Strawberries & Cream Cake
Cakes, Dessert, Fruit — By Jessie on March 30, 2009 at 7:32 pm
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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43 Comments
Can’t go wrong with this combination…looks like the perfect cake for a coffee klatsch or tea party!
Thanks, Doug! Totally would be great for either. It’s the kind of thing you can dress up or down.
+Jessie
Wow. That’s all I can say. Wow. I’m not wild about strawberries, but I would totally make this with raspberries. Nice one, Jessie.
Thanks, hon. Oh, I would love this with raspberries. I’ve made it with blueberries before and it’s yummy.
+Jessie
I would definitely take a piece with a scoop of vanilla ice cream! Yummy!
One big piece, coming right up!
(And one for Grumpy, too. Wait, I’m thinking he might not be a berry kind of guy?)
+Jessie
Now I am in trouble this look much like what my grandma makes with fresh strawberries from her garden and now I am craving for it!!
This looks so yummy!!
Oh gosh, I wish we had enough sun for a strawberry patch. My mom had one when I was a kid, and I just loved it!
+Jessie
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.
+Jessie
Oh Jessie…. this looks amazing… sign me up with a huge scoop of ice cream.
Thanks, hon!
+Jessie
This looks delicious! I just made strawberry shortcake this weekend. Must have been that kind of weekend!
You’ve outdone yourself again!! YUM!
Oh wow. That’ll do. I know what I’m making for my girlfriend the next time she behaves herself.
I love strawberries and cream! I’m thinking vanilla ice cream would be great with this!
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!
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!
Oh, man that looks great and I have some strawberries that need to be eaten up! Thanks for sharing the recipe.
~ingrid
Hi,
I will love to try this recipe. How do I print this recipe? I may have overlooked the button.
Hi,
I would love to try this recipe. How do I print this recipe? I may have overlooked the button.
Oh yum
I’ve bookmarked this one to try next time I’ve got some extra strawberries that need to be used up, looks great!
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!
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.
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
Heya Mouse!!
I just tried baking this cake today, and it was fantastic! So moist and tasty – strawberries are my favorite
Oh fabulous! So glad you liked it, April!
+Jessie
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!
Hehe oh my goodness, thank you! So glad you liked it. And I’ll bet it would be amazing with blackberries (love ‘em!)!
+Jessie
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
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
Oh wow! Thanks so much! And thanks for posting a link to your vegan version. It’s very much appreciated!
+Jessie
Your photos are great, you make it look so good that I want a piece right now!
Oh gosh, thank you!
+Jessie
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
Thanks!
Hey Olivia!
Thanks so much!
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
Thanks Jessie,
The cake turned out very good. Very soft. It tasted a bit more muffin like, maybe because of the light cream that I used.