In the summer, lots of people like to eat something refreshing. Strawberries are very refreshing. There are many strawberry desserts, but today I want to talk about strawberry float cake. Maybe you’ve tried a strawberry float drink—it’s very refreshing. The cake version is also very refreshing. This cake is perfect for summer because it’s easy to make and won’t take up much of your time in the kitchen.
Strawberry Float Cake Ingredients
For making floating strawberry cake, you’ll need few ingredients
Strawberries: I used fresh strawberries and you should also use fresh strawberries for cake. Because stale strawberries don’t go well with cake.
Vanilla Extract: I used vanilla extract and it boosted the strawberry flavor in the cake.
Whipping Cream: For light and fluffy texture, you should also use whipping cream. For decorations, it is also a good option . You can make the whipped cream firmer so it stays fluffy and doesn’t melt easily when you put it between the layers of cake and strawberries.
Graham Crackers: The graham crackers in Strawberry Float Cake help give it a cake-like texture. When you layer them with whipped cream, strawberries, and other ingredients, the graham crackers soak up some of the sweet cream. This makes them soft like cake after you chill the dessert in the fridge.
How I Made Strawberry Float Cake
First, I beat whipped cream, vanilla and sugar together until light and fluffy. This would be the glue holding it all together.
Spread the cream on the bottom of the pan, I made the base nice and thick. Then came the graham crackers – they got soft and cakey as the cream soaked in.
More cream and berries layered on top, the colors and smells were so summery already! I took my time placing the fresh strawberry halves just right.
When the pan was full to the top, I smoothed more berries over the whipped cream surface. It looked too pretty to eat!
Into the fridge it went to chill and set. A few hours later I couldn’t wait to try a slice.
The creamy and crunchy layers mingled perfectly with the fresh berries. This easy no-bake floating strawberry cake was a real hit on a hot day – the perfect end to a sunny afternoon!
More Strawberry Cakes
More Strawberry Recipes
Strawberry Float Cake
Equipment
- Large Mixing Bowl for combining and whipping the heavy whipping cream, vanilla extract, and powdered sugar.
- Electric Mixer or Whisk to beat the cream mixture.
- 9x13 Inch Pan to assemble and layer the ingredients for the cake.
- Spatula or Back of a Spoon for spreading the whipped cream mixture evenly on the bottom of the pan and smoothing out each layer.
- Plastic Wrap or Aluminum Foil for covering the pan while chilling in the refrigerator to prevent any odors from affecting the cake.
Ingredients
- 2 cups heavy whipping cream
- 1/4 cups powdered sugar , sifted
- 1/2 pound sliced strawberries
- 10 graham crackers
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, combine the heavy whipping cream, vanilla extract, and powdered sugar. Use an electric mixer or a whisk to beat the mixture until soft peaks form. This will take about 3-5 minutes on medium-high speed with an electric mixer. Soft peaks are achieved when you lift the beaters out of the mixture and the peaks gently curl over.
- Take a 9x13 inch pan and spread a layer of the whipped cream mixture on the bottom. You can use a spatula or the back of a spoon to spread it evenly. This layer provides a base for the rest of the ingredients.
- Place a single layer of graham crackers on top of the whipped cream mixture in the pan. Break the graham crackers if needed to fit them into the pan.
- Continue layering the ingredients by adding another layer of the whipped cream mixture on top of the graham crackers. Then, add a layer of sliced strawberries on top of the whipped cream.
- Repeat the layering process with graham crackers, whipped cream, and strawberries until you reach the top of the pan. Make sure to end with a layer of strawberries on top for a nice presentation.
- You can decorate the top of the cake with additional whipped cream, strawberries, or any other toppings you like.
- Cover the pan with plastic wrap or aluminum foil and refrigerate the cake for at least 2 hours, or overnight, to allow the flavors to meld and the graham crackers to soften. Chilling also helps the cake set and makes it easier to slice and serve.
- Once chilled, slice the cake into squares and serve. The cake is best served cold, so keep any leftovers refrigerated. Enjoy your delicious strawberry float cake!