Description
Strawberry Cream Layer Cake is a delightful dessert that combines light, fluffy sponge cake with layers of fresh strawberries and creamy frosting. Perfect for birthdays, picnics, or any celebration, this visually stunning cake offers a balance of sweetness and freshness in every bite. Its easy preparation makes it accessible for bakers of all skill levels, ensuring that you can impress your guests without the fuss.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 3 large eggs (room temperature)
- 1 cup whole milk
- 2 tsp pure vanilla extract
- 2 cups fresh strawberries (sliced)
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, cream the softened butter until smooth. Gradually add sugar and mix until fluffy.
- Beat in eggs one at a time along with the vanilla extract until combined.
- Alternate adding dry ingredients with milk into the butter mixture, starting and ending with flour.
- Divide batter evenly between prepared pans and bake for 25-30 minutes or until golden brown.
- Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
- Whip heavy cream until soft peaks form; gradually add powdered sugar and whip until stiff peaks form.
- Layer one cake on a serving plate, spread whipped cream and sliced strawberries on top, then place the second layer on top and frost the entire cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 360
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg