The Most Amazing Strawberry Cake is moist, full of strawberry flavor, and topped with the most decadent strawberry chantilly cream. If you love strawberries, you will love this cake! With fresh strawberries, strawberry extract, and instant strawberry jello in the chantilly cream, this cake packs a serious strawberry punch.
Summer and strawberries go together hand in hand. We are absolutely obsessed with strawberries, and find it difficult to keep them in the house long enough to actually make anything with them! We assure you, this recipe is worth resisting that urge to snack on all of those strawberries. Instead, you absolutely need to make this mouth watering cake. With fresh strawberries, strawberry extract, and instant strawberry jello in the chantilly cream, this cake packs a serious strawberry punch.
Can I make strawberry cake gluten free?
Use gluten free flours at your own risk. Not all gluten free flours are equal and most don’t work as a straight forward substitute for all-purpose flour. I have not tested any gluten free flours in this recipe as I do not have Celiac’s disease.
Is buttermilk necessary?
Buttermilk reacts with the baking powder in this recipe to give the cake volume. To learn all about buttermilk, as well as learn how to make a quick and easy buttermilk substitute, please read this post.
You can use almost any size or style pan. Different sizes will require slight changes to the baking time and you will also need to make sure you have enough frosting on hand.
Can I use frozen strawberries?
Yes, you can use frozen strawberries in this recipe to make your strawberry puree reduction. Frozen strawberries will have additional moisture from the ice and may take longer to reduce into a thick syrup.
What can I use instead of Strawberry Jello?
This recipe uses instant strawberry jello powder to flavor the chantilly cream. If you live in a location where you cannot access strawberry jello, you can either use a different frosting recipe, a plain chantilly cream, or add in strawberry flavor to your chantilly cream using a different method. You can grind up freeze-dried strawberries into a powder until you have approximately 1/3 cup. Add this to your chantilly cream along with 2 tablespoons of cornstarch to stabilize the cream.
Cake Flour Substitute:
Making your own cake flour is super easy! Measure out 1 cup of flour and remove 2 tablespoons from the cup. Replace with cornstarch. Sift together. You now have 1 cup of cake flour!
There are several options that work well when substituting for eggs in this recipe.
- 1/4 cup of plain yogurt, per egg
- 1 tablespoon vinegar + 1 teaspoon baking powder, whisked together, per egg
- 1/4 cup mashed banana, per egg
- 1/4 cup unsweetened applesauce, per egg
Chantilly cream is delicate. This cake needs to be stored in the refrigerator and will keep for up to 72 hours. Once you slice into the cake you can place plastic wrap against the exposed to cake to prevent the cake from drying out.
If you like this recipe, you may be interested in these other delicious cake recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
The Most Amazing Strawberry Cake is moist, full of strawberry flavor, and topped with the most decadent strawberry chantilly cream. If you love strawberries, you will love this cake!
- 1 pound fresh strawberries , hulled
- 3/4 cup salted butter softened
- 1/4 cup vegetable oil
- 1 1/2 cups granulated sugar
- 1/4 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon strawberry extract
- 3 1/2 cups cake flour
- 4 teaspoons baking powder
- 1/2 teaspoon table salt
- 3 large eggs room temperature
- 1 cup buttermilk room temperature
- pink food coloring (optional)
Strawberry Chantilly Cream
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1.5 ounces instant strawberry jello
- 2 cups powdered sugar , divided
- 8 ounces cream cheese softened
- 8 ounces mascarpone cheese softened
Add strawberries to a blender or food processor and puree until smooth. Pour into a small saucepan and bring to a simmer. Let simmer, stirring occasionally, until the mixture is thick and reduced by half, about 20 minutes. You should end up with just over 1 cup of reduced strawberry puree. Set aside for later use in both the cake batter and the frosting.
Lightly grease two 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
In a large mixing bowl, use a hand mixer to cream the butter, vegetable oil, and sugar together until creamy, about 2 minutes. Beat in 1 cup of strawberry puree, sour cream, and vanilla and strawberry extracts. Use any remaining strawberry puree (up to 1/4 cup) in the frosting.
Use a fork to combine the eggs and buttermilk together in a bowl or 2 cup liquid measuring cup. Set aside.
In another mixing bowl stir together cake flour, baking powder, and salt.
Add 1/3 of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another 1/3 of the dry ingredients until combined followed by the remainder of the milk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in. Stir in food coloring, if using, adding in a little at a time until desired color is acheived.
Divide the batter evenly between the two prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
Strawberry Chantilly Cream
In a large mixing bowl, use a hand mixer to whip cream and vanilla extract. Slowly add in strawberry jello while mixing. Once the cream reaches soft peaks, slowly add in 1/2 cup of powdered sugar. Continue beating until stiff peaks form.
In a separate mixing bowl, beat together cream cheese, mascarpone, and remaining 1/4 cup of strawberry puree until whipped and smooth, about 2 minutes. Add in the remaining 1 1/2 cups of powdered sugar and mix until combined.
Use a rubber spatula to fold whipped cream mixture in with the cream cheese mixture, until combined and no streaks remain.
Serving: 1slice | Calories: 788kcal | Carbohydrates: 79g | Protein: 10g | Fat: 49g | Saturated Fat: 30g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 344mg | Potassium: 282mg | Fiber: 1g | Sugar: 50g | Vitamin A: 1579IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 1mg