My mom is an absolute cake wizard, so when she showed me this vanilla cake with strawberry filling, I knew it was going to be a hit. This white cake with strawberries is topped with a rich whipped cream frosting for a wonderful dessert centerpiece. It’s my go-to recipe for an elevated birthday party, and I just know you’re going to love it, too! It takes a bit of preparation, but it’s so worth it!

slice of white cake with strawberry filling and whipped cream frosting

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What’s in White Cake with Strawberries?

Let’s be honest, cake is never a bad idea, and this white layer cake is such a treat! This vanilla cake is so light and fluffy and the fresh strawberry filling is, for want of a better phrase, the icing on the cake! My son requests this as his birthday cake every year, and of course I oblige.

  • Fresh Strawberries: Provide a rich, fresh strawberry flavor to the filling and make for a fresh and beautiful cake topping.
  • Water: Hydrates the cornstarch to help thicken the filling.
  • Cornstarch: Thickens the filling.
  • Sugar: Granulated sugar sweetens the strawberry filling and the white cake, while powdered sugar sweetens the whipped cream frosting without making it grainy.
  • Kosher Salt: Enhances the natural flavor of the strawberries and the cake.
  • Lemon Juice: Cuts the sweetness of the strawberries. Use fresh lemon juice for the best results.
  • Food Coloring: Red food coloring can help enhance the natural color of the strawberry filling, if desired.
  • Heavy Whipping Cream: Forms the base of the frosting.
  • Cream Cheese: Adds structure and tanginess to the frosting.
  • Vanilla Extract: Enhances the flavor of the frosting and the cake.
  • Almond Extract: Adds a hint of nuttiness to the frosting and cake.
  • Bleached Cake Flour: Lower in protein than all-purpose flour, cake flour makes this cake ultra-light and tender. Using bleached cake flour helps the cake stay super white in color. I like Swan’s Down.
  • Unsalted Butter: Adds richness, moisture, and flavor to the cake.
  • Virgin Coconut Oil: Adds additional moisture to make the cake extra tender.
  • Leavening: Baking powder and baking soda combine to make this cake extra light and fluffy.
  • Egg Whites: Give the cake additional structure without changing the color.
  • Buttermilk: Cultured low-fat buttermilk adds moisture and tanginess to the cake without making it too rich.

Variations to Try

You can easily change up the fruit in the filling of this white cake– just swap out the strawberries for an equal amount (by weight) of the fruit of your choice. I like raspberries, blueberries, or blackberries!

You can also try using a different frosting. For a lighter version of this whipped cream frosting, try my stabilized whipped cream recipe. For a bit heartier of a frosting, try my vanilla frosting, cream cheese frosting, or strawberry cream cheese frosting!

strawberries topping white layer cake
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How to Make Ahead

Although this white cake with strawberries may seem like a lot to make in one go, you can either make it and serve it on the same day or make the different elements ahead of time and build it the day you want to serve it.

  • Strawberry Filling: Can be made up to 5 days ahead.
  • Frosting: Can be made 6 hours ahead.
  • Cakes: Make these 24 hours ahead of time.

I usually make the filling 3 days ahead, the cakes 1 day ahead, and the frosting the morning of.

How to Store and Freeze

This white cake with strawberries is best served within 6 hours of you constructing it. If you do have leftovers, I recommend you keep them covered in the fridge for 3-4 days. It will dry out a little but it will still be pretty delicious!

To freeze this cake, I like to wrap it whole (or individual slices) in 2 layers of plastic wrap and 1 layer of aluminum foil. You can freeze it for up to 3 months. Let thaw overnight in the refrigerator before enjoying.

lifting slice of white layer cake with strawberry filling

Serving Suggestions

I love to serve this cake with dollops of lemon curd or a drizzle of lemon sauce to really set off the strawberry flavor. The citrus complements the strawberries so well and makes them taste extra fresh and flavorful!

Notes from the Test Kitchen

For the base white layer cake, I used Stella Parks’ recipe for White Mountain Layer Cake, and in my humble opinion, it is the best white cake recipe – ever! I am not exaggerating or kidding. It is phenomenal. Thank you, Stella Parks! You can find her book HERE.

5-Star Review

“Absolutely love this recipe !!! I’ve made this cake several times and it always a winner. I even had several people ask me to make it for them again. Definitely recommend this recipe!” -Hana

Recipe Card

Vanilla Cake with Strawberry Filling

4.54 from 413 votes
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 16 slices
Author: Becky Hardin
slice of white cake with strawberry filling and whipped cream frosting
For an impressive dessert centerpiece, try this Vanilla Cake with Strawberry Filling! This cake features a delectable strawberry filling sandwiched between layers of vanilla cake and is crowned with a luscious whipped cream frosting.
Step-by-step photos can be seen below the recipe card.
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Ingredients 

For the Strawberry Filling (Make 2 hours to 5 days ahead)

  • pounds fresh strawberries 1,134 grams, washed, stemmed, and divided
  • 1 cup water 227 grams
  • 3 tablespoons cornstarch 21 grams
  • ½ cup granulated sugar 100 grams
  • teaspoon kosher salt
  • 2 tablespoons fresh-squeezed lemon juice 28 grams(from 1 lemon)
  • Red food coloring if needed and/or desired

For the Whipped Cream Frosting (Make up to 6 hours ahead)

  • 4 cups heavy whipping cream 908 grams (1 quart)
  • ¾ cup powdered sugar 85 grams, divided
  • 16 ounces cream cheese 454 grams, room temperature (2 bricks)
  • teaspoons pure vanilla extract 6 grams
  • ¾ teaspoon almond extract 3 grams
  • ½ teaspoon kosher salt

For the White Layer Cake (Make up to 24 hours ahead)

  • 4 cups bleached cake flour 454 grams (16 ounces), such as Swan's Down
  • 8 ounces unsalted butter 226 grams (2 sticks), pliable but cool (about 65°F)
  • cup virgin coconut oil 113 grams (4 ounces), solid but room temperature
  • cups granulated sugar 454 grams (16 ounces)
  • teaspoons baking powder 10 grams
  • 1 teaspoon baking soda 6 grams
  • ¾ teaspoon kosher salt (half as much if using table salt)
  • 1 cup egg whites 241 grams, room temperature (8½ ounces, from about 8 large eggs)
  • 2 tablespoons pure vanilla extract 8 grams
  • 1 teaspoon almond extract 4 grams
  • 2 cups cultured low-fat buttermilk 454 grams (16 ounces), room temperature

Instructions 

For the Strawberry Filling

  • Rough-chop 1½ pounds (about 3 cups) strawberries.
    2½ pounds fresh strawberries
  • Halve the remaining 1 pound of strawberries and reserve for the topping.
  • In a large saucepan, whisk together the water and cornstarch until smooth.
    1 cup water, 3 tablespoons cornstarch
  • Add strawberries, sugar, and salt; stir well.
    ½ cup granulated sugar, ⅛ teaspoon kosher salt
    strawberries in white liquid in a saucepan with a wooden spoon.
  • Cook the mixture over medium heat, stirring often. After the strawberries cook about 3 minutes, mash about half of them.
  • Continue cooking and stirring the mixture until thickened, about 15 minutes.
  • Remove from heat.
  • Add lemon juice and stir well.
    2 tablespoons fresh-squeezed lemon juice
    strawberry filling in a saucepan.
  • If desired, add red food coloring; stir well.
    Red food coloring
  • Pour the mixture into a heat-resistant, airtight refrigerator container. Cool to room temperature, stir, cover and refrigerate until ready to use (at least 2 hours and up to 5 days).

For the Whipped Cream Frosting

  • In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream on medium-high speed until thickened. Add ½ cup powdered sugar and whisk until very stiff peaks form. Set aside.
    4 cups heavy whipping cream, ¾ cup powdered sugar
    a hand mixer beating whipped cream in a glass bowl.
  • Place cream cheese, ¼ cup powdered sugar, vanilla, almond, and salt in another mixing bowl. Whisk on medium-high speed for 4 minutes, scraping down the sides as needed, until creamy and fluffy.
    16 ounces cream cheese, 1½ teaspoons pure vanilla extract, ¾ teaspoon almond extract, ½ teaspoon kosher salt
    cream cheese, sugar, and vanilla extract in a glass bowl with a hand mixer.
  • Add the whipped cream and whisk, on low speed, until fully incorporated.
  • Increase the speed to medium-high and whisk until light and fluffy and the mixture has firm peaks.
    whipped frosting making a peak in a glass bowl.
  • Keep refrigerated in an airtight container up to 24 hours

For the White Layer Cake

  • Adjust the oven rack to lower-middle position and preheat oven to 325°F.
  • Line 2 (if making a 4-layer cake) and 3 (if making a 3-layer cake) 8×3-inch aluminum cake pans with parchment and spray with nonstick cooking spray.
  • Sift the flour into a large mixing bowl; set aside.
    4 cups bleached cake flour
  • Add butter, coconut oil, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer. Fit the mixer with the paddle attachment. Set the mixer to low to moisten, then switch to medium speed and cream until light and fluffy, about 5 minutes, scraping as needed.
    8 ounces unsalted butter, ⅔ cup virgin coconut oil, 2¼ cups granulated sugar, 2½ teaspoons baking powder, 1 teaspoon baking soda, ¾ teaspoon kosher salt
    a hand mixer beating butter and sugar in a glass bowl.
  • With the mixer running, add egg whites, one at a time.
    1 cup egg whites
    a hand mixer beating cake batter in a glass bowl.
  • Add vanilla and almond extracts and mix 30 seconds.
    2 tablespoons pure vanilla extract, 1 teaspoon almond extract
    vanilla extract beaten into cake batter in a glass bowl.
  • Scrape down the bowl and paddle.
  • Set mixer to low speed and slowly add one-third of the flour, followed by one-third of the buttermilk. Mix just until each addition is roughly incorporated. Add the remaining flour and milk, alternately, one-third of each at a time. Mix just until smooth.
    2 cups cultured low-fat buttermilk
    beaten cake batter in a glass bowl.
  • Turn off the mixer and use a rubber spatula to scrape all dry ingredients from the bottom. Mix on low speed just until dry ingredients are incorporated.
  • Divide batter evenly between the prepared cake pans and bake about 40 minutes or until the cakes internal temperature registers 210°F. The cakes should be pale, brown around the edges and firm. A toothpick inserted in the middle of each cake should come out almost clean – with just a few crumbs attached.
    cake batter in a round cake pan.
  • Transfer cakes to a wire rack and cool 15 minutes. Remove cakes from the pans and remove the parchment. Return them to the wire racks to cool completely.
  • If not serving the cake within a couple of hours, wrap the cake layers tightly with plastic wrap up to 24 hours ahead. Keep the frosting and filling refrigerated until ready to frost.

Assembly

  • If the Whipped Cream Frosting is too stiff to spread, leave it on the counter for about 15 minutes, stir or beat it for a few seconds and it should be good as new.
  • Place one cake layer on a plate or cake stand and spread about 1½ cups Whipped Cream Frosting on top. Spread it evenly while building a ½-inch “barricade” of frosting around the edge to keep the filling from leaking out.
    frosting spread over a cake round on a cake stand with a rubber spatula.
  • Add about ½ cup Fresh Strawberry Filling in the middle of the frosting and spread it out evenly to the frosting “barricade”.
    strawberry filling spread over a frosted cake on a cake stand with a rubber spatula.
  • Add the next layer of cake and add the filling and frosting as before.
  • After adding all the layers, frost the sides of the cake with Whipped Cream Frosting.
  • For the top of the cake, arrange halved strawberries as desired.
    placing a fresh strawberry on top of vanilla cake with strawberry filling on a cake stand.
  • Refrigerate until ready to serve and serve within 6 hours.

Video

Becky’s Tips

Recipe adapted by Susie Gall (hi, mom!) from Stella Parks.
  • Don’t over mix the cake batter, the dry ingredients should be just combined.
  • Divide the cake batter evenly between the tins so that the layers cook all the way through at the same time.
  • Serve the cake within 6 hours of making it.
Storage: Store white layer cake with whipped cream frosting and strawberry filling in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
    Serving: 1sliceCalories: 811kcalCarbohydrates: 77gProtein: 11gFat: 53gSaturated Fat: 34gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 128mgSodium: 514mgPotassium: 357mgFiber: 3gSugar: 49gVitamin A: 1636IUVitamin C: 60mgCalcium: 165mgIron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Did you make this? Leave a comment!

    How to Make Vanilla Cake with Strawberry Filling Step by Step

    Mix the Strawberry Filling: Rough-chop 1½ pounds (about 3 cups) of fresh strawberries. Halve the remaining 1 pound of strawberries and reserve for the topping. In a large saucepan, whisk together 1 cup of water and 3 tablespoons of cornstarch until smooth. Add the chopped strawberries, ½ cup of granulated sugar, and ⅛ teaspoon of salt; stir well.

    strawberries in white liquid in a saucepan with a wooden spoon.

    Cook the Strawberry Filling: Cook the mixture over medium heat, stirring often. After the strawberries cook for about 3 minutes, mash about half of them. Continue cooking and stirring the mixture until thickened, about 15 minutes. Remove from heat. Add 2 tablespoons of fresh-squeezed lemon juice and stir well. If desired, add red food coloring; stir well. Pour the mixture into a heat-resistant, airtight refrigerator container. Cool to room temperature, stir, cover, and refrigerate until ready to use (at least 2 hours and up to 5 days).

    strawberry filling in a saucepan.

    Whip the Cream: In the bowl of a stand mixer fitted with the whisk attachment, beat 4 cups of heavy whipping cream on medium-high speed until thickened. Add ½ cup powdered sugar and whisk until very stiff peaks form. Set aside.

    Beat the Cream Cheese: Place 16 ounces (2 bricks) of cream cheese, ¼ cup of powdered sugar, 1½ teaspoons of vanilla extract, ¾ teaspoon of almond extract, and ½ teaspoon of kosher salt in another mixing bowl. Whisk on medium-high speed for 4 minutes, scraping down the sides as needed, until creamy and fluffy.

    cream cheese, sugar, and vanilla extract in a glass bowl with a hand mixer.

    Mix the Frosting: Add the whipped cream and whisk, on low speed, until fully incorporated. Increase the speed to medium-high and whisk until light and fluffy and the mixture has firm peaks. Keep refrigerated in an airtight container for up to 24 hours

    whipped frosting making a peak in a glass bowl.

    Adjust the oven rack to the lower-middle position and preheat the oven to 325°F. Line 2 (if making a 4-layer cake) and 3 (if making a 3-layer cake) 8×3-inch aluminum cake pans with parchment and spray with nonstick cooking spray. Sift 4 cups of bleached cake flour into a large mixing bowl; set aside.

    Beat the Fats and Sugar: Add 8 ounces of unsalted butter, ⅔ cup of virgin coconut oil, 2¼ cups of granulated sugar, 2½ teaspoons of baking powder, 1 teaspoon of baking soda, and ¾ teaspoon of kosher salt in the bowl of a stand mixer. Fit the mixer with the paddle attachment. Set the mixer to low to moisten, then switch to medium speed and cream until light and fluffy, about 5 minutes, scraping as needed.

    a hand mixer beating butter and sugar in a glass bowl.

    Add the Egg Whites: With the mixer running, add 1 cup of egg whites, one at a time.

    a hand mixer beating cake batter in a glass bowl.

    Add the Extracts: Add 2 tablespoons of vanilla extract and 1 teaspoon of almond extract and mix 30 seconds. Scrape down the bowl and paddle.

    vanilla extract beaten into cake batter in a glass bowl.

    Incorporate the Flour and Buttermilk: Set the mixer to low speed and slowly add one-third of the 4 cups of flour, followed by one-third of the 2 cups of cultured low-fat buttermilk. Mix just until each addition is roughly incorporated. Add the remaining flour and milk, alternately, one-third of each at a time. Mix just until smooth. Turn off the mixer and use a rubber spatula to scrape all dry ingredients from the bottom. Mix on low speed just until dry ingredients are incorporated.

    beaten cake batter in a glass bowl.

    Bake the Cakes: Divide the batter evenly between the prepared cake pans and bake for about 40 minutes, or until the cakes internal temperature registers 210°F. Transfer the cakes to a wire rack and cool for 15 minutes. Remove the cakes from the pans and remove the parchment. Return them to the wire racks to cool completely.

    cake batter in a round cake pan.

    Frost the Cake: Place one cake layer on a plate or cake stand and spread about 1½ cups of the whipped cream frosting on top. Spread it evenly while building a ½-inch “barricade” of frosting around the edge to keep the filling from leaking out.

    frosting spread over a cake round on a cake stand with a rubber spatula.

    Fill the Cake: Add about ½ cup Fresh Strawberry Filling in the middle of the frosting and spread it out evenly to the frosting “barricade”. Add the next layer of cake and add the filling and frosting as before.

    strawberry filling spread over a frosted cake on a cake stand with a rubber spatula.

    Decorate the Cake: After adding all the layers, frost the sides of the cake with Whipped Cream Frosting. For the top of the cake, arrange the pound of halved strawberries as desired. Refrigerate until ready to serve and serve within 6 hours.

    placing a fresh strawberry on top of vanilla cake with strawberry filling on a cake stand.
    How do I keep this cake white?

    I took a few steps to keep this cake super white. First, I used bleached cake flour. Yes, even the color of your regular flour can make this cake look dingy. Then, I used only egg whites (no egg yolks). Egg yolks are often responsible for the yellow color in yellow cake. Finally, if you can get a hold of clear vanilla extract, that will keep this cake the whitest!

    Can I use all-purpose flour instead of cake flour?

    Yes, you can use all-purpose flour instead of cake flour in white cake. Cake flour has a lower protein content than all-purpose flour, which results in a lighter and more tender cake. However, you may need to adjust the amount of flour in the recipe to achieve the desired texture.

    How do I keep my white cake moist?

    To make a white cake moist, you can add sour cream, yogurt, or buttermilk to the batter. These ingredients add moisture and tanginess to the cake, making it more flavorful and tender. In this recipe, I chose buttermilk, but you can sub for sour cream or yogurt if you don’t have any on hand.

    Can I make this a 3 layer cake?

    I made this a 2 layered cake, but you can easily turn it into 3 or even 4 layers. Use three 8×3-inch aluminum pans for a 3-layer cake and four for a 4 layered. You can use the same amount of ingredients.

    More Strawberry Dessert Recipes To Try

    Meet Becky Hardin

    Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

    4.54 from 413 votes (394 ratings without comment)
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    86 Comments
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    Samantha Marceau
    March 13, 2023 9:11 am

    We’re so sorry this recipe didn’t work out for you, Anora! Try adding a tablespoon of cornstarch to thicken next time!

    Kristin
    Kristin
    February 18, 2023 9:38 pm

    Hi! This cake looks so yummy. I’m planning on making it for my daughter’s flamingo themed birthday. I plan to make feathers out of melted white chocolate, spread thinly on wax paper, and then attach them on the sides of the cake, using the frosting like glue. I’m wondering if this whipped cream frosting will work as glue, and be able to hold on something like that? Or if I’d be better off doing a buttercream frosting? Thanks!

    Samantha Marceau
    February 20, 2023 9:13 am
    Reply to  Kristin

    We think you would need a thicker frosting!

    Samantha
    Samantha
    February 12, 2023 8:45 pm

    Hello. I am making this for my sons birthday tomorrow. I’ve made the strawberry filling and the cake. Tomorrow I will make the frosting and put it all together. But I noticed the strawberry filling has cooled and has gotten so thick that it is not spreadable and I am wondering how I can thin it out tomorrow before layering it into the cake.

    Samantha Marceau
    February 13, 2023 9:06 am
    Reply to  Samantha

    You should be able to stir in some water or fruit juice to thin it back out!

    Danika
    Danika
    February 25, 2023 5:44 pm
    Reply to  Samantha

    I’ve just made it and had the same issue. It also tastes… gelatinous… I think I’ll halve or even leave out the cornstarch next time.

    Marie
    Marie
    January 29, 2023 5:52 am

    I can’t wait to try this recipe! What can I substitute the coconut oil for since I have a coconut allergy? Would you just recommend using another vanilla cake recipe? Do you have another good one on hand? Thank you!!!!

    Samantha Marceau
    January 30, 2023 10:14 am
    Reply to  Marie

    You can use more butter or try vegetable oil instead!

    Vickie Neely
    Vickie Neely
    November 18, 2022 3:28 pm

    I’m reading comments about the icing recipe having a chunky, watery texture. I’ve read where you said it takes a long time to come together or the cream cheese wasn’t softened enough. The simple truth of the matter is that the heavy cream has curdled. You can only whip heavy cream to a point, & if you continue whipping, the cream curdles & you get a chunky, watery consistency that will not come back – no matter what you do. As an experienced baker who has worked with frostings containing heavy cream, I am very leery about trying this because your recipe calls for whipping it not just once, or even twice, but 3 times! Please inform your readers that they must be careful when using heavy cream as over whipping will cause the cream to curdle.5 stars

    Samantha Marceau
    November 18, 2022 5:13 pm
    Reply to  Vickie Neely

    Thanks for sharing your experience, Vickie!

    Brenda Kopka
    Brenda Kopka
    November 24, 2022 10:11 am
    Reply to  Vickie Neely

    not to sound ignorant.. 😬… but instead of whipping cream for the frosting, could pre whipped cream such as cool whip be used? Also, can the strawberries be less cooked for the center filling, for a more fresh strawberry filled center? Thanks for the tips y’all!

    Last edited 2 years ago by Brenda Kopka
    Samantha Marceau
    November 28, 2022 9:10 am
    Reply to  Brenda Kopka

    Unfortunately, pre-whipped whipped cream will not work here, as it will overwhip in the mixer when you add the cream cheese.

    alyssa huff
    alyssa huff
    December 22, 2022 10:57 am
    Reply to  Brenda Kopka

    just blend cool whip and a can of cream cheese frosting from favorite brand together until smooth! so yummy and quick :)

    Kat Taylor
    Kat Taylor
    October 20, 2022 4:02 pm

    Can this recipe be made with 1-1 Gluten free flour?

    Samantha Marceau
    November 4, 2022 9:11 am
    Reply to  Kat Taylor

    Absolutely!

    Rebecca
    Rebecca
    September 14, 2022 4:09 pm

    I made this cake for my granddaughter’s 7th birthday. Making the cake and strawberry filling in advance helps, there is lot to do. The cake seemed dense and heavy, and the strawberries runny. The frosting came out okay, but started breaking down once no longer refrigerated. I wasn’t thrilling with the cake the day of, but the next day leftovers were absolutely delicious with the strawberry seeping into the cake.5 stars

    Samantha Marceau
    September 14, 2022 4:29 pm
    Reply to  Rebecca

    We’re sorry this didn’t quite work out for you, Rebecca! For the cake, we definitely recommend using the spoon and level method for the dry ingredients in order to prevent using too much flour, etc. We would also encourage you to double-check that your baking soda and baking powder are not expired, as that’s another common issue. For the strawberries, definitely don’t be afraid to cook them down for longer if they seem too runny! Unfortunately, whipped cream frostings don’t usually last very long outside of refrigeration, but they sure are delicious!

    Samantha Marceau
    August 8, 2022 9:10 am

    It sounds like the cream cheese mixture may have been overbeaten. When this happens, we like to chill the frosting for 30 minutes, then try again. If that doesn’t work, you can usually salvage it by adding up to ¼ cup of cornstarch.

    Teresa Exner
    Teresa Exner
    October 14, 2022 8:05 pm

    I had the same problem. I made this cake for my son’s 25th birthday. I tried chilling the frosting for 3 hours, then tried adding corn starch. It’s so liquid it’s slopping out of the mixing bowl if I go beyond medium speed.

    Samantha Marceau
    October 17, 2022 9:21 am
    Reply to  Teresa Exner

    Try adding more powdered sugar until it reaches the desired consistency!

    Jenny
    Jenny
    August 7, 2022 12:11 am

    This happened to me too

    Milica
    Milica
    July 29, 2022 5:00 am

    I made this cake but with peaches! I was so good, very light and perfect for summer.5 stars

    Screenshot_20220729-115355_Gallery.jpg
    Samantha Marceau
    July 29, 2022 9:11 am
    Reply to  Milica

    Looks delicious!!