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.