This Strawberry Cream Cake combines delicious layers of vanilla cream cake, fresh juicy strawberries, and a creamy whipped cream/cream cheese filling.  It’s also super easy to make and it’s the perfect refreshing and light summertime dessert!

Strawberry Cream Cake.

I originally created this recipe after a friend of mine mentioned that she might want to enlist me to make a cake with strawberries for a birthday in her family.  She wanted something light and something without an abundance of sweet frosting, so I went to work in the kitchen.

I wanted to make a cake with a rich flavor and a fine crumb, and a filling or frosting that wasn’t overly sweet.  Therefore, I reached for my cake flour, some whipping cream, and pure vanilla extract. There’s nothing more flavorful and moist than a cream cake.  I made a creamy light filling with whipped cream and cream cheese and tucked lots of fresh strawberries between the layers and on top.  Done!!


The cake filling starts with cake flour.  Cake flour has been sifted more times than regular all-purpose flour and sifted to a finer texture.  I sifted it again with the other dry ingredients.  See how light and fine-textured it is?  This creates a cake that is a little more light and airy.  If you want to lighten up the texture of a cake, make sure to use cake flour.  If you want a dense cake, such as a pound cake, use regular all-purpose flour.

If you don’t use cake flour on a regular basis, chances are you aren’t going to have any in your pantry, but don’t worry.  In a pinch, you can make your own, and you can make just 2 cups or whatever amount you need for a recipe.  See my post on Homemade Cake Flour Substitute.

Strawberry Cream Cake.


You might be surprised to know there’s no butter, sour cream, oil, or buttermilk in this cake, only pure whipping cream, vanilla, and eggs.


  1. Sift together dry ingredients and set aside.
  2. Beat whipping cream until stiff and set aside.
  3. Combine eggs, sugar, and vanilla in a large bowl.
  4. Mix in the dry ingredients.
  5. Fold in the whipped cream.
  6. Transfer batter to 2 cake pans and bake.


The filling is made of cream cheese, vanilla, powdered sugar, and whipping cream.

  1. Whisk the whipped cream until soft peaks form and set aside.
  2. Beat the cream cheese until smooth.  Add the vanilla and sugar.
  3. Fold in the whipped cream.
Strawberry Cream Cake.
Strawberry Cream Cake.

If you love strawberries, you might want to check out this recipe for Fresh Strawberry Glaze Pie, another great Summer recipe!

The recipe was originally posted in May 2016.

If you make this recipe please rate it, and leave a comment below on how you liked it. I love getting your feedback. 🙂

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Strawberry Cream Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 40
  • Yield: 12 servings 1x
  • Category: cake
  • Method: bake
  • Cuisine: American


This Strawberry Cream Cake combines vanilla cake, fresh juicy strawberries, and a creamy whipped cream/cream cheese filling.  It’s the perfect refreshing and light summertime dessert!


Units Scale

For the Cake

  • 2 1/4 cups cake flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 1/2 cups sugar
  • 2 teaspoons pure vanilla
  • 1 1/2 cups heavy whipping cream

For the Filling

  • 2 cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 package cream cheese, 8 ounce, softened
  • 1 stick real butter, softened
  • 2 teaspoons pure vanilla extract

For the Fruit

  • 1 quart fresh strawberries, sliced


  1. Preheat oven to 350 degrees.

For the Cake

  1. Grease and and lightly flour two 9″ rounds of wax paper and the sides of two 9″ cake pans.
  2. Sift the dry ingredients together in a medium bowl and set aside.
  3. In the bowl of a stand mixer, using the whisk attachment, whisk the whipping cream on high speed until stiff peaks form and set aside.
  4. In a separate bowl of a stand mixer, using the paddle attachment, mix the eggs on medium speed, until they are very light and lemony in color. Add the sugar and vanilla and mix for about one minute on medium speed.
  5. Add the dry ingredients and mix just to incorporate.
  6. Lightly fold in the whipped whipping cream on low speed or with a spatula.
  7. Divide batter evenly between the two prepared cake pans. Bake for approximately 20 minutes until a toothpick inserted into the center of cakes comes out with moist crumbs on it.
  8. Let cakes set for about 5 minutes. Run a knife around the edges of cakes and invert them to a cooling rack. Peel the wax paper from the bottoms of cake layers and let cake layers cool completely.

For the Filling

  1. In the mixing bowl of a stand mixer, using the whisk attachment, whisk the whipping cream and powdered sugar on high speed until stiff peaks form and set aside.
  2. In a separate bowl, using the paddle or whisk attachment, mix the cream cheese and butter together on medium speed, until very light and creamy, and there are no lumps remaining in the cream cheese. Mix in the vanilla.
  3. On low speed, lightly fold in the whipped cream from the first bowl.
  4. Place the first cake layer, on a cake plate. Spread one-half of the filling over the layer, then one-half of the strawberries, and repeat on the top of the cake.
  5. Refrigerate until ready to serve.


  • Additional strawberries can be used for garnish if desired, and blueberries are a great addition to the strawberries.
  • Try this cake with fresh peaches when they are in season. It is excellent!