Easy Strawberry Cream Cake
A delightful dessert combining fresh strawberries with a creamy whipped cream and cream cheese filling, perfect for gatherings or a sweet indulgence.
Ingredients
For the crust
- 2 cups graham cracker crumbs Provides a crispy base
- 1/2 cup melted butter For richness
- 1/4 cup granulated sugar For sweetness
For the filling
- 2 cups heavy whipping cream For creamy texture
- 1/2 cup powdered sugar Lightens the whipped cream
- 1 teaspoon vanilla extract For flavor enhancement
- 1 cup softened cream cheese Binds all flavors together
- 2 cups fresh strawberries, sliced Juicy and vibrant centerpiece
- 1 cup strawberry preserves Heightens fruity flavor
Instructions
Preparation and Crust
- Combine the graham cracker crumbs, melted butter, and granulated sugar in a bowl.
- Press the mixture firmly into the bottom of a springform pan to create a solid crust.
- Refrigerate for 30 minutes to set.
Make the Whipped Cream
- In a large mixing bowl, whip together the heavy cream, powdered sugar, and vanilla extract.
- Continue whipping until stiff peaks form.
Prepare the Cream Cheese Filling
- Beat the softened cream cheese until smooth and creamy.
- Gently fold half of the prepared whipped cream into the cream cheese mixture.
Assemble the Cake
- Spread the cream cheese filling over the chilled crust.
- Layer with sliced strawberries and drizzle with strawberry preserves.
- Top with the remaining whipped cream and smooth it out.
Chill and Garnish
- Place the cake in the refrigerator for at least 4 hours, or ideally overnight.
- Garnish with additional fresh strawberries before serving.
Notes
For a twist, add lemon juice to the filling or use other berries like blueberries or raspberries. Ensure cream cheese is at room temperature for easier mixing.