Strawberries and Cream Dream Cake

Introduction

The Strawberries and Cream Dream Cake is a luscious dessert that brings together the bright, refreshing flavor of strawberries with the rich, velvety texture of cream. This cake is perfect for spring or summer gatherings, baby showers, birthdays, or simply as a special treat to enjoy on a cozy afternoon. It’s a dessert that looks as good as it tastes—elegant, soft pink hues from fresh strawberries, light layers of sponge or butter cake, and a silky whipped cream frosting.

The History

While the exact origin of this particular cake is difficult to trace, its roots lie in traditional British desserts like strawberry shortcake and trifle, which have long celebrated the pairing of strawberries and cream. In America, this combination became popular in the early 20th century, particularly during strawberry season. As baking techniques evolved, so did the presentation—leading to modern layered cakes like the Strawberries and Cream Dream Cake we know today. It’s a celebration of simplicity done right: just a few quality ingredients transformed into something magical.

Ingredients Breakdown

Cake Base: Typically made with flour, sugar, eggs, butter, milk, and baking powder (for a light sponge or butter cake).
Fresh Strawberries: Used both inside and on top of the cake for natural sweetness and color.
Heavy Whipping Cream: The base for the whipped cream frosting, providing a luxurious mouthfeel.
Sugar: To sweeten both the cake and the frosting.
Vanilla Extract: Adds depth and warmth to both the cake and frosting.
Gelatin (optional): Sometimes used to stabilize the whipped cream frosting for longer shelf life.
Food Coloring (optional): A touch of pink gel food coloring can enhance the visual appeal if desired.

Step-by-Step Recipe

Bake the Cake Layers: Prepare your favorite vanilla sponge or butter cake batter and divide evenly between two or three 8-inch round cake pans. Bake at 350°F (175°C) until golden and a toothpick inserted comes out clean. Let cool completely.
Prepare the Strawberries: Wash, hull, and slice about 2 cups of strawberries. Toss gently with a bit of sugar (about 2 tbsp) and let macerate for 15–20 minutes to draw out the juices.
Whip the Cream: In a large bowl, whip heavy cream with sugar (about ¼ cup) and a teaspoon of vanilla extract until stiff peaks form. If using gelatin, bloom it in cold water first, then heat slightly and mix into warm cream before whipping.
Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of whipped cream over the top, then add a generous amount of strawberries. Repeat with remaining layers, finishing with a final layer of whipped cream on top.
Decorate: Top with whole strawberries, mint leaves, or even edible flowers for an elegant finish.
Chill: Refrigerate the cake for at least 1–2 hours before serving to set the flavors and textures.

Tips

Use room temperature eggs and butter for a smoother cake batter.
For a sturdier cake, brush each layer lightly with simple syrup or strawberry puree to add moisture.
Avoid overmixing the batter to keep the cake light and fluffy.
Don’t frost the cake until it’s completely cooled to prevent melting the whipped cream.
Stabilize whipped cream with gelatin or cream of tartar for better structure and longevity.

Variations and Customizations

Chocolate Version: Add cocoa powder to the cake batter for a chocolate-strawberry twist.
Lemon Zest: Add a tablespoon of lemon zest to the cake or frosting for a citrusy lift.
Berry Medley: Replace some strawberries with raspberries or blueberries for a colorful variation.
Cheesecake Layer: Insert a layer of no-bake cheesecake mousse between cake layers for extra richness.
Gluten-Free Option: Use a gluten-free flour blend or make a flourless almond cake base.
Dairy-Free: Substitute plant-based butter and coconut or oat-based whipping cream.

Health Considerations and Nutritional Value

This cake, while indulgent, can be enjoyed in moderation as part of a balanced diet. One slice typically contains around 300–400 calories, depending on the size and ingredients. For a lighter version:

Use low-fat Greek yogurt or whipped mascarpone instead of full-fat cream.
Reduce added sugar by relying more on the natural sweetness of strawberries.
Choose whole grain or almond flour for a nutrient-dense cake base.

Strawberries are rich in vitamin C, antioxidants, and fiber, making them a nutritious addition to any dessert. However, due to the high dairy and sugar content, those with lactose intolerance, diabetes, or dietary restrictions should adjust accordingly or enjoy smaller portions.

Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
2 large eggs, room temperature
1 cup buttermilk or regular milk
1 tsp vanilla extract
2–3 cups fresh strawberries, hulled and sliced
2 cups heavy whipping cream
¼ cup powdered sugar (plus more for macerating strawberries)
Optional: 1 tsp vanilla bean paste or additional extract
Optional: 1 packet unflavored gelatin for stabilization

Directions

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition.
Add vanilla extract, then alternate adding flour mixture and milk, beginning and ending with flour. Mix until just combined.
Pour batter into prepared pans and smooth tops. Bake for 25–30 minutes or until a toothpick comes out clean.
Let cakes cool in pans for 10 minutes, then remove and place on wire racks to cool completely.
Meanwhile, toss sliced strawberries with 2 tbsp powdered sugar and let sit.
To make the whipped cream: Chill a large bowl and whisk attachment in the freezer for 10 minutes.
Pour heavy cream into chilled bowl. Add powdered sugar and vanilla extract. Whip until stiff peaks form. Optional: add dissolved gelatin for stability.
Place one cake layer on a serving plate. Spread a thick layer of whipped cream over the top, then arrange a layer of strawberries. Repeat with remaining layers.
Frost the top and sides with remaining whipped cream. Decorate with whole strawberries, mint leaves, or sprinkles.
Refrigerate for at least 1–2 hours before slicing and serving.

FAQ

Can I make this cake ahead of time?

Yes! You can bake the cake layers a day in advance and store them wrapped at room temperature. Assembled cakes should be refrigerated and are best consumed within 24–48 hours.