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Strawberries & Cream Cake


The one we’ll be focusing on today: 4-layer fresh strawberry cake–perfectly pink and moist, squished with layers of fresh strawberry jam and cream, smeared with lots of vanilla bean buttercream.

Here is the 2-layer strawberry sponge cake with fresh cream that I made for Christmas (but I personally wouldn’t object to having this as my birthday cake)!

My first fondant cake (not a huge fan of fondant, but I get the appeal)

and here is the ice cream birthday cake I made for my brothers this year.

Strawberries & Cream Cake
Prep time

Cook time

Total time



Wet Ingredients:
  • ½ c fresh strawberry puree (I leave it chunky)
  • ½ c room temperature, whole buttermilk
  • 2 sticks soft, unsalted butter
  • 2 ts pure vanilla extract
  • 2 c sugar
  • 3 room temperature eggs
Dry Ingredients
  • 3 c all purpose, unbleached/unbromated flour
  • ¼ ts fine (table) salt
  • 2 ts baking powder (not soda)
Fresh Whipped Cream
  • 2 c heavy whipping cream
  • 1 c powder sugar
  • 1 ts vanilla extract
Vanilla Buttercream
  • 2 sticks soft, unsalted butter
  • 3-4 c powder sugar (measured after you sift, not before)
  • 1 ts vanilla extract
  • 1 ts fine, table salt
  • 2-4 tb room temperature cream

  1. In your first bowl, sift your dry ingredients together (a fine mesh sieve, cake sifter, etc)
  2. In your second bowl, cream together your butter and sugar. You want it to be fluffy/pale blonde color.
  3. Dribble in your vanilla (allow it the chance to bloom)
  4. Add in your eggs one at a time (cracking them in separate bowls first, helps)
  5. Stream in your buttermilk-mix
  6. Drizzle in your berry puree-mix
  7. Lastly, sprinkle in your pre-sifted dry ingredients slowly (in thirds) to your wet batter.
  8. Make sure you don’t over mix!
  9. Fill your pans and bake at 350 for 17-22 minutes. Remember to cool completely.
Fresh Whipped Cream
  1. Using a whisk attachment, beat your cream until it forms soft peaks. Add your sugar, a bit at a time with your vanilla. Whisk it all together until it reaches firmer peaks. (You can turn the bowl upside down, and nothing slides out)
Vanilla Buttercream
  1. It is very important to sift your powdered sugar (especially in frosting, lumps will be a dead giveaway)
  2. Break up your butter
  3. Sprinkle in your powdered sugar a bit at a time, making sure you swipe down the sides of your bowl, periodically
  4. *It’s important not to over mix here, as well or your frosting will begin to streak
  5. Add your salt and vanilla
  6. Check the consistency of your buttercream. If you’d like it to be looser, add in a tablespoon of cream (or half/half/milk) at a time until it’s the consistency you desire.
  7. Store on your counter and spread onto your cakes.


Even if it’s not anyone’s birthday, this cake makes for a great midnight snack, a cheerier Tuesday, or an incentive to get your kids to do their chores (or even for yourself as a reward for just being awesome).

Love & awesome sauce,

Your Squishy Monster


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