Butter Cake / Strawberry Whipped Cream

★★★★★ 3 Reviews
1lovetocook1x avatar
By Cassie *
from Somewhere, PA

My Mom made this buttery cake filled with luscious strawberry cream. Yum! What's not to like? This is one of my very favorite cakes. I hope you enjoy it as much as we do. Don't let the long list of instruction intimidate you, it's not a hard cake to make.

serves 12
prep time 25 Min
cook time 35 Min


  • 2 - 3/4 c
    cake flour
  • 1 - 1/2 c
  • 3 - 1/2 tsp
    baking powder
  • 1/2 tsp
  • 12 Tbsp
    unsalted butter at room temperature and cut into chunks
  • 3/4 c
  • 1 - 1/2 tsp
    vanilla extract
  • 4 lg
    eggs, room temperature
  • 3 c
    whipping cream
  • 5 Tbsp
  • 1 - 1/2 tsp
    vanilla extract
  • 1 c
    raspberries, frozen or fresh
  • 2 c
    fresh strawberries , hulled
  • 2 Tbsp
  • 1
    lemon, zested
  • 2 c
    strawberries - fresh, hulled and sliced for between layers and on top

How To Make

  • 1
    Preheat oven to 350° F. Lightly coat 2 - 9 inch cake pans with non stick cooking spray.
  • 2
    Sift the cake flour, sugar, baking powder and salt into a large mixing bowl. Add softened chunks of butter and mix on low for 20-30 seconds. The mixture should be lumpy. Add the milk and vanilla extract. Mix on medium speed to thoroughly blend the ingredients. Scrape down the sides of the bowl and add in the eggs ones at a time making sure to combine well before adding each egg. Divide the batter evenly between the two pans. Bake until the cakes are golden brown and a toothpick inserted into the center comes out clean, approximately 30-35 minutes.
  • 3
    Set the pans on a cooling rack and allow them to completely cool. Run a knife around the edge of each and invert the cakes onto the racks. With a serrated knife, cut each round cake in half horizontally through the center so that you end up with four rounds.
  • 4
    To make the whipped cream center, pour the whipping cream into a medium mixing bowl. Whip on medium speed for two minutes then go up to high until the cream thickens. Add the sugar and vanilla. Continue whipping until soft peaks form. Pureé the fruit in a food processor along with two tablespoons of sugar and the lemon zest. Gently fold the fruit pureé into the whipped cream. Place one of the bottom cakes onto a cake platter. Top with approximately one cup of the whipped cream and spread evenly. Arrange 1/2 cup of sliced strawberries around the edge of the cake. Place the second layer on top of that and continue layers of cake, whipped cream and strawberry slices until all four layers are finished. Top with sliced strawberries.

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