Strawberries and Cream Filled Butter Cake

Make this scrumptious strawberries and cream filled butter cake for your Spring and summer parties. 

Aweekend would not be complete without a little baking. As we are getting ready for Easter this coming Sunday I thought a light, fresh Strawberry and Cream Filled Butter Cake would be perfect to celebrate and I was right.

Why you will love Strawberries and Cream Filled Butter Cake

• The cake is light fluffy and buttery.
• It’s filled with fresh strawberries from the farmers market.
• Layered with homemade vanilla bean whipped cream.
• Perfect for Mother’s Day, Easter, baby showers, bridal showers and summer soirees.

What You Need to Make Strawberry Filled Butter Cake

Recipe from: Midwest Living

3 cups sifted cake flour, or 21/2 cups unsifted all purpose flour

4 teaspoons baking powder

1/4 teaspoon salt

1 cup butter

1 cup sugar

2 teaspoons vanilla

11/3 cups of half-and-half

8 egg whites

1 cup sugar

Whipped Cream Filling

2 cups of heavy whipping cream

2-4 tablespoons confectioners sugar

Fruit

1 quart Strawberries, cleaned and sliced. Leave some whole for garnish

How to Make a Strawberry and Cream  Filled Butter Cake

1. Grease and lightly flour your pans. This recipe makes 3 8×1-1/2 round pans.

2. In a medium bowl sift together flour, baking powder and salt. Set aside.

3. In a large bowl, beat the butter with an electric mixer for 30 seconds. Ass 1 cup of sugar and the vanilla, beat until fluffy. Add the flour mixture alternately with the half-and-half to the creamed mixture, beating on low to medium speed after each addition, until just combined.

4. Clean the beaters. In another large bowl beat the egg whites on medium-high speed until soft peaks form(tips curl). Gradually add 1 cup of sugar and beat on high speed until stiff peaks form. Gently fold egg whites into creamed mixture, 1/4 at a time. Do not mix, fold.

5. Divide mixture into pans. Bake at 350 about 30 minutes or until a toothpick inserted into the center comes out clean. Cool layers in pans on wire rack for about 10 minutes. Remove layers from pan and cool completely.

6. Whip the heavy cream until thick and then add the confectioners sugar to taste.

7. Clean and slice berries, set aside.

Assemble cake: Place one layer of cake on serving dish, layer with cream and berries, place second layer of cake and repeat, then place the third layer on top and garnish. I recommend placing in refrigerator until about 15 minutes before serving.

NOTES: I used 1/2 the batter for cupcakes and then the other half I made into think 9 x 13″ cake which I sliced into three and assembled into this cake.

This cake is scrumptious! It is light, fluffy and delicious. It is also the perfect accompaniment to any sort of berries and cream or just a delicious butter cream frosting!

Variation’s & Serving Suggestions

• Use raspberries, blue berries or a combination of  fresh summer berries to fill this cake.
• Frost the cake with your favorite butter cream icing and garnish with berries.
• Serve the cake with extra macerated berries and ice cream.

Until Next Time

I hope that you enjoyed this Strawberry and Cream filled butter cake. Thank you for reading Pinecones & Acorns, I appreciate you spending part of your day with me.

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