Description
A light and fluffy sponge cake topped with fresh strawberries and rich cream, perfect for celebrations.
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- A splash of vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Beat the eggs and granulated sugar until the mixture is light and fluffy.
- Fold in the flour and baking powder until just combined.
- Mix the milk, melted butter, and vanilla extract in another bowl. Gradually add this to the batter, folding until smooth.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the sponge cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Whip the heavy cream with powdered sugar and a splash of vanilla until soft peaks form.
- Slice the cooled cake in half horizontally. Spread a layer of whipped cream and top with sliced strawberries on the bottom layer. Place the second layer on top and repeat.
- Garnish the top with additional strawberries and a dusting of powdered sugar if desired.
Notes
For added moisture, brush the layers with simple syrup before layering cream and strawberries. Ensure eggs are at room temperature for fluffier batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American