Description
A delightful and fluffy strawberry layer cake perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter (room temperature)
- 4 large eggs
- 2 tsp pure vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh strawberries (sliced)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a mixing bowl, sift together flour, baking powder, and salt.
- In another bowl, cream room temperature butter and sugar until light and fluffy (about 4-5 minutes).
- Beat in eggs one at a time, followed by the vanilla extract.
- Gradually add dry ingredients to the wet mixture, alternating with milk or cream until just combined.
- Divide batter into prepared pans and bake for 25-30 minutes until golden brown; a toothpick should come out clean.
- While cakes cool, whip heavy cream until stiff peaks form; gradually add powdered sugar for sweetness.
- Once cakes are completely cool, layer them with whipped cream and sliced strawberries. Frost the top and sides with more whipped cream.
Notes
- This cake can be stored in the refrigerator for 3-4 days.
- For added flavor, consider adding a splash of lemon juice to the whipped cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg