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Strawberry Cream Cake

5 from 24 votes


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 1/3 cups buttermilk
  • 1 teaspoon vanilla
  • 1/2 cup butter softened
  • 1 1/2 cups sugar
  • 4 egg whites
  • 2 pounds fresh strawberries sliced (reserve 3-5 Strawberries for topping)
  • 1/4 cup sugar for strawberries
  • 2 cups heavy whipping cream
  • 4 tablespoons sugar for whipping cream
  • 1 (8oz) container cream cheese whipped


  • Preheat oven to 350° F.
  • Grease and lightly flour two 9-inch round cake pans.
  • Sift dry ingredients and set aside.
  • Combine buttermilk and vanilla and set aside.
  • Beat butter and sugar in a large bowl for one minute.
  • Beat in egg whites one at a time.
  • On low speed, alternate adding flour mixture and buttermilk mixture, ending with the flour.
  • Spread into pans and 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.
  • Spread the whipped cream cheese over the bottom layer of cake.
  • Layer half the berries and juices on bottom cake and cover with cream.
  • Place the second cake layer on top, and cover with remaining berries and their juice.
  • Cover the whole cake with remaining cream.
  • Slice reserved strawberries in half and arrange on top of the cake.
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