18 JULY 2026 — AROUND THE TABLE

Strawberries & Cream Cake

Strawberries & Cream Cake

Next up from Around the Table, Shea is sharing one of her favorite recipes from her cookbook, inspired by a beloved hometown tradition. Every year during Strawberry Days, fresh strawberries served with sweetened cream are the treat everyone looks forward to—and this Strawberries & Cream Cake captures that same nostalgic flavor in dessert form.

Layers of tender vanilla cake are filled with sweetened whipped cream and fresh strawberries, then topped with a generous pile of berries for a look that feels equal parts beautiful and effortless. A little rustic, a little nostalgic, and made for summer hosting, this is the kind of dessert that disappears quickly. It’s a celebration of peak strawberry season, and the best part? A little imperfection only makes it prettier. See the recipe below and watch the full webisode here.
TIP: Nothing about this cake is too precious; in fact, the more rustic, the better. 
Yields: 12 slices|Prep Time: 30 minutes|Cook Time: 40 minutes|Rest Time: 2 hours, 30 minutes

Ingredients

  • BUTTERMILK CAKE
  • Unsalted butter, for greasing the pan
  • 3 cups (390 grams) cake flour, fluffed, scooped, and leveled
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup (198 grams) neutral oil, such as avocado oil
  • 1 cup (198 grams) granulated sugar
  • 1/2 cup (156 grams) sweetened condensed milk
  • 3 eggs, room temperature
  • 1 tablespoon vanilla bean paste or vanilla extract
  • 1 1/4 cup (284 grams) buttermilk, room temperature</span>
  • SWEETENED WHIPPED CREAM & ASSEMBLY
  • 1 pound strawberries
  • 1 cup (227 grams) heavy whipping cream, cold
  • 1/2 cup (156 grams) sweetened condensed milk
  • 1/2 teaspoon kosher salt</span>

Method

Step 01

Preheat the oven to 350 degrees and lightly grease two 8-inch cake pans with butter. In a large bowl whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

Step 02

Add the oil and sugar to the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until lightly creamed, 2 to 3 minutes. Add the sweetened condensed milk and mix for 1 minute. The mixture will look curdled.

Step 03

Add the eggs and vanilla to the milk mixture. Whisk on me-dium speed for 30 seconds to 1 minute until the mixture is smooth and combined. Next add the flour mixture in two parts, mixing on low for about 60 seconds between additions. Pour in the buttermilk, then mix until just combined.

Step 04

Transfer the batter to the prepared pans. Bake for 35 to 38 minutes, or until the cake springs back under a gentle press of the finger or a toothpick comes out with a few moist, spongy crumbs. Let the cakes cool for 30 minutes, then turn them out onto a cooling rack to rest for another 2 hours.

Step 05

While the cake cools, hull and dice half of the strawberries, then hull and slice the other half and set aside. In the bowl of a stand mixer fitted with a whisk attachment, combine the cream, sweetened condensed milk, and salt. Whisk on medium-high speed for 2 to 3 minutes, or until the whipped cream is thick and fluffy with medium peaks.

Step 06

To assemble the cake, use a serrated knife to level one of the cake rounds. Add it to a cake stand or plate, then top with about half of the diced strawberries and half of the whipped cream. Set the second cake round on top, dome-side up. Gently press down, then pile the remaining whipped cream on top of the cake, using the back of a spoon to create swoops and swirls in the cream. Pile the sliced strawberries on top. Chill until ready to serve.