Description
A moist and fluffy layered cake featuring fresh sliced strawberries and rich whipped cream, offering a delightful balance of sweet and tangy flavors perfect for any dessert occasion.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup milk
Filling and Topping
- 2 cups fresh strawberries (sliced)
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tbsp lemon juice
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.
- Cream Butter and Sugar: In a large bowl, beat the room temperature unsalted butter with granulated sugar until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition, then mix in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients alternately with milk into the butter mixture, mixing just until combined to avoid overworking the batter.
- Bake the Cakes: Divide the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the cakes are golden brown.
- Cool Cakes: Remove cakes from the oven and allow them to cool completely in the pans before removing to prevent breakage.
- Prepare Strawberries: In a bowl, mix the sliced fresh strawberries with 1 tablespoon of lemon juice to enhance their natural sweetness and prevent browning.
- Whip Cream: Whip the heavy cream with powdered sugar until stiff peaks form, making a smooth and stable topping.
- Assemble the Cake: Place one cake layer on a serving plate, spread a layer of the strawberry mixture followed by a layer of whipped cream. Repeat with the second cake layer and top with remaining whipped cream and strawberries for a beautiful finish.
Notes
- Ensure butter is at room temperature for easier creaming and better cake texture.
- Do not overmix batter once flour is added to keep the cake tender.
- For best results, serve the cake the same day it’s assembled to keep the whipped cream fresh.
- You can substitute heavy cream with coconut cream for a dairy-free option, though it will alter taste slightly.
- Use fresh, ripe strawberries for the best flavor and color contrast.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8th of cake)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: strawberries and cream cake, layered cake, whipped cream cake, fresh strawberry dessert, easy cake recipe
