Strawberry Birthday Cake

This Strawberry Birthday Cake is a simple, heartfelt recipe that proves you don’t need anything fancy to create something truly beautiful. With a soft, tender vanilla crumb and a luscious mascarpone cream, it’s a celebration of fresh flavors and pure joy, making it one of my favorite birthday cake ideas.

My sister Jennifer taught me that true beauty is in simplicity. For her 18th birthday, she wanted this very cake, not a fancy confection, but one crowned with fresh-picked strawberries. It was a simple, vintage cake, and absolutely perfect.

What Makes This Cake So Special?

• Effortlessly Elegant: This cake proves that simple cake designs can be the most stunning.
• Fresh and Flavorful: The recipe highlights the natural sweetness of fresh berries.
• Soft & Tender Crumb: Sour cream in the batter guarantees a wonderfully moist cake.
• Versatile Decoration: Perfect for a minimalist bday cake or a more elaborate fruit design.

Gathering Your Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup milk
• 1 teaspoon vanilla extract

For the Cream:

• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 8 oz mascarpone cheese, chilled

For the Topping:

• 1 1/2 cups strawberries, hulled and sliced
• 3/4 cup fresh blueberries
• Extra whole strawberries and blueberries for center garnish

A Little Tool I Can’t Do Without

An offset spatula is my go-to for getting that smooth, even layer of cream without any fuss. It just makes the process feel a little more graceful.

How to Bring This Cake to Life

Step 1: Warming Up the Kitchen

First, preheat your oven to 350°F (175°C). Gently grease and flour a 9-inch round cake pan. I like to line the bottom with parchment paper as well, it’s a little secret to ensure the cake releases perfectly every time.

Step 2: The Secret to a Tender Crumb

In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. Giving them a quick whisk helps distribute everything evenly, which is key for a consistent rise.

Step 3: Whipping Up the Heart of the Cake

In a separate large bowl, cream the softened butter and sugar together until it’s light and wonderfully fluffy. Then, beat in the eggs one at a time. I always find this step so satisfying! Finally, mix in the sour cream, milk, and vanilla until just combined.

Step 4: A Gentle Fold

Now, gently add the dry ingredients to your wet mixture. Be careful to stir just until you no longer see any flour streaks. A light hand here is what keeps the cake tender.

Step 5: Baking with Love

Pour the lovely batter into your prepared pan and bake for 25–30 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean, and your kitchen smells absolutely heavenly.

Step 6: The Cooling Pause

Let the cake cool in its pan for about 10 minutes before you gently turn it out onto a wire rack. It’s very important to let it cool completely before you even think about frosting it!

Step 7: Crafting the Cloud-Like Cream

While the cake is cooling, it’s time for the dreamiest part. Beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Then, add the chilled mascarpone and continue to beat until the cream is thick, smooth, and spreadable.

Step 8: The Final Frosting

Once your cake is completely cool, spread the mascarpone cream evenly over the top with a spatula. Don’t worry about it being perfect; this is what makes simple aesthetic birthday cakes so charming.

Step 9: Crowning with Berries

This is where the magic happens. Arrange the sliced strawberries and blueberries in a circular pattern around the edge. Add a little cluster of whole berries in the center to create a simple, floral look. It’s one of the prettiest and easiest bday cakes aesthetic you can make.

Step 10: A Moment to Set

Pop the finished cake in the refrigerator for about 30 minutes. This helps the cream set, making it much easier to slice. It’s just lovely served with a warm cup of tea or a tall glass of fresh lemonade.

A Few Lighter Touches You Can Try

• Whole Wheat Swap: For a bit more fiber, you can substitute half of the all-purpose flour with whole wheat pastry flour.
• Greek Yogurt: Plain, full-fat Greek yogurt makes a wonderful substitute for sour cream, adding a similar tang and moisture with a protein boost.
• Reduce Sugar: You can slightly reduce the granulated sugar in the cake batter to your taste without significantly affecting the texture.

My Favorite Ways to Serve This Cake

• A La Mode: A slice of this cake is absolutely divine with a small scoop of vanilla bean ice cream on the side.
• Balsamic Drizzle: For a sophisticated twist, drizzle a tiny bit of high-quality balsamic glaze over the berries just before serving. It really makes the strawberry flavor pop!
• Celebratory Toast: This cake is one of the best birthday cakes for women when served with a glass of chilled prosecco or rosé for a truly special occasion.

My Mom’s Advice for a Perfect Cake

• Don’t Overwork the Batter: After adding the flour, mix only until it’s just combined. Overmixing develops the gluten and can result in a tough, dense cake instead of a light, tender one.
• Patience is a Virtue (Especially with Cooling): Be patient and let the cake cool completely. Even a slightly warm cake will melt the beautiful mascarpone cream into a soupy mess.
• Keep Your Cheeses Chilled: Make sure your mascarpone cheese is well-chilled before you add it to the whipped cream. If it’s too warm, the cream can become runny or lumpy.

Keeping Your Cake Fresh for Later

This cake is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 3 days. The cream will keep it moist, though the berries may soften slightly over time. I do not recommend freezing the assembled cake, as the cream’s texture will change upon thawing.

From My Kitchen to Yours

There is so much love baked into this simple cake. I hope it finds its way into your celebrations, whether for a 13th birthday cake or just a quiet afternoon treat. May it help you create warm, lasting memories with the people you cherish most, just as it has for my family and me.

Your Questions, Answered with Love

Can I bake this in a different pan size?

Yes, you can! This recipe works well for two 6-inch round pans for a small layer cake, or even as cupcakes. Just be sure to adjust the baking time accordingly, start checking for doneness about 5-10 minutes earlier.

Are fresh berries the only option?

For the topping, fresh berries are definitely best as they hold their shape and texture. If you must use frozen strawberries, make sure they are completely thawed and patted very dry with a paper towel to remove excess moisture before arranging them on the cream.

What if my mascarpone cream is lumpy?

This can happen if the mascarpone is too cold or not beaten smoothly with the whipped cream. To fix it, you can try gently whisking the cream by hand to smooth out the lumps. To prevent it, make sure your mascarpone is chilled but not frozen solid, and add it to the soft-peaked whipped cream gradually.

Strawberry Birthday Cake

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• Author: Sarah
• Total Time: 55 minutes
• Yield: 8 servings 1x

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Description

This Strawberry Birthday Cake is a simple, heartfelt recipe with a soft vanilla crumb, luscious mascarpone cream, and fresh berries. Perfect for birthdays or any celebration.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 8 oz mascarpone cheese, chilled
• 1 1/2 cups strawberries, hulled and sliced
• 3/4 cup fresh blueberries
• Extra whole strawberries and blueberries for garnish

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, lining the bottom with parchment paper.
2. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time. Mix in sour cream, milk, and vanilla.
4. Gently fold dry ingredients into wet mixture until just combined.
5. Pour batter into pan and bake 25–30 minutes, until a toothpick comes out clean.
6. Cool 10 minutes in pan, then transfer to wire rack to cool completely.
7. Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Add mascarpone and beat until thick and smooth.
8. Spread mascarpone cream evenly over cooled cake.
9. Arrange sliced strawberries and blueberries around the edge, with whole berries in the center.
10. Refrigerate 30 minutes before serving.

Notes

Best enjoyed fresh within 3 days, stored in the refrigerator. Do not freeze the assembled cake. Make sure mascarpone is chilled and do not overmix the batter for best texture.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 360
• Sugar: 22g
• Sodium: 160mg
• Fat: 21g
• Saturated Fat: 13g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 95mg

Keywords: strawberry birthday cake, simple cake designs, birthday cakes for women, minimalist bday cake, vintage cake