Description
A delightful layered cake featuring fluffy sponge, whipped cream, and sweet strawberries, perfect for summer afternoons.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, at room temperature
- 1 cup milk
- 3 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 large eggs
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries, hulled and sliced
- ½ cup granulated sugar (to sweeten the strawberries)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Combine the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk until combined.
- Pour the batter into the prepared pans and bake for 30-35 minutes, checking with a toothpick for doneness.
- Let the cakes cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
- Combine the sliced strawberries and granulated sugar in a bowl and set aside.
- Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the cake by layering whipped cream and strawberries between the two cake layers, topping with more strawberries and juices before serving.
Notes
For a twist, substitute strawberries with other berries like blackberries or raspberries.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg