Strawberry Whipped Cream Cake
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This Strawberry Whipped Cream Cake is summer in a pan — literally! Fluffy vanilla cake is topped with my Homemade Whipped Cream Frosting and fresh strawberries for a summer must bake! This fresh strawberry cake is always a crowd pleaser!
If you love cakes with fresh fruit, be sure to check out some of my other favorites like my Chocolate Cherry Whipped Cream Cake, Hummingbird Naked Cake, or my Raspberry Whipped Cream Cake Jars. And check out 10 Simple Spring Cakes for more light and sweet cakes.
Table of Contents
One of my all time favorite organic cake recipes! This fresh strawberry cake combines light and fluffy vanilla cake with whipped cream frosting and fresh strawberries. This easy vanilla cake is simple, yet elevated at the exact same time!
This is the perfect organic cake to make when strawberries are in season. As you can see, this fresh strawberry cake is covered in them! So, it's best to use them when they are fresh and ripe for the best flavor. If you don't have strawberries, you can still make this cake with other fresh berries such as blueberries, blackberries, raspberries, mulberries and more.
Why You'll Love This Recipe
Simple Sheet Cake: I use a 9 x 13-inch sheet pan to make this easy vanilla cake that's light and fluffy. And I top it with Whipped Cream Frosting and loads and loads of fresh strawberries.
Seasonal Cake: This is a great spring or summer cake when you have fresh strawberries! This easy vanilla cake is the perfect compliment to Whipped Cream Frosting and strawberries. This organic cake is light and sweet, making the perfect ending to an outside dinner.
Classic Flavors: I love this Strawberry Whipped Cream Cake because it has classic flavors that everyone loves, so it's always a crowd pleaser! I also love that this easy vanilla cake is made into a simple sheet cake as it makes this cake easy and no fuss. The whipped cream frosting is light, creamy, and perfectly sweet. And the addition of fresh strawberries is the cherry on top.
Organic Cake: While you can buy vanilla box cake and canned whipped cream at the store, taking a little extra time to make this organic cake at home instead will yield a much higher reward! Not only will it be better for you to indulge in, it will also taste so much better!
Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite. Just be sure its softened before beginning the cake.
- Cane Sugar: I use organic cane sugar, which is less processed than granulated white sugar. This ensures a better sugar option for your health, and it also has a more natural sweetness.
- Eggs: Use large eggs.
- Vanilla Extract: Use a high quality vanilla extract like Simply Organic.
- Milk: Use whole milk for the best flavor. Always use whole milk when baking as it has the full fat. Skim milk or even 2% milk has more water than whole. Water can dry out baked goods, so cakes can become dry if you don't use whole milk.
- Sour Cream: Using sour cream in cake makes it more moist, soft, and fluffy. If you don't have sour cream, you can use yogurt in its place.
- Cake Flour: I use my homemade organic cake flour, but store bought also works.
- Baking Powder: Use baking powder, not soda for the best texture. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Use fine sea salt.
- Heavy Whipping Cream: I use Organic Valley, you can use your favorite. Just be sure to use a high quality heavy whipping cream for the best flavor.
- Powdered Sugar: You'll need organic powdered sugar in the whipped cream frosting, be sure its sifted.
- Strawberries: I use fresh strawberries, but other fresh berries also work.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but a hand mixer is fine if you prefer it.
- 9×13-inch Baking Pan: You'll need a 9×13-inch baking pan for this easy vanilla cake, making it perfect for a crowd!
- Parchment Paper: I always line my baking pans with nontoxic parchment paper to ensure the cake can be removed easily.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 9×13-inch cake pan with parchment paper.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
Add the eggs, milk, and sour cream and mix on low until combined, scraping down the sides of the bowl as needed so there are no chunks of butter or sugar stuck to the sides.
Add in the cake flour, baking powder, and sea salt in that order. Mix on low until combined into a smooth cake batter. Pour into the prepared cake pan and spread evenly.
Step 3
Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Allow to cool completely in the cake pan. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, powdered sugar, and vanilla extract. Mix on low to avoid splattering, then gradually increase speed as frosting thickens, until you are at full speed. Whisk on high until stiff peaks form.
Step 5
Top cake with frosting and spread evenly. Top with sliced strawberries.
Baker's Tips
- Use room temperature butter, eggs, milk, and sour cream for the cake. This is very easy to do in the summer time as you can leave these ingredients out for a bit and they come to room temperature in no time! Room temperature ingredients will help make your cake batter very smooth, which will make a better more tender cake.
- The best cake pan for this is a USA Pan, find it here. The little ridges really help the cake bake evenly and also make for easier removal.
- I love sheet cakes because you can frost them in the pan and they are so easy to transport to a friends house or party. But, you can also remove it from the pan before frosting as well, this is totally up to you! If you leave it in the pan it's easy to cover the pan with plastic wrap to store extra cake. I usually remove mine, so I end up storing extra cake in a Tupperware so I have slices ready to go for snacks!
- Make sure you are using strawberries that look absolutely delicious! Most of the flavor in this cake comes from the strawberries, so if they aren't as good then you'll be missing out. So save this cake for when you have amazing strawberries.
FAQ's
Yes, if you want to do that, I recommend using two 6-inch cake pans and dividing the batter. You'll have to bake them for a little bit less, start with 25 minutes and go from there.
You can, but I only recommend making the cake ahead of time. I recommend making the frosting and adding the strawberries the day of. If you do need to make the whole cake ahead of time, then leave the cake in the pan and add the frosting and strawberries. Then refrigerate the whole pan, this way the whipped cram frosting and strawberries will stay fresh and the cake won't dry out on the sides as it will be in the pan.
This cake needs to be stored in the fridge because it has whipped cream frosting and fresh strawberries. Store extra cake in an airtight container so it doesn't dry out.
Craving More?
Strawberry Whipped Cream Cake
Ingredients
Batter
- 226 grams salted butter (softened)
- 340 grams cane sugar
- 2 teaspoons vanilla extract
- 4 large eggs (room temperature)
- ½ cup milk (room temperature)
- 57 grams sour cream (room temperature)
- 340 grams cake flour
- 1 ½ teaspoons baking powder
- 1 teaspoon fine sea salt
Frosting
- 2 cups heavy whipping cream
- 142 grams powdered sugar (sifted)
- 1 teaspoon vanilla extract
Topping
- 170 grams fresh strawberries (sliced)
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch cake pan with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
- Add the eggs, milk, and sour cream and mix on low until combined, scraping down the sides of the bowl as needed so there are no chunks of butter or sugar stuck to the sides.
- Add in the cake flour, baking powder, and sea salt in that order. Mix on low until combined into a smooth cake batter. Pour into the prepared cake pan and spread evenly.
- Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Allow to cool completely in the cake pan.
- To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, powdered sugar, and vanilla extract. Mix on low to avoid splattering, then gradually increase speed as frosting thickens, until you are at full speed. Whisk on high until stiff peaks form.
- Top cake with frosting and spread evenly. Top with sliced strawberries.
- Serve immediately. Store covered in the fridge for up to 3 days.
Notes
Nutrition
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