Strawberries and Cream Birthday Cake with Whipped

When I think of spring birthdays, I always come back to the year I made this strawberries and cream birthday cake with whipped frosting for my daughter’s party and how her eyes lit up the moment she saw those fresh strawberry slices lined up on the frosting. I wanted something light and pretty and something that celebrated the season and this cake brought it all together with its airy texture, fresh fruit, and the dreamiest whipped cream.

Ever since then and because of how refreshing it tastes and how beautifully it presents and how fast it disappears from the dessert table I’ve relied on this cake for showers, birthdays, and even casual brunches. It’s that perfect combination of elegance and ease and it never fails to wow without overwhelming the palate.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Cake flour – Gives the cake a tender, delicate crumb.
• Baking powder – Helps the cake rise evenly and lightly.
• Salt – Enhances the sweetness and flavors in the batter.
• Unsalted butter – Adds richness and creaminess to the base.
• Granulated sugar – Provides sweetness and structure to the cake.
• Egg whites – Keep the cake light and fluffy while adding stability.
• Whole milk – Adds moisture and helps bind everything.
• Vanilla extract – Brings warm flavor and lovely aroma to the cake.
• Heavy whipping cream – Forms the base of the whipped frosting.
• Powdered sugar – Sweetens the whipped cream without adding graininess.
• Fresh strawberries – Used inside the cake layers and for the outer decoration.
• Lemon juice – Brightens the flavor of the strawberries slightly.

Tools You’ll Need

• Mixing bowls – For separating and combining dry and wet ingredients.
• Electric mixer – Essential for beating the egg whites and whipping cream.
• Cake pans – I use three 8-inch pans for even layers.
• Rubber spatula – Perfect for gently folding ingredients together.
• Serrated knife – Helps trim cake layers evenly if needed.
• Piping bag and tip – For adding decorative swirls of whipped cream.
• Cooling rack – Allows cakes to cool completely and evenly.
• Cake stand – Makes decorating and serving the cake easier and prettier.

Instructions

Step 1: Preheat the Oven

I start by preheating the oven to 350°F and greasing three 8-inch round cake pans and then I dust them lightly with flour to prevent sticking.

Step 2: Whisk Dry Ingredients

In a bowl, I whisk together the cake flour, baking powder, and salt and I set this mixture aside while I prepare the wet ingredients.

Step 3: Cream Butter and Sugar

In a large mixing bowl, I cream the butter and sugar until light and fluffy and then I gradually add the egg whites one at a time while beating continuously.

Step 4: Add Milk and Vanilla

I mix the milk and vanilla in a cup and alternate adding the milk mixture and the flour mixture to the butter batter while mixing gently until everything is just combined.

Step 5: Divide and Bake

I pour the batter evenly into the prepared pans and smooth the tops with a spatula then I bake for 25–30 minutes until a toothpick inserted comes out clean.

Step 6: Cool Completely

After baking, I let the cakes cool in the pans for 10 minutes and then transfer them to a wire rack to cool completely before assembling.

Step 7: Make the Whipped Cream

In a clean, chilled bowl, I whip the heavy cream and powdered sugar together until soft peaks form and then I add a few drops of vanilla for extra flavor.

Step 8: Prepare the Strawberries

I wash and slice the strawberries and toss a handful with a splash of lemon juice to keep them fresh and vibrant for layering.

Step 9: Assemble the Cake

I spread a layer of whipped cream between each cake layer and add sliced strawberries in between and then I frost the outside of the cake with the remaining whipped cream.

Step 10: Decorate

I decorate the cake with strawberry halves all around the top and bottom edges and pipe little whipped cream rosettes between each for a charming finish.

Tips

If you want the cake to hold up longer at room temperature I recommend stabilizing the whipped cream with a spoonful of mascarpone cheese. I also like to slice the strawberries thinly for layering and use whole or halved berries only on the outside so the structure stays intact. You can also brush each layer with a bit of simple syrup for added moisture.

Ways to Serve

As a centerpiece for spring and summer birthdays

Sliced with tea or sparkling lemonade on the side

With extra fresh berries on the serving plates

Served cold for a refreshing dessert on warm days

Topped with mint leaves for a fresh aromatic touch

Frequently Asked Questions

Can I make the strawberries and cream birthday cake with whipped frosting ahead of time?

Yes and I recommend assembling it the day before and keeping it refrigerated overnight for the best texture.

How do I store the strawberries and cream birthday cake with whipped frosting?

I keep it in the refrigerator in a covered cake container and it stays fresh for up to three days.

Can I freeze the strawberries and cream birthday cake with whipped frosting?

The cake layers can be frozen separately but I don’t recommend freezing it fully assembled due to the whipped cream and fresh fruit.

See You in the Kitchen

I hope you try this strawberries and cream birthday cake with whipped frosting because it’s a beautiful and delicious treat that brings smiles to any table. Let me know how it goes and don’t forget to pin it for your next celebration or picnic!

Happy Cooking!

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