Strawberry Cream Cake

5 from 1 vote
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Strawberry Cream Cake is a love song to fresh strawberries, just-picked! So fragrant and light, similar to strawberry shortcake, this dessert is a crowd-pleaser.

Strawberry Cream Cake, MaureenAbood.com
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On a drive up north here in Michigan, we recently heard a TED talk about the Blue Zones. These are the few communities around the world that have something important in common: their people live long. And well.

They have secrets that to them seem not such a secret, because it’s a way of life. They move around a lot, mostly walking. They drink a little wine, frequently. They eat mostly plants. They know their purpose, and share it with close friends and family every day.

I’d like to add another longevity contributor to that list: strawberry picking. Plus: listen to kids’ ideas for what to do on any given day.

Strawberries, Maureen Abood

The children were the ones who wanted to go picking. If they weren’t here, I can’t say we’d have made the hour drive, opting instead for a basket ready to go from the farmer’s market.

Kids get adults to do fun and interesting things. Aunt Maureen is learning this.

Berries galore, MaureenAbood.com
Strawberry in hand, MaureenAbood.com
Strawberry fields in Michigan, MaureenAbood.com

Once there they instructed, without knowing it, on the whole point of why you’d even go strawberry picking.

My niece put it this way: These don’t taste anything like the strawberries we buy at Publix.

Another one, upon tasting berry after red berry: I have the feeling I want to become a cook someday.

Another: Look all the way around the berry and make sure it’s completely red. Otherwise, don’t pick it.

Strawberry baskets, MaureenAbood.com

We brought home the motherlode and of course, have been making an ongoing and growing list of what to do with such a bounty: eat them simply as they are, first and foremost. Then we want strawberry fruit leather, strawberry jelly, chocolate strawberries, and strawberry ice cream. We also can’t forget about my strawberry jam recipe.

And my personal mission agreed upon by all: a strawberry cream cake. Aunt Hilda was famous for hers and I’ve wanted to recreate it for years. Also, Dan and I just came up on our anniversary, which for us means a great—big—cake.

Maureen and Dan Anniversary, MaureenAbood.com
White cake cut for filling, Maureen Abood.com
Sliced Cake, Maureen Abood.com

I did have passing thoughts that we should probably just eat the strawberries as they are and not get all sugared up with them. I guess Blue Zone people don’t eat strawberry cream cake?

But I figure that having added the strawberry-picking and the listen-to-kids thing to the longevity list, that ought to cancel out a sugar-cream indulgence.

Cake with berries, Maureen Abood.com
Rosewater for cake, Maureen Abood.com
Cake with berries and cream, Maureen Abood.com

Or we can just add another quite certain key to longevity to the list: joy! Strawberry cream cake from berries picked with your favorite people in the most beautiful place in the world, mid-summer.

Live long, and prosper!

Strawberry cake slice, Maureen Abood
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5 from 1 vote

Strawberry Cream Cake

I call for 6+ cups of strawberries for the filling because on this one, more is better. Use as many berries as you can fit on the cake! And feel absolutely free to not make your white cake from scratch; do what time and joy allow for!
Servings: 16

Ingredients 

  • 1 recipe Fluffy White Cake
  • 6+ cups strawberries, coarsely chopped, plus a few beauties for garnish
  • 1 teaspoon rose water
  • 4 tablespoons granulated sugar, divided
  • 3 cups heavy whipping cream, cold
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Instructions 

  • While the cake cools after baking, make the filling and cream.
  • In a medium bowl, combine the chopped strawberries with 2 tablespoons of sugar and the rose water. Set aside to let the berries macerate.
  • Whip the cream using a hand or stand mixer. Start on low speed, and increase the speed as the cream thickens, adding the remaining two tablespoons of sugar. Beat until the cream forms stiff peaks, taking care not to overbeat it.
  • Remove the cake from the pan, running a knife around the perimeter, loosening the cake on all sides. Shake the pan from side-to-side to loosen it completely from the bottom of the pan before turning it out onto a cutting board or the bottom of a sheet pan.
  • Using a long serrated bread knife, slice the cake in half lengthwise for the filling. To separate the layers for the filling, make it easier by cutting the top layer of the sliced cake in half crosswise to transfer that layer to a platter in two pieces rather than one. Use that as the bottom layer of the cake.
  • Spoon the berries and juice over the bottom layer of the cake, spreading them out evenly. Top with ⅔ of the whipped cream, leaving an inch or so of space around the edges. Top with the other half of the cake, gently moving it so it doesn’t break (another set of hands can be helpful!). Top the cake with the remaining whipped cream and garnish with the
    beauty berries. Chill for at least an hour, and serve cold.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Maureen Abood
Servings: 16
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3 Comments

  1. Tom | Tall Clover Farm says:

    Congratulations on your anniversary, you dashing couple, you! And I love this recipe for what it is – all about fresh seasonal and simple ingredients made to shine.

  2. Antonia Allegra says:

    All so true, Maureen. And YES! The joy is the best part!

  3. Mimi says:

    simple and delicious. Congratulations on your anniversary – you look like a beautiful couple!