strawberry dream cake recipe

Written ByJenny Smyth Posted on
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The Best strawberry dream cake recipe

I’ve been making this strawberry dream cake recipe for my family for years, and it’s always a hit. The first time I tried it, I was hooked – the combination of sweet strawberries and moist cake is just perfect.

My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with. It’s easy to make and always turns out delicious.

I like to serve it at family gatherings and special occasions, but it’s also a great treat for a quick dessert or snack. The best part about this recipe is that it’s relatively healthy, made with wholesome ingredients like fresh strawberries and whole wheat flour.

I’ve even started making it for breakfast, topped with a dollop of whipped cream or a sprinkle of powdered sugar. My family loves it just as much as I do, and we’ve even started experimenting with different flavors like adding a hint of lemon or using different types of milk.

The key to this recipe is the technique of not overmixing the batter – it’s all about gentle folding until just combined. This ensures that the cake stays light and fluffy, rather than dense and heavy.

Strawberry Dream Cake

4.7 from 533 votes

A light and moist strawberry cake filled with fresh strawberry puree and topped with a creamy strawberry frosting. This cake is perfect for spring celebrations or any time you crave a fruity dessert.

Prep Time25 mins
Cook Time30 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup fresh strawberries, hulled and pureed

For the Strawberry Filling

1 cup fresh strawberries, diced
2 tablespoons granulated sugar
1 tablespoon lemon juice

For the Frosting

1/2 cup unsalted butter, softened
4 ounces cream cheese, softened
4 cups powdered sugar
1/2 cup fresh strawberry puree
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
3In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Set aside.
4In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
5Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
6Reduce the mixer speed to low and alternately add the flour mixture and buttermilk, starting and ending with the flour, until just combined.
7Gently fold in the strawberry puree with a spatula until evenly distributed.
8Divide the batter evenly between the prepared pans and smooth the tops.
9Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden brown.
10Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
11While the cakes cool, make the strawberry filling.
12In a small saucepan over medium heat, combine the diced strawberries, sugar, and lemon juice.
13Cook for 5 to 7 minutes, stirring occasionally, until the strawberries soften and release their juices, then remove from heat and let cool.
14For the frosting, beat the butter and cream cheese together until smooth.
15Gradually add the powdered sugar, beating on low speed until incorporated, then mix in the strawberry puree and vanilla until fluffy and spreadable.
16Place one cake layer on a serving plate and spread the cooled strawberry filling over the top, leaving a small border.
17Place the second cake layer on top and frost the entire cake with the strawberry cream cheese frosting, smoothing with a spatula.
18Refrigerate the cake for at least 30 minutes before slicing to set the frosting.
19Serve chilled or at room temperature, garnished with fresh strawberries if desired.

🔧Equipment

Two 9-inch round cake pans
Electric mixer
Mixing bowls
Measuring cups and spoons
Spatula
Cooling rack
Piping bag (optional)

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 75mg🧂Sodium: 320mg🌾Total Carbs: 57g🥦Dietary Fiber: 1g🍬Sugars: 42g🥩Protein: 4g

📝Notes

For best results, use ripe, sweet strawberries. If the cake layers dome, trim them with a serrated knife to level before assembling.

Watch Video Of How Strawberry Dream Cake Works

To store leftover strawberry dream cake, cover it tightly with plastic wrap or keep it in a cake carrier in the refrigerator. It will stay good for up to four days. When you are ready to serve again, let it sit at room temperature for about 15 minutes so the flavors come through.

You can also freeze individual slices wrapped in plastic and foil for up to two months. Thaw them in the fridge overnight before serving. For serving ideas, I like to add a dollop of fresh whipped cream and a few sliced strawberries on top.

It also goes well with a scoop of vanilla ice cream or a simple berry sauce on the side. This cake is perfect for family dinners, birthday parties, or just because you want something sweet. It always gets eaten up fast and everyone asks for the recipe.

I hope you give it a try and enjoy it as much as my family does.

❓ Frequently Asked Questions About Strawberry Dream Cake

1. Can I use frozen strawberries for the filling?

Yes you can use frozen strawberries. Thaw them first and drain any extra liquid before cooking. This keeps the filling from being too watery and helps the cake hold its shape.

2. How long does strawberry dream cake last in the fridge?

The cake will stay fresh for up to 4 days if stored in an airtight container in the refrigerator. The flavors actually get better after the first day as the layers set.

3. Can I make this cake ahead of time?

Absolutely. You can assemble the cake a day before you plan to serve it. Just keep it covered in the fridge and add any fresh strawberry garnish right before serving.

4. What if I do not have cream cheese for the topping?

You can substitute mascarpone cheese or even a stabilized whipped cream. The texture will be slightly different but still delicious. Just make sure the topping is thick enough to hold layers.

5. Can I use a different fruit instead of strawberries?

Yes you can swap in raspberries, blueberries, or sliced peaches. Adjust the sugar based on the sweetness of the fruit. Cooking times may vary slightly for different fruits.

6. How do I keep the cake from getting soggy?

Make sure the strawberry filling is cooled completely before layering. Also pat the cake layers dry with a paper towel if they seem moist. This helps keep the texture light and not mushy.

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