Description
A delightful twist on the classic summer dessert combining light, fluffy cake layers with sweet strawberries and whipped cream.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 cup strawberry jam
- 2 cups fresh strawberries, 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 light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add this mixture to the creamed mixture, alternating with milk. Mix well after each addition.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10 minutes, then transfer to wire racks.
Notes
You can substitute almond milk for cow’s milk or use coconut cream for a dairy-free version of whipped cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American