Strawberry Cream Cake | Life at Spring Meadows | Gardening Living Creating

This Strawberry Cream Cake is a family favorite. Made from scratch, the moist layers are buttery and full of flavor when topped with a strawberry syrup made with fresh strawberries from our Strawberry Patch. The layers are cooled slightly when taken out of the oven, then topped with the warm strawberry syrup that locks in the moisture. Layers are covered with foil and allowed to cool, then frosted with a Cream Cheese Frosting.

Cake Layers

1 3/4 cup sugar
2/3 cup butter (not margarine!), softened
2 eggs (room temperature)
1 1/2 tsp. vanilla (the real thing, not imitation)
2 3/4 cup all-purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
1 1/4 cup whole milk

Heat oven to 350 degrees. Grease and flour 3 (9-inch) round cake pans or 1 9×13 pan.

Mix together sugar, butter, eggs, and vanilla until fluffy. Beat on high speed of mixer for 5 minutes, scraping bowl occasionally. Add flour mixture alternately with milk on low speed. Do not beat, just stir in. Pour into pan(s).

Bake until tested done in the center. For round pans, usually about 30 minutes but this depends on your oven.

Remove from oven. Cool on wire racks covered with kitchen towels to keep moist.

Strawberry Filling

1 quart of fresh strawberries, cut in half
1 1/2 cup sugar
1/2 cup water

Mix sugar and water. Then add strawberries. Cook on high until it comes to a boil, then reduce to medium heat until it begins to thicken, forming a light syrup. Remove from heat and allow the syrup to cool slightly. Remove cake layers from oven and transfer to cooling racks. Punch holes in the top of each layer, and while still warm, pour the syrup over the top each layer to help lock in the moisture of the cake. Cover each layer with foil while cooling. That is the secret to this wonderfully moist Strawberry Cream Cake!

Cream Cheese Frosting

1 block (8 oz.) of cream cheese
1 tsp. vanilla flavoring (real vanilla)
2 cups confectioners sugar (adjust to your taste)
1/4 cup softened butter
1 large tub of Cool Whip (I don’t always use the entire tub of Cool Whip; use as much as you prefer)

Beat cream cheese, butter, and vanilla. Add confectioner sugar and beat well. Beat in Cool Whip until frosting is light and fluffy.

Place the first cake layer on your cake plate. Add a few of the sliced strawberries, then a layer of frosting. Add the next layer, sliced strawberries, and frosting. Add the last layer, top with sliced strawberries, and then frost entire cake.

Garnish with fresh strawberry halves when ready to serve.

Keep refrigerated.

Notes

Before adding your first cake layer, add a dollop of icing on the cake plate to prevent cake from sliding.