Fresh Strawberry Cake

Fresh Strawberry Cake

This Fresh Strawberry Cake features loads of ripe berries and a light whipped cream frosting…making it the perfect summer dessert!

Fresh Strawberry Cake | This cake features loads of fresh strawberries and a light whipped cream topping.  It's PERFECT for summer!!Some of the best food I’ve ever eaten was cooked in a parking lot.  I kid you not.  After college, I moved down to Baton Rouge, Louisiana, and holy cow do they know how to cook down there on the bayou!  I was born in Texas and grew up in the Carolinas, so I’ve tasted my fair share of delicious Southern food.  But I was in for a surprise when I moved to southern Louisiana.  I was in Cajun food heaven!  To this day, the best fried fish I’ve ever eaten was cooked in the parking lot outside of LSU’s Tiger Stadium.  That same parking lot was also where I first tried alligator. LSU was playing the Florida Gators, so it was entirely appropriate that we fried up some alligator bites that day.  It was pretty good actually.  It tasted like chicken.

Fresh Strawberry Cake | This cake features loads of fresh strawberries and a light whipped cream topping.  It's PERFECT for summer!!One of the coolest things about living in the deep South is how well everything grew.  I planted some pepper seeds outside of my apartment during my first year there.  That plant grew to about 4 feet tall and was loaded with hundreds of tiny, red peppers.  I have no idea what the pepper was, but I know that just touching a sliced edge of the pepper to your tongue would make your tongue go numb for at least 10 minutes.  But on the other end of the spicy scale, Louisiana is known for its’ strawberries.  Thanks to the warm weather, strawberry season starts early down there…and this Fresh Strawberry Cake is one of my favorite uses for fresh strawberries!

What do I miss the most about southern Louisiana?  I’m tempted to say it’s the weather since I now live in upstate New York where the winter seems like it lasts longer and longer every year.  I remember wearing shorts on New Year’s Day in Baton Rouge.  Shorts!  But I’d have to say that the food is hands down the thing I miss the most.  I developed a serious love for Cajun food, and I’ve posted some of favorites here in the past.  (Shrimp Etouffee, Creole Red Beans & Rice, Mardi Gras Cinnamon King Cake…the list goes on…a classic New Orleans Muffaletta Sandwich…and on…)

Fresh Strawberry Cake | This cake features loads of fresh strawberries and a light whipped cream topping.  It's PERFECT for summer!!But one of my favorite treats from Louisiana that I miss the most was actually not Cajun at all.  A local bakery in Baton Rouge made a famous strawberry cake that folks would go crazy about every Spring!  This cake was every bit as good as advertised, too.  It featured layers upon layers of white cake topped with a light strawberry frosting made with chopped, fresh strawberries.  It was basically the best strawberry shortcake I’ve ever eaten!  Not surprisingly, the bakery kept the recipe for this cake closely guarded, so this is my attempt at recreating this delicious dessert.  To be honest, it’s not far off.  I should know.  I ate a few of those strawberry cakes during my years in Louisiana.

Baker’s Note: The cake pictured in this post actually has 3 layers.  I normally make this cake in 2 layers, and the recipe below is for the 2-layer version.  If you’d like to make the 3-layer version, just make 1.5x the recipe.

Fresh Strawberry Cake

Ingredients

    For the Cake
  • 3 cups cake flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup (1.5 sticks) unsalted butter, room temperature
  • 1 ½ cups granulated sugar
  • 3 eggs
  • ½ cup sour cream
  • 2 Tbsp vanilla extract
  • ¾ cup milk
  • For the Strawberry Frosting (See note below!)
  • 3 cups heavy cream
  • 1 (8 ounce) package cream cheese, softened
  • ¾ cup granulated sugar
  • 1 Tbsp vanilla extract
  • 3 pints (~2 pounds) strawberries, stems and hulls removed

Instructions

    For the Cake
  1. Grease and flour 2 9” round cake pans; set aside. Preheat oven to 325°F.
  2. In a medium bowl, combine the cake flour, baking powder, and salt. Stir until well combined; set aside.
  3. Using a countertop mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
  4. Add about ½ of the flour mixture to the bowl; mix on low speed until well combined.
  5. Add the sour cream, vanilla, and approximately half of the milk to the bowl. Mix on low until well combined.
  6. Add the remaining flour mixture; mix on low until well combined.
  7. Add the remaining milk; mix on low until well combined. (Tip: Don’t forget to scrape down the sides of the bowl to ensure all ingredients are fully mixed.)
  8. Divide the batter evenly between the 2 cake pans. Bake at 325°F for 34-36 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. For the Strawberry Frosting
  10. In a medium bowl, beat the heavy cream until stiff peaks form; set aside. (Make sure to beat until whipped cream is very stiff--stiffer than "normal"--but take care not to overbeat.)
  11. In the bowl of a countertop mixer fitted with the paddle attachment, beat the softened cream cheese on high speed until light and fluffy. (Tip: Stop and scrape the sides of the bowl once or twice during this step.)
  12. Add the sugar and vanilla, and beat on medium speed until fully combined.
  13. Meanwhile, chop about 3/4 of the strawberries into 1/3"-1/2" cubes.
  14. Add the chopped strawberries to the bowl and mix until fully combined. (Note: The frosting will turn pink; mix until frosting is uniform in color.)
  15. Remove the bowl from the mixer and fold in the whipped cream. Stir until well combined.
  16. To Assemble the Cake
  17. Place one layer of cake on a large plate. Frost the top of the layer with Strawberry Frosting. Place the second layer of cake on top and frost the top of the cake.
  18. Using an offset spatula, frost the sides of the cake. (Note: It is helpful to refrigerate the frosting for about 20-30 minutes before frosting the sides of the cake.)
  19. Slice the remaining strawberries and garnish the top of the cake with the slices.

Notes

Baker's Note #1: Update based on readers' comments In order for the whipped cream frosting to be stiff enough for the cake, the cream should be whipped longer than normal. You don't want to create butter, but the cream should be whipped past the stiff peaks stage. Alternatively, you can either increase the amount of cream cheese by 4 oz. or reduce the amount of heavy cream by 1 cup. This will produce a frosting that is a bit more stable...making it easier to frost the cake. I hope this helps!

Baker's Note #2: The cake pictured in this post actually has 3 layers. I normally make this cake in 2 layers, and the recipe below is for the 2-layer version. If you'd like to make the 3-layer version, just make 1.5x the recipe.

http://spicedblog.com/fresh-strawberry-cake.html

Comments

  1. This looks great. We made a strawberry cake for my hubby’s birthday a few years back, and my mother still talks about it. (We cheated and used a box mix….don’t tell anyone…we all know scratch cakes are best!)
    We put strawberries in the middle, like you did here. It was great.

    (I think I will skip the alligator though….)

    • Haha…thanks, SueAnn! Strawberry cakes are amazing…they’re the perfect way to welcome in the warmer temps! But you totally need to try gator…it’s actually pretty good.

  2. Dude, this cake looks AMAZING! And that top photo is stunning! Love that you made a strawberry cream cheese frosting. Man, I want this cake right now!

    …and about that cold upstate weather. You COULD always move down to Long Island!

    • Thank you so much, Chris! I made my wife get in there and be a hand model for that slice of cake. Her first response: but I didn’t paint my nails. Ah, things the wolfpack never needs to worry about! (Unless you’re into painting your nails. If you are, I won’t judge you too much.) And didn’t we settle this whole moving idea? I’m waiting to see your moving truck roll down my street any day now!

  3. I love Cajun food too, although I am a total northerner! I also did not know that aside from Cajun food, Louisianna was strawberry country! David this cake is beautiful. It is absolutely perfect. While stawberries are usually fantastic on their own, this might be my favorite way to eat them up!

    • I know, Tanya! The hardest part about making this cake is using all of those delicious strawberries that I could just eat plain. And yes, strawberries grow like crazy down there in Louisiana. I think it has something to do with the coast and sandy soil. In fact, Abita (a Louisiana brewery) makes a Strawberry Beer that comes out in late-March/early-April every year. If you like beer, you should totally look for it next year…I’ve found it in a couple places here in upstate New York…and I always grab up as much as I can!

  4. This looks incredibly good. I could do some damage with that nearby!

    • Thank you so much, Jennifer! I’m pretty sure I did some damage on that bad boy already…I had to send 1/2 of it with my wife to her work so that I didn’t eat the whole darned thing!

  5. It’s true, Louisiana food is arguably one of the best in the country. I adore the Muffaletta, it’s like my fave sandwich.
    Great looking cake man BUT ….LSU Tigers? Seriously? :/

  6. This cake looks absolutely delicious! I love strawberry season :)

  7. Alice Cruz says:

    I don’t get rich flavor in cakes, I always get something wrong in my Mom ‘s birthday I used all-purpose flour with cornstarch , and sift both 4 times, but I do not know why my cakes not taste like cake, have a dry appearance , and taste like bread, is unfortunately nothing wet , I tried various recipes, but if I add yeast the cake tastes like pizza, if I use the box of cake flour already prepared, the cake is crumbling, if I use all-purpose flour, the cake be dry and tastes like a bread, if I use large cake pan the cake is wet at the center , I use small cake pans, but some of the cakes are dry much , one of the cakes was very stale, and I had to use it in tiramisu, for moisten the cake . might not are adequately cakes recipes because USA have a different sea level unlike in the north of Mexico, or what type of flour should be used, because in the pictures of the recipes cakes are soft and spongy , but I don’t get cakes same, you could give me some tips please, thanks so much

    • Hey Alice! Great question. I highly recommend using cake flour for cakes. It sounds like you’ve tried making your own cake flour, so I would check your proportion of flour to cornstarch. (I have a tip in the recipe above for that.) Better yet, try to purchase cake flour and use that instead of making your own. (I personally recommend King Arthur Flour, but I don’t know if you can get King Arthur in northern Mexico.) Also, it sounds like your cakes are almost always dry. This could be a lot of things, but I would double-check your baking temperature and time. Also, you might consider adding sour cream to the cake…this really helps to moisten it and keep it from being too dry. Give that recipe above a shot and see what you think. It’s a little bit on the denser side (almost pound cake-ish), but I like that because it works really well with the very light frosting. I hope this helps…good luck!!

      • I too had the same problem with the cake. Very dry. I also used the ap flour and added the cornstorch with the correct measurements. Was disappointment with my cake. Could not find cake flour. Not sure what I did wrong. I love to bake and don’t usually have problems like this with a recipe. Any suggestions.

        • I’m sorry you had that experience, Nelda! While this cake is dense (I did this on purpose as I wanted it be similar to Strawberry Shortcake), I’ve never had it turn out dry. As far as recommendations, the best way to combat dryness in cakes is to reduce the ingredients that absorb moisture and make sure not to overbake the cake. I’ve actually seen a wide variety of proportions for the cornstarch trick, so I’m going to guess that that could be the culprit here. If you can’t find cake flour, then try making this with all-purpose instead. It will change the texture slightly, but it’s a minor change. Since I can’t be there in the kitchen with you, I have no idea about the climate, oven, ingredients and materials. Most likely it’s not an error on your part…but it’s always good to double-check the details! If you are willing to do a little experimenting, you could always replace some of the butter with oil. That’s sure to yield a moister cake! Sorry the cake didn’t turn out perfectly, Nelda!

    • I was never able to bake cakes well until I got a job at a bakery and made cakes every day. After a while I noticed that I had to be in a very relaxed state of mind to make the Gugelhups come out just right. Now the same is true of bread baking. Go slow, breathe a lot, and trouble shoot as you go. Don’t rush it into the oven. Of course, this really helps you notice things like humidity and consistency and so forth.

  8. Wow, that looks awesome! So light and fluffy and filled with fresh fruit. Will have to try it sometime this season! :)

  9. Wow! This looks amazing, David! Love strawberry and cream cakes, so I definitely need to try this one out! Love how buttery the cake layers are and that strawberry cream cheese frosting looks so delicious!

    • Thank you so much, Jess! This cake is one of my absolute favorite cakes ever…I suspect it will be appearing in my house at the beginning of every summer! :-)

  10. OMGah! Your layers are so PERFECT! That’s it… now I KNOW I have to move in next door! I need to borrow your steady hand and knife skills… and your smoker, and your rib sauce, and your… etc. 😉

    • Haha! Thank you so much, Becca! I could totally use a hand finishing off some of this food, too. (I often have to send stuff with Laura to work just because we can’t eat it all here…and I HATE wasting food!)

  11. David, this cake looks beautiful! I love your photos. Those layers look perfect! Now, I’m craving some cake 😀 I love strawberries! We lived in Pensacola and would go to a Strawberry Festival every year. They had the best strawberry shortcakes. They would set up right along side the fields. It was awesome!

    • Thank you so much, Cindy!! Man, I miss strawberry festivals…they had them all over the South. We can still get yummy strawberries up here, but it’s just not the same as the festivals. :-)

  12. what a gorgeous cake!

  13. Your cake looks great. We like strawberries here too. Our family has a strawberry cake but it is made with angel food cake and whipped cream with strawberries. You can also use raspberries. This is our favorite. Strawberry are very versatile.

  14. This looks yummy – I made something which looked similar last summer using fresh cream mixed with crushed meringue & chopped strawberries as filling – I’m looking forward to trying this one :)

  15. Mary Ann says:

    This was delicious. I didn’t think you could improve on whipped cream on strawberries and shortcake, but you did. The whipped topping with the cream cheese was amazing. Thank you!

    • Wow, you already made it!! Thank you so much for coming back and letting me know, Mary Ann. I’m so glad you enjoyed it. Now I think I need to make another round…I’m craving it again! :-)

  16. That is definitely one reason why I love living in the South, lots of strawberries! Your cake looks amazing, love the strawberries in the frosting! Gorgeous, Take care, Terra

  17. Caitlin says:

    On the frosting, is it powdered or granulated sugar?

    • Hey Caitlin! I used granulated sugar in the frosting. The sugar is mixed with the cream cheese, so you shouldn’t have any trouble getting them to mix together. Great question though! I’m updating the recipe right now to clarify the type of sugar. Thanks for visiting!

  18. This cake looks AMAZING!!

  19. Rebecca says:

    I have eaten the cake from the very bakery you speak of in Baton Rouge and I also recreated it because it is my daughters favorite!! Was born and raised in Louisiana! <3

    • Haha! Awesome, Rebecca! I love that cake from Baton Rouge…but Baton Rouge is a bit of a drive from upstate New York. When in doubt…just make it yourself, right? :-)

  20. shashi @ runninsrilankan says:

    Bowls of strawberries and whipped cream are (apart from the sweltering temps – fingers crossed we hit 100) are some of my favorite things about summer! And David, your cake is exceptional – the frosting with whipped cream and cream cheese sounds phenomenal! I could just eat that without a cake involved…oh boy!

    • Oh man, this cake was awesome, Shashi! I had to send about half of it in with my wife to work so that I wouldn’t eat the whole thing myself. I agree with you about whipped cream and strawberries…nothing beats it in the summer! But you want to hit 100°?!?!

  21. Jennifer says:

    This cake is amazing and the directions are super easy to follow. I absolutely loved the cake and my 5 year old daughter said it was the BEST cake ever. Thank you

    • Wow! Thank you so much, Jennifer. I can’t tell you how much it means for you to come back and let me know how much you enjoyed it. This cake is one of my favorites for the summer…and I’m honored that you and your daughter loved it!! :-)

  22. I’m planning to make this cake for my friend as a birthday present. Just one a quick question: How is the frosting? Is it soft or normal whipped cream consistency? It’s not too runny?

    • Hey Ernesta! The frosting is mostly whipped cream, but I did use a little bit of cream cheese to thicken it up slightly. It is a loose frosting for sure, but I whipped the cream to heavy peaks and that worked well. Just make sure that you stir the whipped cream a bit before you stop whipping it…sometimes I find that it can be somewhat looser down at the bottom of the bowl. It’s a loose frosting, but certainly not too runny as long as you whip it long enough (just don’t whip so long that it turns into butter!) I hope this helps, and I hope you enjoy this cake…it’s one of my favorites!!

  23. Ambrosia for the win ;)) thanks for the recipe!

  24. What if you use peaches or cherries? Would you have to modify the recipe?

    • Great question! There is nothing specific about strawberries, so I would think other fruits could work, too. My only concern is that peaches and cherries both have more juice in them. You may have to drain a bit of the juice out or balance it with more whipped cream to keep the frosting easier to work with. If you do try it with another fruit, let me know how it turns out! I love this cake, and I’m always down to try another version. :-)

  25. Just picked fresh strawberries recently. Kept about 5 lbs to play with. This will certainly make the list of things to make. Beautiful!

    • Thanks, Phillip! I’m jealous that you were able to get out there and pick so many strawberries…I think this cake is an excellent use of them, though! :-)

  26. The cake shows three layers though…

  27. Does anyone know if I don’t have a paddle or a stand mixer (just a regular hand mixer) will it still turn out? Or can I use my hand mixer instead?
    Thanks
    R

    • Hey Rene! You can totally make this cake with a hand mixer or even mix it by hand. (I’d recommend the hand mixer just to make life a bit easier on your arm! You can indeed make whipped cream by hand, but it would take a LOT of whipping…)

  28. Hi David …. I made this cake today and it was SO awesome! I especially love the icing ….. my husband who normally doesn’t eat sweets ate 2 slices! It was a hit in my house to say the least ….. I have found my new favorite. Thanks for sharing the recipe! ;0)

    • Wow! Thank you so much, Tonya…your comment just made my night. :-) That’s actually one of the reasons I love this cake so much, too…it’s sweet, but not too sweet at all. I’m so happy this is now a favorite for you. Enjoy!!

  29. Great recipe. I know the cake and bakery of which you speak. You really got it! I love Louisiana strawberries and my Tigers!

  30. This might sound like a stupid question, but this recipe is for a two layered cake, what if I wanted to make a three layer cake just like your absolutely gorgeous picture
    Cannot wait to make this!!!!

  31. Hi! My almost 5 year old has requested a strawberry cake for her birthday and I am going to recreate this beauty tomorrow! I was planning on making three layers and 1.5 times the dry ingredients but will I have to do the same with the frosting? You know, since so many times you make frosting and it is just way too much. Thanks for your help!

    • Hey Kate! I would recommend going 1.5 times on both the dry ingredients and the frosting, too. You *might* have a little left over, but I usually end up using it all…and I don’t feel like it’s over-frosted. Plus, this is a very light frosting (so different than standard “grocery-store birthday cake” frosting)…and I’m pretty sure I could eat it with a spoon if there was any leftover! Good luck with the cake today…and please let me know if your daughter liked it! I know it’s one of my favorite summer cakes. :-)

      • Hi David-the cake was fantastic. So fantastic. If I could only eat that frosting for the rest of my life I think I would be ok. I did not 1.5 times it (not enough ingredients) but I still had plenty of frosting leftover. Maybe I’m just a light froster? :) My daughter loved it and my husband…oh my gosh, my husband has been eating it for breakfast the last couple of days. My youngest daughter turns 1 at the end of the month and there is a pretty good chance I will be making this cake again. So good!

        • Yay! I’m so glad you enjoyed it. Good to know about the 1.5x on the frosting. I thought I had made extra frosting, but I could totally be mistaken about that, too. Either way, that frosting really is good enough to eat with a spoon…so light and flavorful! I love that your husband and daughters loved it, too. You totally made my day with this comment! :-)

  32. ShannonPinNo says:

    I am VERY familiar with Ambrosia’s version of this cake. I have 2 Daughters who graduated from LSU. The oldest one used this cake as the groom’s cake at her wedding. Actually, Ambosia did her wedding cake as well…and delivered both of them to New Orleans. So….I’m making your recipe tomorrow for her birthday cake since it’s her favorite. Sounds delish. Thanks for sharing. Oh, and Geaux Tigers!!!!!

    • Yes!! Geaux Tigers!! It’s awesome to hear from someone who knows this cake! It’s not Ambrosia’s recipe (that one is probably locked in a safe somewhere), but it’s a delicious strawberry cake. One of my favorite summer desserts. I hope you enjoy it! :-)

  33. Annette says:

    I really want to make this! I live at a high alltitude and was wondering if the cake would require high altitude adjustments?

    • Hey Annette! This is a super delicious cake, so I hope you give it a shot! I’ve never tried baking it at a high altitude, though, so I can’t say for certain what (if any) changes would be needed. I am, however, a huge fan of King Arthur Flour, and they have a great High Altitude Baking Guide on their site (http://www.kingarthurflour.com/recipe/high-altitude-baking.html) Perhaps check it out to see? If you do end up giving it a shot, come back and let me know how it turned out in case other folks have the same question! (I’d probably start with the recipe as is at first…and then adjust if needed for the 2nd time. But that’s just me!) Thanks for stopping by. :-)

  34. Hi David. I want to make this cake for a friends birthday, and wanted to make a quarter or half double layer sheet cake. How much batter for each layer would I need, or would I need to double recipe for each layer. Also, how long would I bake the cakes for. Can’t wait to make this cake, it looks awesome. Thanks, Audrey.

    • Hey Audrey! I’ve actually never made this cake in sheet layer form. The recipe makes about 12 cups of batter (2 9″ round pans) and a standard jelly roll pan (10″x15″x1″) uses around 14-15 cups of batter. So to be safe, I would probably make a 1.5x version of this recipe…you’ll probably have more than you need, but it’s better to be safe than sorry! As far as baking time, it will certainly be shorter than baking in the round cake pans, but I’m not sure what the exact time will be. I’d recommend starting with about 13-15 minutes and just keep a close eye on it while it bakes. I hope this helps! I’ve never made this cake in that form, but this is a close guess to at least get you started on the right path! Let me know how it turns out!!

      • Thanks David, I will definitely let you know!! Can’t wait to make this cake!!!

        • Hi David. Made the cake and I gotta tell you , it was a big hit. The frosting is awesome, and so easy to make. I didn’t need to double or do one and a half recipe for the cake, because it makes so much battery to began with. This is now my go to strawberry cake. Making it for my sister’s 53rd. Thanks again!!!

          • Awesome!! I really, really appreciate you coming back and telling me, too. Reading your note is a great way to start a Monday morning. :-) I’m glad you enjoyed it…and now I’m craving it again, too. I might need to get back in the kitchen and make it again before the summer is over! :-)

  35. Liz Sako says:

    Hi! I made this cake today (well, I made the cake last night and the frosting today) and I’m wondering if I may have done something wrong or maybe there is a trick I don’t know about because my frosting came out waaaaay to runny to spread on a cake. Had to start over again with the cream cheese steps and then just add some of the whipped cream mixture in until I had the right consistency which was still pretty loose (as you said above). I refrigerated the finished cake to help it set up some. Did I maybe not whip the cream long enough? It was definitely pretty stiff but there was just so much of it. Anyway, once I messed with my frosting it was delicious!

    • Hey Liz! I’m sorry you had trouble with the frosting. It’s kinda hard to estimate the problem without being there to see the consistency of the frosting. I do know that you have to make sure the whipped cream is fully whipped…and not just loosely whipped. You want it to be really good and stiff (not whipped all the way to butter…haha…but stiff enough that it holds its shape easily). The recipe does make a lot of frosting, but I found that it worked well to balance out the thicker cake. This really is one of my all-time favorite summer recipes, and I feel terrible that it caused such difficulties on your first attempt at it! I guess the silver lining is that it worked out in the end? :-) Thanks again for visiting Spiced…I really appreciate it! Don’t hesitate to ask questions or leave comments if anything else comes up!

  36. I just made this cake and I’m waiting for it to cool so I can frost it! The tops I took off while leveling my cake were delicious so I’m so excited for the finished product! I was just wondering if this should be kept refrigerated or room temp? Wasn’t sure how the whipped topping holds up!

    • Hey Sarah! I’m so glad you made this cake…I hope you enjoy(ed) the finished version. It really is one of my favorite summer cakes! Because of all the whipped cream in the frosting, you definitely should store this cake in the fridge. Let me know how the frosted version tasted! :-)

      • Thanks so much for the response! The cake did turn out deliciously. I used Greek yogurt instead of sour cream, and probably should have whipped the cream longer but no complaints on taste! Here is a picture of the finished product: http://i1226.photobucket.com/albums/ee417/lepilemur/imagejpg1_zpsbe49311c.jpg

        • That looks delicious, Sarah! Thank you so much for the picture. I bet the Greek yogurt was an awesome addition to this recipe. The frosting looks great, but I see what you mean about whipping it just a little longer. I’ll go back and update the recipe with a note just for other readers. I’m really happy you enjoyed it…have a great weekend!!

  37. I tried this today and the frosting just kept melting and now Im so sad because I was so looking forward to this! I kind of want to cry!

    • Odd! Was it really hot in your house, Lyndsy? The only other thing I can thing is maybe you needed to whip the heavy cream a bit more? Make sure to really whip that heavy cream until it’s pretty thick…if it’s too loose, then it definitely will “melt” when you frost the cake. I’m so sorry you had trouble with the frosting. Give it another shot? :-)

  38. I’m excited to try out this cake…Can I make it the day before? Or is it best made fresh…worried about the frosting
    Thanks

    • Hey Naomi! I would try to make the cake the day you serve it if possible. If needed, you could bake the cake layers the day before. Just wrap them tightly and refrigerate overnight. The frosting will certainly be better fresh, though. It doesn’t take very long to make…but just make sure you whip the heavy cream until very stiff (almost over-beat it, but just don’t turn it into butter!). I hope this helps…let me know how the cake turns out. It’s one of my favorite summer desserts!!

  39. Monica Juarez says:

    So this is my first time at attempting to bake from scratch. I went crazy looking for heavy cream! Would it work with heavy whipping cream?

    • Hey Monica! Heavy cream shouldn’t be that hard to find. Maybe just ask the folks at your local grocery store? Either way, this recipe will work just fine with heavy whipping cream. Heavy whipping cream has a little bit less fat content, but it should still whip up quite well. Just make sure to whip it until it’s really stiff…otherwise it will be too loose when you go to frost the cake. I hope you enjoy this cake…it’s one of my absolute favorites!! :-)

  40. Great recipe – do you think the cream cheese in the frosting could possibly be replaced by mascarpone cheese instead ?

    • Thank you so much, Mel! Great question about the mascarpone cheese. I’ve never used mascarpone in this recipe, but I think it would work just fine. However, cream cheese is often a bit thicker than mascarpone, and the real purpose of the cream cheese in the frosting is provide some stability. With that in mind, you might need to add a bit of powdered sugar (or perhaps more granulated sugar) to thicken the frosting. Either way, I’d go with it! Make sure to whip the cream until its very stiff and then add the mascarpone. If the frosting is still too loose once it’s all made, then just thicken it up a bit before adding it to the cake. Sorry for the long-winded answer! Come back and let me know how it turns out!

  41. From Louisiana and my company orders the Ambrosia Strawberry cake for everyone’s birthday, so I get to eat it pretty regularly. I’ve decided to try out your recipe for a Soiree’ that I am having this Friday, and I want to know about how many servings you can get out of the 3 layer cake?

    • Hey BryAna! I’m jealous that you get to eat that Ambrosia cake regularly. This cake is my own homemade version of it, but it’s one of my favorite cakes ever! As far as servings, you can easily get 16-18 slices out of the 9″ cake. You might be able to get more, but I’m a believer in the “I’d rather have too much than not enough” philosophy. I hope this helps! If you make this cake this weekend, come back and let me know what you think about it. I hope you enjoy it as much as I do! (Just make sure to really whip the whipped cream until it’s stiff…otherwise the frosting is too loose to stay on the cake.)

      • Thanks for the response! I’ll definitely come back and tell you how it goes!

        • The cake turned out great! My only regret is that I didn’t put enough icing between the layers; I was afraid that when I cut the cake, the icing would ooze out the sides. It would have tasted so much better, but I barely had any icing in between the layers. I still received a lot of compliments– one even asked me if I had bought the cake from Ambrosia. I made the cake the night before the party, and put it in the fridge overnight so that the icing was nice and firm.

          • Yay! That is awesome, BryAna. I’m so glad the cake turned out well…I can’t believe someone asked if you got it at Ambrosia, too! I definitely understand what you mean about not putting enough frosting in between the layers. The refrigeration certainly helped with that I bet. And a good, sharp knife always helps there, too. Hopefully you’ll make the cake again sometime…and then you can add more frosting in between those layers. Thanks again for reporting back. I hope you have a great weekend! :-)

  42. I am trying this cake tomorrow for my daughter’s birthday, with little forest animals on top. My mouth is watering. Don’t know if I can wait that long. I love just reading about Cajun food! You really have to be there to get real Cajun food.

    • Haha! This is an awesome cake, Zada…I hope you like it! As the reader above pointed out, it might help to refrigerate the cake for a little bit before you slice it. (You might not be able to do overnight, but even an hour or two will help give you nice, clean slices.) My only other tip with this cake is to make sure to really beat the cream until it’s pretty stiff…otherwise it won’t hold up when you go to frost the cake. I absolutely love Cajun food. Since my wife and I live in upstate NY now, good Cajun food is hard to find…so I just have to make my own. Check out some of my Mardi Gras posts for some of my favorites. (Click on Recipes up at the top and then click Mardi Gras on the side menu.) Thanks for commenting, and I hope your daughter loves this cake!!

  43. This looks great! I just have a question about the amount of cake batter this recipe makes. In the picture, there’s 3 layers, but the recipe only calls for 2 cake pans. Would the batter amount be enough to fill 3 9-inch cake pans?

    • Oh I finally read the part about how many layer it makes!

      • Glad you saw the note about the layers, Milly! I wanted an extra tall Strawberry Cake when I made this one, so I multiplied the recipe by 1.5x to get that extra layer. I hope you enjoy this cake as much as I do!! :-)

  44. Janice Liles says:

    Thanks for sharing. Going to try recipe, since strawberries are one of my favorites.

  45. Dude. This must be meant to be… I’m sitting here in my kitchen in Baton Rouge, wondering how on earth I will be able to pull off a stand-out strawberry cake (which I have never made), for my in-laws… and where do I land? Right here where the author of the recipe knows EXACTLY the cake I have in mind when I say I want to make a slammin’ strawberry cake! I’m pretty sure I know precisely which bakery you speak of, and I’m excited to give your version a try! Thanks so much for sharing!!!… and thanks for making me want some blackened ‘gator for lunch. 😉

    • Oh! Do you think this recipe would hold up if I doubled it? Would a 4 layer cake be too big?

    • Hahaha! How perfect is that, Sarah? I miss Baton Rouge quite a bit…which is what led me to create this recipe. This cake does take a bit of effort slicing all of the strawberries, but the result is totally worth it. The main tip that I can offer is just to make sure to really whip the whipped cream for the frosting. If you make a “looser” whipped cream, then it just won’t hold up when you go to frost the cake. I’d recommend almost over-whipping it. Don’t turn it into butter or anything, but whip it until it really gets thick.

      As far as 4 layers? Hmmm…I honestly don’t know that you would need it. We did 1.5x for these pictures, and that was a mighty big cake. Of course, it is the holidays…so maybe you should just go big. Haha! Just kidding, I would truthfully go with a 1.5x recipe and do 3 layers. I think the cake would hold up with 4 layers, but I don’t know if you’d be able to cut it into neat slices. If you’re planning on making this cake for Thanksgiving, then you might want to go ahead and make it today…or else Thanksgiving morning could get a little crazy! I hope you enjoy this cake…if you think about it, come back and let me know how it turned out!

      P.S. Could you send me some blackened gator? For some odd reason, it’s difficult to find here in upstate New York. :-)

      • I’m working on it now. :) Quick question… How did you pull off the required 4.5 eggs? Beat one and pour half of it into the batter?

        • I am totally too late to answer this question. But yup, that’s exactly what I did! I just beat that egg and then only used half of it. I hope that the cake turned out awesome…it’s probably done by now!

          • Yes, the cake is done, and perfect! But I’m having problems with my frosting. It is just not firming up enough. Even after sitting in the fridge for over an hour. I wonder if I beat the cream cheese too much? It tastes AMAZING, haha! I could eat it by the spoonful. But I’m scared to try and frost the cake. Do I need to start over, or is there something I can do to save it?

        • Hmmm…well, it is a looser frosting (not like a thick buttercream at all). I don’t think you can overbeat cream cheese…my guess would be that the heavy cream may have still been a little loose. So I have 2 suggestions: (1) If you haven’t added the strawberries to the frosting, then you can try whipping it a bit more. Use a hand mixer if you have one…otherwise your hand might fall off. Haha. If that doesn’t work, or if the strawberries are already in the frosting, then (2) just turn it into a “naked” cake. Leave the sides of the cake unfrosted and put extra frosting in the layers and on top. Then just let the frosting “ooze” (sorry, that’s not a particularly appetizing word, but it’s the best one I can come up with) out the sides. The picture isn’t the best, but I did something similar here: http://spicedblog.com/olive-oil-cake-with-lemon-cream-filling.html It would totally still work…and it will absolutely still taste good! I hope I got this back to you in time! Let me know how it turns out…and Happy Thanksgiving!

          • Oh, a “naked” cake sounds awesome! I’m about to check on the frosting now after refrigerating it over night… I whipped my cream pretty well with my kitchen aid stand mixer (a spoon could stand up in it without falling, lol), so I don’t think that was it. I THINK it may have been the frozen berries I used. They’re out of season, so I grabbed frozen ones, chopped them in my food processor, defrosted them, and strained them a bit. But maybe not quite enough? Maybe they were too juicy and made my frosting run. Oh well! I’m going to make the best of it and enjoy this holiday!

            And you do the same! Thanks so much for commenting back, totally nice of you! Happy Turkey Day!

        • Ah! I didn’t even think about the liquid from the frozen berries. It sounds like you whipped the cream enough for sure, so I’m guessing that extra liquid may be the culprit. Next time, you might even press the berries with paper towels to really soak up the extra liquid. I didn’t make this cake for today…but now I am kinda wishing that I did! I hope you enjoy yours, and I hope you and your family have a great Turkey Day! :-)

          • I promise this is my last time bothering you! The cake was well-loved by the birthday boy and my family. :) THANK you for such great feedback! I went out to get some fresh berries this morning and I only used about half of the cream cheese and berry mixture with my whipped cream. The other half I spread directly between the layers. It turned out beautifully! Much appreciation and well wishes for the rest of the holiday season. :)

        • You aren’t bothering me at all, Sarah! I’m so glad the cake turned out well. I didn’t even think about the liquid from the frozen berries…it sounds like the fresh berries worked out well, though. Have a great long weekend, and don’t hesitate to ask if you have any other questions! :-)

      • Just made mine. Love it!! Cant wait until tomorrow. My frosting does not seem stiff enough. It should be refrigerated right?? Im Thinking that it may thicken up over Night.

        • Hey Olivia! The reader above had almost the same question. The trick with whipped cream frosting is you really have to whip it good (no Devo pun intended!). You don’t want to overwhip it into butter, but you want that cream to really be stiff so that it holds up when you frost the sides of the cake. I don’t think it will really stiffen up overnight, but I could certainly be wrong. I have 2 suggestions here: (1) if you haven’t added the strawberries to the frosting, then you can try whipping it a bit more. Use a hand mixer if you have one…otherwise your hand might fall off. Haha. If that doesn’t work, or if the strawberries are already in the frosting, then (2) just turn it into a “naked” cake. Leave the sides of the cake unfrosted and put extra frosting in the layers and on top. I made a similar style cake here: http://spicedblog.com/olive-oil-cake-with-lemon-cream-filling.html so that might give you a bit of an idea. Either way, it will taste delicious! I hope I was able to get this comment back to you in time…and I hope your cake turns out amazing. It’s one of my all-time favorite cakes, so I hope it works for you, too! Come back and let me know how it turns out…and Happy Thanksgiving!!

  46. Hi I was wondering how long can this sit for before the Strawberry’s start releasing juices?

    • Hey Ivonne! We’ve definitely worked on this cake for a couple of days before without noticing any issues with the strawberries. I guess if your strawberries are SUPER ripe, then you might not have as long. I think you should be good here. :-) Of course, the fresher the cake, the better it tastes…so try to make this cake as close to possible for when you’ll serve it. I hope you enjoy this cake as much as we do!! :-)

  47. David, just saw this on Pinterest and had to stop by .. dude, this cake is gorgeous!!!!

    • Thank you so much, Alice! This is one of my favorite summer cakes of all time…in fact, maybe I need to make another one of these soon to will the snow outside to melt. :-)

  48. Hi, David! I wanted to share with you my experience with this recipe. I wish I could share a picture with you, but I see no way to attach one here. :(

    In any case, my daughter’s 18th birthday was this past Sunday. She found your recipe on Pinterest & asked me to make this cake for her. I am not a baking novice, as I make her cake every year & then some, LOL, so I happily agreed.

    Below are my observations on the process & the end result for anyone that may be interested in making this.

    I made the cake on Saturday night, and made the regular recipe, not the 3-layer option. The process, though a little time-consuming, was a breeze. I had to add about 8 more minutes of bake time to the cakes because at the 36 minute mark, the cakes were still very wet in the middle. They came out lovely & a light, golden brown – not over-baked. They were allowed to cool in the pan, then transferred to a cooling rack.

    The frosting was a joy to make. Fun, fluffy, delicious! I would discourage anyone wanting to make the 3 layer version of this cake from upping the ingredients for the frosting, as this recipe made WAY more than enough to generously pile between the cake layers *and* frost the cake, as well as fill two cereal bowls to serve as dessert. *blush* LOL (Frankly, I just wanted to bury my face in the bowl – it was *that* good. LOL)

    Once the cakes were properly cooled & the frosting chilled, it was time to frost. This went relatively smoothly, though the frosting did begin to melt. This is definitely a cake that needs to be stored in the refrigerator, which I knew upon reading the ingredient list, but was verified upon actual creation. :)

    It’s been our tradition to take the cake with us to my daughter’s restaurant of choice, so after dinner, we began slicing & serving. IMMEDIATELY, we noticed how crumbly the cake was. I read someone mention above in the comments that theirs turned out more like cornbread than cake, and I will second that. This both felt, cut, & tasted more like sweet cornbread than cake. Crumbs ALL over the place; the cake did NOT stick together when sliced into bite-sized pieces with a fork. I had this experience once before – and it, too, was with the use of cake flour. We were expecting a more tightly-packed, dense cake, and although the frosting is what actually made the cake good, we were all disappointed a bit in the cake itself. I will say this: the overall cake gets better the longer it sits. I had a piece yesterday morning with my coffee, and the strawberries really poured more of their flavor into the frosting.

    Overall, I would DEFINITELY make this cake again; however, I would NOT use cake flour. Do you have suggestions or other ideas as to why this is so crumbly? Thank you so much! :)

    • Hey C.A.! Wow, thank you so much for the detailed note. I’m really glad that you liked this cake, and I’m honored that your daughter selected it for her birthday cake this year. :-) I’m sorry to hear about how crumbly the cake turned out, though. I’ve made this cake several times, and it’s definitely a denser cake…but I’ve never had it completely crumble apart as you mention. I truthfully prefer the denser cake paired with this lighter frosting, but now I’m curious about changing it up a bit. You are indeed correct that cake flour could lead to a crumbly cake. I might give this a shot with all purpose flour next time. It’s almost Spring here in upstate New York (sort-of), and I’m sure I’ll be craving this cake pretty soon!

      Aside from the flour, another culprit that can cause cakes to be crumbly is too much sugar. Since you said you aren’t a baking novice, I won’t even ask if you measured the sugar accurately. :-) However, it might be worth a shot to reduce the sugar in the batter for this cake. I wouldn’t do much…maybe knock it back to 1 1/4 cups instead of 1 1/2? The only other thing that kinda makes me wonder is how you said this cake took an extra 8 minutes to bake. Overbaking a cake would cause it to crumble, too, but you said that it wasn’t fully baked at 36 minutes. I’ve never had that experience…but then again, that could be explained by something as simple as a slight difference in oven temperatures, you know?

      I’m really intrigued (and a bit sad) that your cake didn’t come out perfect! I want to get in the kitchen and make this again with all-purpose flour and a bit less sugar to see what happens. My cakes haven’t turned out crumbly in the past, but I am curious to see if these changes might lead to an even better cake, though. If you make this cake again before I do, then please report back! I’m an inquisitive guy, and I want to get to the bottom of this! (without eating 74 cakes, that is…haha) Thanks so much for leaving the comment. :-)

      • Hi, David! Thank you so much for following up with me. :) Yes, we’re in Colorado, with the altitude, the baking needs to be adjusted slightly sometimes. I have to make slight time adjustments for nearly everything I bake because of that, which as a native Floridian, is annoying. LOL

        I definitely measured out the sugar correctly, because my daughter is at that stage (finally!) where she’s wanting to learn to cook – and bake, in particular, so I included her in the entire process with this cake & monitored her measuring. I’m sure she thought I was hovering, but I want her to learn properly. LOL

        The next time we make this, I’ll cut the sugar back & see about using something aside from cake flour, but I’d be very interested to hear your feedback on that, too, if/when you experiment as well! There is perfection *somewhere* in this cake for me, I just know it. And the frosting is just too good to NOT make it again. LOL! (Now you’ve got me thinking about fresh, ripe peaches for this, too…)

        I will say this: as of this morning, there’s not a single piece of the cake left, and I was a tad irked when I went to get a piece with my coffee, only to find that my daughter took the rest of it to school for her & her boyfriend to share. LOL!

        • Oh! One other thing that we did that I wanted to mention, as I saw a commenter ask about the sweating of the strawberries. To avoid this, we did NOT decorate the cake until the morning after we made it. We sliced the strawberries at the same time that we were frosting the cake the night before, but we put them on a saucer & covered them with plastic wrap & refrigerated them so that they could “sweat”, if they were going to, on the saucer. That way, we could drain the juice, pat the slices dry, and decorate the cake without worrying about there being any strawberry juice accumulating on the top of the cake.

          As for the berries *in* the frosting, we experienced absolutely NO juice beyond the small amount released in the mixing process. :)

        • Haha! I love the “there is perfection somewhere in this cake” thought. I do want to play with the recipe a bit, and I think I’ll go with the all-purpose flour and a touch less sugar. It might be a couple of weeks until I get to it, but it’s going to happen! I always loved this cake the way it is, but my wife says it reminds her too much of pound cake.

          So sad that the cake is all gone…but I guess it *was* for your daughter’s birthday. You can’t really be too mad that she snatched the last pieces, right? :-)

          Good tips on the strawberries sweating…thanks for sharing! And your cake looks incredible…thank you SO MUCH for posting that photo. This discussion has totally inspired me to make another one of these cakes soon! Have a great day!

  49. Liz Martin says:

    Hi, this cake looks amazing. I’m making it this weekend for a birthday party. A few questions… I am going to make a sheet cake. 12×15. I saw the other posts about the amounts but I’m a little confused. Do I double the recipe and make 2 sheets? My other question is what percentage of milk do you use? I have little ones in the house so I have whole milk on hand. Thanks and looking forward to trying this out!

    • Hey Liz! Thank you so much for the kind words…this is absolutely one of my favorite cakes! I have never made this as a sheet cake, though, so I don’t know exactly what to recommend as far as how much to make. I did a little quick math and the recipe above produces enough cake for 2 9″ rounds. This translates to only about 3/4 of a 12×15 sheet cake. Are you planning on slicing the sheet cake in half and then stacking the 2 halves? I’m thinking you’re going to probably want to double the amount of batter. I think the frosting amount should still be close, though, as it is a LOT of frosting.

      Whole milk will work perfectly for this recipe! I usually prefer baking with whole milk if I have the choice. I hope you enjoy this cake as much as we do. I apologize for not knowing the exact transfer amounts over to a sheet cake size. Let me know how it turns out!! :-)

      • Liz Martin says:

        Thanks, I think I’ll double it and then cut the sheet cake in half for the layers. I wasn’t sure if I should bake 2 cakes or just cut it. Cutting it seems easier. :) Glad whole milk works, one less thing to get at the store! I’ll update how it goes… Thanks again!

        • No problem, Liz! I also meant to add that you’ll just have to keep an eye on the cake as it bakes. Between doubling the volume but then going with a larger pan, I’m not sure where that leaves you in terms of baking time. I would just check it early and often! Good luck with the baking!!

  50. Born and raised Baton Rouge native here! I made this cake today and brought it to a farewell party for a friend who is about to move away. I was excited to find a “knockoff recipe” for the famous Ambrosia cake (I used to work at Baum’s myself, and the strawberry cake is the only thing I will touch from Ambrosia) The cake turned out beautifully, tons of leftover frosting that I’m going to use for shortcakes (and I was VERY generous in layering/frosting.) It tasted good… But as far as comparable to the original? I was very disappointed. The icing is so heavy with whipped cream you can hardly taste the cream cheese. And the cake tastes good, but it’s so dense! NOTHING like the fluffy cake layers from Ambrosia!

    Everyone at the party enjoyed the cake, but not a single Baton Rouge native made the connection that this was an attempt at the Ambrosia cake. As a shortcake, this is great. But I’m going back to the drawing board for THE strawberry cake. The cake layers on the original are much lighter and the frosting somehow doesn’t taste as much like straight whipped cream. But thanks for the inspiration!

    • I’m sorry this cake didn’t hit the spot for you, Rebekah. As I’m sure you noticed, I readily pointed out that I do not have the recipe for the cake that you mentioned. Instead, I was simply inspired to create a strawberry cake that used loads of fresh berries in both the frosting as well as the cake. I played with this cake a good bit, and I personally enjoy it quite a bit. It’s one of my favorite cakes to make every spring! I’m sorry that you were disappointed, and I wish you the best of luck in your search for a copycat recipe.

  51. Veronica Henriquez says:

    Hey! im im the process of making this cake and I was reading through the comments and I noticed that “whipping cream” is mentioned for use in the frosting while in the recipe it says heavy cream. I was wondering if there’s a difference?

    • Hey Veronica! I apologize for not getting back to you while you were making this cake. So heavy cream and heavy whipping cream are very similar products. Heavy cream just has a bit of a higher fat content, so it’s preferred in certain recipes. However, since it’s just being used to create whipped cream for this frosting, that means that either one will work. I used heavy cream as I already had some in the refrigerator, but heavy whipping cream will work just as well, too. The key (and I’m sure you know this by now) is just to make sure to really whip the whipped cream until it is very stiff (almost overwhipped). That way it will hold up when you go to frost the cake. I hope you enjoy this cake as much as we do!! And happy Easter! :-)

  52. This cake looks so yummy. I am making it for my daughter and nieces birthday. I wanted to make it in advance but was wondering if it needs to be refrigerated. Should I just make the cake part the night before and do the whipping and decorating the night of? I am going to start on the cakes now. Thanks!

    • Hey Ruth! Since the frosting is almost entirely whipped cream, you do need to refrigerate the cake. However, you can bake the cakes early and either freeze them or wrap them tightly in plastic wrap…and then you can frost them on the day of the party. Still leave yourself enough time to make the frosting and decorate the cake…but that’s definitely the way to go to save time. I hope you enjoy this cake as much as we do!! Happy baking!

      • The cake tastes great but I was not familiar with how the whipping worked with the heavy cream. I was afraid to make it too stiff and didn’t whip it long enough….probably a few minutes shy of making it stiff enough. The cake turned out droopy :( It tasted yummy though. Next time I will whip a little longer. Thanks for getting back with me!

        • Oh no! I’m so sorry to hear that, Ruth. As you’ve noticed, you really have to almost over-whip that frosting in order for it to hold up once the cake gets frosted. I’m glad you enjoyed the flavor though, and I hope you’ll make it again sometime! Have a great rest of the day!!

  53. Can I use powdered sugar for the frosting instead of the granulate? Just curious. Thanks!

    • Hey Kristin! I’ve never used powdered sugar in this recipe, but I’m thinking it might work. You may need to play with the amounts, though, since powdered sugar packs a real punch of sweetness. If you do try it out with powdered sugar, then let me know how it turns out! (The real key to the frosting is making sure to whip that cream until it is VERY stiff…almost overwhipped. I said it above, but I figured it’s worth repeating.) I hope you enjoy this cake as much as we do…it’s almost time for us to make another one now that strawberry season is coming in! :-)

  54. Your cake shows three layers and the recipe says to use two pans. What am I missing here?

    • Hey Caroline, good eye! You should see a Baker’s Note right above the recipe where I described that I made a 1.5x version of this recipe in order to get the 3 layers you see in the photos. The recipe as listed makes 2 layers. (You could probably get away without increasing the frosting amount as the recipe makes a lot…but then again, there’s no such thing as too much frosting, right?) I hope you enjoy this cake as much as we do!!

  55. Hi David… First let me say your cake looks amazing. I used to make a cake very similar to this every 4th of July to serve as the desert for my yearly 4th of July BBQ. The only difference is I did not add strawberries to my frosting. I just frosted the top of the bottom layer and then put a layer of sliced strawberries. Then I put on the top layer and frosted it and the sides and topped the top of the cake with another layer of sliced strawberries leaving about a 1″ open space around the edge so I could pipe a decorative border. I also piped a border around the bottom of the cake and placed strawberry slices around the top of that. It was always a hit… Everyone loved it!

    The frosting recipe I used is VERY similar to yours. It is a recipe I came across years ago. It’s called, “Stable Whipped Cream Frosting”. I think this recipe would work very well for you with the strawberries added and would be a little stiffer and more stable than the frosting recipe your using. Just an idea… Here is the recipe if your interested in giving it a try…

    “STABLE WHIPPED CREAM FROSTING”
    This is SOO delicious
    It WON’T melt at room temperature like regular whipped cream!
    It’s VERY stable.
    Its wonderful used for frosting a cake or even dipping fruit in it!
    Not TOO sweet.
    Very versatile!
    **This recipe makes 5 cups**
    1 (8 ounce) package cream cheese, softened (reduced-fat is fine)
    1/2 cup white sugar
    1 teaspoon vanilla extract
    1/2 teaspoon almond extract
    2 cups of heavy cream
    DIRECTIONS:
    Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of your stand mixer and mix on medium speed until smooth.While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a few times and continue whipping until the frosting has thickened to a spreadable consistence will hold stiff peaks. If you plan to pipe this frosting it will work best if you fill your piping bag(s) and refrigerate for an hour or two before piping. Cake is best served after it has chilled in the refrigerator for a few hours. Be sure to refrigerate leftovers.

    • Thank you so much, Barb! You are right in that the recipe above is very similar. It looks like it just has a bit less whipped cream…which would indeed lead to a bit more stable of a frosting. I’ve had good luck with this version, but I do have to over-whip the whipped cream in order for it to hold. I’ve seen a number of readers’ comments that the frosting is not holding up for them…and I think it’s because of the whipped cream. Your version would fix that! I’ll make a note up in my recipe about that as I do really want people to enjoy this cake! Thank you SO much for sharing…you are awesome. I hope you have a great weekend!!

  56. I am really looking forward to trying your cake recipe and adding the diced strawberries to the frosting. I just know that it will be amazing! Thanks for a great recipe!!! Happy baking… :)

  57. Wonderful recipe, the cake is delicious! Only comment is that you do not need to 1.5 the recipe to make three generous sized layers. I did this for the recipe and the frosting and had way too much leftover; I was able to make half a dozen cupcakes with the leftover batter and my layers were about an inch-an inch and a half thick! Also, I had at least 4 cups of whipped cream left over! Other than this, the recipe is amazing; it tastes like strawberry shortcake!

    • Thank you so much, Kate! Good feedback about the sizes, too. Did you use a 9″ cake pan? I typically make just a single batch of this recipe and then make two layers. Either way, I’m glad you enjoyed it as much as we do! This cake just screams spring to me! :-) Also, is too much cake a bad thing? Haha…

  58. Rachel Panek says:

    I made this cake last night and it was a huge Pinterest fail for me. Although, I will say a super delicious fail. My cake layers slipped and fell all over the place. It was a mess, but the best strawberry cake I have ever had. I was hoping I could get a tip. I assume I didn’t beat my whipping cream enough, but it said not to overbeat. I also let it set in the fridge for an hour before I put the cake together. I have no clue what I did wrong.

    • Oh no! I’m so sorry to hear about the cake, Rachel. Based on what you said, I’m nearly certain that the whipped cream wasn’t whipped long enough. It’s hard to describe that as you really want to whip the whipped cream past what you would normally do…but you don’t want to go so far that it begins to turn into butter. You want it to really be quite stiff…like beyond stiff. Letting it rest in the fridge should also keep it stiff. I’m glad it was a super delicious fail, but I still feel terrible about the fail. I guess you’ll just have to make it again, huh? :-) Thank you so much for your comment!

  59. Vicki R says:

    Thank you for this simple & delicious recipe; my 6 yr old son wanted a strawberry cake with strawberry frosting for his birthday cake & this one fit the bill perfectly! The only thing I changed was to add some fresh strawberry puree into the cake batter; about 3/4 cup’s worth – the color was a light pink with just a hint of that yummy strawberry flavor. No need for food coloring, which is what so many other recipes call for. Tomorrow I make the frosting but I just wanted to say thanks now before I forget; great recipe!

    • Thank you so much for leaving this comment, Vicki! I’m always honored and humbled when someone makes one of the recipes that I post here. :-) That was a fun idea to add some fresh strawberry puree to the cake batter. I’ll have to try that next time I make this cake. Also, I’d note that the frosting recipe makes a lot of frosting! You’ll probably have leftovers, but then again…leftover frosting is never a bad thing, right? Also, make sure to really whip that cream until it is beyond stiff. Some other readers have commented that they’ve had trouble with the frosting being too soft, and I don’t want you to have the some problem for your son’s cake. I hope you guys enjoy it, and happy early birthday to your son!!

  60. Helene Powers says:

    Coud I use a bundt pan ???

    • That’s a great question, Helene! I guess you could use a bundt pan, but make sure to grease/flour it very well to prevent it from sticking. The only problem I see is that bundt cakes usually have a poured glaze-type frosting…and this frosting is more traditional in that the cake would need to be frosted. (Sorry for all the uses of frosting there, but I couldn’t figure out how to say it any better…haha!) So in short, yes, you can use a bundt pan…but I think another type of pan (brownie or rectangular cake) would be a better option. If you do give it a shot in a bundt pan, will you let me know how it turns out? Thanks so much, and I hope you enjoy this cake as much as we do around here! :-)

  61. i made this cake today and I wish I could show you how GREAT it came out!! I followed the directions just as you said… Best cake I have ever made! Thank you!

    • Yay! Thank you so much for commenting, Lucine…it makes me so happy that your cake turned out great! I’ve had a hard time describing how to really whip that whipped cream so that it isn’t too loose once you frost the cake…but it sounds like you nailed it! This comment totally made my morning! :-)

  62. Making this cake for an extreme strawberry lovers birthdaytoday. I baked the cakes last night, and made the frosting. I placed the gg on the fridge, this morning its a little to soupy. What can I do to thicken it? I hate to toss 20$ worth of frosting away.

    • That’s a good question, Malia! I totally understand not wanting to throw it away. My guess is the whipped cream was not whipped enough, but I think it can be salvaged. My first attempt would be to try to whip it again. If that doesn’t work (due to all of the other ingredients in the frosting now), then you can certainly just add more cream cheese to thicken up the overall frosting. It will end up being slightly different than the recipe I posted as it will have more cream cheese flavor…but it can be saved! You could also try folding in some more whipped cream that has been over-beat until it’s super thick. (Like thick! Not creamy like whipped cream normally is.) That might help offset the runniness of the first batch. I hope this helps…let me know how it turns out!!

  63. Lauren says:

    wondering if this is truly meant for two cake pans like the recipe says? I’m confused since the picture shows this cake as three layers. Planning on making this for Mother’s Day!

    • Hey Lauren! There is a baker’s note at the bottom of the recipe explaining that I made a 1.5x version of this cake for the 3 layers. Other readers have reported that they didn’t need to increase the amount of frosting as the 2-layer version made more than enough. I always say I’d rather have more frosting than not enough…but that’s just me! :-) Also, make sure to read through some of the comments about how long to whip the whipped cream for the frosting. The biggest “challenge” (if it’s really a challenge) to this cake is making sure to really get a very, very stiff whipped cream before adding remaining frosting ingredients. I hope you enjoy this cake as much as we do around here!!

  64. amanda says:

    I was just wondering that if I doubled this recipe into a 13×9 sheet cake would I have to adjust the cook time??

    • That’s a good question, Amanda! I think you might end up with slightly more batter if you double the recipe and then go 13×9. (Not much…just a cup or two.) However, because of that, you may need to adjust the cooking time a slight bit longer. I would start with the time listed above (~35 minutes), and I would start glancing at the cake around that time. My guess is you will need a couple minutes more, but nothing too crazy. I hope you enjoy this cake as much as we do!! :-)

  65. Seriously delicious cake. My only problem was that I let my cream cheese get to warm cuz it was a hot day, so I look forward to trying this again in a temperature controlled environment. :-)

    • Ah, bummer on the cream cheese, Suzie! You might have been able to just toss it back in the fridge? Either way, I’m so glad you enjoyed this cake! I just made it again a couple of days ago for a party…it’s one of our favorite summer desserts around here! Thanks so much for your comment, too. :-)

  66. This cake is Ah-mazing! I made this for my son’s 5th birthday and modified it very successfully to be egg free using egg replacer. This was a beautifully dense and moist white cake. I would like to modify this recipe to make it a chocolate cake, but was wondering if simply adding cocoa powder would suffice? Thoughts? Thank you for publishing such an incredible recipe that ANYONE can make! :)

    • Wow, Katie…thank you so much! Your comment totally just made my day. :-) I’ve never made this cake with egg replacer, so I’m glad it turned out awesome. It is a dense cake, but I wanted it to be like a strawberry shortcake…just in cake form. So as far as turning the cake into chocolate, I’m thinking you could add about 1/2 to 3/4 cup of cocoa powder. But the trick here will be that you’ll need extra milk (or water) to offset that cocoa powder. I don’t know without playing around exactly how much additional liquid…but I’m thinking start with 1/2 cup and then keep adding more until the batter is the same consistency as the vanilla version. I’m sorry I don’t have a super easy answer for you here…but I think it can totally be done! In fact, if you do make a chocolate version, will you let me know? I might just have to post it then! :-)

      • Ok, so I made the recipe twice now since the first batch didn’t turn out quite the way I had hoped. The first batch I added 1/4 cup of cocoa powder with 1/2 cup of melted chocolate chips. It was dense, but a tad bit dry and not quite rich enough of a chocolate flavor for me. Tonight I ditched the cocoa powder and went with 1 1/2 cups of melted chocolate chips (60% dark chocolate) and it was fantastic! For anyone wishing to make this egg-free I recommend Ener-g Egg Replacer with 1 tablespoon powder to 2 tablespoons warm water and whisk well. This never fails me in baked goods. Thank you for providing an amazing base recipe!

        • Ah, good to know! Thank you so much, Katie!! I’m guessing the cocoa powder soaked up all the liquid and led to the cake being a bit dry. Either way, it’s good to know that the 1.5 cups of melted chocolate chips is the key. Now I’m totally craving a chocolate cake. I’ll have to give that version a shot here pretty soon. Oh, did you use cake flour for the chocolate version?

        • Excellent…thanks! I’ll have to keep this chocolate version in my back pocket. Don’t be surprised if it shows up as a new post sometime. Thank you again! :-)

  67. Well I tried this cake and although it tastes fine it is a heavy/dense cake and I was wanting something a bit lighter. If I used 3 egg whites beat stiff and folded in plus 2 yolks incorporated into the batter would it make a difference in the cake density? I made a Strawberry Butter cream frosting instead, my family loved it!

    • Hey Carol! I went with a dense cake on purpose for this recipe as I really wanted to replicate a strawberry shortcake type of dessert. However, if you are looking for a lighter cake recipe, then I would reduce the flour to maybe 2 or 2.25 cups. The egg white trick you described above would certainly help, too. In fact, you could entirely remove the egg yolks and go with about 6 egg whites instead. Oh, and changing to all-purpose flour would change the consistency as well. I hope this helps…and I hope you enjoy the new version! :-)

      • Thanks David for the reply & advice! I will try the changes next time. I wish I had read the comments first, I would have seen that you made it to be a dense cake on purpose. I want to be clear this cake tastes good it was just not what I was looking for.

        • No problem at all, Carol! I agree that this cake is dense…but I totally understand if you’re looking for a lighter cake. After all, it’s cake…you really can’t go wrong with a slice of cake, right? :-)

  68. Hey David,

    Your cake recipe is so good, and the cake looks so amazing and delicious. Thank you for this awesome delicious recipe.

  69. Wondering if the layers of cake of cake can be made ahead of time and frozen? Looks yummy!

    • Thank you so much, Sylvia! The layers of cake can absolutely be made and frozen ahead of time. I’d just recommend letting cakes cool and then wrapping them in plastic wrap. If you’re going to freeze them for a long time (weeks or more), then I’d put them in a ziptop freezer bag, too. I hope you enjoy this cake!!

  70. Saw this on Pinterest and it looks yummy! Unfortunately I can’t stand sweetened cream cheese in any way shape or form (nor can I stand any kind of frosting – especially buttercream – and always scrape it off into the sink)… can I make this without the cream cheese? Is there some kind of thickener I can substitute? With local strawberry season just around the corner, I’d love to make this… thanks!

    • Hey Mouse! Gosh…that’s a tough question. No frosting at all? Hmmm…right off the top of my head I would suggest changing it up and making a pure sweetened whipped cream and using that. The problem will come with frosting the cake with pure whipped cream. The cream cheese helps thicken the frosting. (Truthfully, I don’t think the frosting tastes very cream cheese-y at all, but that’s just me!) I would recommend making the layers and then just adding sliced strawberries in between layers along with sweetened whipped cream. I would also frost the top, but then don’t try to frost the sides of the cake. (I think the sides will be too difficult with just whipped cream.) So it would end up looking like one of those “naked cakes” but those actually look really cool, too…lets you really see the layers. Sorry I don’t have a super easy substitute for the cream cheese here, but I think that idea will still produce a delicious dessert! :-)

  71. This cake looks great! Unfortunately, I only have one pan, so what do you suggest I do?

    • Hey Kat! You can totally still make this cake. I only have 2 pans, but I made a 3-layer (1.5x recipe) version for the pictures above. You can mix the batter as normal, but just bake the first layer. Let it cool and remove it from the pan and then bake the 2nd layer. You don’t want to let the mixed batter sit too long, but it will be ok for the time it takes to bake a layer. I hope this helps…and I hope you enjoy this cake as much as we do! Happy Memorial Day weekend! :-)

  72. Ritika Patel says:

    I made just the cake part of this recipe! It tasted amazing, but I wished it had been more spongey and light! When I went to cut a slice, I had to put so much force for the knife to go through!

    • Hey Ritika! I’m sorry this cake turned out so dense for you. I actually wanted this cake to be a bit denser to pair against the lighter whipped cream frosting (almost a strawberry shortcake type of feel), but you still shouldn’t have needed to put that much force on the knife to cut through it! I hope it still turns out well once you frost it, though. This is absolutely one of our favorite cakes, and I truly hope it works for you!! :-)

  73. The icing is amazing! However, I found the cake is very dense and tasteless. I made it twice, because I thought I messed up the first time. I recommend a chiffon or angel food cake instead.

    • Thank you so much, Britt! I’m sorry you found the cake too dense, but I’m really glad you liked the frosting. I personally love the cake, and I think it balances the frosting quite well. But this frosting would totally be awesome on a chiffon or angel food cake, too! Thanks for the idea! :-)

  74. Mary Mowen says:

    Hello,
    I’m really looking forward to trying this. I have a question about the vanilla, though — two tablespoons? Didn’t have time to read through all the comments posted so far; perhaps someone’s already mentioned it. I’d guess two teaspoons for the cake and maybe two teaspoons for the frosting. Two tbsp. just seems like a mis-print to me. Best regards, and thank you for posting this wonderful-looking recipe. Mary M.

    • Hey there, Mary! The vanilla is not a typo, although I do agree with you that it is a lot. I normally would not use 2 Tbsp in a cake, but I wanted to really pump up the flavor of the cake. I personally love the way this cake tastes, and I don’t think the vanilla overpowers the cake at all. However, feel free to reduce the vanilla when you bake your version. You can’t really go wrong with way. I hope you enjoy this cake as much as we do…it’s a summer classic around our house! :-)

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  8. […] for the past several years, she asked me, once again, to bake her birthday cake. She discovered this amazing recipe by David over at Spiced, so we set out to make it.   The end result is pictured […]

  9. […] 2 hours back to my own place. Not only that but 5 minutes into my walk, I was salivating over this recipe and then my phone died. That left me with strawberries on my mind and sore […]

  10. […] of cakes on Pinterest. As I scrolled him hemmed and hawed, but was so excited when he saw this strawberry cake from Spiced. It looked gorgeous, so I was almost as excited as he was to test out the […]

  11. […] you want to make this cake, visit David over at Spiced Blog for the recipe. You won’t regret it.  (And how refreshing is it to see a male lifestyle […]

  12. […] recipe for the cake itself came from Spiced Blog. I was so inspired by his cake that I had to make it for my own. I mixed up the frosting however […]

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