Description
A deliciously moist and fluffy strawberry cake topped with creamy frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, pureed
- 1 cup heavy cream
- ½ cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla and strawberry puree.
- In another bowl, whisk together flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Pour batter into prepared pans and smooth the tops.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Once the cakes are cool, frost the top of one layer with whipped cream, add sliced strawberries, and place the second layer on top.
- Frost the top and sides of the cake with remaining whipped cream.
Notes
- Use fresh strawberries for best flavor.
- Store leftover cake in the refrigerator.
- Can substitute gluten-free flour for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: heavenly strawberry cake, strawberry dessert, cake recipe