Imagine a dessert so heavenly, it captures the essence of summer in every single bite. Our Strawberries and Cream Cake is not just a recipe—it's a celebration of fresh, vibrant flavors that will transport you to a sun-drenched garden with its perfect balance of light, fluffy cake and luscious whipped cream. Whether you're hosting a summer party or craving a sweet treat, this cake promises to be the showstopper that leaves everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring even coverage to prevent sticking.
- In a medium mixing bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, sift together flour, baking powder, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Pour the cake batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cake from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While cake is cooling, wash and slice fresh strawberries into thin, uniform pieces.
- In a chilled mixing bowl, whip heavy cream with powdered sugar until stiff peaks form, about 3-4 minutes.
- Once cake is completely cool, spread whipped cream evenly over the top of the cake.
- Arrange sliced strawberries decoratively on top of the whipped cream layer.
- Refrigerate the cake for at least 1 hour before serving to allow flavors to meld and cream to set.
- Slice and serve chilled, garnishing with additional fresh strawberries if desired.
Tips
- Use room temperature ingredients to ensure smooth mixing and better cake texture.
- Don't overmix the batter—this can lead to a tough, dense cake. Mix just until ingredients are combined.
- For the fluffiest whipped cream, chill your mixing bowl and whisk/beaters in the freezer for 15 minutes before whipping.
- Choose ripe, sweet strawberries for the best flavor. If they're not very sweet, sprinkle a little sugar on them before adding to the cake.
- Allow the cake to cool completely before adding whipped cream to prevent melting.
- For a more stable whipped cream, you can add a teaspoon of cornstarch while whipping.
- Refrigerate the cake for at least an hour before serving to let the flavors meld and the cream set perfectly.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 95mg
