Description
A delightful dessert with fluffy cake layers, luscious whipped cream, and fresh strawberries, perfect for summer gatherings.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 4 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar (for macerating)
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Sift together flour, baking powder, and salt in a bowl and set aside.
- Cream together butter and sugar until light and fluffy, then add eggs one at a time, mixing well after each addition. Stir in vanilla.
- Gradually mix in the dry ingredients, alternating with milk until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the strawberries by mixing with sugar in a bowl and let sit for about 30 minutes to draw out juices.
- Make the whipped cream by whipping heavy cream, powdered sugar, and vanilla until soft peaks form.
- Assemble the cake by placing one cake layer on a platter, spreading half of the whipped cream over it, and topping with half of the strawberries. Repeat with the second layer.
- Decorate with remaining whipped cream and strawberries. Serve chilled.
Notes
For a dairy-free version, substitute coconut cream for whipped cream. You can also use gluten-free flour for a gluten-sensitive option.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American