Strawberry Cake
This is a special occasion cake that always gets raves! Using cake strips will keep the cakes flat for easier layering. Always aerate your flour before measuring and be sure to keep the finished cake refrigerated. - Jenny Jones
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Makes: 12 to 16 servings
Ingredients:
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/3 cups low fat buttermilk
- 1 teaspoon vanilla
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 4 egg whites
- 2 pounds fresh strawberries, cut into 1/4-inch slices.
- 1/4 cup sugar for strawberries
- 1 1/2 cups heavy whipping cream (*see note below)
- 3 Tablespoons sugar for whipping cream
Instructions:
- Preheat oven to 350° F.
- Grease two 9-inch round cake pans. Line bottoms with parchment paper & grease paper.
- Sift dry ingredients onto wax paper & set aside.
- Combine buttermilk & vanilla & set aside.
- Beat butter & sugar in a large bowl for one minute.
- Beat in egg whites one at a time - takes about a minute.
- On low speed, alternate adding flour mixture & buttermilk mixture, ending with the flour.
- Spread into pans & bake 20-25 minutes.
- Cool 10 minutes and remove from pans to cooling rack.
- While cake is baking, put strawberries and sugar into a large bowl, stirring occasionally, mashing a little.
- Whip the cream with sugar until firm.
- Layer half the berries & juices on bottom cake & cover with whipped cream.
- Place the second cake layer on top and cover with remaining berries & their juice. Cover the whole cake with remaining cream. Keep refrigerated.
Note: It's easier to cover the cake using 2 cups (1 pint) of whipping cream. I've done it with 1 1/2 cups but it's a tight squeeze. So feel free to use an additional 1/2 cup of whipping cream (one pint total) with an additional tablespoon of sugar.
Can I Make It In Advance? Can I See More Photos? Click here.
Hi Jenny – do you have to cover the cake with something when you put in refrigerator? Wondering how not to make a mess! Thanks
The only way I know to cover it is using my angel food cake cover similar to this one: https://tinyurl.com/2xmtz32q
Lovely recipe, easy to make. However I feel it should be commented that the sugar wrapping on the strawberries AND in the sugar is entirely unnecessary. You would never add sugar to strawberries and cream so why do it here? It was utterly delicious without, if sugar is added all you have is sweetness and nothing of the natural flavours.
Want to make this cake for a birthday but person is allergic to strawberries. Could it be made with cherry pie filling?
Any ideas on using egg substitutes in this cake? I absolutely love this recipe and have made it several times with homemade strawberry jam but I’m wanting to make for someone with egg allergies. I know the usual subs for eggs but not familiar with just replacing egg whites.
Hi Mariah,
Is it possible to package all dry ingredients, refrig the buttermilk or wet ones in small cooler or purchase wet ingredients when u get to DESTINATION assemble and bake there. Have strawberrys cleaned but not sliced do that before sit for diner. Put together after dinner?
If your set on this cake. I do this and everyone loves to join in!
Have fun whatever u do
Whenever I make a cake with butter in it, it hardens if I put it in the fridge. I guess it’s because butter hardens when it’s cold. Will that happen with this cake?
I would imagine the moisture from the strawberries would prevent the cake from getting hard. Gonna try this today!
I put my left over in the frig, taste better the next day.
I make a similar cake ..bake cake in sheetcake form .cut in half making two layers..use strawberry glaze with fresh strawberries added..cooked 5 to 19th minutes..when completely cool ..layer cake..strawberry and glaze..cool whip..repeat second layer…My version of Strawberry Shortcake…….thanks for sharing…….
Oh my this cake is divine. I can’t leave it alone. I put a cream cheese frostring on it,didn’t think the whipped cream would hold up well for one person and put pink peppermint liquor in i. Holds up well. What a cake this is!
I am making this recipe into cupcakes….any idea how many cupcakes it would make and how long to bake them?
I love this cake, make at least once a month and I’m not a bakery person. It’s the best
This is one of the best cakes EVER! I make it frequently during the year, and it never disappoints! I find it to be light and tasty, and so very satisfying! In fact, it is being served for dessert this Easter!
Omg i made this beautiful cake for my daughters 29th birthday dinner.it was so delicious.thank you for recipe will make again!
I just had this cake but it had sliced mango on the top of the corners not my thing and it also had baked in chopped coconut on the out side of the cake but everything else was the same as the ingredients it was so good my cousin in-law his girlfriend brought this cake over the day after thanksgiving and it was so gosh darn good holy mackerel i was in heavan my husband was like babe your moaning while your eating this cake but i hadn’t realized that i was even doing this it wasnt made by anyone except a professional bakery but i had the exact same cake for my birthday one year and it was so good my dad and step mom said i was moaning when i was eating that cake also i cant help it when something tastes that good that you are having a cake orgasm not anyones fault. Especially when strawberry cakes are your favorite
Hi! I made this cake yesterday and it was delicious! However, the cake layer itself was quite tough and needed some pressure for slicing. When we sliced the cake, it just pushed all the filling out the sides. Any idea where I could have gone wrong?
This is a delicate creation and should be sliced slowly and with a very sharp, preferably serrated knife. I slice mine with a short back and forth motion not to put too much pressure on the cake. I hope that helps.
I made this before and it was delicious. I wrote the recipe down rather than save on phone. When I started to make again i had written down to beat 8oz of cream cheese with small amount of sugar and fold whipped cream into it.do you have any idea where u got this,maybe a comment???
It’s not familiar and I have no recipe anywhere that uses that much cream cheese. I hope your cake turned out. I’m making one right now.
Thank you for sharing that, I used to bake a lot and that’s the icing I used instead of the usual powdered sugar and butter. This cream cheese icing is very delicious. I was thinking I am going to bake this cake again and use it, instead of the whipped cream, something new.
Hello,
what amounts to make a 12 x 18 sheet cake? Do you use, can I stabilize my whipped cream? How, what? It needs to last a little while to travel with me? I need 2 separate layers or a thick cake to slice in half for the middle cream and berries.
Thanks
I know this is late but for others wondering, I always make whipped cream frosting and add a tablespoon or two of jello instant pudding mix to stabilize it. I usually use vanilla or cheesecake flavor. I just wrap it (left over pudding mix) back up and keep it for the next time I make frosting so it doesn’t go to waste.
That’sa great idea, I would have never thought of that!! Thanks, absolutely love this cake!!
I made this yesterday for my Dad’s birthday dinner. It was delicious. The cake looks like it would be heavy once frosted with the whip cream, but was light, wonderful and perfect for a hot summer day. Everyone really enjoyed it and Dad made sure he took some leftovers for later. My husband asked if I kept the recipe, always a good sign.
Hi! This recipe looks sooo delicious!! I’m afraid that the strawberry filling will make the cake soggy, though. I’ve filled cakes with fruit/jam before and the recipes usually say to put down a thin layer of buttercream before adding the filling. Any suggestions or feedback about how it comes out? Thanks!!
Looking through some of the comments might be helpful.
I would give this cake 5 stars. Is the best strawberry cake I have ever made. When I made it everyone in my family absolutely loved it. The cake alone was excellent,and the whipped cream for the frosting was amazing. This is the 2nd time I’ve made this cake. I’m making it for someone special for her birthday.
I can totally recommend this cake for anyone who wants a delicious cake for any occasion or just for a nice dessert for your family….Thank you Jenny can cook. ?
Picked some fresh strawberries today in Georgia and found your recipe on Pinterest. Made the cake just as you published it. Cut my cakes in two to make four layers. I am not a big strawberry fan except when they are fresh picked. So juicy and sweet unlike store bought. Nothing compares to fresh whip cream. Yum!
Will make this cake again.
Absolutely scrumptious! Even better next day. I served it cold. So refreshing. Thank you for sharing.
What kind of cake mix could I use if im not good at making the cake from scratch?
I would use a white cake mix, milk in place of the water and 1 stick of butter melted and cooled in place of the oil and 4 eggs.
It will taste more like homemade
A white cake or yellow/ butter recipe cake mix would be yummy
Is it best to make this cake the day needed or a day before? How long will it last in the fridge?
I make mine the day needed. And please use the link at the bottom of the recipe for how long it will keep.
Can i freeze the cake and cream it week later
I have been making this cake so many times whenever my relatives have a birthday. I treat it as very special cake. I usually make the cake day before and make the rest later before serving. This way, the cake has soooo much added flavor!
Hello,
I would like to try this recipe but would could it be covered in fondant?
I think you would run into trouble because the top layer of strawberries is very wet and soft and would not tolerate being topped with anything heavier than whipped cream.
Hello,
Miss Jones i really love all your recipes because they are healthy not to much sugar or fat. Both desserts and meals i saw one of your desserts strawberry cake. Is it the same as strawberry short cake or is there difference.
Thank you
Jacqueline
I have made this cake many times and it is no way even close to strawberry shortcake. I do not eat strawberry shortcake, but this one? I can eat one by myself in one sitting. LOL> seriously! and my relatives love it so much they keep asking me to make it for them.
Jenny..you state in your recipe to use 1 1/2 cups of sugar. Is that all for the cake or does that include what I use to mix with strawberries?
I’m an idiot…I see it now.
I would like to try this delicious cake in loaf pans – split for two layers to go to two homes. How long should I bake batter in loaf pans?
I’m thinking I’ll need three loaf pans and we can enjoy one!
I have only made it in cake pans so I can not help but you can probably find something similar online to see the bake time.
HI so um what is egg whites is it a whole egg or just the yolk
It’s the white part of the egg that does not include the yolk. Look for an instructional video on how to separate egg whites.
What would happen if you used the whole egg?
Color of the cake would be more yellowed instead of white.
I am making this right now and have been baking the cakes for 30 minutes now, and they’re still not done. Any idea why?
Mine also took 3O min to bake. Think it was due to the fact that I used the whites from jumbo eggs so perhaps too much liquid.
I cooked mine for 30 -35 minutes as well. And I used large eggs.
Excellent cake, this recipe will not disappoint you. Very light and fresh tasting. Loved it and will be making it again.
Actually had already made 1 2 3 cake n put in the freezer when my daughter in law changed her mine n decided on strawberry shortcake. so I followed your directions to finish n she loved it I used the whole pint. of whipping cream n still didn’t have enough for the sides it was a 9inch cake so it was huge thanks was great
Strawberries are not locally fresh this time if year. I’ve read from other expert bakers that it’s better to use frozen organic strawberries if local are out of season. Would frozen work in this recipe?
I saw a cake just like this one at the Whole Food store, so I decided to buy a piece. It was actually the same cake, except they used some other kinds of fruit. I believed they used blueberries and blackberries. it was good, but the cake part was not as tasty as this one!
Hi! This sounds delicious! I’m curious, instead of spreading the strawberries over the cake and layered, could the strawberries be used as for a “poke cake”, instead?
Hello!
I forgot the buttermilk, is 2%milk okay?
No. See “Substitutions” in my blog.
Hi Jenny – In your strawberry cake recipe, you instruct to grease 9″ pans, line with parchment paper & grease paper. However, in your Easy One Bowl Chocolate Cake recipe, you instruct to grease the pan, line with parchment, but “do not grease the paper”. Is there a reason for the different instructions? I just want to understand so I get the best results. Thanks!
Hi Jenny – I want to make this recipe and wondered if low fat “cultured” buttermilk is ok to use? I want to follow the recipe exactly! Thanks
PS – I used to watch your talk show and loved it!
I think all buttermilk is cultured. The one I use (Knudsen) is labeled “cultured” so yours will work just fine.
Do you have a video for the Strawberry Cake?
There is no video.
Hi Jenny .we go back A long time ,always enjoyed your JENNY JONES SHOW..I will miss you on FB .I feel sad it’s like loosing a friend and we have never met ,This FB can be over whelming somtimes ,I remember when there where so many time wasting games like FarmVille ,,had to harvest the fruit or it will dry up ,very silly!! Better to work on a little REAL garden in your yard.how silly when I think about it now.Life is short we all should be happy,I wish you lots of that happiness ,you made many people HAPPY and still do!! with all you great Recipes (JENNY. CAN COOK).Thank you for years of pleasure and your friendship on FB.STAY WELL XO Renee from NJ
Jenny i really like cooking your recipes. My mom really enjoys them to.This cake that I made was so AMAZING.I am serious I have never ate this kind of cake before.You should make a video about how you baked it.Your videos are so fun and easier to watch.THANK YOU SO MUCH FOR THE RECIPES. You are an AWESOME cook.
Jenny, have you ever made this with gluten-free flour?
I have no experience with gluten free baking.
I use gluten free flour in place of traditional flour. The one I am using now is Bob’s Red Mill for baking. You can replace with this flour cup for cup when using your own recipies. However, gf flours tend to be a little drier than the other. You might want to adjust the flour when mixing it in. Most all of my recipies turn out wonderful. I have learned to tweek each recipe as I go. most of them work well just going with the amount in the recipe. I hope this helps.
Hi Jenny,
I tried your strawberry short cake and it came out great. My question today
is how long can i keep pure vanilla in the fridg.before it goes bad.
Thank you
John c.
Pure vanilla extract does not need to be refrigerated and the bottle I just opened is good for three years. There should be an expiration date on the bottle.
I made this cake last night for my family, and while the like the flavors and textures, they found the vanilla cake to be not quite sweet enough. How much sugar should I add to ramp up the sweetness of the cake?
Adding or reducing ingredients in baking can leave you with a disappointing result. Why not use a different cake recipe that you like and you can just follow my strawberry and whipped cream process. By the way, you can add as much sugar as you like to the whipped cream or strawberries, but not so easily to the cake batter.
Hello , my question is do you cook the strawberries and sugar ?
No, you do not cook the strawberries, just let them sit with the sugar as directed and they will soften. (I just made this cake last week!)
dear jenny,
i’m making a lemon meringue pie using a sugar free fat free pudding.
what i would like to know can i use your recipe for meringue without
baking it
this is one 85 year old that loves your recipes.
The meringue recipe I use DOES require baking but there is a different kind of meringue that does not need baking. It’s Italian meringue and it’s a bit of work but you can find recipes for it almost anywhere. I don’t make it so I don’t have a recipe. If you don’t want to bake, another idea would be to use whipped cream as a topping. Real whipped cream, made by beating whipping cream with sugar, is delicious and easy to make, and it’s much healthier than cool whip.
I made this last night, and oh my, did everyone love it. I did follow the note and used 2 cups whipping cream and the extra sugar. I knew we would like a lot. I also used an extra 1/2 pound of strawberries for the same reason. We love them in the summer.
I anticipated that assembly might be a bit messy, so I used a 9″ springform pan. It was perfect. Even better for serving. We cut the cake into the desired sizes while it was still in the pan and then undid the sides and served. No squishing out of strawberries and cream.
Thanks for a great recipe that is definitely added to our summer desserts to enjoy.
Great idea to assemble cake in springform cake. You can frost the sides after taking out of springform pan just before serving. Thanks for the tip.
How long did you cook it in the 9″ springform pan?
Thank you so much for a terrific recipe. Used local berries and it was delicious. The texture of the cake was lovely and light (even though I used 2 eggs instead of 4 egg whites). My family loved it and I always prefer Whipped Cream to any other frosting!
should doneness be tested with a toothpick?
can the batter be overmixed?
should the whipping cream, bowl and beaters be placed in the freezer for say 10 minutes to achieve a temp between 35 and 50 degrees F?
how best to remove cake from pan to rack after resting for 10 minutes without breaking up the cake?
should doneness be tested with a toothpick? YES, THAT’S A GOOD WAY TO TEST A CAKE.
can the batter be overtaxed? NOT IF YOU FOLLOW THE RECIPE EXACTLY.
should the whipping cream, bowl and beaters be placed in the freezer for say 10 minutes to achieve a temp between 35 and 50 degrees F? IT’S BENEFICIAL BUT NOT ESSENTIAL FOR THEM TO BE COLD.
how best to remove cake from pan to rack after resting for 10 minutes without breaking up the cake? PUT A COOLING RACK ON TOP OF THE CAKE AND FLIP THEM BOTH OVER. THE CAKE WILL SLIP OUT OF THE PAN ONTO THE COOLING RACK.
I made this cake for my granddaughter’s 3 birthday. It was a hit! Light, but dense at the same time. More like strawberry shortcake, but better. I made a 9 x 13 instead of a layer cake. It was beautiful and delicious! A great cake for summer.
I would love to make this in a 9” x 13” pan. Does anyone know how long I should bake it in a sheet pan?
Hi Jenny,
I’d like to make this cake next weekend for my daughter’s fourth birthday. We live in Denver (elevation 5,000 feet). Do I need to modify the recipe for high altitude?
If you live in Denver you probably have more experience with high altitude baking than I do (which is none). However, there are lots of internet resources for high altitude baking, which should prove helpful.
Will this cake keep well in fridge if i make it the day before?
Nevermind. i saw a previous comment that asked this and was answered. But couldnt delete my comment
Hi.
I would to thank you for all yor receipt
Relly it is secssefull more than any receipet.
I try all of them .
I made this cake this time last year for my birthday. Loved it so much just finished making again today. Love this cake!
great cake! Making it again for Mother’s Day!
I have several egg whites left over after making your chrustickies, which were delicious, and thought this cake would be great but am looking to make cupcakes instead. Have you ever done this as cupcakes, if so what are the alterations to the recipe? Or Do you think I could cook for same amount of time?
I have never made this recipe into cupcakes but you might be able to find how to use a cake recipe for cupcakes on the web. Good luck!
I really want to make this cake but can’t find buttermilk locally. I did a google search and in addition to making your own I came across this product:
http://www.sacopantry.com/buttermilk/
It’s powdered buttermilk. The ingredients seem to be all natural and the shelf life is several months, up to a year. Has anyone tried it? It gets rave reviews on Amazon.
I’m really tempted to bake the cake using this product just to see if it works!
Chris,
Yes! I’ve used it a lot for bread and buttermilk pancakes. It’s delicious and keeps well in the fridge between uses.
Thanks Autumn. I just purchased a can at Jet.com. which was much cheaper than Amazon.
I will try to bake the cake this weekend!
I made the cake this weekend using the powdered buttermilk and it turned out beautifully. It was my first attempt ever at baking.
Thanks for letting us know. Can you please send your photo through the “Your Photos” link? (it’s not working here)
You can also use milk and vinegar to make your own buttermilk substitute. Google it! Or if you have Pinterest, do a search. I do this all the time and it works out great.
I live in hampton georgia-boondocks literally and I just had an extreme curiosity for 2 things, the first being where do you live that no one carries buttermilk….and the second, should you try this product, could you share how well (or not) that it works? Thanks
Here in Maine we use buttermilk in about every cake & pancake we make.Surprising to read u don’t have it.R U in the South?My son lives in OK. & can’t seem to find alot of products we have.It has A very good taste to it.Good luck on ur cake,I am going to try this for my grand daughters Birthday day!!
It was great!!! Only problem was I also couldn’t get the whipping cream to stiffen will it taste the same if next time I just use whip cream from the can? Or are they two diff things?