Chocolate Cake with Vanilla Pudding and Strawberries Recipe

If you’re searching for the perfect centerpiece for your next celebration, look no further than this Whole Strawberry Cream Cake. Picture it: two delicate layers of strawberry-infused cake nestled under a dreamy swirl of homemade strawberry buttercream, with every bite bursting with real fruit flavor. Finished with playful cream piping, elegant rosettes, and fresh halved strawberries, this cake is not only gorgeous but also so flavorful and moist, it’ll have everyone coming back for seconds. Whether for birthdays, showers, or any festive gathering, this cake is truly a showstopper that tastes as divine as it looks.

Ingredients You’ll Need

This Whole Strawberry Cream Cake relies on simple, high-quality ingredients that each play a starring role. From the sweet strawberries to the velvety butter, every component matters for taste, texture, and color. Here’s what you’ll need to make it shine:

• All-purpose flour: The backbone of the cake, giving it structure and a tender crumb.
• Baking powder: Ensures those gorgeous, fluffy layers by giving the cake a lovely rise.
• Salt: Just a touch to wake up every other flavor.
• Unsalted butter (for both cake and buttercream): Adds richness and that classic velvet-textured crumb and frosting.
• Neutral oil: Keeps the cake moist even days after baking—no dry slices here.
• Granulated sugar: Sweetens the batter and helps achieve a soft, delicate texture.
• Large eggs: Add richness, structure, and give the cake its light, airy rise.
• Vanilla extract: Enhances and rounds out both the cake and the buttercream flavor.
• Whole milk: Helps create a tender, moist crumb and improves the cake’s texture.
• Fresh strawberry purée (strained): The real fruit flavor hero that infuses the cake and buttercream with bright berry essence and a blush of pink.
• Powdered sugar: The secret to a dreamy, fluffy, and smooth strawberry buttercream.
• Fresh strawberries, halved: For gorgeous decoration and a fresh, juicy topping.
• Extra buttercream for piping: For the finishing touches—swirls, rosettes, and eye-catching details.
• Birthday candles (optional): Because celebrations deserve a little extra sparkle!

How to Make Whole Strawberry Cream Cake

Step 1: Prepare Your Cake Pans

Start by preheating your oven to 350°F (175°C). Next, grease and line two 8-inch round cake pans with parchment. This step is essential to ensure your Whole Strawberry Cream Cake releases easily, maintaining those perfect, intact layers for stacking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Combining these first prevents any lumps and evenly distributes the leavening, guaranteeing a consistent, airy rise in every slice.

Step 3: Cream Butter, Oil, and Sugar

In a large mixing bowl, beat together the softened butter, neutral oil, and granulated sugar until pale and fluffy—think of this as the start of your cake’s signature tenderness. The oil keeps things moist while the butter brings richness and depth.

Step 4: Add Eggs, Vanilla, and Strawberry Purée

Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and that vibrant, strained strawberry purée—these transform the mixture into a luscious, berry-kissed batter that’s already bursting with flavor!

Step 5: Combine Wet and Dry Ingredients

Alternate adding the flour mixture and whole milk to your wet ingredients, gently mixing after each addition until you have a smooth batter. This “alternating” technique creates an ultra-tender crumb that stays moist and never turns tough.

Step 6: Bake the Cake Layers

Evenly divide the batter between the prepared pans, smoothing the tops. Bake for 28 to 32 minutes, or until a toothpick poked in the center comes out clean. Let the cakes cool in their pans for 5 to 10 minutes before inverting onto a rack to finish cooling completely.

Step 7: Make the Strawberry Buttercream

In a clean bowl, beat your softened butter until light and airy. Gradually add the powdered sugar, then drizzle in the strawberry purée, vanilla, and a pinch of salt. Whip until smooth and spreadable—this frosting should be pale pink, intensely creamy, and flecked with real berry flavor.

Step 8: Assemble and Frost

Once the cakes are fully cooled, place one round on your serving plate and generously spread with strawberry buttercream. Stack the second layer on top. Use the remaining buttercream to frost the top and sides, aiming for a smooth finish—it’s what gives the Whole Strawberry Cream Cake its classic, polished look.

Step 9: Pipe Rosettes and Decorate

Fill a piping bag with extra buttercream (plain white or colored as you like). Pipe swirls and rosettes along the top border and around the base for professional flair. Finally, decorate with halved fresh strawberries and, if you’re celebrating, add a few cheerful candles on top.

Step 10: Chill the Cake Before Slicing

Pop your Whole Strawberry Cream Cake in the fridge for at least 30 minutes before slicing. This short chill time firms up the frosting for picture-perfect slices while keeping the cake soft and moist inside.

How to Serve Whole Strawberry Cream Cake

Garnishes

Freshly halved strawberries look stunning on top of this cake. For a touch of elegance, scatter a few edible flowers or mint leaves alongside. A dusting of powdered sugar adds instant bakery-worthy charm, bringing out the cake’s vibrant pink hues and enticing your guests before the first slice is even cut.

Side Dishes

The Whole Strawberry Cream Cake pairs beautifully with lightly brewed teas, glasses of chilled rosé, or even a scoop of vanilla bean ice cream. For a party platter, serve thin slices alongside bowls of mixed berries, delicate tea sandwiches, or miniature lemon tarts for a perfect sweet-and-tart contrast.

Creative Ways to Present

Turn this cake into a birthday centerpiece by stacking two cakes for extra height or using different tips for varied piping designs. You can also cut the cake into petite, square slices for a modern dessert bar look or serve as dainty layered “cakelets.” Individually garnish each slice with extra strawberry and mint for a personalized, picture-ready treat.

Make Ahead and Storage

Storing Leftovers

To keep your Whole Strawberry Cream Cake at its freshest, store leftovers in an airtight container in the refrigerator. The cake will stay moist and delicious for up to three days, and the buttercream continues to taste vibrant with that real strawberry flavor.

Freezing

Both the cake layers and the assembled Whole Strawberry Cream Cake can be frozen for later. If freezing the whole cake, chill it first until the frosting is firm, then wrap well in plastic and aluminum foil. Thaw overnight in the fridge before serving—the flavor and texture remain beautifully intact.

Reheating

While this cake is best enjoyed cool or at room temperature, if you prefer a slightly softer bite, let slices sit out for 10 to 15 minutes after coming out of the fridge. Avoid microwaving, as it can melt the delicate buttercream and compromise that perfect fluffy crumb.

FAQs

Can I use frozen strawberries instead of fresh for the purée?

Absolutely! Thaw frozen strawberries and drain well before puréeing and straining. Frozen berries may even deliver a slightly deeper flavor, but just make sure to remove excess liquid so your batter isn’t too runny.

How can I get a brighter pink color in my cake?

If you want an extra punch of color, add a drop or two of pink gel food coloring to your batter and/or buttercream. The natural strawberry hue is delicate, so a dash of food coloring brings out a festive pop without altering the flavor.

Can I make the buttercream less sweet?

Yes! Start with less powdered sugar and gradually add to taste. You can also mix in a few tablespoons of cream cheese or mascarpone for a tangier, less-sweet option that still pairs beautifully with strawberries.

What if I don’t have two 8-inch cake pans?

No worries—use one 9-inch pan and cut the cake in half horizontally, or make cupcakes instead and adjust the baking time to about 20–24 minutes. Just keep an eye on the cakes and test for doneness with a toothpick.

Can I prepare the cake layers ahead of time?

Yes, you can bake the cake layers up to two days in advance. Wrap them tightly in plastic and store at room temperature, or freeze them for even longer storage. Assemble and frost the day you plan to serve for ultimate freshness.

Final Thoughts

There’s just something magical about bringing out a Whole Strawberry Cream Cake—those luscious layers, the creamy swirl of buttercream, and the sparkle of fresh fruit. I hope this recipe adds delight to your next special occasion and inspires you to share a beautiful, homemade treat with the people you love. Give it a try, and let the celebration begin!

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