Description
A luscious strawberry cake layered with fresh strawberries and whipped cream, capturing the essence of spring.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup milk
- 2 cups fresh strawberries, sliced
- 1 cup heavy cream for frosting
- 3 tablespoons powdered sugar for frosting
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two round cake pans.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- Cream the butter and sugar in another bowl until light and fluffy.
- Add the eggs one at a time, followed by the vanilla extract.
- Gradually mix in the dry ingredients alternately with milk until well combined.
- Gently fold in the sliced strawberries.
- Divide the batter evenly into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool completely.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Frost the cooled cakes with whipped cream and decorate with fresh strawberries.
Notes
To create a lighter version, use whole-wheat flour, unsweetened applesauce for butter, or almond milk for a dairy-free option.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg