Can I use frozen strawberries for this recipe?

Using frozen strawberries can change the texture of the cake, as they release more moisture upon thawing. If you opt for frozen strawberries, make sure to drain and pat them dry before adding them to the batter.

What if I don't have a bundt pan?

If you don't have a bundt pan, you can use two 9-inch round cake pans. Just adjust the baking time as needed and watch for the toothpick test to know when they're done.

How can I make this cake gluten-free?

To make this Strawberry Cream Cake gluten-free, simply substitute all-purpose flour with a gluten-free flour blend. Check that all other ingredients are also gluten-free.

Can I reduce the sugar in this recipe?

You can reduce the sugar to suit your taste, but keep in mind that sugar affects the texture and moisture of the cake. Start with a small reduction and see how you like it.

How should I store the leftover cake?

Store any leftover cake in an airtight container at room temperature for up to three days. If it’s hot outside, refrigeration is preferable to maintain freshness.

Delicious Homemade Strawberry Cream Cake Recipe

Ingredients

Units Scale

1 cup Unsalted Butter, softened
2 cups Granulated Sugar
4 Large Eggs
1 teaspoon Vanilla Extract
3 cups All-Purpose Flour
1 cup Heavy Cream
1 teaspoon Baking Powder
1/2 teaspoon Salt
2 cups Fresh Strawberries, sliced

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
Cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract.
In another bowl, combine all-purpose flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with heavy cream.
Gently fold in the sliced strawberries.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optionally, dust with powdered sugar before serving.

Notes

Store leftover cake in an airtight container at room temperature for up to three days. Refrigeration may alter the texture.

Author: Olivia Brooks
Prep Time: 15 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 6g
Cholesterol: 95mg