This Strawberry & Cream Layer Cake is a light, elegant dessert that celebrates the freshness of juicy strawberries and the fluffiness of vanilla cake. With airy cake layers, sweet whipped cream, and bright berries, this treat is ideal for spring gatherings, summer parties, or even a festive birthday. Whether I’m hosting a brunch or craving a feel-good slice, this cake never disappoints.
Why You’ll Love This Recipe
I love how this cake strikes the perfect balance between simplicity and indulgence. It’s easy to make with wholesome ingredients, and I can choose between traditional or plant-based options depending on the occasion. The cake layers are moist and tender thanks to applesauce, and the whipped cream frosting keeps it light and refreshing. Whether I want a beautiful centerpiece or a no-fuss dessert, this recipe always delivers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup unsweetened applesauce
1/4 teaspoon salt
1 1/2 cups granulated sugar or unrefined sugar
1 tablespoon pure vanilla extract
1/2 cup melted coconut oil or vegetable oil
1 cup plant-based milk (almond, soy, or oat)
1 tablespoon vinegar or lemon juice
For the Filling and Frosting:
2 cups cold heavy whipping cream or coconut cream (for vegan)
1/4 cup powdered sugar
1 teaspoon vanilla extract
2 cups fresh strawberries, sliced
Extra whole strawberries for topping (optional)
Directions
I start by preheating the oven to 350°F (175°C) and greasing two 8-inch round cake pans. I line the bottoms with parchment paper for easy release.
In a large bowl, I whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, I mix the applesauce, sugar, oil, vanilla extract, milk, and vinegar. I stir until everything is smooth and well-combined.
I pour the wet mixture into the dry ingredients and stir just until combined, being careful not to overmix.
Then I divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean.
After baking, I let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, I whip the cream with powdered sugar and vanilla until it forms stiff peaks, then refrigerate it until I’m ready to use.
To assemble, I place one cake layer on a serving plate, spread a generous amount of whipped cream on top, and layer with sliced strawberries.
I top it with the second cake layer, cover it with more whipped cream, and decorate with whole or sliced strawberries.
I refrigerate the finished cake for at least 1 hour before slicing to let the flavors settle and the texture firm up.
Servings and timing
This recipe yields 10 slices.
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes + chilling
Calories: Approximately 310 kcal per slice
Variations
I sometimes like to change things up depending on the season or my pantry:
I swap strawberries for raspberries or blueberries for a berry twist.
For a chocolate version, I add cocoa powder to the batter and make a chocolate whipped cream.
I drizzle the layers with a bit of strawberry syrup or jam to intensify the fruit flavor.
I add a layer of lemon curd for a tart contrast to the sweetness.
When I want extra crunch, I sprinkle in toasted almond slices between the layers.
Storage/Reheating
I store any leftover cake in the refrigerator, covered with plastic wrap or in an airtight container. It stays fresh for up to 3 days. Since the cake contains whipped cream and fresh fruit, I avoid leaving it at room temperature for too long. I don’t reheat this cake—it’s best served chilled or at room temperature.
Related Recipes:
- Peanut Butter Fudge Brownies
- Applesauce Cake with Cinnamon Cream Cheese Frosting
- Cinnamon Applesauce Bread
FAQs
How can I make this cake fully vegan?
I use coconut cream instead of whipping cream and ensure all other ingredients (like sugar) are certified vegan. The base cake is already plant-based.
Can I make the cake layers in advance?
Yes, I often bake the cake layers a day ahead. I wrap them tightly in plastic wrap and keep them at room temperature or refrigerate if it’s warm.
How do I keep the whipped cream from deflating?
I make sure to whip the cream until stiff peaks form and chill it immediately. If I’m using coconut cream, I only use the solid part and whip it cold.
Can I freeze this cake?
I don’t recommend freezing the fully assembled cake, but I can freeze the cake layers (unfrosted) for up to 2 months. I thaw them in the fridge before frosting.
What can I use instead of applesauce?
If I don’t have applesauce, I use mashed bananas or plain yogurt as a substitute. Just keep in mind that it may slightly change the flavor and texture.
Conclusion
This Strawberry & Cream Layer Cake is everything I want in a dessert—fresh, light, and full of flavor. Whether I’m baking it for a birthday or simply enjoying a slice on a sunny afternoon, it always feels special. With simple ingredients and stunning results, it’s a recipe I keep coming back to.
📖 Recipe:
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Strawberry & Cream Layer Cake
- Total Time: 50 minutes + chilling
- Yield: 10 slices
- Diet: Vegetarian
Description
This Strawberry & Cream Layer Cake is a light and elegant dessert featuring fluffy vanilla cake layers, fresh strawberries, and whipped cream. Perfect for spring or summer gatherings, it’s a refreshing treat that can be made traditionally or as a fully plant-based option.
Ingredients
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsweetened applesauce
1 1/2 cups granulated sugar or unrefined sugar
1/2 cup melted coconut oil or vegetable oil
1 tablespoon pure vanilla extract
1 cup plant-based milk (almond, soy, or oat)
1 tablespoon vinegar or lemon juice
2 cups cold heavy whipping cream or coconut cream (for vegan)
1/4 cup powdered sugar
1 teaspoon vanilla extract
2 cups fresh strawberries, sliced
Extra whole strawberries for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix applesauce, sugar, oil, vanilla extract, milk, and vinegar until well combined.
- Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix.
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Whip the cream with powdered sugar and vanilla until stiff peaks form. Chill until ready to use.
- Place one cake layer on a serving plate, spread whipped cream on top, and layer with sliced strawberries.
- Top with the second cake layer, cover with more whipped cream, and decorate with whole or sliced strawberries.
- Refrigerate for at least 1 hour before serving to allow flavors to set and texture to firm up.
Notes
Swap strawberries with raspberries or blueberries for variation.
Add cocoa powder to the batter and use chocolate whipped cream for a chocolate version.
Drizzle layers with strawberry syrup or jam for added fruit flavor.
Add lemon curd between layers for a tart contrast.
Sprinkle toasted almond slices between layers for extra crunch.
Store leftovers in the fridge for up to 3 days; best served chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
