Fluffy Whipped Cream Strawberry Cake Recipe Easy Perfect Birthday Treat

Posted on January 21, 2026

Leona Stone

fluffy whipped cream strawberry cake - featured image

There was this one time I tried to make a birthday cake that looked as dreamy as it tasted—and let me tell you, it was a journey. After a few failed attempts at dense, sad cakes that just didn’t hit the mark, I landed on this fluffy whipped cream strawberry cake. It’s like biting into a cloud with little bursts of fresh strawberry sweetness. I’ve made this cake probably a dozen times now, and every single birthday it’s been the star of the party.

If you love light, airy cakes that aren’t overloaded with frosting but still feel special, this fluffy whipped cream strawberry cake recipe is your new best friend. It’s perfect for birthdays, celebrations, or whenever you just want to feel fancy without the fuss.

Why You’ll Love This Recipe

Okay, real talk—this fluffy whipped cream strawberry cake has completely spoiled me for any other birthday cake. Here’s why it keeps stealing the show:

So incredibly light and airy: The whipped cream makes the frosting feel like a cloud, not a heavy sugar bomb. I’ve had guests ask me twice if it’s really “just cream.”
Fresh strawberries everywhere: There’s nothing like biting into a slice and getting those juicy pops of strawberry. I layer them in and on top, so every bite is a little celebration.
Easy enough for weeknight baking: You don’t need fancy tools or weird ingredients. If you can whip cream and bake a simple sponge, you’re golden. I’ve pulled this together after work more times than I can count.
Customizable and forgiving: Whether you want to make it gluten-free, swap strawberries for another berry, or add a splash of liqueur for grown-up vibes, this recipe rolls with it.

Honestly, this cake feels like a warm hug wrapped in sweetness. It’s the kind of recipe that turns birthdays into memories—and trust me, once you make it, you’ll want it in your regular rotation.

What Ingredients You’ll Need

Here’s what’s great about this ingredient list: most of it is probably hanging out in your kitchen right now. I’ll break down what each part does, so you know exactly why it’s there.

All-purpose flour (1 ¾ cups / 220g) — I use King Arthur flour because it’s reliable, but any brand will do. This gives the cake structure without making it tough.
Baking powder (2 teaspoons) — This helps the cake rise and stay fluffy. Freshness matters here; old baking powder can fall flat.
Salt (¼ teaspoon) — Balances out sweetness and enhances flavor. I prefer fine sea salt.
Eggs (4 large, room temperature) — Eggs add richness and help the cake hold together. Room temperature eggs blend better, trust me on this.
Granulated sugar (1 cup / 200g) — Sweetness, obviously, but it also helps with the cake’s tender crumb.
Whole milk (½ cup / 120ml) — Adds moisture and richness. If you don’t have whole milk, 2% works fine.
Unsalted butter (½ cup / 115g, melted and slightly cooled) — Butter adds flavor and tenderness. I always use unsalted so I can control the saltiness.
Pure vanilla extract (2 teaspoons) — Because vanilla makes everything better. Nielsen-Massey is my go-to for reliable, rich vanilla flavor.
Heavy whipping cream (2 cups / 480ml, cold) — This is the magic that makes the frosting fluffy and light. Make sure it’s chilled for best whipping results.
Powdered sugar (¼ cup / 30g) — Sweetens the whipped cream without the grit of granulated sugar.
Fresh strawberries (3 cups / 450g, sliced) — The star ingredient! I like to pick ripe but firm berries that hold their shape well.

Quick tip: I always wash and hull strawberries just before slicing to keep them fresh and juicy. Sometimes I toss them with a teaspoon of sugar to bring out their natural sweetness if they’re a bit tart.

Equipment Needed

You don’t need a fancy kitchen gadget collection to make this fluffy whipped cream strawberry cake—promise. Here’s what I use every time:

9-inch (23cm) round cake pans — I bake two layers, but if you only have one pan, just bake in batches. Metal pans give a nice even bake, but glass works too.
Mixing bowls — Two or three, depending on how you like to organize. One for dry ingredients, one for wet, and one for the whipped cream.
Electric mixer — A hand mixer or stand mixer makes whipping cream and mixing batter way easier. I’ve tried whisking by hand, and it’s a workout!
Spatula — Essential for folding ingredients gently and scraping bowls clean.
Sieve or fine-mesh strainer — To sift flour and powdered sugar, which helps keep everything light and lump-free.
Cooling racks — Let your cakes cool properly to avoid soggy layers.

Bonus: if you want to get fancy, a piping bag with a star tip can help you decorate with whipped cream like a pro, but a simple offset spatula works just fine.

How to Make It: Step-by-Step

Alright, here’s how I make this fluffy whipped cream strawberry cake every time. I’m sharing all my little tricks and what to watch for.

Preheat and Prep (10 minutes)
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. This step saves you from pan disasters later (been there, done that).
Mix Dry Ingredients (2 minutes)
In a medium bowl, sift together 1 ¾ cups (220g) all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt. Sifting is key to keeping the cake light and fluffy—skip it, and you might end up with lumps or uneven rises.
Whisk Wet Ingredients (5 minutes)
In a large bowl, beat 4 large eggs with 1 cup (200g) granulated sugar until pale and fluffy (about 3-4 minutes with a mixer). Add ½ cup (115g) melted butter (cooled), ½ cup (120ml) whole milk, and 2 teaspoons vanilla extract. Mix just until combined.
Combine Wet and Dry (3 minutes)
Gently fold the dry flour mixture into the wet ingredients using a spatula. Do this in batches to avoid overmixing. The batter should be smooth but still slightly thick. Overmixing will make your cake dense, so patience here is everything.
Bake the Cake Layers (25-30 minutes)
Divide the batter evenly between the two pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. The cakes should be golden and spring back lightly when touched.
Cool Completely (At least 30 minutes)
Remove the cakes from pans and place on cooling racks. Let them cool completely before frosting. I know it’s tempting to dive in early, but warm cake + whipped cream = mess.
Prepare the Whipped Cream (5 minutes)
Chill your mixing bowl and beaters for 10 minutes in the fridge beforehand if you can. Pour 2 cups (480ml) cold heavy whipping cream into the bowl. Add ¼ cup (30g) powdered sugar. Beat on medium-high until stiff peaks form (about 3-4 minutes). Be careful not to overbeat or it turns buttery.
Assemble the Cake (10 minutes)
Place one cake layer on your serving plate. Spread a thick layer of whipped cream on top, then scatter a generous handful of sliced strawberries. Add the second cake layer, and frost the top and sides with the remaining whipped cream. Decorate with more strawberries on top. If you want it extra fancy, add a few mint leaves or edible flowers.
Chill Before Serving (1 hour recommended)
Pop the cake in the fridge for at least an hour to let the whipped cream set. This also helps the flavors meld together beautifully.

And that’s it—you’ve got yourself a fluffy whipped cream strawberry cake that looks and tastes like a bakery masterpiece.

My Best Tips & Techniques

Okay, here’s where I spill all the secrets I picked up after way too many trial runs.

Don’t rush the whipped cream: Make sure your cream and tools are cold. I keep my bowl in the freezer while prepping everything else. It whips up faster and holds better.
Folding is gentle magic: When mixing flour into wet ingredients, fold slowly with a spatula, scraping the sides and bottom. Overmixing is the #1 reason cakes turn dense.
Use fresh strawberries: The fresher, the better. If your strawberries are super juicy, pat them dry a bit before layering to avoid soggy cake.
Level your cake layers: If the cakes dome on top, gently slice off the top with a serrated knife to make stacking easier and neater.
Chill before slicing: I know it’s tempting, but cold whipped cream holds its shape better, so wait at least an hour before cutting.
Don’t skip sifting: Flour and powdered sugar need it for that perfect light texture and smooth frosting.
Try to resist eating it all in one sitting: I say this every time, but yeah, it’s tough.

Ways to Mix It Up

Once you’ve nailed the basic fluffy whipped cream strawberry cake, here are some fun twists I’ve tested and loved:

Mixed Berry Delight: Swap half the strawberries for blueberries or raspberries. It adds a beautiful color contrast and a little tartness.
Chocolate Drizzle: Drizzle melted dark chocolate over the top just before serving. It’s like a grown-up surprise that pairs amazingly with strawberries.
Lemon Zest Boost: Add 1 tablespoon lemon zest to the batter for a fresh citrusy kick that brightens the whole cake.
Gluten-Free Version: Use a 1:1 gluten-free flour blend. I’ve had great luck with Bob’s Red Mill, but the texture will be a bit denser.
Strawberry Jam Layer: Spread a thin layer of good-quality strawberry jam between cake layers before the whipped cream for extra strawberry punch.
Adult Twist: Add 2 tablespoons of strawberry liqueur or Grand Marnier to the whipped cream before whipping. Perfect for birthday celebrations.

Serving Ideas & Storage

This fluffy whipped cream strawberry cake is just as good fresh as it is a few days later—if you can make it last that long.

Serving suggestions:

Slice it thick and serve with a cup of freshly brewed coffee or tea for a cozy afternoon treat.
Top slices with extra strawberries and a drizzle of honey for a simple dessert upgrade.
Pair with vanilla ice cream or a light lemon sorbet for a refreshing contrast.
For brunch, serve alongside scrambled eggs or a fresh fruit salad.

Storage tips:

Keep the cake covered and refrigerated in an airtight container for up to 3 days. The whipped cream holds up well, but fresh strawberries start to soften after a couple of days.
If you need to store longer, freeze individual slices wrapped tightly in plastic wrap and aluminum foil. Thaw in the fridge overnight and enjoy with a quick toast or microwave warm-up.
Reheat slices briefly in a toaster oven for a warm, slightly crisp edge experience.

Nutritional Info & Health Benefits

I’m no nutritionist, but here’s what I love about this cake beyond its fluff and flavor.

Per Slice (1/12 of cake)	Amount
Calories	~280
Protein	5g
Carbohydrates	32g
Fat	14g
Fiber	2g

Why it feels a bit better than your average cake: The fresh strawberries bring in vitamin C and antioxidants, while the whipped cream, though indulgent, is lighter than buttercream or cream cheese frosting. Plus, using real butter and whole milk means you’re getting wholesome ingredients without weird additives.

It’s still a treat, of course, but one that tastes like you spent hours making it when really, it’s pretty straightforward.

Final Thoughts

So that’s my fluffy whipped cream strawberry cake recipe—my go-to for birthdays and special moments when I want something light, fresh, and utterly delicious. It’s not just a cake; it’s a little celebration in every bite.

I hope you love making it as much as I do. It’s flexible, forgiving, and totally worth the tiny bit of effort. Plus, it makes your kitchen smell like heaven, which is a bonus.

Don’t hesitate to get creative with the berries or flavors. Life’s too short for boring cake! And hey, if you make it, please tell me how it goes—I’m always here to cheer you on (and maybe drool over your photos).

Happy baking! May your birthdays be as fluffy and sweet as this cake.

FAQs

Q: Can I use frozen strawberries instead of fresh?

A: You totally can! Just make sure to thaw and drain them well so they don’t make the cake soggy. I usually pat them dry with paper towels before layering. Frozen strawberries tend to be softer, so the texture will be slightly different but still delicious.

Q: How do I know when the cake is done baking?

A: The best way is the toothpick test. Insert a toothpick in the center; it should come out with a few moist crumbs but no wet batter. Also, the cake should spring back when you gently press the top. If it feels jiggly or very soft, it needs more time.

Q: Can I make this cake a day ahead?

A: Yes! I actually recommend assembling it the day before. Let it chill in the fridge overnight so the flavors meld and the whipped cream sets perfectly. Just add the fresh strawberries on top right before serving to keep them vibrant.

Q: What if I don’t have an electric mixer?

A: You can whisk by hand, but be prepared for a workout, especially when whipping the cream. Use a chilled bowl and a balloon whisk, and go slow. It will take longer, but it’s doable if you don’t mind the arm exercise!

Q: Can I substitute the heavy cream with something lighter?

A: For the whipped cream frosting, heavy cream is really the best for fluff and stability. You can try whipping full-fat coconut milk if you want a dairy-free option, but it won’t be quite the same texture or flavor. Just make sure to chill the coconut milk overnight and scoop out the thick part.

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