Home > Desserts > Strawberries and Cream Cake Strawberries and Cream Cake May 8, 2017 | 152 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. A delicious, made-from-scratch, best-ever Strawberries and Cream Cake with a thick cream cheese frosting and garnished with sugared strawberries. The perfect cake for Mother’s Day! Strawberries and Cream Cake Right in time for Mother’s Day, I’ve got you covered for dessert! 🙂 This Strawberries and Cream Cake is relatively simple to make (no worrying about different pans and layering cakes with frosting in between), moist and flavorful, packed with strawberries, and it’s beautiful! I mean, who could ask for more?! And after your mom absolutely flips over this cake, then you’ll want to use this recipe for all kinds of occasions – a baby girl shower, a pink-themed party, Easter Sunday, a gorgeous spring/summer cake…there are so many times when you’ll need a delicious-from-scratch pink strawberry cake! How Do You Make a Strawberries and Cream Cake with Real Strawberries? The base of this cake has real strawberries in it! It also has an amazing topping of sugared strawberries–making this cake quite the delicious strawberry treat! Special ingredients: To make this cake, you’ll start by beating the butter until smooth and then adding in the sugar. You’ll add some lightly beaten eggs to this mixture and then some lemon juice. Why add lemon juice to this cake? A bit of lemon is as good as a dash of salt in bringing out the flavors. It really intensifies the delicious strawberry flavor, all while keeping things tasting fresh and light. The acidity of the lemon is also important for the final texture of the cake. And then you’ll add in the buttermilk. You can definitely make your own buttermilk (Remove one tablespoon from one cup of milk and replace that tablespoon with vinegar or lemon juice), but I do think this cake is best with a good store-bought buttermilk. Keep it light: To keep this cake from being over-mixed (and thus resulting in a denser cake) you’ll combine the dry ingredients in a separate bowl. You’ll sift together the flour and cornstarch a few times which is going to give you a bit of a “DIY cake flour.” You’ll get a finer crumb and a moister cake without it being too dense. Then you’ll mix in the dry Jell-O®, baking soda, and salt. Once this mixture is combined, you’ll add it to the wet ingredients and beat the two until JUST combined. Again, you don’t want to over-mix the cake batter here. Strawberries: Finally, you’ll fold in those *real* finely chopped strawberries! Frosting: While the cake bakes, you can make the delicious cream cheese frosting and sugared strawberries that will finish off this cake beautifully. QUICK TIP MEASURING FLOUR: The most important measurement in this recipe is the flour. If you press a measuring cup into a bag of flour, you will pack in way too much flour, which will yield cakey and less-flavorful results. Spoon the flour into a measuring cup and level the top with the back of a table knife. Scooping and packing the flour is not the way to go! How Do You Frost a Strawberries and Cream Cake? This scrumptious treat has a delicious strawberry cake base and then a perfect cream cheese frosting to top it all off, making it a “strawberry-and-cream” flavored dessert. I’ve talked a lot about making the cake, so let’s quickly cover that cream cheese frosting. The most important thing for the cream cheese frosting is to make sure the cream cheese and the butter are both at room temperature. This will give you the perfect smooth and creamy base for the frosting. You don’t want the cream cheese or butter melted, microwaved, or softened, which makes the frosting greasy; yet you don’t want it chilled, which is hard to mix smoothly. They should both be at the same room temperature for best results. The one “secret” ingredient to my cream cheese frosting that I think makes it the best is vanilla bean paste. The paste has a more intense vanilla flavor and adds gorgeous flecks of beans to the frosting. I love what the paste does for this frosting, but pure vanilla extract also is delicious in its place. Why is there Jell-O in this cake? This Strawberries and Cream Cake is made from scratch, but I am aware that using a strawberry Jell-O mix could be considered by some to be cheating. 🙂 Honestly, I’ve tried dozens of strawberry cakes over the years and my favorites always have it in them (which is why my recipe includes it as well). If you’re concerned about using the packaged gelatin mix, you can use strawberry extracts or a reduced strawberry puree. Here is a recipe that does not include strawberry Jell-O mix. But seriously, all “from-scratch” recipes use ingredients that are packaged, unless you churned the butter yourself and made the cream cheese in your kitchen! More Strawberry Desserts: Mini Vanilla Cheesecakes with Strawberry Sauce Frozen Strawberry Ice Cream Pie Strawberry Pretzel Salad Strawberry Scones Strawberry Milkshake FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Strawberries and Cream Cake 4.72 from 25 votes - Review this recipe A delicious, made-from-scratch, best-ever Strawberries and Cream Cake with a thick cream cheese frosting and garnished with sugared strawberries. The perfect cake for Mother's Day! SAVE TO RECIPE BOX Print Recipe Strawberries and Cream Cake 4.72 from 25 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A delicious, made-from-scratch, best-ever Strawberries and Cream Cake with a thick cream cheese frosting and garnished with sugared strawberries. The perfect cake for Mother's Day! Course Dessert Cuisine American, Vegetarian Prep Time 25 minutes minutes Cook Time 40 minutes minutes Total Time 1 hour hour 5 minutes minutes Servings 9 x 13 cake Chelsea Lords Calories 920kcal Author Chelsea Lords IngredientsStrawberry Cake▢ 1 cup (227g) unsalted butter, at room temperature▢ 2 cups (385g) white granulated sugar▢ 2 large eggs▢ 2 teaspoons freshly squeezed lemon juice▢ 2 cups + 3 tablespoons (275g) white flour▢ 5 tablespoons (43g) cornstarch▢ 3 tablespoons (37g) strawberry jell-o mix, dry (not prepared)▢ ½ teaspoon baking soda▢ ½ teaspoon salt▢ 1 cup (235g) buttermilk (or milk mixed with lemon juice--check notes)▢ Optional: 3-4 drops red food coloring▢ ⅔ cup (105g) finely diced fresh strawberriesFrosting▢ ½ cup (113g) unsalted butter softened▢ 1 package (8 oz.; 226g) full-fat cream cheese at room temperature, don't use low fat▢ 2 teaspoons pure vanilla extract (OR 1 teaspoon vanilla bean paste)▢ 3 to 4 cups powdered sugar (depending on desired consistency; I usually use 3 cups)▢ ¼ teaspoon fine sea saltTopping▢ 1 ½ cups (220g) sliced strawberries▢ 1 ½ tablespoons (20g) white granulated sugar InstructionsCake:Preheat the oven to 350 degrees F. Grease and flour a 9x13-inch pan and set aside.Beat the room-temperature butter with a hand mixer until light and creamy. Slowly add in the sugar until the mixture is light and fluffy.In another bowl, lightly beat the eggs; add to the butter mixture and mix. Add in the freshly squeezed lemon juice. Beat in the buttermilk (See Note 1.). If desired, add in the red food coloring and mix that in.In a separate bowl, sift together the flour and cornstarch and then add in the Jell-O mix, baking soda, and salt. It is important to use separate bowls so the cake isn't over-beaten-- which will result in a dense cake.Add the dry ingredients to the wet and beat at low speed until just combined.Remove the stems from the strawberries and chop finely. Add the finely chopped strawberries to the cake batter.Pour the batter evenly into the prepared pan.Bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center.Cool the cake for at least one hour and then refrigerate for another hour.Frosting:Beat the softened butter and room temperature cream cheese until completely creamy. Beat in the vanilla and salt. Slowly beat in the powdered sugar until smooth and your desired consistency.Spread the frosting evenly over the cake.Sugared Strawberry topping (optional)Stir together the sliced strawberries and sugar in a medium bowl. Let them stand at room temperature for about 20-30 minutes to develop the syrup. Add them to the cake ONLY when serving and not beforehand. Video Recipe NotesNote 1: Buttermilk: If you don't have buttermilk, remove 1 tablespoon from your milk and replace it with fresh lemon juice or white vinegar. Mix and allow to sit for 5 minutes before using. Nutrition FactsCalories: 920kcal | Carbohydrates: 145g | Protein: 11g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 506mg | Potassium: 256mg | Fiber: 2g | Sugar: 111g | Vitamin A: 1109IU | Vitamin C: 34mg | Calcium: 150mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.