Best 10 Strawberries And Cream Stack Cake Recipes

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Welcome to the delectable world of strawberries and cream stack cake! If you're a fan of sweet, creamy, and fruity desserts, then this iconic cake is an absolute must-try. With its layers of fluffy cake, luscious strawberry filling, and whipped cream frosting, it's a symphony of flavors and textures that will tantalize your taste buds. Whether you're a seasoned baker or just starting out, this article will guide you through the process of creating the perfect strawberries and cream stack cake, guaranteed to impress your friends and family. Let's embark on a culinary journey to uncover the secrets behind this delightful treat!

Let's cook with our recipes!

RED ALE AND STRAWBERRY STACK CAKE



Red Ale and Strawberry Stack Cake image

The yeasty bitterness of red ale contrasts pleasantly with tart, sweet strawberries in this update on the classic shortcake. The cake rounds are stacked with buttercream frosting and left bare on the sides, so you can see the beautiful berries, macerated in more ale, peeking out.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 16 to 20 servings

Number Of Ingredients 17

Unsalted butter, for greasing the pans
3 cups all-purpose flour, plus more for the pans (see Cook's Note)
1 tablespoon baking powder
1 teaspoon kosher salt
2 cups granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3 large eggs
One 12-ounce bottle red ale
3 sticks (1 1/2 cups) unsalted butter, at room temperature
3 cups confectioners' sugar
1 1/2 tablespoons milk
2 1/4 teaspoons fresh lemon juice
1 1/2 teaspoons vanilla extract
3/4 teaspoon kosher salt
1 pound strawberries, cored and cut into 1/4-inch slices
1 teaspoon granulated sugar

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter three 8-inch round cake pans, then line the bottoms with parchment paper and butter and flour the paper (see Cook's Note).
  • Whisk the flour, baking powder and salt in a bowl until evenly combined. Combine the sugar, oil, vanilla and eggs in another bowl. Pour 1 tablespoon red ale into a small bowl and reserve. Pour the remaining red ale into the egg mixture and whisk until smooth. Pour the egg and beer mixture over the flour mixture and whisk until the batter is just combined. Divide the batter among the prepared pans, shaking the pans to distribute the batter evenly, then bake until a cake tester inserted in the center of the cakes comes out clean, 30 to 35 minutes.
  • Let the cakes cool in the pans for 20 minutes, then invert them onto a cooling rack and remove the parchment paper. Flip the cakes right-side up again and let cool completely.
  • For the frosting and fruit: Meanwhile, combine the butter, confectioners' sugar, milk, lemon juice, vanilla and salt in a bowl and beat with an electric mixer on medium speed until lightened and creamy, about 3 minutes. In another bowl, toss the strawberries with the granulated sugar and the reserved red ale and refrigerate 15 minutes to 1 hour.
  • Place a cake layer on a cake plate, then spread 1 cup of the frosting over the cake with an offset spatula or butter knife. Spoon about a quarter of the strawberries over the frosting, arranging them evenly over the top. Repeat with the second cake layer, another 1 cup frosting and third of the remaining strawberries. Top with the last cake layer and the remaining 1 cup frosting. (If not serving immediately, wrap the cake in plastic wrap and let stand at room temperature for up to 1 day.)
  • When ready to serve, pile the remaining strawberries on top of the cake.

STRAWBERRIES AND CREAM CAKE



Strawberries and Cream Cake image

Make a "berry" delicious cake with a little help from a mix. Be prepared for lots of compliments!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 15

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and whole eggs called for on cake mix box
1 box (4-serving size) Jell-O™ strawberry-flavored gelatin
2 oz cream cheese, softened
2 teaspoons milk
1 1/2 cups whipping cream
1/2 cup powdered sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan; lightly flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
  • Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
  • In chilled large bowl, beat cream cheese and milk with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar on high speed, scraping bowl occasionally, until soft peaks form. Spread frosting over cake. Store covered in refrigerator.

Nutrition Facts : Calories 300, Carbohydrate 35 g, Cholesterol 75 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 23 g, TransFat 0 g

STRAWBERRIES AND CREAM CAKE



Strawberries and Cream Cake image

Makes an elegant presentation without too much fuss.

Provided by JJ

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h25m

Yield 12

Number Of Ingredients 18

2 ¾ cups cake flour
2 ½ teaspoons baking powder
2 cups white sugar
1 (3 ounce) package strawberry flavored Jell-O®
1 cup butter, softened
4 eggs
1 cup milk
1 teaspoon vanilla extract
½ cup strawberries, pureed
1 ½ cups heavy cream
2 tablespoons sugar
½ teaspoon vanilla extract
1 ½ cups fresh strawberries, sliced
½ cup margarine, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
1 ½ cups quartered strawberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
  • In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
  • Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
  • To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
  • To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
  • Spread remaining whipped cream on cake top. Top with quartered strawberries.

Nutrition Facts : Calories 866.7 calories, Carbohydrate 115.1 g, Cholesterol 165.6 mg, Fat 42.9 g, Fiber 1.5 g, Protein 8.7 g, SaturatedFat 22.8 g, Sodium 426.7 mg, Sugar 86.1 g

STRAWBERRY CREAM CAKE



Strawberry Cream Cake image

Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 large eggs plus 2 large egg yolks
1/2 teaspoon pure vanilla extract
1/2 cup whole milk
1 pound strawberries, hulled and thinly sliced
1/2 cup sugar
1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1 1/2 cups heavy cream

Steps:

  • Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  • Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
  • Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
  • Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.
  • Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.
  • Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.

Nutrition Facts : Calories 331 g, Fat 21 g, Fiber 1 g, Protein 5 g

STRAWBERRIES AND CREAM LAYER CAKE



Strawberries and Cream Layer Cake image

There's always room for this, because it's so light. It's like a Norwegian-style strawberry shortcake. For best results, stack the layers with the cut side up because they'll hold the strawberries better. And for easy cutting, use a serrated knife. Posted for ZWT 6.

Provided by JackieOhNo

Categories     Dessert

Time 45m

Yield 8-12 serving(s)

Number Of Ingredients 4

1 (18 1/2 ounce) package white cake mix
2 (10 ounce) packages frozen strawberries, thawed and pureed
1 (12 ounce) frozen whipped topping, thawed
1 cup fresh strawberries, cleaned, hulled and sliced

Steps:

  • Preheat the oven and prepare the cake mix according to the package directions, then bake in two 9-inch round cake pans. Remove from pans and cool completely, then cut each layer in half horizontally, making 4 layers.
  • Place on cake layer on a large serving plate. Brush with pureed strawberries and spread on a layer of whipped topping. Place another cake layer over that and repeat until all cake, strawberry puree and whipped topping are used. Garnish with fresh strawberries slices.

STRAWBERRIES AND CREAM LAYER CAKE



Strawberries and Cream Layer Cake image

From the June 2001 issue of "Bon Appetit", a wonderful-tasting cake that my oldest daughter likes to have on her birthday. If using handpicked, very ripe strawberries, then the strawberry puree made from frozen strawberries is most likely unnecessary. The cake would make a nice ending to a special summer dinner.

Provided by rochsann

Categories     Dessert

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 10

1 (18 1/2 ounce) box butter recipe cake mix
3 eggs
3/4 cup buttermilk
1/2 cup unsalted butter, room temperature
1 tablespoon vanilla extract
3/4 teaspoon almond extract
1 (10 ounce) package frozen sliced strawberries in syrup, thawed
4 cups heavy whipping cream
3/4 cup sugar
3 pints fresh strawberries, hulled and sliced

Steps:

  • Butter and flour 13x9x2 inch metal baking pan.
  • Using electric mixer, beat cake mix, eggs, buttermilk, and butter in large bowl until moistened, about 30 seconds, and then beat on medium speed 4 minutes.
  • Beat in both extracts.
  • Transfer batter to pan; and bake cake at 350 degrees until golden and tester inserted into center comes out clean, about 28 minutes.
  • Cool in pan on rack 20 minutes; turn cake out onto rack and cool completely.
  • Puree thawed berries with syrup in food processor; if using just-picked strawberries, disregard this step.
  • Beat cream with sugar in large bowl until peaks form.
  • Using serrated knife, cut cake horizontally in half; transfer bottom half of cake, cut side up, to platter.
  • Spread 1 cup strawberry puree over cake (puree will soak into cake); again, if using just-picked strawberries, disregard this step.
  • Arrange 1 1/2 cups sliced berries in single layer atop strawberry puree on cake.
  • Spread 2 cups whipped cream over strawberries.
  • Top with second half of cake, cut side down; spread remaining strawberry puree over top of cake or place a single layer of just-picked strawberries.
  • Spread remaining whipped cream over top and sides of cake.
  • Garnish cake top and sides with sliced berries.
  • Can be prepared eight hours ahead; refrigerate.

STRAWBERRIES AND CREAM CAKE IN A JAR RECIPE BY TASTY



Strawberries And Cream Cake In A Jar Recipe by Tasty image

Here's what you need: angel food cake mix, yellow cake mix, freeze-dried strawberry, water, whipped cream, jar, cupcake liner

Provided by Julie Klink

Categories     Desserts

Time 30m

Yield 1 serving

Number Of Ingredients 7

2 tablespoons angel food cake mix
2 tablespoons yellow cake mix
1 tablespoon freeze-dried strawberry, plus more for serving, optional
2 tablespoons water, plus 1 teaspoon
whipped cream, for serving, optional
8 oz jar, microwave and oven safe
1 cupcake liner

Steps:

  • Add the angel food cake mix and yellow cake mix to a jar. Place a cupcake liner over the cake mix and add the freeze-dried strawberries. Cover with the lid.
  • Store in the pantry for up to 3 months.
  • When ready to eat, remove the lid and cupcake liner with the strawberries from the jar. Pour the water into the dry cake mix. Mix thoroughly, making sure to scrape the dry mix from the bottom of the jar.
  • Microwave for 20 seconds.
  • Pour the freeze-dried strawberries into the jar and gently stir to distribute throughout, being careful not to push all of the strawberries to the bottom.
  • Microwave for another 40 seconds, until cooked through.
  • Top with whipped cream and freeze-dried strawberries, if desired.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 161 calories, Carbohydrate 36 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, Sugar 22 grams

STRAWBERRY AND CREAM LAYER CAKE



Strawberry and Cream Layer Cake image

This delicate cake is inspired by fraisier, a French cake made from layers of sponge, strawberries and cream. Fraisier cakes are elaborately constructed and typically combine several components to make the cream filling, but this strawberry cake is lighter, looser and much more casual. To avoid squishing the cake when slicing, use a serrated knife in long, even strokes to cut clean slices. (Watch Claire make this cake and two others on YouTube.)

Provided by Claire Saffitz

Categories     cakes, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 6

1 1/2 pounds fresh strawberries, hulled
1/2 cup/100 grams granulated sugar
1 cup/240 grams heavy cream, chilled
1 cup/240 grams crème fraîche, mascarpone or sour cream, chilled
Pinch of kosher salt
1 Sponge Cake recipe, baked in a 9-inch springform pan and cooled

Steps:

  • Fill a small saucepan with about 1 inch of water and set over medium heat until the water steams.
  • Meanwhile, coarsely chop about a quarter of the strawberries and combine in a medium heatproof bowl with the sugar. Cover the bowl tightly and set it over the saucepan. Reduce the heat if necessary to keep the water just below a simmer and allow the berries to sit, swirling the bowl once or twice to dissolve any stubborn sugar clumps, until they've released all their juices, are mushy, and swim in a translucent red liquid, 35 to 45 minutes. Remove the bowl from the heat, uncover and strain through a fine-mesh strainer. (You should have 1/2 to 3/4 cup of strawberry syrup.) The mushy berries will have given off their color and flavor, and even though you won't use them in the cake, they're still tasty. Reserve the berries for spooning over pancakes or yogurt.
  • In a separate medium bowl, combine the heavy cream, crème fraîche and salt. Whisk the mixture vigorously by hand, or beat with a hand mixer on medium-high, until thick, light and holding a medium peak. Chill the bowl of whipped cream. Thinly slice the remaining raw strawberries lengthwise.
  • Invert the sponge cake on a flat serving plate or cake stand. Holding a long serrated knife horizontally and parallel to the work surface, use it to lightly score all around the side of the cake at the midway point. Then, using long, even strokes and still holding the knife parallel to the surface, slice clean through the cake, using the score marks as a guide, to cut it into two even layers. Set the top layer aside.
  • Use a pastry brush to dab several tablespoons of the strawberry syrup across the bottom layer, lightly soaking the entire surface. Pull the bowl of cream from the refrigerator and dollop about half of it across the soaked layer, then spread in an even layer all the way to the edges. Arrange half of the sliced strawberries on top of the cream, then place the second cake layer on top of the first, cut side up. Lightly soak the top layer of cake with the strawberry syrup, reserving any remaining syrup for serving. Spread the remaining cream on top of the cake, then pile the remaining sliced strawberries over top. (If not serving immediately, cover loosely and refrigerate until ready to serve.)
  • Slice the cake with a serrated knife and serve. Drizzle the slices with any remaining strawberry syrup. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.

CARRY CAKE WITH STRAWBERRIES AND WHIPPED CREAM



Carry Cake with Strawberries and Whipped Cream image

This recipe has been in my mother's family for over 100 years. In fact, the tube cake pan I use is my grandmother's, which she bought in the 1930s. I jazzed it up with the strawberries and whipped cream. My grandkids go crazy for this rendition of strawberry shortcake served with vanilla ice cream.

Provided by Rick Brown

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h25m

Yield 10

Number Of Ingredients 14

1 cup butter
1 ¼ cups milk
4 eggs
½ teaspoon salt
2 cups white sugar
2 ¼ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon vanilla extract
2 quarts fresh strawberries, halved lengthwise
2 (8 ounce) packages cream cheese, at room temperature
½ cup white sugar
1 teaspoon vanilla extract
⅛ teaspoon salt
2 cups heavy cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.
  • In a small saucepan, combine the butter and milk. Warm until butter has melted, but do not boil. In a medium bowl, beat the eggs with 1/2 teaspoon of salt and 2 cups sugar. Stir in the warmed milk and butter and vanilla. Combine the flour and baking soda; stir into the batter just until blended. Pour into the prepared pan.
  • Bake for 55 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan for at least 15 minutes before removing and placing on a wire rack to cool completely.
  • In a mixing bowl fitted with a whisk attachment, combine the cream cheese, sugar, vanilla and salt. Beat at medium speed until smooth. Pour the heavy cream in a slow steady stream while the mixture is whipping until the mixture has fluffed up and can hold a stiff peak. Don't let it get grainy looking though. Scrape the bottom of the bowl with a spatula occasionally to remove any lumps.
  • Slice the cooled cake horizontally into three layers. Arrange strawberries on the bottom layer with the top ends facing outward. Fill in the remaining space with more berries. Spoon some of the whipped cream over the berries and spread evenly. Place another layer of cake on top and repeat the process. Place the top layer on the cake and cover with the remaining cream. Arrange remaining berries over the cream.

Nutrition Facts : Calories 864.9 calories, Carbohydrate 85.1 g, Cholesterol 240.1 mg, Fat 54.9 g, Fiber 3.2 g, Protein 11.8 g, SaturatedFat 33.5 g, Sodium 720.9 mg, Sugar 57.9 g

STRAWBERRIES AND CREAM CAKE RECIPE



Strawberries and Cream Cake Recipe image

Yield 20

Number Of Ingredients 10

1 (15.25 ounce) white cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla
1 container (8 oz) Cool Whip (lite is fine if you want to use it!)
1 quart fresh strawberries, sliced
1 package Strawberry Danish Dessert

Steps:

  • Prepare as directed on cake mix and divide batter into 2 round cake pans or one 9 x 13 inch glass baking dish. Bake according to directions on cake mix and let cool completely.
  • Mix together cream cheese, powdered sugar, and 1 tsp vanilla until smooth. Fold in Cool Whip. Sread evenly over cake.
  • Mix the Danish Dessert with 1 3/4 cups water. Cook according to package directions. Let cool slightly, then fold in the strawberries. Let cool completely before spreading over cakes (I usually put it in the fridge for about 30 minutes).
  • Keep in the fridge until you are ready to serve it (I usually like to refrigerate it for about 2 hours before serving).

Nutrition Facts : Servingsize 1 serving, Calories 572 kcal

Tips:

  • Mise en place: Prior to starting, ensure all ingredients and equipment are prepped and measured.
  • Fresh ingredients: Utilizing ripe, seasonal strawberries guarantees the best flavor.
  • Properly whipped cream: Over-whipping can cause the cream to become grainy, so whip it until it holds soft peaks.
  • Chill the cake: Refrigerate the cake for at least 30 minutes before serving to enhance the flavors and hold the layers together.
  • Garnish with extra strawberries: Top each slice with a fresh strawberry for an aesthetically pleasing presentation.

Conclusion:

This delectable Strawberries and Cream Stack Cake embodies the epitome of summer flavors, merging the vibrant sweetness of fresh strawberries with the light, airy texture of whipped cream and fluffy cake layers. Its simplicity allows the natural flavors to shine through, while the stack design adds a playful touch. Whether served as a refreshing dessert or an indulgent afternoon treat, this cake is guaranteed to impress. Experiment with different cake flavors and fillings to create unique variations that cater to your personal preferences and dietary restrictions. Indulge in the sweet symphony of strawberries and cream, and let this stack cake become a staple in your dessert repertoire.

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