Description
A light and moist cake with sweet strawberries and rich whipped cream, perfect for summer gatherings and celebrations.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, pureed
- 1 cup heavy cream (for frosting)
- 2 tablespoons powdered sugar (for frosting)
- Fresh strawberries (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly.
- Cream together the softened butter and granulated sugar until the texture feels light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Combine the flour with the baking powder in a separate bowl, then gradually add to the creamed mixture, alternating with the milk.
- Fold in the fresh strawberry puree gently.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for about 10 minutes before transferring to wire racks.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Frost the first layer with whipped cream, place the second layer on top, and frost the top and sides of the entire cake.
- Garnish with fresh strawberry slices.
Notes
Make-ahead tips: Prepare cake layers a day in advance and store in the fridge. Frosting can be kept in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg