Strawberries & Cream Cake

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Spring is coming. Bring on the strawberries! This cake has all the flavors of a classic strawberry shortcake�all in one cake. It’s great by itself, or served with a big dollop of creme chantilly, or scoop or two of good vanilla ice cream.

This cake is good with regular, ole supermarket strawberries. For outstanding berry flavor, use fresh strawberries when you can find them at your local farmers market.

The top of the cake is almost biscuit-y in texture.

The inside of the cake is moist, tender�and dotted with bits of luscious, fresh strawberries. (This cake would be equally scrumptious with fresh blueberries or raspberries.)

I use my stand mixer to make this cake, but you could totally use a hand-held mixer, too�or some old-fashioned elbow grease.

Strawberries & Cream Cake: Vegan version!

My cake isn’t vegan, but Annie Anderson was nice enough to noodle out a vegan version. Click here for her take on this recipe. (Thanks, Annie! +Jessie, July 7, 2009)

Strawberries & Cream Cake

3/4 cup sugar
4 Tbls. butter (that’s 1/2 a stick), softened
1 egg
3/4 cup heavy cream
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 cups strawberries, sliced

Yields 1 9-inch round cake

Strawberries & Cream Cake: Prep your cake pan & preheat your oven

Generously butter the bottom and sides of a 9-inch round cake pan.

Cut a round of parchment paper and fit it inside your buttered pan. Don’t make yourself nuts trying to make a perfect circle. If it creeps up the edges a little, that’s just fine.

Set the pan aside. Preheat your oven to 375 degrees.

Strawberries & Cream Cake: Make the cake batter

Put the sugar in the bowl of your mixer.

Slice up the butter and add it to the bowl.

Crack in the egg.

Beat the sugar, butter, and egg together to combine well.

When the mixture is fairly uniform, pour in the cream.� Beat to combine.

Add the flour, baking powder, and salt.

Beat on high to combine.

Beat until the batter just comes together, like this. If you overdo it, the cake won’t be as tender. The batter will be really thick, almost like a soft cookie dough.

When your batter is mixed, toss in the strawberries.

Fold them in by hand with a rubber spatula or wooden spoon. Fold gently, so you don’t completely smoosh the strawberries.

You want the berries to be fairly evenly distributed throughout the batter.

Strawberries & Cream Cake: Bake the cake

When the batter is fairly uniform, scrape it out into your prepared cake pan.

With a rubber spatula or wooden spoon, smooth the batter down so it’s even. Pop it into your preheated, 375 degree oven.

Bake for about 30 minutes, or until the top is firm and golden brown, and a toothpick comes out clean when inserted into the middle of the cake.

Set the cake pan on a rack and cool it right in the pan.

Strawberries & Cream Cake: Serve & enjoy!

When it’s completely cool, run a knife around the edge to loosen it up, then invert it onto a plate. Because you lined the pan with butter and parchment, it should slip right out.

Or you can do what I did, and serve it right out of the pan.

To serve, slice into wedges or squares.

Serve as is, or top with whipped cream, vanilla ice cream, or fresh, sliced strawberries.

Enjoy!

 

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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

51 COMMENTS

  1. okay I'm not happy because that cake is nowhere near me! this cake makes a perfect paring with coffee but you already know about my coffee addiction :p
    • Hehe, we totally need to invent that thing that delivers food via the internet. I'll get my team of scientists and engineers right on that. :D +Jessie
  2. I love strawberries and cream! I'm thinking vanilla ice cream would be great with this!
  3. Looks amazing, and so easy! I just bought a pint of blueberries on Saturday..I think I might give this a shot today. This time, i'll send you a picture! Thanks for the recipe, Jessie!
  4. [...] Now when I think of Strawberries & Cream - I think of a mystical realm of pure bliss. I mean its every where. On some of our favorite products…leaving us all in awe - thanks in part to the entire name. Now who knew that you could serve this all in one main dish. Better yet a cake. Ahh…who needs a diet when the cake is pretty much all you need to keep a smile on your face. Yeah I know that the spring gives way to new pre-planned diets & exercise routines. But why not get into a routine of whipping up a batch of this delectable spring-time dish? The Hungry Mouse has the full scoop of how to prepare this eye alluring dish - Check It Out Here [...]
  5. That looks delish! My boyfriend loves, loves, loves strawberry things and his birthday is coming up, so this may be making an appearance at our house. Thanks!
  6. I'm so glad that I saw this post. The pix are wonderful... this looks like strawberry shortcake all rolled into one! Love it! I just received some strawberries in my CSA box, so this recipe seems mighty tempting to use them. Thanks!
  7. Jessie -- a question -- I'd like neat pieces/cakes/sort-of scones I can wrap individually, with a baked edge. You said this dough is like a soft cookie dough - do you think I could either drop them by the dollop-ful into a muffin pan or bake them stand-alone on a cookie sheet? Thanks, Myra
    • Oh! I think you could totally do that. :D Not sure about the timing, though. They wouldn't need to bake as long. I'd just keep a close eye on them once they've been in the oven for maybe 10 minutes or so. Let me know how it goes? Thanks! +Jessie
  8. I made your cake yesterday, and it was wonderful! As a matter of fact, it's already GONE! :) I blogged about it here: http://mysweeteats.blogspot.com/ I look forward to making it again - next time with blackberries!
  9. If this is a duplicate, I apologize. I love your blog, love your style, love the step-by-step instructions, love this recipe. I made it today with slightly sweetened sliced strawberries and whipped cream. I will never use any other cake for strawberry "shortcake" again. Really scrumptious. I'm afraid I tweeted a link to this recipe. I'm new to Twitter and didn't stop and think that I should probably ask you first. I only have two followers, so hopefully not a problem. I do apologize. Thanks for a really wonderful recipe.
    • Oh gosh, Dani, thank you!! You're so nice. :) So glad you liked the cake. This is one of my favorites. And thanks for the tweet! It's greatly appreciated. I'm honored you liked it enough to want to share. Cheers! +Jessie
  10. [...] Strawberries amp Cream Cake The Hungry Mouse Posted by root 2 hours 33 minutes ago (http://www.thehungrymouse.com) This cake has all the flavors of a classic strawberry shortcake all in one generously butter the bottom and sides of a 10 inch round cake pan now when i think of strawberries amp cream i think of a mystical realm of pure bliss this eye alluring dish check Discuss  |  Bury |  News | Strawberries amp Cream Cake The Hungry Mouse [...]
  11. Oh my goodness! I think I'm going to get fat reading your blog . . . LOL. But this is another one for that "must try soon" pile. In fact, I'm thinking it's going to make a good 4th of July breakfast in the morning. I'm sure the kids will love that! Ah . . . cake for breakfast! ~Annie
    • Ok . . . so I made this today and everybody loves it! Although, I had no eggs and no heavy cream so I used egg replacer and hemp milk mixed w/a little soy "sour cream" and it worked just beautifully. I posted about my adaptation over at my blog if anyone is interested. ;-) ~ Annie
  12. Hi Jessie, Love your site. With this recipe, can you use pouring cream instead of the heavy cream ? I've got some in my pantry at the moment :P Thanks!
    • Hey Olivia! Thanks so much! :D Means a lot to me. OK, here in the U.S., we don't have cream labeled "pouring cream." (It's just straight cream, right? No additional stuff in it like sugar, etc.?) I searched online, and it looks like pouring cream has about 18%-20% butterfat, which is less than our heavy cream (36%-38%). If that's the case, you should be able to substitute it with no problem. You cake may be a little less rich, but it should still be very good. Leave a comment back and let me know how it turns out? Cheers! +Jessie
  13. Jesse, I just baked 2 of these last night, 1 for my co-workers and 1 for my roommates. It was a huge hit with the roomies and now today I will see how the co-workers like it. I brought in some whipped cream to go with it, but I had it last night with some ice-cream and its awesome. Thanks Nick
  14. Made this last night - my whole family adored it - even my 15 year old who says she hates strawberries loved it!! we had it with vanilla ice-cream for dessert - my new favourite recipe!
  15. Hello Jessie, This cake looks amazing too! I tried the orange pound cake from your website and it has become a family favorite..thank you so much for such wonderful recipes. Just before I try making this cake, I have a question- Do the strawberries taste tangy in the cake? I once made a blueberry cake with fresh berries. Athough the cake was yummy, my folks thought the berries weren't sweet and didn't gel with the cake...how does this cake come out?
  16. made this again, but in muffin tins for the girls at work - i had the oven a bit cooler because of the smaller cakes, they were so moist and absolutely glorious! i am now voted "top cook" at the office - hehe
  17. Hi, I just tried this recipe and I have no words to describe how absolutely delicious the batter and the cooked cake tastes! thank you so much for sharing this great recipe with all of us, and the only thing I can think of is that I wish I'd find this ealier! :D

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