Strawberries & Cream Cake Recipe

Prepare

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

In a medium bowl whisk together 2.5 cups flour, 2 tsp sugar (from the measured sugar), 2.5 tsp baking powder and 1/2 tsp salt. (Note: the full sugar amount listed is used in the batter; if measuring separately for dry ingredients, ensure total sugar matches ingredient list.)

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat 1/2 cup unsalted butter and 1/2 cup vegetable oil with the remaining granulated sugar (2 cups) on medium-high speed until light and fluffy, about 3–4 minutes.

Add eggs one at a time, mixing 20–30 seconds after each addition. Mix in 2 tsp vanilla extract.

With mixer on low, add the dry ingredients in three additions alternating with the milk (1 cup) and buttermilk (1/2 cup), beginning and ending with dry ingredients. Scrape the bowl and mix until just combined; do not overmix.

Divide batter evenly between prepared pans. Smooth tops and bake for 25–30 minutes, or until a toothpick inserted into the centers comes out clean and the cakes spring back lightly.

Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely before trimming or layering.

Prepare Purée

Make strawberry purée by blending 1 cup fresh strawberries until smooth; strain to remove seeds if desired. Measure 1 cup purée.

Preheat oven to 350°F (175°C) if not already. Grease and line one 8-inch round pan (or two if you want thinner layers).

Whisk together 1.75 cups flour, 1.25 cups sugar, 2 tsp baking powder and 1/2 tsp salt in a bowl.

Cream 1/2 cup unsalted butter with 1/4 cup vegetable oil and the sugar on medium speed until pale, about 3 minutes.

Beat in eggs one at a time, then mix in 1 tsp vanilla extract.

With mixer on low, add dry ingredients in three additions alternating with the strawberry purée (1 cup) and 1/2 cup milk, beginning and ending with dry. If desired, stir in 1/4 tsp gel food coloring for a brighter color. Mix until just combined.

Pour batter into prepared pan(s) and bake 22–28 minutes, until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to wire rack to cool completely.

Combine 1.5 cups hulled/quartered strawberries and 1/4 cup of the sugar in a blender and purée until smooth; leave some small chunks if you prefer texture. Stir in 1 tbsp lemon juice.

In a bowl, whisk together the purée with the remaining 1/4 cup sugar, 1 cup milk, 1 cup heavy cream, 1/2 tsp vanilla and a pinch of salt until sugar dissolves.

Chill the mixture in the refrigerator for at least 2 hours (or up to overnight) to let flavors meld and mixture get very cold.

Freeze in an ice cream maker according to manufacturer's instructions until soft-serve consistency, then transfer to a container and freeze at least 2 hours to firm. If no ice cream maker: freeze mixture in a shallow metal pan, stirring vigorously every 30 minutes as it freezes to break up ice crystals until fully frozen (about 3–4 hours).

Combine 1.5 cups diced strawberries, 1/4 cup sugar, 1 tsp cornstarch, 2 tbsp water and 1/2 tbsp lemon juice in a small saucepan.

Cook over medium heat, stirring, until the mixture thickens and becomes glossy, about 3–5 minutes. Taste and adjust sugar or lemon as needed. Remove from heat and cool to room temperature; it will thicken further as it cools.

If using, beat 4 oz softened cream cheese until smooth to remove lumps, then chill briefly so it is cool but still spreadable.

In a chilled bowl with chilled beaters, whip 3 cups cold heavy whipping cream on medium-high speed until it begins to thicken. Gradually add 3/4 cup powdered sugar and 1 tsp vanilla; continue whipping to medium-stiff peaks. If using cream cheese, fold it in gently to stabilize the whipped cream.

Keep the frosting chilled until ready to assemble; whipped cream is best used the same day.

Level cake layers with a serrated knife if needed. Place one vanilla cake layer on a serving plate or cake board.

Spread a thin layer (about 1/3 to 1/2 cup) of whipped cream frosting on the vanilla layer to act as a dam. Spoon 1/3 of the cooled strawberry filling into the center, spreading evenly but leaving a 1/2-inch border so filling doesn't squeeze out. Add a second vanilla layer (or a strawberry layer if alternating) and repeat: frosting dam, filling, then next layer.

If using two vanilla and one strawberry layer: assemble as vanilla — filling — strawberry — filling — vanilla. Adjust amounts so filling is evenly distributed.

Crumb-coat the stacked cake with a thin layer of whipped cream; chill 20–30 minutes to set. Apply final coat of whipped cream, smoothing sides and top with an offset spatula.

Spoon remaining cooled strawberry glaze over the top, allowing some to drip down the sides if desired. Arrange halved fresh strawberries around the top edge and place mint leaves as garnish.

Serve slices with a scoop (about 1/2 cup) of house-made strawberry ice cream on the side.