Strawberries and Cream Cake

This strawberry and cream cake is a showstopping dessert that combines light vanilla cake layers with creamy vanilla pudding and fresh strawberries. The combination creates a perfect balance of flavors that's both impressive and surprisingly simple to make.

I first made this cake for my daughter's spring birthday when she requested something with fresh strawberries. The look on her face when I cut the first slice revealing the hidden ring of berries inside was absolutely priceless.

Ingredients

• All purpose flour: Creates the perfect tender crumb for this delicate cake
• Baking powder: Provides just the right amount of lift without making it too airy
• Unsalted butter: Adds richness while keeping the texture light
• Sour cream: My secret ingredient for moisture that lasts for days
• Egg whites: Get whipped separately to create an extra light texture
• Instant vanilla pudding mix: Saves time without sacrificing flavor
• Heavy whipping cream: Creates a stable filling and topping
• Fresh strawberries: Bring bright color and natural sweetness
• Vanilla bean paste: In the whipped cream adds beautiful flecks and intense flavor

Step-by-Step Instructions

Prepare the Pan:

Start by preheating your oven to 350°F and prepare your springform pan by buttering generously. The trick here is coating with sugar instead of flour which creates a subtle sweetness and slight crunch on the exterior of your cake.

Make the Base Batter:

Combine your dry ingredients with the butter using an electric mixer. This technique is similar to making pie crust where you want the butter fully incorporated. Make sure to beat until no butter lumps remain as this ensures even baking.

Add Wet Ingredients:

Pour in your oil, vanilla, sour cream and milk. Mix just until combined. Overmixing will develop gluten and make your cake tough. You want the batter smooth but not beaten excessively.

Whip Egg Whites:

In a separate clean bowl, beat egg whites until stiff peaks form. This is crucial for a light texture. Your whites are ready when you can turn the bowl upside down without them falling out. Make sure your bowl is completely grease-free or your whites won't whip properly.

Fold in Egg Whites:

Using a gentle folding motion with a spatula, incorporate the egg whites into your batter. Cut down through the center, scrape along the bottom, and fold over. Rotate the bowl and repeat until just combined but still fluffy. This preserves the air you worked to incorporate.

Bake the Cake:

Pour the batter into your prepared pan and bake for 35-45 minutes. The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs. Allow it to cool in the pan for at least 15 minutes before removing to a cooling rack.

Prepare the Pudding:

Whisk together the instant pudding mix with heavy cream and milk for two minutes. The heavy cream makes this pudding extra rich and stable compared to using just milk. Refrigerate until needed.

Assemble the Cake:

Once completely cooled, slice the cake horizontally into two even layers. Arrange halved strawberries along the edge of the bottom layer, cut side facing outward. Pour the pudding in the center and spread evenly between the berries. Place the top cake layer over the pudding and press gently to secure.

Make Whipped Cream:

Beat heavy cream with sugar, vanilla bean paste and salt until soft peaks form. This topping is stable enough to hold its shape but still soft and billowy. The salt enhances the sweetness and vanilla flavor.

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The vanilla bean paste in the whipped cream is truly worth seeking out for this recipe. I discovered it years ago at a specialty market and now refuse to make whipped cream any other way. The tiny black specks look beautiful against the white cream and the flavor is significantly more intense than extract.

Achieving the Perfect Strawberry Ring

Creating that beautiful ring of strawberries takes a bit of planning. Choose strawberries that are similar in size for a uniform look. When placing them around the edge, make sure they are short enough that they don't extend above the height of the springform pan. This ensures your top cake layer will sit flat. I find that medium strawberries halved vertically work perfectly. Press them gently into the pudding to help them stay in place.

Make Ahead Options

This cake actually benefits from being made in advance. The flavors meld together beautifully as it sits in the refrigerator. You can make the cake layers up to two days ahead and wrap them well in plastic wrap. The pudding can be prepared up to 24 hours in advance. I recommend adding the whipped cream topping no more than four hours before serving for the freshest appearance, though the cake itself tastes even better on day two.

Seasonal Variations

While strawberries are the classic choice, this cake template works beautifully with other fruits. In summer, try peaches or raspberries. Fall calls for thinly sliced apples tossed with cinnamon. Winter citrus segments add bright flavor during colder months. Just ensure whatever fruit you choose isn't too watery as it could make your cake soggy. If using frozen fruit, make sure to thaw and drain thoroughly first.

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This dessert is sure to impress, yet it's simple enough to make even for beginners. The combination of fresh strawberries and creamy filling will have your family and guests coming back for seconds!

Frequently Asked Questions

→ Can I make this cake ahead of time?

Yes, you can prepare this cake up to 24 hours in advance. Assemble the cake with the pudding filling and refrigerate, but add the whipped cream and fresh strawberry topping just a few hours before serving for the best presentation and texture.

→ Can I use frozen strawberries instead of fresh?

Fresh strawberries are recommended for both the filling and topping as frozen strawberries release too much moisture when thawed, which can make the cake soggy. If you must use frozen berries, use them only in the filling and thaw and drain them thoroughly first.

→ What can I substitute for the instant vanilla pudding?

You can make homemade vanilla custard as a substitute. Combine 2 cups of milk, 1/2 cup sugar, 4 egg yolks, 1/4 cup cornstarch, and 2 teaspoons vanilla extract. Cook over medium heat until thickened, then cool completely before using.

→ How do I store leftover cake?

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The texture may change slightly as the strawberries continue to release moisture, but it will still taste delicious.

→ Can I use a different size cake pan?

Yes, you can use an 8" or 9" springform pan instead of the 7" specified. However, your cake will be shorter and you may need to reduce the baking time by 5-10 minutes. Check for doneness earlier by inserting a toothpick into the center.

→ Why do you brush milk on the cake layers?

Brushing milk on the cake layers helps to add moisture if the cake seems dry after baking. This is an optional step but can help ensure your finished cake is perfectly moist and tender.