Strawberry Cream Cake Recipe

Preheat and prepare pans

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper; grease the parchment and lightly flour the pans.

Cream butter and sugar

In a large bowl with a mixer, beat 0.5 cup softened unsalted butter and 1.5 cups granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes.

Add eggs and vanilla

Add eggs one at a time, beating after each addition until incorporated. Mix in 2 teaspoons vanilla extract.

Combine dry and wet

In a separate bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt. With mixer on low, alternate adding the flour mixture and 3 tablespoons whole milk to the butter mixture in three additions, beginning and ending with the flour. Mix just until combined; do not overmix.

Bake

Divide batter evenly between prepared pans, smoothing tops. Bake for 22–28 minutes or until a toothpick inserted in the center comes out clean and the cakes are lightly golden. Cool in pans 10 minutes, then invert onto wire racks to cool completely.

Heat milk

In a medium saucepan, heat 2 cups whole milk and 1/2 cup granulated sugar over medium heat until it just begins to steam and small bubbles form at the edge; do not boil.

Whisk yolks and cornstarch

In a bowl, whisk 4 large egg yolks with 3 tablespoons cornstarch until smooth and slightly pale.

Temper yolks

Slowly pour about 1/3 of the hot milk into the yolk mixture in a thin stream while whisking constantly to temper. Then pour the tempered yolks back into the saucepan with the remaining milk, whisking continuously.

Cook until thickened

Return saucepan to medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 2–4 minutes. Once thickened, remove from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until smooth.

Cool

Transfer pastry cream to a shallow bowl. Cover surface with plastic wrap to prevent a skin from forming. Chill in the refrigerator until fully cold, at least 2 hours.

Make strawberry purée

Take 2 cups of the chopped strawberries and process in a blender or food processor with 1/4 cup granulated sugar and 1 tablespoon lemon juice until smooth. If you prefer a few seeds removed, press purée through a fine mesh sieve. Reserve the remaining 1 cup chopped strawberries for folding and garnish.

Optional gelatin bloom

If using gelatin for extra stability, sprinkle 1 teaspoon gelatin over 2 tablespoons cold water and let sit 5 minutes to bloom. Warm gently (10–15 seconds) in the microwave or over a double boiler until dissolved, then whisk a tablespoon of the strawberry purée into the gelatin to temper, and whisk back into the remaining purée.

Whip cream

In a chilled bowl, whip 2 cups cold heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract to soft-medium peaks.

Combine with pastry cream

Fold the chilled pastry cream into the whipped cream in three additions until smooth and uniform. Then fold in the strawberry purée until marbled or fully incorporated, depending on desired look. Gently fold in the reserved 1 cup chopped strawberries for texture.

Chill filling

Refrigerate the filling until slightly firm, about 20–30 minutes, if needed, before assembling to make spreading easier.

Level cakes

If cakes have domed, level the tops with a serrated knife so layers stack evenly.

Layer cake

Place the first cake layer on a serving plate or cake board. Spread about one-third of the strawberry cream filling evenly over the layer. Top with the second cake layer and press gently. Use the remaining filling to crumb-coat the sides and top of the cake, then apply a final smooth coat.

Decorate

Arrange strawberry slices around the top edge and center. Garnish with fresh mint leaves if desired. Chill the assembled cake for at least 1 hour to set before slicing.

Serve

Slice with a sharp knife (wipe between cuts for clean slices). Keep leftover cake refrigerated for up to 3 days.