This cake is summer in a pan – literally! On the best summer nights of my childhood, my mom served mini strawberry shortcakes for dessert when we ate dinner on the patio. And I do have my version of Strawberry Shortcake in The Mountain Baker, but this Strawberry Whipped Cream Cake recipe is something even more simple and easy and tastes just as good!
I use a sheet pan to make this easy vanilla cake that’s light and fluffy. And I top it with whipped cream frosting and loads and loads of fresh strawberries. This is a great cake for dessert on a hot summer day, as the whipped cream frosting needs to stay cool so this cake should be stored in the fridge. It’s also so light and so delicious for a cool treat that won’t make you feel too full (you’ll actually want more!).
Tips for Making the Best Strawberry Whipped Cream Cake
• Use room temperature butter, eggs, milk, and sour cream for the cake. This is very easy to do in the summer time as you can leave these ingredients out for a bit and they come to room temperature in no time! Room temperature ingredients will help make your cake batter very smooth, which will make a better more tender cake.
• The best cake pan for this is a USA Pan, find it here. The little ridges really help the cake bake evenly and also make for easier removal.
• I love sheet cakes because you can frost them in the pan and they are so easy to transport to a friends house or party. But, you can also remove it from the pan before frosting as well, this is totally up to you! If you leave it in the pan it’s easy to cover the pan with plastic wrap to store extra cake. I usually remove mine, so I end up storing extra cake in a Tupperware so I have slices ready to go for snacks!
• Make sure you are using strawberries that look absolutely delicious! Most of the flavor in this cake comes from the strawberries, so if they aren’t as good then you’ll be missing out. So save this cake for when you have amazing strawberries.
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Strawberry Whipped Cream CakeDifficulty: Easy
The ultimate summer cake, this Strawberry Whipped Cream Cake is perfect for any backyard barbecue!
1 cup (226 grams) organic salted butter, softened
340 grams (1 1/2 cups) organic cane sugar
2 teaspoons organic vanilla extract
4 organic large eggs, room temperature
1/2 cup organic milk, room temperature
1/4 cup organic sour cream, room temperature
340 grams (heaping 2 1/3 cups) cake flour
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
2 cups organic heavy whipping cream
142 grams (1 cup) organic powdered sugar, sifted
1 teaspoon organic vanilla extract
6 ounces organic fresh strawberries, sliced
- Preheat the oven to 350°F. Line a 9×13-inch cake pan with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
- Add the eggs, milk, and sour cream and mix on low until combined, scraping down the sides of the bowl as needed so there are no chunks of butter or sugar stuck to the sides.
- Add in the cake flour, baking powder, and sea salt in that order. Mix on low until combined into a smooth cake batter. Pour into the prepared cake pan and spread evenly.
- Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pan.
- To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, powdered sugar, and vanilla extract. Mix on low to avoid splattering, then gradually increase speed as frosting thickens, until you are at full speed. Whisk on high until stiff peaks form.
- Top cake with frosting and spread evenly. Top with sliced strawberries.
- Serve immediately. Store covered in the fridge for up to 3 days.
- Gluten Free — Replace the cake flour with 340 grams (2 cups plus 3 tablespoons) organic gluten free flour blend.
- High Altitude — Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
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Make sure to check out my Maple Cranberry Scones recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!