Description
A nostalgic and delightful strawberry cake featuring fresh strawberries in a fluffy cake and topped with whipped cream frosting.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 cup heavy cream (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Wash and hull strawberries, slice them thinly, and set aside with a tablespoon of sugar.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, beating well after each addition.
- Gradually add the flour mixture and milk, starting and ending with the flour.
- Fold in the sliced strawberries gently.
- Divide the batter between the prepared pans and smooth the tops. Bake for 25-30 minutes.
- Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Whip heavy cream with sugar and vanilla until soft peaks form; frost between layers and on top. Decorate with reserved strawberries.
- Slice, share, and enjoy!
Notes
For a lighter cake, ensure all ingredients are at room temperature and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: strawberry cake, dessert, summer cake, family recipe