Description
A delightful cake layered with fresh strawberries and fluffy whipped cream, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 4 cups fresh strawberries, hulled and sliced
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and granulated sugar until smooth and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract for a flavorful kick.
- Whisk together the all-purpose flour, baking powder, and salt in another bowl.
- Gradually add this dry mixture to the creamed butter mixture, alternating with milk. Start and end with the flour mixture.
- Pour the batter evenly into the prepared pans and smooth out the tops.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- While the cakes cool, whip the heavy cream with the powdered sugar until stiff peaks form.
- Once the cakes are cool, place one layer on a serving plate. Spread a layer of whipped cream on top and add a generous layer of sliced strawberries.
- Repeat the same with the second layer, topping it off with whipped cream and more strawberries.
- Serve immediately or refrigerate until it’s time to enjoy!
Notes
For a dairy-free option, substitute almond or coconut milk, and use a gluten-free flour blend for dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American