Description
A light, tender vanilla cake layered with fresh strawberry whipped cream and topped with vibrant strawberries. This cake is perfect for spring and summer gatherings or as a simple treat to brighten any day.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter (room temperature)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
For the Strawberry Cream:
- 2 cups heavy whipping cream (cold)
- 1/2 cup powdered sugar
- 1/2 cup strawberry purée or jam
- 1 cup fresh strawberries (sliced, for filling)
- Whole strawberries (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy (about 3-5 minutes).
- Beat in the eggs one at a time, then add the vanilla extract.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- In a chilled bowl, whip the heavy cream to soft peaks. Add powdered sugar and whip to stiff peaks.
- Fold in the strawberry purée or jam gently until fully incorporated.
- Place one cake layer on a serving plate, spread half of the strawberry cream on top, and add a layer of sliced strawberries.
- Add the second cake layer and spread the remaining cream over the top.
- Garnish with whole fresh strawberries.
- Chill the cake for at least 30 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes