Strawberry Cream Cake

This easy strawberry cream cake is the perfect sweet treat or dessert and is as pretty as a picture. Topped with clouds of sweet, whipped cream this strawberry cake is like spring on a plate.

Strawberry cream cake


The highlight of this recipe is undoubtedly the Chantilly cream and macerated strawberries. The cake is really just a vehicle. I have made this with my hot milk oil vanilla bean cake recipe but also with a box cake mix. If you have a really great vanilla cake mix that you enjoy using, feel free to substitute it here instead of baking from scratch.

For the vanilla bean cake

  • Eggs.
  • Caster sugar. 
  • Oil. I used canola oil.
  • Flour. I used cake flour but all purpose flour will work too.
  • Baking powder. 
  • Salt. 
  • Milk. Any milk can be used.
  • Vanilla. I used vanilla paste but you can use vanilla extract instead.

For the Chantilly cream

Chantilly cream is simply sweetened whipped cream scented with vanilla. Making homemade whipped cream is incredibly easy and far superior to store-bought whipped cream.

  • Heavy cream/whipping cream.
  • Caster sugar. 
  • Vanilla paste/vanilla extract.

For the macerated strawberries

  • Fresh strawberries.
  • Caster sugar. 
  • Vanilla.
Strawberry cream cake

How to make strawberry cream cake

Make the cake batter according to recipe instructions. Pour into a rectangular cake pan lined with parchment paper and bake in a preheated oven until a skewer inserted comes out clean. You could bake this cake in two round cake pans too if you prefer a layered cake over a sheet cake. Allow the cake to cool completely.

While the cake is cooling, slice the strawberries in half and add to a large bowl. Add the caster sugar and vanilla then mix well. Allow the strawberries to macerate until it’s released a lot of juice. When the cake has cooled, whip the cream in a large bowl with a few tablespoons of powdered sugar and a teaspoon vanilla. I prefer whipping the cream with a whisk by hand as whipping with a stand mixer/hand mixer can easily over whip the cream. However, whipping the cream slowly in the bowl of a stand mixer with the whisk attachment works too.

To assemble, dollop the whipped cream over the cooled cake and spread with a spatula or pallette knife then top with the strawberry mixture and any syrup that has formed. Decorate with fresh mint and edible flowers (optional) then serve.

Can I make this ahead?

The cake can be baked up to 2 days in advance in the fridge. Wrap the cooled cake thoroughly with plastic wrap then refrigerate for up two days. The strawberries can be macerated up to 6 hours in advance. The assembled cake is best served immediately however leftovers can be kept for one day in the refrigerator in an airtight container

Strawberry cream cake

Easy Cake Recipes

Strawberry cream cake

Strawberry cream cake

Light and fluffy white chocolate raspberry cake is a showstopper that makes a spectacular centerpiece. The perfect cake for spring and Easter.
4.67 from 3 votes
Print Pin Rate
Course: Cake, Dessert
Cuisine: American
Keyword: strawberry and cream cake, strawberry cake, strawberry cream cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling time: 1 hour
Total Time: 1 hour 50 minutes
Calories: 563kcal
Author: Alida Ryder
Servings: 12


  • 4 eggs
  • cups caster sugar
  • 1 cup oil
  • 1 tsp vanilla paste/extract
  • 2 cups milk
  • 3 cups flour
  • 2 tsp baking powder
  • 1 tsp salt

For the macerated strawberries

  • 4 cups strawberries halved
  • ¼ cup caster sugar
  • 1 tsp vanilla paste/extract

For the whipped cream

  • cups cream
  • ½ cup sifted icing sugar
  • 1 tsp vanilla paste/extract


  • Preheat the oven to 180°C/350°F. Grease and line a rectangular cake pan (approximately 33x24cm/13x9inch) with parchment paper.
  • Sift the flour, baking powder and salt into a bowl.
  • Heat the milk and vanilla until hot, taking care not to allow it to boil.
  • In the bowl of a stand mixer fitted with the whisk attachment whip the eggs with the sugar for 4-5 minutes until light and fluffy. The eggs will have tripled in volume.
  • Slowly pour in the oil and allow to whip into the egg mixture.
  • Add the dry ingredients and the milk, alternatively, until the batter is smooth and creamy. 
  • Pour the batter into the prepared cake pan. Place in the oven and allow to bake for 25-30 minutes until the cake is golden brown and a skewer inserted comes out clean.
  • Remove from the oven and allow to cool completely. 
  • To make the macerated strawberries, halve the strawberries and add to a large bowl. Add the caster sugar and vanilla then mix well and allow to stand for 10-20 minutes.
  • Whip the cream with the icing and vanilla until stiff peaks form. 
  • Spread the whipped cream over the cooled cake then top with the macerated strawberries.


Calories: 563kcal | Carbohydrates: 65g | Protein: 8g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 241mg | Potassium: 292mg | Fiber: 2g | Sugar: 39g | Vitamin A: 606IU | Vitamin C: 28mg | Calcium: 123mg | Iron: 2mg

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