: Decorate with remaining fresh strawberry slices. Chill the cake for at least 1 hour before serving to let flavors meld and cream set.

Pro tip: If your whipped cream starts to get too stiff, a quick fold with a spatula can soften it right back up. And don’t rush the cooling process; a warm cake will melt the cream and ruin that fluffy texture.

Cooking Tips & Techniques

Getting this Strawberry Cream Cake just right is all about gentle handling and timing. Here’s what I’ve learned from many trials (and a few flops!):

• Room temperature ingredients: Eggs and milk should be at room temp to blend smoothly with butter, avoiding curdling or dense spots.
• Don’t overmix: Once you add flour, fold gently. Overworking develops gluten, which makes cakes tough, not fluffy.
• Whipping cream: Keep your cream and tools cold. Whip to soft peaks, not stiff peaks, for that perfect spreadable texture.
• Baking time varies: Ovens can be tricky! Start checking your cakes at 25 minutes to avoid drying out.
• Layer leveling: If your cake domes on top, use a serrated knife to level it before assembling for neat layers.
• Multitasking: While cakes bake, prep your strawberries and chill your cream bowl—this saves time and keeps everything fresh.

One thing I’ve learned the hard way: rushing the cooling step is a recipe for soggy cream. Patience here is your friend!

Variations & Adaptations

This cake is wonderfully adaptable to different tastes and dietary needs. Here are some ideas I’ve tried or recommend:

• Dairy-Free Version: Swap heavy cream with coconut cream (chilled and whipped) and use almond or oat milk in the batter. The coconut adds a subtle tropical note that pairs nicely with strawberries.
• Chocolate Strawberry: Add ¼ cup (25g) cocoa powder to the dry ingredients for a chocolate twist. Pair with a chocolate ganache drizzle for extra indulgence.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend (like Bob’s Red Mill). The texture is slightly denser but still deliciously light when mixed gently.
• Seasonal Fruit Swap: In fall, try swapping strawberries for sliced peaches or plums. In winter, pomegranate seeds add a festive crunch.
• Personal Favorite: I once added a splash of rose water to the cream for a floral note that made this cake feel extra special at a summer garden party.

Serving & Storage Suggestions

This cake shines best served chilled or at cool room temperature. The cream stays fluffy and the berries fresh, making it a refreshing treat on a warm day. For presentation, a simple white plate with a few extra strawberry slices on the side adds a lovely touch.

Pair it with a cup of Earl Grey tea or a glass of sparkling rosé for a light, elegant pairing. It’s also a hit at brunches or afternoon tea.

Store leftover cake in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, wrap tightly in plastic wrap and foil—freeze for up to 1 month. Thaw overnight in the fridge before serving. Reheat is not recommended as the cream can separate, but chilling again restores texture nicely.

Flavors actually deepen after a few hours in the fridge, so this cake tastes even better the next day if you can wait that long!

Nutritional Information & Benefits

Per serving (based on 8 slices), this Light and Fluffy Strawberry Cream Cake contains approximately:

Calories	280
Fat	15g
Carbohydrates	32g
Protein	4g
Fiber	2g

Strawberries bring vitamin C and antioxidants, making this dessert a bit more than just a guilty pleasure. Using fresh cream provides calcium and healthy fats, while the cake’s moderate sugar keeps it balanced. For those watching gluten intake, swapping flours can make this recipe gluten-free without losing charm.

From a wellness perspective, this cake offers a joyful treat that feels wholesome and satisfying without weighing you down. Perfect for those summer days when you want something sweet but light.

Conclusion

This Light and Fluffy Strawberry Cream Cake with Fresh Berries is absolutely worth trying if you want a dessert that brings joy without fuss. It’s soft, airy, and bursting with fresh fruit flavor — a recipe you can easily tweak to fit your mood or occasion.

I love this cake because it reminds me of simpler times but with a fresh, modern twist that always impresses guests without stress. Seriously, once you make it, this cake becomes a go-to for celebrations, gifts, or whenever you feel like treating yourself.

Give it a shot, then come back and share how you customized it! Your comments and tips always brighten my day. Happy baking, and may your summer be just a little sweeter.

FAQs

Can I make this cake ahead of time?

Yes! Bake and assemble the cake a day in advance, then store it in the fridge. This actually helps the flavors meld nicely.

What can I use instead of fresh strawberries?

You can swap fresh strawberries for frozen (thawed and drained) or other berries like blueberries, raspberries, or even sliced peaches.

How do I prevent the whipped cream from breaking?

Keep your cream and mixing bowl very cold before whipping. Stop whipping when soft peaks form to avoid turning it into butter.

Is there a dairy-free option for the cream?

Yes! Use chilled coconut cream whipped until fluffy. It’s a great substitute that pairs well with strawberries.

Can I freeze the cake after assembling?

You can freeze the cake tightly wrapped for up to a month. Thaw it in the fridge overnight before serving. Avoid reheating to keep the cream texture intact.

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