Strawberry Cream Cake

Strawberry Cream Cake | Pinky's PantryIt’s Bashful’s birthday today. She’s turning 23. Where did the years go? It’s so true that time flies faster the older you get. Like her namesake, Bashful is shy and sweet and kind-hearted. Been that way since she was a little girl. She spoke just fine at home, but hardly said two words outside. Without fail, every new teacher she had would call me at the beginning of each school year to ask if things were alright at home because she never said a word in class. I would have to explain that that was just her way but if they called on her to answer, she would, even if she hadn’t raised her hand. She answered in this tiny little soft-spoken voice, but she answered. She’s all grown up now but when I look at her, I still see that quiet little girl who always stood to one side silently watching the world with big, solemn eyes and a shy smile.

This morning I asked her what kind of cake she wanted for her birthday and of course, she asked for her favorite Strawberry Cream Cake. Its always been her favorite and that hasn’t changed over the years. I’m not surprised. This cake is so fabulously good. I make a moist vanilla cake for the base, use sliced fresh strawberries in the filling, and cover it up with a fluffy whipped cream frosting. It’s Yummy with a capital Y!
Strawberry Cream Cake | Pinky's Pantry


Vanilla Cake:

  • 3 cups all­ purpose flour
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • 1 cup (2 sticks) butter, at room temperature
  • ½ cup shortening
  • 2 cups sugar
  • 5 eggs, at room temperature
  • 1 tbsp. vanilla extract
  • 1 cup buttermilk
  1. Preheat oven to 350ºF.
  2. Spray three 9-­inch round cake pans with nonstick baking spray. Line the bottoms with parchment or wax paper, then spray the paper.
  3. Sift together the flour, baking powder and salt in a bowl.
  4. Using an electric mixer fitted with a paddle attachment, beat the butter and shortening together until creamy.
  5. Slowly pour in the sugar, continuing to beat until light and fluffy.
  6. Beat in the eggs, one at a time, stopping periodically to scrape down the bowl as needed.
  7. Then add the vanilla, beating until well-combined.
  8. Reduce speed to low and add the flour and buttermilk alternately, beginning and ending with the flour in 3 additions and the buttermilk in 2 additions.
  9. Divide batter evenly between prepared pans, smoothing tops with a spatula.
  10. Bake 25-30 minutes or until cake tester inserted in center comes out clean.
  11. Place cake pans on a wire rack and allow to cool for 10 minutes.
  12. Invert cakes, peel off parchment paper, then re-invert so cakes are top side up.
  13. Cool completely before frosting. Trim tops off to make cakes level if desired.

Strawberry Filling:

  • 2 pints fresh strawberries
  • 2 tbsp. sugar, or to taste
  1. Hull, wash, and slice strawberries.
  2. Toss in a bowl with sugar and set aside until ready to use.

Whipped Cream Frosting:

  • 1 cup heavy whipping cream
  • 2 tbsp. powdered sugar, add more or less as desired
  • 1/2 tsp. vanilla, optional
  1. Place mixing bowl and beaters in the freezer for 15 minutes or so.
  2. Place whipping cream, sugar and vanilla in mixing bowl. Add more sugar if you want it sweeter or less if you want it less sweet.
  3. Beat until stiff peaks form.


  • If you want really white frosting, omit the vanilla or use clear vanilla extract.
  • If you have cake strips, use them! They really help the cakes to rise up evenly with nice, level tops.

Whipped Cream Cake with Whipped Cream Frosting

Whipped Cream Cake | Pinky's PantryEver had one of those days when you had so much to do, but there were a million and one interruptions so you just couldn’t complete a thing? This was one of those days for me.  Every time I’d start on a project at work, someone would come up needing help with something so I had to set the project aside. When I would try to get that person’s request done, someone else would interrupt with a different request. Just when I thought I could finally get back to tackling my original project, you guessed it…… another interruption. By the time I got off work, I felt like I’d gotten nothing done all day even though I’d been running around like a chicken without a head!Whipped Cream Cake | Pinky's PantryWhen I arrived home, I decided to combat the feeling of being overwhelmed and unproductive by baking a cake because that’s just what I do. It’s comforting for me. So I pulled out my recipe box, rifled through my index cards, and found an old recipe for Whipped Cream Cake that I’ve had forever. I don’t even remember where I got this recipe from or when was the last time I made it. I decided to double the recipe and bake two cakes which turned out moist, tasty, and beautifully level! Just begging for frosting. So I whipped up a batch of Whipped Cream Frosting to go with the cake and tinted the frosting pink because I thought it would make it look cheerful and fun. Plus pink is my favorite color.Whipped Cream Cake | Pinky's Pantry


  • 1 cup heavy whipping cream
  • 1 cup white sugar
  • 2 eggs
  • 1½ cups flour
  • ½ tsp. salt
  • 2 tsp. baking powder
  • 1 tsp. vanilla
  1. Sift and measure flour into a bowl.
  2. Stir in salt and baking powder. Set aside.
  3. Using an electric mixer, whip the cream until stiff.
  4. Drop in eggs one at a time and beat until light and fluffy.
  5. Add sugar and vanilla and beat again.
  6. Add sifted ingredients little by little to mixture, beating well after each addition.
  7. Pour batter into greased 9-inch round cake pan.
  8. Bake at 350° for 35 minutes.

NOTE:  I should add that I wrapped my baking pans in cake strips which probably contributed to the reason why they rose so perfectly evenly without a domed center.Whipped Cream Cake | Pinky's Pantry


  • 1 cup heavy whipping cream
  • 2 tbsp. sugar, add more or less as desired
  • 1/2 tsp. vanilla
  • food coloring, optional
  1. Place mixing bowl and beaters in the freezer for 15 minutes or so.
  2. Place whipping cream, sugar and vanilla in mixing bowl. Add more sugar if you want it sweeter or less if you want it less sweet.
  3. Beat until stiff peaks form.
  4. If you want to color your frosting, add food coloring in your choice of color, drop by drop until desired shade is reached.

FROSTING VARIATIONS: You can add 1/2 cup strawberry jam or puree, 1/2 cup raspberry jam or puree, 1/3 cup lemon curd, 2 tablespoons cocoa powder (plus 1 or more tbsp. sugar), 2 tsp. instant coffee (plus 1 or more tbsp. sugar), etc.