Recipe: Strawberry and Cream Cake

Nothing says summertime like strawberries and cream, and this delicious recipe from our editor, Rebekah Wilbur, will knock your socks off! Enjoy a refreshing slice of heaven with this delightful strawberry cake, layered with strawberry compote and topped with lashings of whipped vanilla buttercream. 

For the Cake:


  1. Preheat the oven to 350 degrees F (175 degrees C). Prepare pans: Grease and flour two 8 inch round cake pans or four 6 inch round cake pans.
  2. In a large bowl, cream together the butter, sugar and strawberry gelatin until light and fluffy. Beat in the five eggs one at a time, mixing well after each addition. Combine the flour and baking powder. Stir the dry ingredients into the batter alternating with milk and finishing with the flour. Finally at a low speed, mix in vanilla, strawberry puree, and freeze-dried strawberries. Divide the batter evenly between the prepared pans.
  3. Bake for 25 to 35 minutes in the preheated oven, or until a small knife or toothpick inserted into the center of the cake comes out clean.
  4. Allow cakes to cool in their pans over a wire rack for at least 15 minutes, before removing from pans to cool completely.

Strawberry Compote

  • 1 lb strawberries (1 lb = 16 oz or 454 g)
  • 1 lemon (juice and zest)
  • ¼ cup granulated sugar
  • ¼ cup water
  • 1 Tbs cornstarch

Hull and chop strawberries and place into a medium saucepan, cover with water and add in sugar and zest. Bring to boil for 5 minutes stirring to avoid catching. Add lemon juice and reduce heat. Add cornstarch and simmer until thickened. Cool completely before use.

Whipped Vanilla Buttercream

  • cup (6 sticks) butter, softened
  • 2 teaspoons of vanilla extract
  • 7 cups confectioners sugar, sifted*
  • 1/2 cup of whole milk
  • pinch salt

Beat butter until pale and fluffy, add powdered sugar one cup at a time, beating after each addition. Add milk, vanilla extract and salt, and whip at medium-high speed for 6 full minutes until light and fluffy!


Level cake layers and sandwich with strawberry compote and buttercream. Tip: Make a buttercream dam before adding the strawberry filling, this will prevent it from bulging once assembled. Cover the cake in a generous layer of frosting.


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