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The Best Fresh Strawberry Cake with Whipped Coconut Cream Frosting

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 pieces
Calories 450
A delightful strawberry cake layered with fluffy coconut whipped cream, perfect for special occasions or a sweet treat.

Ingredients

Fruits

  • 2 cups fresh strawberries, pureed and reduced (use for cake flavor)

Dry ingredients

  • 2 ½ cups all-purpose flour, sifted
  • 2 ½ tsp baking powder
  • ½ tsp salt

Wet ingredients

  • ¾ cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 5 large egg whites
  • 2 tsp pure vanilla extract
  • ½ cup whole milk

Coconut cream frosting

  • 2 cans full-fat coconut milk, chilled overnight (use only the solid white cream)
  • ½ cup powdered sugar (adjust to taste)
  • ½ tsp coconut extract (optional) (for extra depth)

Garnish

  • Fresh strawberries for garnish

Instructions 

  • Simmer the strawberry puree in a small saucepan until reduced by half to about ½ cup, then cool completely.
  • Preheat oven to 175°C (350°F). Grease and flour two 8-inch round cake pans.
  • Cream the softened butter and sugar until pale and fluffy. Add egg whites one at a time, then vanilla.
  • Whisk dry ingredients and alternately add to the butter mixture with milk and cooled strawberry reduction; mix until just combined. Divide batter and bake for 28-32 minutes. Cool completely.
  • Whip chilled coconut cream until stiff peaks form. Sift in powdered sugar and coconut extract, fold gently. Layer cake with frosting and garnish with sliced strawberries.

Notes

Ensure coconut milk is chilled overnight for best whipped cream consistency.
Calories: 450kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: cake, coconut, strawberry