This Strawberry Cream Cake is soft, moist, and creamy, and it is filled to the brim with strawberries and freshly whipped cream! It is one of those showstopping cakes that is easier to make than it looks.
Eggless Strawberry Cream Cake is layers of vanilla sponge frosted with macerated strawberries and lightly sweetened whipped cream. The cake has delicate crumbs and blends amazingly well with the frosting and juicy strawberries.
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Moist and Soft Strawberry Cream Cake
Don’t be intimidated by the cake’s four layers, and think it will be difficult and time-consuming. In fact, making the cake layers is simple, and the batter comes together in minutes. There is no need for an electric mixer.
Also, making whipped cream takes less than five minutes. You can make the cake for a birthday party, celebration, or dessert, or simply when you want to make something delicious with strawberries!
The cake layers are soft and moist but sturdy enough to hold the frosting and sliced strawberries. I like to make four layers so I can fill them with more cream and strawberries. But you can make only two layers. Bake the cakes, and do not cut them into two. You can also scale down the recipe to half and divide the batter into two pans for thinner layers.
I macerated the strawberries to make them soft, sweeter, and juicy. However, you can skip this step and use freshly sliced strawberries without macerating them.
Why You Will Love Strawberry Cream Cake
- This strawberry Cream Cake is super moist, soft, and creamy.
- It is filled with fresh and juicy strawberries and freshly whipped cream.
- Making this stunning cake is easy and requires only a few ingredients.
- The cake makes a perfect birthday cake or a strawberry dessert for any celebration.
- You can easily convert this four-layer cake into a small two-layer cake.
- The cake layers are made without eggs but sturdy enough to hold the frosting and strawberries.
Ingredients and Notes For Strawberry Cream Cake
For Macerating Strawberries
Macerating the strawberries makes them sweeter, soft, and juicy. It involves mixing sugar with strawberries and refrigerating the mixture until you use it. However, you can skip this step and use fresh sliced strawberries without macerating.
- Strawberries: Use fresh strawberries, wash them thoroughly, and cut them into slices. I like to wash strawberries with baking soda and water.
- Sugar: I added 2 tablespoon of sugar, but if your strawberries are sweeter, add only 1 tablespoon of sugar. You may need to add more sugar if your strawberries are very tart.
For The Cake
- All-Purpose Flour: I used unbleached all-purpose flour, but you can also use cake flour for tighter and softer cake crumbs. For the best results, measure the flour correctly. I highly recommend using a kitchen scale if you have one.
- Baking Powder and Baking Soda: These leavening agents are essential for this eggless strawberry cream cake to rise. Do not interchange with each other. Also, make sure that they are active and not expired.
- Salt: It adds a contrast to the sweetness of the cake.
- Oil: Oil makes the cake moist and soft. I have used sunflower oil, but you can use any neutral-flavored oil, such as canola or vegetable oil.
- Sugar: The cake comes out perfectly sweet with 300g of sugar. But you can add a little more or less to suit your sweet preference. However, do not add less than 275g of sugar.
- Sour Cream or Yogurt: I used sour cream, but you can use yogurt instead. For the rich and creamy cake, use full-fat sour cream or yogurt. If using yogurt, use thick yogurt, but do not add a watery part.
- Vanilla: Use pure vanilla extract for the best flavor.
- Milk: To make the cake moist and rich in texture, use whole or full-fat milk. You can also use 2% milk; however, do not use fat-free dairy for this recipe.
For The Whipped Cream
- Whipping Cream: Use 35% or higher fat percentages of whipping cream to make the whipped cream.
- Icing Sugar: If you do not have icing sugar, use granulated sugar. Or, grind the sugar to form powdered sugar.
- Vanilla: It adds a flavor to the cream.
- Milk Powder (Optional): Adding milk powder stabilizes the whipped cream and allows it to stay at room temperature for longer. However, it is optional, and you can skip it.
How To Make Strawberry Cream Cake
Macerating The Strawberries
- Combine sliced strawberries and sugar in a medium bowl and stir to coat all the berries with sugar.
- Cover the bowl and refrigerate until you are ready to use.
Baking The Cake
- Preheat the oven to 350°F (180°C).
- Grease two 8-inch round cake pans with non-stick oil spray and line with parchment paper.
- After baking, I cut each cake layer into two to make a total of four layers. But if you have four 8-inch baking pans, you can divide the batter equally into four baking pans.
- Then, you do not need to cut each cake layer into two. If you bake in four baking pans, the baking time will be 22-24 minutes.
- Sift flour, baking powder, baking soda, and salt in a medium bowl and whisk well.
- In a large mixing bowl, combine oil, sugar, sour cream, and vanilla and stir until everything is well combined.
- Add the dry ingredients and milk to the wet mixture in two parts alternately.
- Mix until everything is just combined; do not overmix.
- Divide the cake batter equally into the prepared baking pans.
- Bake for 28-30 minutes or until a skewer inserted in the center of the cakes comes out clean.
- Remove from the oven and transfer to the wire rack.
- Allow the cakes to cool completely before removing from the pans.
- Once the cakes are cooled completely, remove them from the pan.
- Slice each cake in half lengthwise to create four layers.
Making The Whipped Cream
- Add the cream, icing sugar, vanilla, and milk powder, if using, in a stand mixer bowl.
- If using a hand-held mixer, add everything in a medium mixing bowl.
- Mix on low speed using a whisk attachment until everything is combined.
- Then, increase the speed to high and continue beating until the frosting reaches the stiff peaks.
- Do not overwhip the frosting; otherwise, it will become a weird butter mixture.
- Taste the frosting and add more icing if needed.
- Use the frosting immediately, or refrigerate it for up to two hours.
Assembling The Cake Layers
- Place the bottom cake layer on a plate or cake stand and spread an even layer of whipped cream.
- Top the cream with strawberry slices.
- Place the next cake layer on top of this, ensuring it’s level, and repeat the stacking process until all four layers are done.
- To finish, arrange the strawberry slices on the top layer.
- You can also top the cake as you desire.
- You can also cover the cake’s sides with whipped cream if you desire.
How To Store Strawberry Cream Cake
Cake Layers: You can bake the cake in advance! Cover the cakes tightly and store them at room temperature for two days.
Frosted Cake: Store the frosted strawberry cream cake in the fridge, tightly covered, for up to 3 days. Because of the whipped cream, the cake will stay at room temperature for only 1-2 hours, depending on the kitchen temperature.
Baking Tips
Measuring: Measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients for the best result.
Strawberries: Mix the strawberries with sugar and let the mixture sit in the fridge for at least one hour or up to 8 hours. I always start this recipe with macerating the strawberries. So, when my cake layers are completely cooled, the juicy strawberries are ready to be used.
Sour Cream or Yogurt: Sour cream or yogurt makes the cake moist and rich. You can use either one for this cake, but make sure to use the full-fat dairy for the best results. If you use yogurt, do not add the watery part; otherwise, the wet ingredient ratio will change.
Mixing The Batter: Do not overmix the cake batter; overmixing will make the cake denser.
Baking: Every oven is different, so keep an eye on the cake after 25 minutes of baking. Overbaking will make the cake dry and dense.
Frosting: Prepare the whipped cream only when you are ready to frost the cake. You can fill the cream only between the layers or fully cover the cake with the frosting. After frosting the cake, refrigerate it for at least a couple of hours or overnight for the clean cutting.
Frequently Asked Questions
You can make the cake layers two days in advance. Once they cool completely, tightly wrap them with plastic wrap and store them at room temperature. When you are ready to frost the cake, cut the cake half lengthwise to create four layers.
There are two ways to make the cake with two layers. You can bake the cakes as mentioned in the recipe but do not cut each cake into two. This way, the cake will have two thicker layers. But if you prefer thinner layers, scale down the recipe to half. Prepare the batter and divide it equally into prepared baking pans. However, with this method, the baking time will be less, 22-24 minutes. So, keep an eye on the oven after 20 minutes of baking.
Fresh berries are recommended for the best flavor and texture for the strawberry cream cake. Frozen strawberries tend to release too much moisture and make the cake soggy and unpleasant.
More Strawberry Desserts
Recipe Card
Strawberry Cream Cake (Eggless)
Ingredients
For Maceraring Strawberries
- 450 g strawberries sliced
- 2 tablespoon sugar
For The Cake
- 3 cups (360g) all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup (160ml) neutral flavored oil (sunflower, canola, or vegetable oil)
- 1½ cups (300g) granulated sugar
- 1 cup (240g) sour cream or yogurt
- 2 teaspoon vanilla extract
- 1 cup (240ml) milk
For The Cream Frosting
- 2½ cups (600ml) whipping cream
- ½ cup (60g) icing sugar or add to taste
- 2 tablespoon milk powder (optional)
- 2 teaspoon vanilla
Instructions
Macerating The Strawberries
- Combine sliced strawberries and sugar in a medium bowl and stir to coat all the berries with sugar.
- Cover the bowl and refrigerate until you are ready to use.
Baking The Cake
- Preheat the oven to 350°F (180°C). Grease two 8-inch round cake pans with non-stick oil spray and line with parchment paper.
- Sift flour, baking powder, baking soda, and salt in a medium bowl and whisk well.
- Combine oil, sugar, sour cream, and vanilla in a large mixing bowl. Stir until everything is well combined.
- Add the dry ingredients and milk to the wet mixture in two parts alternately. Mix until everything is just combined; do not overmix.
- Divide the cake batter equally into the prepared baking pans. Bake for 28-30 minutes or until a skewer inserted in the center of the cakes comes out clean.
- Allow the cakes to cool completely before removing from the pans. Once the cakes are cooled completely, remove them from the pan. Slice each cake in half lengthwise to create four layers.
Making The Whipped Cream
- Add the cream, icing sugar, vanilla, and milk powder, if using, in a stand mixer bowl. If using a hand-held mixer, add everything in a medium mixing bowl.
- Mix on low speed using a whisk attachment until everything is combined.
- Then, increase the speed to high and continue beating until the frosting reaches the stiff peaks. Do not overwhip the frosting; otherwise, it will become a weird butter mixture.
- Taste the frosting and add more icing if needed. Use the frosting immediately, or refrigerate it for up to two hours.
Assembling The Cake Layers
- Place the bottom cake layer on a plate or cake stand and spread an even layer of whipped cream. Top the cream with strawberry slices.
- Place the next cake layer on top of this, ensuring it’s level, and repeat the stacking process until all four layers are done. Arrange the strawberry slices on the top layer to finish. You can also top the cake as you desire.
- You can also frost all the sides of the cake if desired.
Storing Suggestions
- Cake Layers: You can bake the cake in advance! Cover the cakes tightly and store them at room temperature for two days.
- Frosted Cake: Store the frosted strawberry cream cake in the fridge, tightly covered, for up to 3 days. Because of the whipped cream, the cake will stay at room temperature for only 1-2 hours, depending on the kitchen temperature.
Notes
- Measuring: Measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients for the best result.
- Strawberries: Mix the strawberries with sugar and let the mixture sit in the fridge for at least one hour or up to 8 hours. I always start this recipe with macerating the strawberries. So, when my cake layers are completely cooled, the juicy strawberries are ready to be used.
- Sour Cream or Yogurt: Sour cream or yogurt makes the cake moist and rich. You can use either one for this cake, but make sure to use the full-fat dairy for the best results. If you use yogurt, do not add the watery part; otherwise, the wet ingredient ratio will change.
- Mixing The Batter: Do not overmix the cake batter; overmixing will make the cake denser.
- Baking: Every oven is different, so keep an eye on the cake after 25 minutes of baking. Overbaking will make the cake dry and dense.
- Frosting: Prepare the whipped cream only when ready to frost the cake. You can fill the cream only between the layers or fully cover the cake with the frosting. After frosting the cake, refrigerate it for at least a couple of hours or overnight for the clean cutting.
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