Strawberry Whipped Cream Cake: Light Layers, Luscious Berries, and Dreamy Cream

The Kind of Cake That Feels Like a Hug

When it comes to desserts that feel timeless, fresh, and completely satisfying, Strawberry Whipped Cream Cake is always at the top of the list. With its delicate vanilla sponge, fresh sliced strawberries, and homemade whipped cream in every layer, this cake is the kind of treat that tastes like spring and looks like pure joy.

Whether you’re baking for a birthday, brunch, baby shower, or just to spoil yourself, this cake is soft, sweet, and surprisingly easy to make from scratch.

Why It’s So Loved

This cake is all about balance. The sponge layers are light and moist, the strawberries are juicy and fresh, and the whipped cream frosting is airy and just sweet enough. It’s not overly rich, which makes it a favorite for those who prefer a light, elegant dessert that’s still full of flavor.

Ingredients You’ll Need

For the Vanilla Cake:

2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk

For the Whipped Cream:

2 cups heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract

For the Strawberry Filling:

2½ cups fresh strawberries, sliced
Optional: 1 tablespoon sugar (if berries need sweetening)

How to Make It

1. Bake the Cake
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans. Whisk flour, baking powder, and salt in one bowl. In another, beat butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla. Alternate adding dry ingredients and milk. Divide between pans and bake for 25–30 minutes. Cool completely.

2. Prep the Berries
Slice strawberries and mix with a little sugar if needed. Let them sit for 10–15 minutes to get extra juicy.

3. Whip the Cream
In a chilled bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form. Keep cold until ready to use.

4. Assemble the Layers
Place one cake layer on a serving plate. Spread a thick layer of whipped cream and top with half the strawberries. Add the second cake layer and repeat with whipped cream and the remaining berries. You can also frost the sides lightly or leave them semi-naked for a rustic finish.

5. Chill and Serve
Refrigerate for at least 30 minutes before slicing so the layers can set. Serve chilled with extra strawberries on the side.

Tips for Success

Use ripe, fragrant strawberries for maximum flavor
Don’t overwhip the cream—soft peaks make the fluffiest texture
For a sturdier cake, brush the layers with simple syrup before assembling
Store leftovers in the fridge and enjoy within 2–3 days

Final Thoughts

Strawberry Whipped Cream Cake is a dessert that’s light on effort but heavy on charm. From the soft cake to the whipped frosting and juicy berries, it’s a recipe that feels like something passed down from your favorite grandmother—simple, pretty, and made to share.