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
Prepare the Whipped Cream:
In a large mixing bowl, combine heavy whipping cream, powdered sugar (sifted to remove lumps), and vanilla extract. The powdered sugar not only sweetens the cream but also helps stabilize it as you whip it.
Use an electric mixer or a whisk to beat the mixture. Start at a low speed to prevent splattering, then increase to medium-high speed. Beat for about 3-5 minutes until soft peaks form.
Soft peaks mean that when you lift the beaters, the cream should form peaks that gently curl over, rather than standing stiffly. This consistency will be light and airy, perfect for layering in the cake.
Prepare the Pan and First Layer:
Use a 9×13-inch pan, which is large enough for this dessert to allow the layers to be visible and even. Spread a layer of the whipped cream mixture on the bottom of the pan, ensuring that it covers the entire surface. This layer serves as a creamy base for the cake.
Layering the Graham Crackers:
Place a layer of graham crackers on top of the whipped cream. Break the graham crackers into pieces if necessary to fit them into the pan. You may need to use a little creativity to ensure that the entire bottom of the pan is covered. The graham crackers serve as the “cake” layer in this no-bake dessert, providing a crunchy contrast to the creamy layers.
Adding More Whipped Cream and Strawberries:
Spread another layer of the whipped cream mixture on top of the graham crackers. Use a spatula to evenly distribute the cream over the crackers, making sure each piece is well-coated.
Add a layer of sliced strawberries on top of the whipped cream. Make sure the strawberries are spread out evenly, so each bite has some strawberry flavor.
Repeat the Layering Process:
Repeat the steps of adding graham crackers, whipped cream, and strawberries until you reach the top of the pan.
Be sure to end with a layer of strawberries on top for a beautiful presentation. The top layer of strawberries will be the most visible and should look fresh and appealing when the cake is served.
Chill the Cake:
Once all the layers are in place, cover the pan with plastic wrap or aluminum foil to ensure the cake stays fresh.
Refrigerate for at least 2 hours, or overnight if possible. Chilling is essential because it allows the graham crackers to soften and absorb the whipped cream, creating a cake-like texture. It also gives the flavors time to meld together, making the dessert more cohesive.
Serve the Cake:
After chilling, slice the cake into squares. Since the cake is chilled and the layers have softened, it should slice easily without falling apart.
Serve the strawberry float cake cold for the best texture and flavor. Keep any leftovers refrigerated, as the cake will stay fresh for a few days.
Pro Tips for Success
Whipping the Cream: Be careful not to overwhip the cream, as it can turn into butter. Stop whipping as soon as soft peaks form. If you’re using a stand mixer, use the lowest speed to avoid splattering. Chill the bowl and beaters before whipping the cream for best results. Cold equipment helps the cream whip more easily and hold its shape.
Layering Tips: If you want the graham crackers to soak up more flavor, you can lightly brush them with milk or a fruit juice (like orange juice) before layering. This will help soften them even more. For a cleaner look, try to layer the whipped cream evenly so that it covers the crackers completely and doesn’t have lumps or air pockets.
Strawberry Preparation: Slice the strawberries thinly to ensure they don’t overpower the other ingredients. Thin slices make the layers look nicer and allow for better distribution of strawberry flavor. If your strawberries are not very sweet, sprinkle them with a little sugar and let them sit for about 10 minutes to macerate. This will help draw out the juices and make them sweeter.
Variations
Different Fruits: Substitute strawberries with other fruits like blueberries, raspberries, blackberries, or peaches. You can even use a mix of berries for a more colorful and flavorful dessert. Tropical variation: Try using mangoes, pineapple, or coconut flakes in place of strawberries for a refreshing tropical twist.
Gluten-Free Version: Use gluten-free graham crackers if you need to make this cake gluten-free. Many brands offer gluten-free options that work well in this dessert.
Chocolate Lover’s Version: Add chocolate chips or a layer of chocolate pudding between the graham crackers for a richer, more indulgent dessert. For a chocolate flavor, dip the graham crackers in melted chocolate before layering them for extra richness.
Vegan Version: Use coconut cream or almond cream in place of heavy whipping cream for a dairy-free version. Be sure to use a plant-based alternative for the whipped cream, such as coconut whipped cream or soy cream. Replace the graham crackers with vegan graham crackers or other gluten-free cookie options.
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!