No ImageStrawberry Cream Cake

Did you make it? Rate it!

  1. Jo

    This is my all-time favorite cake recipe — I have been making it for years!

    My first memory of making this cake was in high school, and it was the first time I ever made a cake from scratch by myself. The instructions were so comprehensive that I nailed it on the first shot. It consistently comes out perfect each time I’ve made it (it’s been dozens of times over the years). I’m in my late 20’s now, and it’s still my go-to cake recipe in the summertime.

    Thank you for this wonderful recipe and the great recipes I have attached it it! Sorry it took me this long to leave the well-deserved 5 star review!

    xxxxxyyyyy

  2. Nancy

    This recipe is a reputation-maker! It was delicious and a lot of fun to make. Whenever I bake something from a blog I try to come back and leave comments for others so here are mine.

    First, the cake layers were delicious, tender, fine-textured and fun to make. Folding is definitely key. If you’re new to baking, do yourself a huge favor and learn to fold properly – it will make you a much better baker. Slicing the cake into 3 even layers was tricky but I didn’t freeze them before attempting it. I got out my ruler and marked the layers before slicing through them then slid a thin piece of metal, the bottom of a removable bottom tart pan, under each layer to move them.

    A lot of people had trouble with the strawberries. I squeezed as much of the juice out of the macerated berries as I could and cooked it to a thick consistency, stirring frequently. The smell in the house drove everyone crazy it was so delicious. I kept going until it was a pretty thick syrup. Also, while reducing the juice, I continued pressing liquid out of the berries.

    In the cream filling I used mascarpone which tasted great and added a nice mild tang but when the sugar was added, the mixture became gritty and felt like it had separated slightly. I went ahead and added the (cold) cream and beat it well which helped quite a bit but not completely. Luckily no one but me seemed to notice so I ran with it.

    When I put the cake together I spread the macerated berries over the full cake layer, not just in the center, and covered them and the sliced fresh berries with whipped cream. After putting each cake layer in place, I used a small, thin cookie sheet to carefully press the layers into place being careful to not push the cream out the sides. Since the side of the cake isn’t covered with anything I wanted the layers to be level and flat.

    This cake was delicious after sitting 5 or 6 hours in the fridge. Thank you so much for posting it! I can’t wait to make it again – this weekend.

    xxxxxyyyyy

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  3. Anani

    Hi, I am Anani, I am 10. I made this cake for my brother’s 4th birthday. We loved it. Even my Dad who is a harsh cake critic loved it. It was even better the second day. Thanks for a great recipe!

    xxxxxyyyyy

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  4. Jon

    The cake part gets soggy like crazy, especially because it’s cut into thin layers. I had to make this with Genoise since that’s dryer and can absorb all the moisture from the berries and cream without falling apart.

  5. mariam

    This cake was laborious, but well worth the effort. I’ve never baked a cake from scratch before but your detailed instructions were fool-proof. Thank you so much!

    xxxxxyyyyy

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