Oh, you absolutely *must* try this cake! When I was finalizing this recipe, I almost didn’t want to share it because it felt like locking away a little piece of summer magic. As I tested this cake on a warm afternoon, the smell of baked strawberries filled the kitchen and instantly reminded me of childhood summers spent picking berries with my mom. It felt like baking sunshine into every slice.
Forget those heavy, overly-sweet desserts—this Summer Strawberry Cake is exactly what we all need when the weather warms up. It is light, incredibly fresh, and lets the bright flavor of those perfect seasonal berries truly shine through. It’s designed to feel airy and delightful; the perfect centerpiece for any picnic or backyard gathering. Trust me, once you smell this baking, you’ll know summer has officially arrived. This recipe adaptation comes from my work with Recipes by Betty, where we focus on making delicious treats accessible!
Why This Summer Strawberry Cake Is Your Perfect Seasonal Treat
This is honestly one of my favorite types of recipe to share because it really feels like eating sunshine! It ticks all the boxes for anyone craving light, fresh strawberry desserts without weighing you down.
- It’s wonderfully light—the whipped cream frosting keeps everything airy!
- It highlights those incredible summer berries when they taste their absolute best.
- It avoids all the fuss, making it one of the best easy strawberry desserts out there.
Quick Prep for Maximum Summer Strawberry Cake Flavor
You won’t believe how fast this comes together for something that looks so elegant. We’re talking just 30 minutes of active prep time for the cake and frosting combined! That’s why I call it an absolute win for busy weeknights when you still want something special. It’s built for speed, making it a truly easy strawberry dessert!
Gathering Ingredients for Your Summer Strawberry Cake
Before we start mixing, we have to talk about the stars of the show! For the best Summer Strawberry Cake, you really need quality ingredients—especially if those berries are at their peak. This recipe splits things into three easy parts: the base cake, the heavenly frosting, and the pretty topping. Remember, the better your strawberries are, the better this cake will taste. It’s just simple math when it comes to fresh strawberry recipes!
Ingredients for the Vanilla Cake Base
The base is a lovely, soft vanilla cake that lets the strawberry flavor really sing. Don’t skip the salt; it really helps wake up all the sweetness!
- 3 large eggs
- 150g sugar
- 120ml oil
- 120ml milk
- 1 tsp vanilla
- 240g all-purpose flour
- 10g baking powder
- 1 pinch salt
Ingredients for the Strawberry Whipped Frosting
This is where the magic happens! Make sure your cream is coming straight from the coldest part of the fridge so it whips up nicely. We want that airy texture!
- 250ml cold whipping cream
- 40g powdered sugar
- 100g fresh strawberries, blended into a smooth purée
Ingredients for Summer Strawberry Cake Decoration
This is for the stunning finish that makes people stop and stare at your beautiful Strawberry Cake Design.
- 200g sliced fresh strawberries
Step-by-Step Instructions for the Perfect Summer Strawberry Cake
Okay, let’s put this amazing platter together! Since the vanilla cake base is straightforward, we handle that first. Once the cake is baked and completely cooled—and I mean totally cold, or you’ll melt your frosting—then we move onto the fun, fruity parts. Don’t rush the cooling time; it’s essential for a sturdy Summer Strawberry Cake!
Baking the Cake Base (Referencing External Expertise)
For the vanilla cake itself, you’ll need to follow the precise steps laid out in Recipe #20. I usually prep the batter while the oven is preheating so everything flows smoothly. If you ever need a general guide for baking techniques, checking out a site like King Arthur is always a good idea. Just remember: once that golden cake is out of the oven, it needs time to cool completely in the pan before you try to flip it out. A warm cake ruins a cold frosting, and we certainly don’t want that!
Preparing the Strawberry Whipped Frosting
This frosting is so dreamy, but it relies on everything being cold! Before you start whipping the cream, toss your mixing bowl and whisk attachment into the freezer for about 15 minutes. That little chill ensures you get stiff peaks. After you whip the cream and sugar, gently fold in your strawberry purée with a spatula—folding, not stirring! We need to keep all those lovely air bubbles in there for that great Strawberry Baking texture.
Assembling and Finishing Your Summer Strawberry Cake
Once the purée is folded in, give that bowl 15 minutes back in the fridge to firm up a touch. Then, you can generously spread that pink frosting all over your completely cooled layers. After frosting, arrange those gorgeous sliced strawberries on top—this is the best part of the Summer Strawberry Cake Design! Then, very important: pop the whole beautiful thing back into the fridge for at least one hour. That chilling time sets the whipped cream perfectly before slicing.
Expert Tips for Baking Your Best Summer Strawberry Cake
Baking isn’t just about following steps; it’s about listening to the ingredients! If you want that light, fluffy crumb that perfectly captures the Strawberry Shortcake Aesthetic, pay attention to a few key details. These little tricks will elevate your Summer Strawberry Cake from good to absolutely unforgettable.
Ingredient Notes and Substitutions for Summer Strawberry Cake
Temperature is everything, especially with whipped cream frosting. If your whipping cream isn’t ice cold, it just won’t hold its shape, and we need stability for this delicate topping. If you can’t find perfectly ripe fresh strawberries, you *can* use frozen, but you have to thaw them completely and drain off every bit of excess liquid before pureeing. Watery purée equals runny frosting, and nobody wants that!
Also, a quick note on the purée: strain it if you hate seeds! It’s optional, but removing seeds gives you a much smoother texture, which really enhances the overall design. If you’re out of heavy whipping cream, you might try a stabilized mascarpone frosting, though that changes the texture a lot, so stick to the cream if you can for the true flavor!
Storage and Reheating Instructions for Summer Strawberry Cake
Because we used that glorious whipped cream frosting, storing this masterpiece is super important—you can’t leave it sitting out on the counter! Keep any leftovers wrapped snugly in the fridge. It really holds up well for about two days, but seriously, it tastes best on day one. If you’re slicing it up for later, stick the slices into airtight containers, maybe with a little bit of parchment paper between creamy layers just to be safe.
Since this is one of those gorgeous fresh strawberry recipes, you don’t want to reheat it at all! Enjoy it chilled, straight from the cold cabinet. That keeps the frosting firm and the berries looking perfect!
Frequently Asked Questions About Summer Strawberry Cake
I get so many questions about this one because it’s just so popular during the summer months! People want to know how to adjust it for parties or if it lasts long. Here are the things I hear most often about making the perfect Summer Strawberry Cake.
Can I make the Summer Strawberry Cake ahead of time?
You can totally bake the cake layers a day ahead of time and wrap them up tight—just let them come to room temperature before frosting. But hold off on that whipped cream frosting! Since it’s so light, it’s best applied just a few hours before serving so it stays perfectly stable and fresh. Don’t assemble the whole thing the night before, or the moisture might start softening the cake too much if you’re aiming for that beautiful Strawberry Shortcake Recipes look.
What is the difference between this and a traditional Strawberry Shortcake Cake?
Great question! A classic shortcake usually involves biscuits or a simple sponge layer topped with cream and macerated berries. This recipe turns it into a proper layer cake—a true Strawberry Shortcake Cake—using a smoother vanilla base and a stable, fruit-infused whipped frosting. It’s definitely richer and easier to slice neatly for events than a traditional shortcake!
How can I intensify the strawberry flavor in this recipe?
If you are obsessed with strawberry flavor like I am, you have a couple of options! For the topping strawberries, gently toss them with a tablespoon of sugar and let them sit for 20 minutes before decorating. This draws out their juices and creates a natural syrup. Also, for next level flavor next time, try adding a tiny drop of good quality strawberry extract to the cake batter itself alongside the vanilla. You’ll get intense flavor throughout while keeping that beautiful color!
Estimated Nutritional Snapshot for Summer Strawberry Cake
Look, I’m a baker, not a nutritionist, so please take these numbers with a big grain of salt! These estimates are based on dividing the ingredients across 8 generous servings using standard pantry items. Baking is an art, and ingredients vary massively, so this is just a general guideline for your Summer Strawberry Cake.
If you are keeping a strict food journal, you might want to check your specific brands, but this gives you a ballpark idea of what you’re enjoying when you dig into this seasonal treat. You can learn more about general dessert breakdowns on the Desserts category page.
- Calories: Approximately 350-400 kcal per slice
- Fat: Around 18-22g (Mostly from the oil in the base and the cream)
- Protein: About 5-7g
- Carbohydrates: Roughly 45-55g
The main difference in calories will depend entirely on how thick you spread that gorgeous whipped frosting. I like a generous layer, so I aim for the higher end of that estimate!
Share Your Summer Strawberry Cake Creations
Now that you’ve made this beautiful, bright Summer Strawberry Cake, I really, really want to hear about it! Honestly, seeing your creations is the absolute best part of sharing these recipes with all of you—it makes all the testing and tasting worthwhile.
Did you manage to get those perfect, shiny slices on top? Did your kids devour it in five minutes flat? Don’t keep all that fruity success to yourself! Please head down to the comments section below and leave a rating so others know what a winner this cake is. A rating lets me know if you enjoyed this version of the strawberry desserts recipes.
If you took photos, I’d love to see them! You can tag me on social media—I always look through the tags to see how everyone brings their own little flair to these recipes. If you need to reach out directly for any non-comment questions, you can always use the contact page here: Get in Touch.
Thank you so much for baking along with me. I truly hope this cake brings a little extra sunshine to your table this season. Happy baking, everyone!
Summer Strawberry Cake
Equipment
- Mixing Bowl
- Electric Mixer or Whisk
- Spatula
- Cake Pan
- Blender or food processor
- Sieve (optional, for smooth purée)
Ingredients
Vanilla Cake Base
- 3 eggs large
- 150 g sugar
- 120 ml oil
- 120 ml milk
- 1 tsp vanilla extract
- 240 g all-purpose flour
- 10 g baking powder
- 1 pinch salt
Strawberry Whipped Frosting
- 250 ml cold whipping cream
- 40 g powdered sugar
- 100 g fresh strawberries pureed
Decoration – Fresh Strawberries
- 200 g fresh strawberries hulled and sliced for topping
Instructions
- Preheat oven to 180 °C (350 °F). Grease and flour a cake pan.
- In a mixing bowl, beat the eggs with sugar until pale and creamy. Then whisk in oil, milk and vanilla extract until smooth.
- In a separate bowl, combine flour, baking powder, and salt. Gradually fold into the wet mixture until just combined — do not overmix.
- Pour batter into prepared pan and bake for about 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- While cake cools, put bowl and whisk for the frosting into the freezer for ~15 minutes. Meanwhile, puree 100 g of fresh strawberries until smooth; optionally strain out seeds for a smoother frosting.
- Pour cold whipping cream and powdered sugar into chilled bowl. Whip to stiff peaks, then gently fold in the strawberry purée until evenly colored and airy.
- Once the cake is completely cool, spread the strawberry whipped cream frosting evenly over the top.
- Arrange the sliced fresh strawberries decoratively on top of the frosting.
- Cover gently and refrigerate for at least 1 hour before slicing to let the frosting set.