Description
A light and fluffy homemade strawberry cake layered with whipped cream and fresh strawberries. Perfect for any occasion, this cake brings a taste of summer with every bite.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ¾ cups granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter (softened)
- 4 large eggs
- 1 cup whole milk
- 1 ½ teaspoons vanilla extract
- 2 cups fresh strawberries (sliced)
- 2 cups heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Cream the butter and sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Divide the batter evenly between the two pans and smooth the tops. Bake for 25–30 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks.
- Whip the heavy cream in a chilled bowl until soft peaks form. Sweeten slightly if desired.
- Place one cake layer on a plate, spread a thick layer of whipped cream, and top with sliced strawberries. Add the second layer and repeat the process.
- Chill the assembled cake for 30 minutes before slicing. Serve and enjoy!
Notes
- Use ripe, fresh strawberries for best flavor and color.
- Do not overmix the batter to keep the cake light and fluffy.
- Chill the mixing bowl and beaters before whipping cream for best results.
- Store the assembled cake in the fridge to keep the cream firm.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 170mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
Keywords: strawberry cake, fresh strawberry dessert, homemade cake, whipped cream cake, easy strawberry cake