Strawberries & Cream Cake Recipe

Strawberries & Cream Cake Recipe

This recipe for strawberries and cream cake is made with all natural ingredients. The cake is frosted with cream cheese and covered in conversation hearts.

Preparation: 1 hour
Cooking: 30 minutes
Cool Time: 2 hours
Total: 3 hours 30 minutes



For Strawberry Cake:

  • 16ozfrozen whole strawberries
  • ¾cupmilk,room temperature
  • 6largeegg whites,room temperature
  • 2tspvanilla extract
  • cupscake flour
  • cupsgranulated sugar
  • 4tspbaking powder
  • 1tspsalt
  • 12tbspunsalted butter,cut into 12 pieces and softened

For Cream Cheese Frosting:

  • 8ozcream cheese,softened
  • 1cupbutter,softened
  • 2tspvanilla extract
  • 8cupspowdered sugar

For Topping

  • 16ozconversation hearts,(1 bag)


  1. Adjust oven rack to middle position and heat oven to 350 degrees F. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour.

  2. Transfer strawberries to bowl, cover, and microwave for 5 to 7 minutes, until strawberries are soft and have released their juice, stirring once halfway through. Place strawberries in a fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least ¾ cup); discard strawberry solids. Bring juice to boil over medium-high heat and cook for 6 to 8 minutes, stirring occasionally, until syrupy and reduced to ¼ cup.

  3. Whisk together strawberry juice, milk, egg whites, and vanilla in bowl, and set aside.

  4. Using a stand mixer fitted with the paddle attachment, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix for about 1 minute until only pea-size pieces remain. Add half of strawberry mixture, increase speed to medium-high, and beat for about 1 minute, until light and fluffy.

  5. Reduce speed to medium-low, add remaining milk mixture, and beat for 30 seconds until incorporated. Give the batter a final stir by hand, being sure to mix in any clumps on the bottom of the pan.

  6. Scrape equal amounts of batter into two prepared 9-inch round pans, and bake for 25 to 30 minutes until toothpick inserted in center comes out clean rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely for about 2 hours.

  7. Use a knife or a cake leveler to level out the cakes so that they are perfectly flat. Then add a thick and even layer of frosting on top of the first cake, and set the second cake on top. Continue to frost the entire cake with a very thin layer of frosting for the “crumb coat” (to seal in the crumbs). Then go back over the entire cake and frost with a thicker layer of frosting for the final coat. Layer with conversation hearts, beginning at the bottom and working your way to the top and center. (**You will want to work as quickly as possible so that the frosting stays moist for sticking.**)

  8. Serve immediately, or store in a covered container in the refrigerator for up to 3 days.


  1. In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and butter on medium speed until smooth. Add the sugar and vanilla and mix at low speed until combined. To thicken the frosting, add more powdered sugar. To thin, add a teaspoon or two of milk.


  • Calories: 853.94kcal
  • Fat: 34.19g
  • Saturated Fat: 20.98g
  • Trans Fat: 1.09g
  • Monounsaturated Fat: 8.75g
  • Polyunsaturated Fat: 1.47g
  • Carbohydrates: 134.11g
  • Fiber: 1.20g
  • Sugar: 110.98g
  • Protein: 6.04g
  • Cholesterol: 93.52mg
  • Sodium: 424.30mg
  • Calcium: 168.78mg
  • Potassium: 170.23mg
  • Iron: 2.37mg
  • Vitamin A: 303.08µg
  • Vitamin C: 22.23mg
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