The Irresistible Strawberry Dream Cake is a show-stopping dessert that blends fluffy, moist cake layers with a cloud-like whipped filling and a burst of fresh strawberry flavor in every bite. As visually stunning as it is delicious, this cake is perfect for celebrations, summer parties, holidays, or whenever you want to impress guests with a dessert that’s light, flavorful, and unforgettable. With its bright berry essence and luscious textures, it strikes a beautiful balance between decadence and freshness. Each slice is a dreamy fusion of sweet strawberries, airy cream, and tender cake, living up to its name as a true “dream” of a dessert. Whether you’re a home baker looking for a wow-worthy centerpiece or someone who simply adores strawberries, this cake delivers everything a fruit-filled dessert should—beauty, taste, and irresistible charm.
The history of strawberry cakes in general dates back to traditional English and American desserts that paired berries with whipped cream and sponge or biscuit bases. The popularity of strawberries surged in the 19th and 20th centuries, especially in regions where strawberries were abundantly grown and celebrated in seasonal festivals. Strawberry shortcake was one of the earliest forms of strawberry dessert cakes, featuring layers of biscuit-like cakes and fresh berries with cream. As baking techniques advanced, these rustic versions evolved into more refined layer cakes, incorporating strawberry puree, jams, and frostings into sponge or chiffon-style cakes. The modern strawberry dream cake builds on that rich heritage, combining the best elements of a classic strawberry cake and a light, whipped mousse or cream filling to create a dessert that is both nostalgic and contemporary. Its popularity continues today as an elegant yet accessible dessert that highlights the natural sweetness of fresh strawberries.
Ingredients Breakdown
For the cake:
- 2 ½ cups (315g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, room temperature
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- ½ cup (120ml) whole milk
- ½ cup (120ml) sour cream or plain Greek yogurt
- ¾ cup (180ml) strawberry puree (made from fresh or frozen strawberries, blended until smooth)
For the strawberry filling:
- 1 ½ cups chopped fresh strawberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
For the whipped cream frosting:
- 2 cups (480ml) heavy whipping cream, cold
- ½ cup (60g) powdered sugar
- 1 teaspoon vanilla extract
Optional garnish:
- Sliced fresh strawberries
- Mint leaves
- White chocolate shavings
Step-by-Step Recipe:
- Make the cake layers: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. Mix in the strawberry puree. In a separate bowl, combine the milk and sour cream. Alternately add the dry ingredients and the milk mixture to the batter, starting and ending with the dry ingredients. Mix just until combined.
- Bake the cake layers: Divide the batter evenly among the prepared pans and smooth the tops. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare the strawberry filling: In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries break down and the mixture thickens slightly, about 10 minutes. Let cool completely before using.
- Make the whipped cream frosting: In a large mixing bowl, beat the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip, or the cream may become grainy.
- Assemble the cake: Place one cake layer on a serving plate. Spread a layer of strawberry filling, followed by a layer of whipped cream. Repeat with the second layer. Place the third cake layer on top and frost the entire cake with the remaining whipped cream. Decorate with sliced strawberries, mint, or chocolate shavings as desired.
- Chill before serving: Refrigerate the cake for at least 1 hour before slicing to allow the layers to set. This makes for cleaner slices and a better overall texture.
Tips for the Perfect Strawberry Dream Cake
Use room-temperature ingredients for smoother batter and better incorporation. Don’t overmix the cake batter—mix just until the dry ingredients are incorporated to avoid a dense texture. Puree the strawberries in advance and strain if you want a smoother consistency. For added flavor, brush cake layers with a little strawberry syrup or juice before assembling. Chill the cake before slicing to help the whipped cream hold its shape. If making ahead, prepare components separately and assemble the cake a few hours before serving. For added stability, stabilize whipped cream with a tablespoon of instant pudding mix or softened cream cheese. Always use fresh, ripe strawberries for the best flavor, and taste them before using to adjust the sweetness of the filling if needed.
Variations and Customizations
Substitute some of the flour with almond flour for a nutty undertone. Add lemon zest to the cake batter for a bright citrus contrast. Use strawberry jam or preserves instead of homemade filling for a quicker version. Replace whipped cream with strawberry-flavored buttercream for a more decadent twist. Incorporate a layer of strawberry mousse or cream cheese filling for added richness. Make it a sheet cake for easier serving at larger gatherings. Use freeze-dried strawberry powder to intensify the berry flavor in the cake or frosting. Top with other berries like raspberries or blueberries for a mixed berry version. For a celebration cake, add a splash of strawberry liqueur to the filling or syrup. Turn it into cupcakes using the same batter and filling for individual servings.
Health Considerations and Nutritional Value
Strawberries provide vitamin C, antioxidants, and fiber, making them a nutritious addition to any dessert. However, the cake itself is rich in butter, sugar, and cream, contributing to a high calorie and fat content. Lighten it up by using low-fat Greek yogurt in place of sour cream, reducing sugar, or replacing part of the whipped cream with stabilized yogurt or whipped topping. Whole wheat flour or almond flour can add fiber and nutrition, though they may change the cake’s texture. Dairy-free versions can be made using plant-based butter and cream alternatives. The dessert is best enjoyed in moderation and can be balanced within a healthy diet, especially when paired with plenty of fresh fruit and portioned sensibly.
FAQ
Can I make the cake in advance? Yes, you can bake the cake layers a day ahead and store them tightly wrapped at room temperature or refrigerate for up to 3 days. Assemble the cake the day of serving for the freshest result.
Can I freeze this cake? You can freeze the unfrosted cake layers for up to one month. Thaw completely before assembling. Assembled cakes with whipped cream should not be frozen, as the texture may suffer.
Can I use store-bought whipped topping? Yes, but fresh whipped cream gives the best flavor and texture. Stabilized whipped cream can also be used if you need longer shelf life.
What if I don’t have strawberry puree? You can blend fresh or thawed frozen strawberries with a bit of sugar to make a quick puree. Adjust sweetness as needed.
How long does the cake last? Once assembled, the cake will keep in the fridge for 2–3 days. Cover loosely with plastic wrap or store in a cake dome to maintain freshness.
Is this cake suitable for warm weather? Since it uses whipped cream, it’s best served chilled and kept cool. Avoid leaving it out for extended periods, especially in heat.
Irresistible Strawberry Dream Cake
Ingredients
Strawberry Cake
- 1 box 15.25 oz white cake mix (regular size)
- ½ cup water
- ¾ cup canola or vegetable oil
- 4 large eggs at room temperature
- 3 ounces strawberry gelatin powder
- 1 cup finely chopped or mashed fresh strawberries
Strawberry Frosting
- ¾ cup freeze-dried strawberry powder or 8–10 ounces of fresh or frozen strawberries quartered and pureed (To make the puree: blend 1 cup of quartered strawberries until smooth)
- 1 ½ cups unsalted butter at room temperature
- 6 cups powdered sugar
- ⅓ cup heavy cream or whole milk add more if needed to adjust consistency
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- Optional: Add 8 ounces of softened cream cheese to the frosting for a Strawberry Cream Cheese Frosting variation. Make sure the cream cheese is fully softened and whipped smooth before incorporating it into the frosting.
Instructions
- How to Make the Dreamy Strawberry Cake
- Preheat your oven to 350°F. Lightly grease two 8×8-inch baking pans with non-stick spray or Baker’s Joy.
- In a large bowl using a mixer, combine the cake mix, eggs, milk, and vegetable oil, mixing until well blended. Add the 1 cup of mashed strawberries and the dry strawberry gelatin powder to the batter and mix until fully incorporated.
- Continue mixing for 3 minutes, pausing once or twice to scrape down the sides of the bowl to ensure everything is evenly combined.
- Divide the batter evenly between the two prepared pans or pour into two 8-inch round pans. Bake for 30 to 33 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake layers cool in the pans for about 10 minutes before carefully removing them and transferring to a wire rack. Allow the cakes to cool completely before applying the frosting.
- Strawberry Frosting
- Using a mixer, beat the butter on medium-high speed for about 2 minutes, or until smooth and creamy. Add the powdered sugar, freeze-dried strawberry powder or strawberry puree (or a combination of both), heavy cream or milk, and vanilla extract. Beat on low speed for 30 seconds to combine, then increase to high speed and beat for an additional 2 minutes until light and fluffy.
- If the frosting is too thick, add 1 to 3 more tablespoons of heavy cream or milk to thin it out to your desired consistency.
- Optional: To make a strawberry cream cheese frosting, add 8 ounces of softened cream cheese to the frosting at the end. Make sure the cream cheese is well-softened and smooth before mixing it in. You can also blend it with the butter before adding the other frosting ingredients.
Notes
For three 8-inch pans, bake for 28 to 30 minutes.
For a 9×13-inch pan, bake for 28 minutes or until a toothpick inserted in the center comes out clean.