Strawberry Vanilla Cream Cake

    1 hour 25 minutes

    This cake has a very elegant presentation but isn't too much fuss to make. Perfect for a birthday or dinner party.

    269 people made this

    Serves: 12 

    • 2 cups white sugar
    • 1 (85g) packet strawberry jelly crystals
    • 250g butter, softened
    • 4 eggs
    • 2 3/4 cups cake flour
    • 2 1/2 teaspoons baking powder
    • 1 cup (250ml) milk
    • 1 teaspoon vanilla essence
    • 1/2 cup strawberries, pureed
    • 1 1/2 cups thickened cream
    • 2 tablespoons sugar
    • 1/2 teaspoon vanilla essence
    • 1 1/2 cups fresh strawberries, sliced
    • 1/2 cup margarine, softened
    • 220g cream cheese, softened
    • 4 cups icing sugar
    • 2 teaspoons vanilla essence
    • 1 1/2 cups quartered strawberries

    Preparation:1hour  ›  Cook:25min  ›  Ready in:1hour25min 

    1. Preheat oven to 180 degrees C. Grease and flour three 23cm round cake tins.
    2. In a large bowl, beat sugar, jelly crystals 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 23cm round cake tins.
    3. Bake 25 minutes in the preheated oven, or until a skewer inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
    4. To make the filling: Beat cream, 2 tablespoons sugar and 1/2 teaspoon vanilla essence on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
    5. To make the icing: Beat the margarine, cream cheese, icing sugar and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of icing around the top of the cake.
    6. Spread remaining whipped cream on cake top. Top with quartered strawberries.

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    Reviews in English (260)


    Hi, Is it ok to add strawberry puree into the cake mixture? Is this making a good cake?  -  02 Jan 2015


    The cake is beautiful, moist, and delicious. The cream cheese frosting is used only for piping (perhaps with a star tip) around the top of the cake, outlining a pool for the whipped cream. My suggestion is to halve the recipe for cream cheese frosting if you don't want lots of leftover frosting. It's a beautiful cake and if you're traveling with it, easy to take the plain layers with you, then add the berries and the whipped cream and assemble it when you arrive. Frosting comes in decorator tubes now so you could purchase that, attach a decorator tip, and then make the well for the whipped cream. Voila', easy and impressive cake!  -  16 Apr 2003  (Review from Allrecipes USA and Canada)


    I made this cake for some people I work with and it was a big hit. But instead of making it totally from scratch I used a yellow cake mix and substuited buttermilk for the milk and butter flavored crisco for the butter. I also used only 1/2 cup of sugar. I also used a dash of almond extract in the cream and frosting. and used 16 ounces of cream cheese in the frosting with just a dash of buttermilk to lossen it up for pipeing. The cake was awesome.  -  16 Mar 2004  (Review from Allrecipes USA and Canada)