How to Make the Best Strawberry Caramel Cream Cake

Strawberry Caramel Cream Cake

A moist, tender Bundt cake loaded with fresh strawberries and topped with a rich, homemade caramel icing.

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Prep Time 50 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 1

Course: Dessert

Cuisine: American

Calories: 560

Ingredients Method Nutrition Notes

Ingredients

  

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For the Cake

• 1 1/2 cups unsalted butter, softened
• 6 large eggs, at room temperature
• 3 cups packed light brown sugar
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup heavy cream
• 2 cups diced fresh strawberries about 1/4-inch pieces

For the Icing

• 1/2 cup diced fresh strawberries
• 1 tablespoon granulated sugar
• 3/4 cup granulated sugar
• 6 tablespoons heavy cream
• 2 cups confectioners' sugar, sifted

Method

 

Make the Cake

1. Preheat your oven to 325°F. Grease a 12-cup Bundt pan thoroughly with cooking spray.
2. In a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy. Add the brown sugar and beat on medium-high until light and fluffy, about 3 minutes.
3. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
4. In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low, add the flour mixture in three additions, alternating with the heavy cream, starting and ending with the flour. Mix just until smooth.
5. Gently fold the diced strawberries into the batter with a rubber spatula until evenly distributed.
6. Pour the batter into the prepared Bundt pan and spread it into an even layer. Bake for 1 hour 20 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil.
7. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack set over wax paper or foil. Cool completely before icing.

Make the Icing

1. In a small bowl, toss the 1/2 cup diced strawberries with the 1 tablespoon of granulated sugar. Let them sit for at least 2 hours to release their juice.
2. Measure out 2 tablespoons of the strawberry juice (from the macerated berries) and combine it with the 3/4 cup of granulated sugar in a medium saucepan. Cook over medium heat, stirring, until the sugar dissolves. Increase the heat to high and boil until the mixture turns a deep caramel color, about 4 to 5 minutes, stirring frequently. Watch closely to avoid burning.
3. Remove the saucepan from the heat and carefully stir in the heavy cream (the mixture will bubble up vigorously). Let it cool for 3 minutes, then whisk in the sifted confectioners' sugar, about 1/2 cup at a time, until smooth. Stir in the macerated strawberries.
4. Spoon the warm icing over the cooled cake. Let the icing set at room temperature before serving.

Nutrition

Calories: 560kcalCarbohydrates: 78gProtein: 6gFat: 26gSaturated Fat: 16gCholesterol: 150mgSodium: 180mgFiber: 1gSugar: 58g

Notes

For best flavor, use ripe, fragrant strawberries. If you don't have a stand mixer, a hand mixer works fine. The cake keeps well at room temperature for up to 2 days, or refrigerated for up to 5 days. To make ahead, bake and cool the cake, then wrap tightly and refrigerate; ice the day of serving. For a nutty twist, fold in 1/2 cup of chopped toasted almonds with the strawberries. If the icing thickens too much while you're working, gently reheat it over low heat, adding a teaspoon of cream if needed.

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Why You’ll Love This Strawberry Caramel Cream Cake

I have to be honest with you. The first time I tried making a layered fruit-and-caramel cake, it was a disaster. The sponge came out dry, the cream slid right off, and the caramel was so hard I could’ve used it as a hockey puck. But that failure taught me everything I needed to know. And this Strawberry Caramel Cream Cake is the result of all those lessons learned.

This isn’t just another cake recipe. It’s a moist, tender Bundt cake loaded with fresh strawberries and topped with a rich, homemade caramel icing that’s absolutely dreamy. The best part? It’s surprisingly simple to put together. No complicated layering, no fussy mousses. Just pure, honest flavor that tastes like you spent hours in the kitchen.

I love making this for spring get-togethers. The combination of sweet caramel and tangy, juicy strawberries is one of those pairings that just works. It’s bright and fresh but also rich and indulgent. Perfect for Mother’s Day, a birthday, or honestly, just a Tuesday when you need something special.

And let me tell you, the texture on this cake is something else. The brown sugar and heavy cream keep it incredibly soft and tender. The strawberries burst into little pockets of jammy goodness as it bakes. It’s the kind of cake that gets better on day two, if it even lasts that long.

Ingredients for Strawberry Caramel Cream Cake

Let’s talk about what goes into this beauty. The ingredient list is short and sweet, which I love. You probably have most of this in your pantry already.

• Unsalted butter, softened: I always use unsalted so I can control the salt level. Let it sit out for at least an hour before you start.
• Large eggs, at room temperature: This is non-negotiable for a smooth batter. Cold eggs will seize up your butter mixture.
• Packed light brown sugar: This gives the cake its deep, caramel-like flavor and incredible moisture. Don’t substitute with white sugar here.
• All-purpose flour, baking powder, kosher salt: The dry team. Simple and reliable.
• Heavy cream: Instead of milk, we’re using heavy cream. It makes the cake extra rich and tender.
• Fresh strawberries, diced: Use ripe, fragrant berries. They’re the star of the show.

For the icing, you’ll need more strawberries, granulated sugar, heavy cream, and confectioners’ sugar. The icing comes together in minutes and is absolutely worth the extra step.

How to Make Strawberry Caramel Cream Cake

Here’s where the magic happens. I’ll walk you through the four main stages so you feel confident every step of the way.

Stage 1: Cream the Butter and Sugar

Start by preheating your oven to 325°F and greasing a 12-cup Bundt pan thoroughly. I use cooking spray, but butter and flour work too.

In a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until it’s creamy. Then add the brown sugar and beat on medium-high until the mixture is light and fluffy. This takes about 3 minutes. You’ll see the color lighten and the texture become airy. That’s when you know it’s ready.

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. This step is crucial for a smooth, emulsified batter.

Stage 2: Mix the Dry and Wet Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low, add the flour mixture in three additions, alternating with the heavy cream. Start and end with the flour. Mix just until smooth overmixing will make the cake tough.

Now for the fun part. Gently fold the diced strawberries into the batter with a rubber spatula. You want them evenly distributed but not crushed. The batter will be thick but pourable, with little red flecks throughout.

Stage 3: Bake the Cake

Pour the batter into the prepared Bundt pan and spread it into an even layer. Bake for 1 hour 20 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent it loosely with foil.

Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack set over wax paper or foil. Cool it completely before icing. I know it’s tempting to ice it warm, but trust me patience pays off here.

Stage 4: Make the Caramel Icing

While the cake cools, start the icing. In a small bowl, toss the 1/2 cup of diced strawberries with 1 tablespoon of granulated sugar. Let them sit for at least 2 hours to release their juice. This maceration step is key for flavor.

Measure out 2 tablespoons of that strawberry juice and combine it with 3/4 cup of granulated sugar in a medium saucepan. Cook over medium heat, stirring, until the sugar dissolves. Then increase the heat to high and boil until the mixture turns a deep caramel color, about 4 to 5 minutes. Watch it closely it can burn fast.

Remove the saucepan from the heat and carefully stir in the heavy cream. It will bubble up vigorously, so be careful. Let it cool for 3 minutes, then whisk in the sifted confectioners’ sugar, about 1/2 cup at a time, until smooth. Stir in the macerated strawberries.

Spoon the warm icing over the cooled cake. Let it set at room temperature before serving.

Tips for the Perfect Strawberry Caramel Cream Cake

Over the years, I’ve learned a few tricks that make this cake foolproof. Here are my top tips.

• Take your time with the caramel. Cook it on low heat until the sugar dissolves, then increase the heat. Stir frequently and watch the color. It should be a deep amber, not dark brown.
• Use a deeper baking tray if you want a very tall sheet cake. For a Bundt, just make sure your pan is at least 12 cups.
• Whisk sugars with eggs until very foamy and creamy. This incorporates air and gives the cake a lighter texture.
• Purée strawberries in a blender or food processor if you want a more intense berry flavor. To mash them, use a potato masher or large fork.
• If the icing thickens too much while you’re working, gently reheat it over low heat, adding a teaspoon of cream if needed.
• For a nutty twist, fold in 1/2 cup of chopped toasted almonds with the strawberries.

Variations and Substitutions

This recipe is pretty flexible. Here are some ways to make it your own.

• Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture will be slightly denser but still delicious.
• Dairy-free: Use a plant-based butter and coconut cream instead of heavy cream. The flavor will change, but it’s still good.
• Different fruits: Try raspberries, blueberries, or diced peaches instead of strawberries. Adjust the sugar slightly if using tart fruits.
• Simple whipped cream: Instead of the caramel icing, top the cake with stabilized whipped cream or caramel whipped cream for a lighter finish.
• Extra caramel: Drizzle additional homemade caramel sauce over the top before serving for extra decadence.

How to Store Strawberry Caramel Cream Cake

This cake keeps beautifully, which is great for making ahead.

• At room temperature: Store covered for up to 2 days. The caramel will stay soft.
• In the refrigerator: Wrap tightly and refrigerate for up to 5 days. Let it come to room temperature before serving for the best texture.
• To make ahead: Bake and cool the cake, then wrap it tightly and refrigerate. Ice the cake the day of serving for the freshest look.
• Freezing: You can freeze the un-iced cake for up to 3 months. Wrap it in plastic wrap and then foil. Thaw overnight in the fridge, then ice.

Frequently Asked Questions

I hope you love this Strawberry Caramel Cream Cake as much as I do. It’s one of those recipes that feels special without being stressful. The combination of tender strawberry cake and glossy caramel icing is just perfection. You’ve got this now enjoy every bite.

If you make this, I’d love to hear about it. Share your photos and tag me so I can see your beautiful creation. And if you’re looking for more inspiration, check out my Pinterest board for more spring dessert ideas.

Source: Nutritional Information