The only Delicious Fresh Strawberry Cake Recipe you’ll ever need! With a rich, moist vanilla pound cake that is divided into three layers, and slathered with the most light and fluffy whipped cream and cream cheese frosting, and overflowing with fresh strawberries. It’s a light yet filling treat that’s perfect for summer. It’s the best Strawberry Cake you’ve ever had!
Also try other cake recipe : Strawberry Upside Down Cake
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4 1/2 cups cake flour
3 tsp baking powder
1/4 tsp salt
1 cup + 2 tablespoons butter room temperature
2 cups granulated sugar
4 eggs + 1 egg white
3/4 cup sour cream
1 tablespoon vanilla extract
1 tablespoon orange extract optional
3/4 cup + 6 tablespoons milk
3 cups heavy cream
1 8 ounce package cream cheese, softened
2 teaspoons vanilla extract
3/4 cup granulated sugar
2-3 pints strawberries finely chopped (= about 2 cups chopped strawberries)
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- This cake should be refrigerated until ready to serve. The frosting should be prepared no more than 2 hours in advance. and then refrigerated.
- Make sure to very gently fold in the whipped cream, or use Cool Whip instead. If your frosting is runny, it’s most often because the whipped cream was not stiff enough to begin with, or was overstirred. You can try to save it by adding some Cool Whip.
- You can make this recipe into cupcakes. It will make 36-40 as is. If you only need 24 cupcakes, slide the servings slider to 8 servings and use those measurements. Bake time will vary, but should take approx. 20 minutes.
- For a 9×13-inch baking dish, slide the servings slider to 8 servings and use those measurements. Bake for approx. 40 minutes or until a toothpick inserted into the center comes out clean.