Creamy Strawberry Cake – Fluffy, Fresh & Easy to Make

James, our virtual chef inspired by timeless American kitchens, remembers warm afternoons filled with the scent of strawberries, sugar, and fresh cake batter. Back then, his grandmother’s creamy strawberry cake wasn’t just a dessert — it was an event. That cake had a sponge so soft it melted on the tongue, and layers of velvety custard that balanced sweetness with richness.

Inspired by that memory, James has crafted this modern version of a creamy strawberry cake. With its light sponge, luscious custard, and juicy strawberries, it’s a summer dream come true. This is not just a recipe — it’s a celebration of seasonal flavor, accessible enough for beginners but refined enough to impress any guest.

If you enjoy recipes like our strawberry cake sheet or strawberry custard cake, you’ll absolutely love this.

Why Everyone Loves Creamy Strawberry Cake

The magic of this cake lies in its balance. It’s light yet indulgent, sweet yet fresh, creamy yet not overpowering. Unlike heavy butter-based cakes, this one is designed to enhance the flavor of strawberries rather than cover it up.

Many summer desserts rely heavily on whipped cream or mousse, but this recipe is grounded in structure. It’s layered like a custard layer cake, filled like a strawberry cream dessert, and airy enough to classify as a fluffy berry cake.

Perfect for Any Occasion

This cake shines in warm seasons — perfect for birthdays, showers, barbecues, or Mother’s Day. But its soft color and universally loved flavor also make it a year-round favorite. Its naturally pink hue — from strawberries and optional beet powder — gives it an elegant touch without needing synthetic dyes. Think of it as the refined cousin of a pink strawberry cake slice, with the sophistication of a French bakery treat.

Ingredients & Making the Custard Layer

Ingredients You’ll Need

Here’s the full list for this easy strawberry cake recipe, broken down for clarity:

For the Cake

• 2 cups all-purpose flour
• 1¼ cup granulated sugar
• ½ cup unsalted butter (melted)
• 3 large eggs
• ¾ cup whole milk (or buttermilk for tang)
• 1½ tsp vanilla extract
• 2½ tsp baking powder
• ½ tsp salt
• 1½ cups fresh strawberries (diced)
• Natural pink food coloring or beet powder (optional)

For the Custard

• 2 cups whole milk
• 5 egg yolks
• ½ cup sugar
• 3 tbsp cornstarch
• 2 tbsp unsalted butter
• 1 tsp vanilla bean paste or extract

For the Topping

• Sliced strawberries
• Whipped cream
• Fresh mint, basil, or edible flowers (optional)

📌 Always follow FSIS food safety guidelines for custards and egg-based creams.

How to Make the Custard Filling

The custard here is silky, rich, and makes the cake feel like a patisserie-level treat. Inspired by tips from Serious Eats, here’s how to make it foolproof:

1. Heat milk in a saucepan until it just begins to steam.
2. Whisk egg yolks with sugar and cornstarch until pale.
3. Slowly pour half of the hot milk into yolks, whisking constantly to temper.
4. Return everything to the pot. Cook on low, stirring constantly until thick (6–8 min).
5. Remove from heat. Stir in butter and vanilla.
6. Chill for at least 1 hour.

Pro Tip: This custard also works beautifully in cheesecake brownies or with fresh strawberry dessert cups.

Baking the Cake & Assembly

Baking Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease and line two 8” round cake pans.
3. In a bowl, whisk together flour, baking powder, and salt.
4. In another bowl, beat eggs and sugar until pale and thick.
5. Add melted butter, milk, and vanilla to the egg mixture.
6. Fold in dry ingredients until just combined.
7. Gently fold in diced strawberries and optional color.
8. Pour into prepared pans and bake for 28–32 minutes.
9. Let cool completely before assembling.

This base is similar to our chocolate strawberry cake, but lighter and fruit-focused.

Assembling Your Cake

1. Place one cooled sponge layer on a cake stand.
2. Spread a thick layer of chilled custard evenly.
3. Top with fresh sliced strawberries.
4. Add the second sponge layer gently.
5. Frost the top with whipped cream.
6. Garnish with mint, basil, or freeze-dried strawberry powder.

Like our tiramisu cheesecake, this cake gains elegance from its layers and topping.

Flavor Variations

Simple Swaps & Twists

• Lemon Custard: Add 1 tsp lemon zest to the custard base
• White Chocolate Custard: Mix in ¼ cup melted white chocolate
• Mascarpone Frosting: Swap whipped cream with mascarpone for richness
• Nut Crust Layer: Add crushed pistachio or almond layer between sponge and custard

Explore creative versions like we do in our vegan chocolate desserts or black forest cheesecake.

Storage & Serving

Storage Tips

• Store the cake covered in the fridge for up to 3–4 days.
• You can freeze the sponge alone for up to 1 month.
• Avoid freezing the custard — it changes texture.
• Keep strawberries fresh by patting them dry before garnishing.

Refer to King Arthur Baking for tips on long-term cake storage and freezing.

Serving Tips

• Slice with a serrated knife for cleaner cuts
• Serve with berry coulis or lemon sorbet
• Make mini versions in mason jars
• Pair with herbal teas or rosé grape juice
• Drizzle with chocolate sauce for a twist like in desserts with condensed milk

FAQs

There’s something nostalgic and comforting about a creamy strawberry cake. Maybe it’s the way the custard melts with the berries, or the soft sponge soaking up just enough flavor. It’s a cake that doesn’t shout — it whispers elegance and comfort.

Use it to elevate everyday moments or make it the star of your next gathering. Pair it with recipes like our chocolate cherry cake or strawberry cheesecake crumble.

And for more baking science, food safety, and flavor ideas, check:

• USDA Food Safety
• Serious Eats
• Food Network
• King Arthur Baking