Strawberries and Cream Cake with Cream Cheese Frosting

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipping cream

Greek yogurt reduces calories while maintaining creaminess.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a distinct flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Pre-made two 8-inch round sponge cake layers (for tutorial, refer to another video).

Wash and dry 2 lbs of fresh strawberries, then slice them.

Sort strawberries into larger pieces for decoration and smaller pieces for the cake filling.

In a mixer, add 2 cups of heavy cream and 3/4 cup of white granulated sugar.

Whisk on high speed until the frosting is light and fluffy.

Add 8 oz of whipped cream cheese in small batches, whisking on medium speed until incorporated.

Switch mixer speed to high and whisk until no clumps remain in the frosting.

Place the first sponge cake layer onto a cake platter and add a layer of sliced strawberries on top.

Spread a generous amount of frosting over the strawberries.

Repeat the layering process with the remaining sponge cake layers, strawberries, and frosting.

For the final layer, place the last sponge cake layer on top, frost it, and arrange the reserved strawberries in a decorative pattern on top.

If not serving immediately, refrigerate the cake to allow flavors to meld, preferably overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens