Description
A delightful Strawberry Vanilla Cake that captures the essence of summer with fresh strawberry flavor and fluffy whipped cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 2 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, pureed
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Fresh strawberries for decoration
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Combine the all-purpose flour and baking powder in a separate bowl.
- Gradually add the dry mixture to the creamed butter and sugar, alternating with the milk, starting and ending with flour.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring to a wire rack.
- Blend fresh strawberries into a smooth puree for filling.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Place one cake layer on a serving plate, spread with strawberry puree and whipped cream, then add the second layer on top.
- Frost the top and sides with remaining whipped cream and decorate with fresh strawberries.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Use room-temperature ingredients for better mixing. Fresh strawberries provide the best flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg