Description
A light and tender cake layered with sweet whipped cream and fresh strawberries, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 large eggs
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- Cream ½ cup softened unsalted butter and 1 ½ cups granulated sugar until pale and airy.
- Add 4 large eggs one at a time, followed by 1 teaspoon vanilla extract.
- Combine 2 cups all-purpose flour, 3 ½ teaspoons baking powder, and ½ teaspoon salt in a separate bowl.
- Alternate adding the dry mixture and 1 cup milk to the creamed mixture until combined.
- Bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip the cream with 2 tablespoons powdered sugar until soft peaks form.
- Assemble the cake by layering whipped cream and strawberries between the cooled cake layers.
- Serve chilled for best flavor.
Notes
For maximum freshness, prepare the cake layers in advance and whip the cream on the day of serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg