Ripe strawberries are the star of this simple cake, macerated with sugar until juicy and spooned over a buttery cake with vanilla whipped cream. We’ve added a splash of bourbon to the batter for its caramel and vanilla notes, but rum or whisky would work beautifully too.

Why Bourbon Works With Strawberries

Strawberries and bourbon are an underappreciated pairing. Sweet, ripe berries play particularly well with bourbon’s caramel and vanilla notes, which is why this cake uses two tablespoons of bourbon in the batter. The finished cake is brushed with vanilla simple syrup, then topped with vanilla whipped cream and juicy macerated strawberries.

Strawberry Cake With Vanilla Whipped Cream

A soft vanilla cake topped with whipped cream and juicy macerated strawberries, with bourbon adding subtle caramel and vanilla notes.

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Ingredients

Vanilla Simple Syrup

½ cup granulated sugar
½ cup water
1 vanilla bean

Cake

1¼ cups all-purpose flour
1 tsp baking powder
¼ tsp sea salt
½ cup unsalted butter softened
1 cup granulated sugar
2 eggs at room temperature
2 tbsp bourbon
½ cup 35% cream
2 tbsp vanilla simple syrup

Whipped Cream and Strawberries

2 cups sliced strawberries
2 tbsp granulated sugar
1 cup 35% cream
1 tbsp vanilla simple syrup

Instructions

Vanilla Simple Syrup

In a small saucepan, combine granulated sugar and water. Bring to a boil, stirring until the sugar has dissolved.
Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and pod to the syrup.
Remove from the heat and let cool completely, allowing the vanilla to steep. Remove the vanilla pod before using.
Transfer to an airtight container and refrigerate for up to 1 month.

Cake

Preheat oven to 350°F. Grease and flour an 8-inch round cake pan. Line bottom with parchment paper.
In bowl, stir together flour, baking powder and salt. In large bowl, using electric mixer, beat butter with sugar until light and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, beating between additions. Add bourbon and cream. With mixer on low speed, make 2 additions of flour mixture until just incorporated.
Scrape into prepared pan. Bake until cake tester inserted in centre comes out clean and top is set and springy, 30 to 35 minutes. Cool cake in pan for 10 minutes; invert onto cooling rack and let cool completely. Invert cake and brush top with 2 tbsp vanilla syrup to moisten.

Whipped Cream and Strawberries

While cake cools, stir together strawberries and sugar in a bowl and let sit until syrupy, 30 minutes. In bowl, using electric mixer, beat cream on medium speed until soft peaks form; beat in 1 tbsp vanilla syrup.
Place cake on a serving plate and top with spoonfuls of whipped cream and strawberries.

Notes

ELLE Gourmet Tip: We used bourbon for its caramel and vanilla notes, but dark rum or Canadian whisky can be substituted in equal measure.

Keyword macerated strawberries, strawberry cake, strawberry cake recipe, strawberry cream cake, whipped cream

Tips for Making Strawberry Cake

Make it ahead: Bake the cake in advance; add whipped cream and strawberries shortly before serving.
Macerating the strawberries: Give the strawberries the full 30 minutes so they become juicy and syrupy.