Delightful Strawberry Naked Cake with Irresistible Sweet Cream Whipped Frosting

Prepare to be enchanted by a truly special dessert: a luscious Strawberry Naked Cake crafted with the vibrant flavor of fresh, pureed strawberries, elegantly paired with a divine homemade sweet cream whipped frosting. This isn’t just any cake; it’s a celebration of summer, reminiscent of classic strawberries and cream, transformed into a stunning, rustic masterpiece.

Forget artificial flavors and vibrant dyes. This recipe delivers a genuine strawberry experience that will captivate your taste buds and impress your guests. Every bite is a testament to the magic of real fruit, baked into a wonderfully moist and tender cake, then generously adorned with a light, airy, and exceptionally flavorful whipped cream.

The Secret to a Truly Authentic Strawberry Cake

Achieving a “real deal” strawberry cake means going beyond simple extracts. Our recipe champions the use of fresh, pureed strawberries, infusing every crumb with natural fruit flavor and a beautiful, subtle pink hue. While the thought of baking a cake from scratch might seem daunting, especially with fresh fruit involved, this recipe simplifies the process without compromising on taste or quality.

You might wish it was as simple as tossing strawberries and flour into a bowl and magically producing a cake – wouldn’t that be a dream! While it does require a little more care and attention than that, the effort is undeniably worth it. The process is straightforward, primarily involving a two-bowl method: one for your dry ingredients and another for your wet. This methodical approach ensures proper mixing and contributes to the cake’s incredibly moist texture and perfectly balanced sweet strawberry essence. The natural sweetness and slight tartness of the strawberries shine through, making this cake a refreshing departure from overly sweet desserts.

Elevate Your Dessert with Extraordinary Sweet Cream Whipped Frosting

While the strawberry cake itself is a star, this recipe features an equally impressive co-star: the homemade whipped cream. We’re not talking about just any whipped cream; this is a rich, flavorful, and incredibly stable frosting that truly lives up to its name. You might even call it “sweet vanilla oh my gosh this is the best homemade whipped cream ever!”

Many home bakers (myself included!) sometimes find homemade whipped cream a bit bland. However, this version is anything but. It’s ‘amped up’ with a generous amount of flavor, thanks to the addition of International Delight Sweet Cream creamer and a delightful “accidental” excess of vanilla extract that proved to be a stroke of genius! The creamer adds an unparalleled richness and sweetness, complementing the fresh berries beautifully, while the vanilla enhances the overall aromatic profile. The result is a whipped cream that is not only light and airy but also bursting with a creamy, sweet vanilla flavor that will leave you craving more.

This phenomenal whipped cream isn’t just for this cake, either. If you, like me, have a confessed sweet tooth, you’ll find it perfect for a myriad of other desserts. Imagine it spooned over a slice of delicate angel food cake, or as an exquisite dip for fresh berries and other fruits. Its versatility and incredible flavor make it a must-have in your baking repertoire.

Embracing the Elegance of a Naked Cake

While pairing a light whipped cream frosting with a rich, traditional butter cake might seem unconventional, it’s a deliberate choice that contributes significantly to this dessert’s charm. The inherent lightness and delicate sweetness of the whipped cream provide a beautiful counterpoint to the cake’s richness. Using a heavier buttercream frosting, unless it was a bright lemon or tangy cream cheese variant, could risk making the entire cake overly sweet and heavy. The whipped cream allows the genuine strawberry flavor to truly shine.

Beyond its complementary flavor, there’s a unique appeal to the “naked cake” aesthetic. I adore how delicate and understated they look. Naked cakes are designed to be imperfect, with their beautiful layers peeking through a thin, artistic smear of frosting. I confess, like many bakers, I often struggle with the urge to make everything look “perfect,” but the naked cake truly celebrates rustic beauty. This style not only exudes a charming, effortless elegance but also happens to be one of the easiest types of layered cakes to assemble and frost. You don’t need to be a professional decorator to achieve a stunning result. Plus, once you’ve adorned it with fresh fruit, flowers, or a simple drizzle, the focus shifts to the overall presentation, and any minor “imperfections” in the frosting become part of its handcrafted allure.

Baking Tips for a Perfect Layered Strawberry Cake

For this strawberry cake, I recommend baking it in three 6-inch springform pans. This yields lovely, thick layers that create an impressive presentation. However, don’t feel limited by this! You can easily adapt this recipe to fit other pan sizes. For instance, baking in three 8-inch round pans will result in slightly thinner layers, but the cake will still be absolutely perfect and equally delicious. If you prefer a simpler sheet cake, you could also bake this recipe in a 9×13-inch pan. Just be sure to keep a close eye on the baking time, as it will vary significantly, likely falling somewhere between 27-40 minutes (this is a rough estimate, as I haven’t personally tested it in a 9×13-inch pan yet, so always use a toothpick test!).

Achieving Evenly Baked Cake Layers:

Pan Preparation: Always grease and flour your pans thoroughly, or line the bottoms with parchment paper circles. For springform pans, grease the sides well, then line the bottom with parchment.
Bake-Even Strips: For beautifully level cake tops and to prevent doming, consider using bake-even strips. These strips wrap around the outside of your cake pans, insulating the edges and allowing the cake to bake more evenly from the center outwards. You can purchase them, or create your own by soaking old towels or strips of fabric in water, wringing them out slightly, and securing them around your pans with safety pins.
Cooling Process: After baking, allow your cake layers to cool in their pans on a wire rack for about 10-15 minutes. This crucial step helps the cake set and prevents it from sticking. Then, carefully invert the cakes onto the cooling rack to cool completely. Removing parchment paper is easiest once the cake is fully cool.
Leveling: If your cake layers aren’t perfectly flat, don’t worry! Use a serrated knife or a specialized cake leveler to gently trim the tops, ensuring even layers for assembly.
Storage: If you’re not assembling the cake immediately, wrap the cooled cake layers tightly in plastic wrap. They can be stored in the refrigerator for up to a week, or even frozen for longer periods, ensuring you can bake ahead for any occasion.

This article includes a sponsored mention written by me on behalf of International Delight. All opinions and experiences shared are genuinely my own.

This strawberry naked cake is made with fresh pureed strawberries and is paired with homemade sweet cream whipped cream! Like a strawberries and cream cake!

4.12 from 9 ratings

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Strawberries and Cream Cake

By:
Beth

Prep Time:

20 minutes

Cook Time:

40 minutes

Additional Time:

10 minutes

Total Time:

1 hour
10 minutes

Servings:

16 servings

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This strawberry naked cake is made with fresh pureed strawberries and is paired with homemade sweet cream whipped cream! Like a strawberries and cream cake!

Equipment

8 inch cake pan
Glass Mixing Bowl
My favorite spatula!
KitchenAid 9-Speed Mixer

Ingredients

Strawberry Cake

2 cups (240g) all purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 ¼ cups (248g) sugar
½ cup (113g) butter, 1 stick, softened
2 large eggs
⅔ cup pureed strawberries
1 cup strawberry yogurt
¼ cup (59ml) Sweet Cream International Delight creamer

Whipped Cream

1 ½ cups (354ml) heavy cream
½ cup (118ml) Sweet Cream International Delight creamer
½ cup (56g) powdered sugar
2 tsp vanilla
8 tsp water, cold
2 tsp gelatin

Instructions

Strawberry Cake

Preheat the oven to 350º F.
In a smaller bowl, combine the flour, baking powder, baking soda, and salt. Mix gently. Set aside.

2 cups (240g) all purpose flour,
1 tsp baking powder,
1/2 tsp baking soda,
1/4 tsp salt
In a larger mixing bowl, beat the sugar and butter with an electric mixer until fluffy, 1-2 minutes.

1 1/4 cups (248g) sugar,
1/2 cup (113g) butter
Add in the eggs, lightly beat with the mixer.

2 large eggs
Add in the pureed strawberries, mix with a spatula.

2/3 cup pureed strawberries
In a separate bowl combine the yogurt and sweet cream creamer, mix with a spoon until you have watered down yogurt.

1 cup strawberry yogurt,
1/4 cup (59ml) Sweet Cream International Delight creamer
Add this to the cake mixture, and mix with a spatula to combine.
Gradually add in the flour mixture, mixing with a spatula until the flour is just incorporated.
Using butter grease the bottom and sides of three 6-inch round cake pans or springform pans (you could also use two or three 8-inch round pans) and line the bottoms with a round piece of parchment paper. To ensure even baking, place a bake-even strip around each pan. You can make your own homemade bake-even strip by cutting a towel or shirt to fit the size of your pan. Get the fabric really wet, then squeeze out the dripping water but do not squeeze it too dry. Secure the fabric around the pan with a safety pin.
Divide the batter among the pans; if using three 6-inch pans, about 1 & 1/2 cups of batter will go in each pan.
Bake for 36-42 minutes or until a toothpick inserted in the center comes out with minimal crumbs.
Once the cake is done baking, allow it to cool in the pan on a cooling rack for 10 minutes. After 10 minutes, carefully remove the cake from the pan. If using a springform pan, remove the sides and bottom. Allow the cake to cool completely on a cooling rack. Once cool, remove the parchment paper round from the bottom of the cake. If you need to level the top of your cake, do so now using either a cake leveler or knife.
If you’ll be assembling the cake later, wrap the cake layers really well in plastic wrap and place them in the refrigerator; they are good for up to one week like this.

Whipped Cream

Be sure to place a metal mixing bowl and beaters in the freezer for 30 minutes before making the whipped cream.
In a small bowl, combine the 8 tsp of cold water with the 2 tsp of gelatin. Set aside and allow the gelatin to bloom.

8 tsp water,
2 tsp gelatin
Remove the mixing bowl and beaters from the freezer.
Add the heavy cream, sweet cream creamer, powdered sugar, and vanilla to the chilled bowl.

1 1/2 cups (354ml) heavy cream,
1/2 cup (118ml) Sweet Cream International Delight creamer,
1/2 cup (56g) powdered sugar,
2 tsp vanilla
Beat the mixture into soft peaks using an electric mixer. This could take 5+ minutes.
Microwave the gelatin and water for 10 seconds; the mixture will now be liquid. Slowly add the gelatin to the whipped cream while beating.
Continue to beat the mixture until stiff peaks form. This could take an additional 4+ minutes.

To assemble the cake

Spread a small amount of whipped cream on a 6-inch round cardboard cake circle. Place your first layer of cake on top of the cardboard.
Fill a piping bag fitted with a large round piping tip with a generous amount of whipped cream.
Pipe a generous amount of whipped cream on top of the first layer, covering the entire layer.
Repeat this process for each layer of cake. Once all of the layers are stacked, pipe a generous amount of whipped cream on top of the cake.
Next, use a small offset spatula to add a thin layer of whipped cream to the sides of the cake.
Do not completely cover the cake layers, as they are meant to still be visible for the “naked” effect.
You can refrigerate the assembled cake for up to 3-5 hours, loosely covered, or serve immediately. Keeping the cake in the fridge for a longer amount of time is not recommended, as the whipped cream may not hold up as well.
If desired before serving, decorate the cake with fresh flowers, additional fresh strawberries, and a drizzle of strawberry puree.

Notes

Note: Because the cake is frosted with a whipped cream, some of the whipped cream may come out of the sides of the cake when cutting. If you’d prefer to pair this cake with a buttercream frosting for more stability, I’d recommend a classic vanilla buttercream.

Nutrition

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

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Final Thoughts on Your Strawberry Masterpiece

This Strawberry Naked Cake is more than just a dessert; it’s an experience. From the first glimpse of its beautifully exposed layers to the delightful burst of fresh strawberry flavor complemented by the luscious sweet cream frosting, it’s designed to bring joy and a touch of homemade elegance to any gathering. Whether you’re celebrating a special occasion, hosting a summer party, or simply indulging in a sweet treat, this cake is sure to be a showstopper.

We encourage you to try this recipe and discover the simple pleasure of baking with real, fresh ingredients. The combination of moist cake and rich, stable whipped cream creates a texture and flavor profile that will quickly make this a beloved recipe in your household. Don’t be afraid to experiment with your decorations – a sprinkle of fresh mint leaves, a few whole strawberries, or even a dusting of powdered sugar can further enhance its visual appeal.

So, gather your ingredients, chill your bowls, and get ready to create a truly unforgettable dessert that tastes as wonderful as it looks. Happy baking!