Strawberry Cream Cake Recipe

There’s nothing I love more than a warm slice of toast slathered with a cream cheese and a heaping gob of strawberry jam. Well, there is one thing—strawberry cake!

Strawberry Cream Cake Recipe

This strawberry cream cake recipe combines the best of both worlds—a rich and creamy cake, the taste of fresh strawberries and just a little hint of sweetness!

Why bother with pound cake and fruit topping with you can have the topping baked right in? We all know that’s the best part, right?

Strawberry Cream Cake

Whether you make this strawberry cream cake in a Bundt pan for a more traditional cake for a sweet dessert, or bake it up in loaf pans and slice it up and serve a warm slice with ripe, fresh strawberries for a hearty and filling breakfast, you won’t be disappointed!

strawberry cream cake recipe

I think the real trick to getting this just right is the ripeness of the strawberries.

When selecting a quart of strawberries at the market, look for a container that has dark red berries. Living in South Florida, I have the good fortune to be near Plant City, which is where most of our strawberries are grown. I sometimes take a trip a few hours north to the Lake Placid area and buy whole pallets of strawberries at road side stands at just $8 a piece.

Many don’t realize that strawberries stop ripening once they are picked. When you see strawberries that have a lot of white on their top in the grocery store, keep in mind that they are not going to be as sweet as the ones that are red all the way to their stem. While berries seem to ripen if you leave them on the counter a while, they are actually just beginning to rot, and their sweetness will not increase, no matter how long you leave them out.

If you aren’t able to find very ripe strawberries, you can always add a teaspoon or two of white sugar after you dice them!

More Sweet Recipes

Strawberry no-bake cheesecake
Pecan shortbread cookies
Fruity oatmeal breakfast cookies

Strawberry Cream Cake Recipe

Yield: 2 loaves or one Bundt Cake

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes


2 sticks unsalted butter, softened

2 3/4 cups granulated sugar

6 eggs

3 cups all purpose flour

1/4 tsp baking soda

1/4 tsp salt

1 cup sour cream

2 tsp pure vanilla extract

2 1/2 cups diced strawberries


Preheat oven to 325 degrees and spray two loaf pans, or a Bundt pan, with non-stick cooking spray with flour.

Beat butter and sugar until it is light and fluffy, then add your eggs, one at a time, beating slowly after each addition.

Combine all remaining dry ingredients in a large bowl and whisk to combine. Add to the wet mixture gradually, lightly beating after each addition. Add the sour cream and vanilla and beat for two minutes so that you have a creamy, smooth batter. Gently fold in the diced strawberries.

Pour batter into loaf pans or a Bundt pan and bake at 325 degrees for about an hour.

Jenn Quillen

Jenn Quillen is a reformed workaholic searching for the happier things in life. A lover of family, travel, food and fun, she spends her time sharing her adventures on her blog The Rebel Chick.

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