Description
A fluffy, layered strawberry and cream cake that blends sweet berries with fresh whipped cream and soft sponge. Perfect for birthdays, brunches, or a nostalgic treat that feels like home.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- 1 lb fresh strawberries, hulled and sliced
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
- Preheat oven to 350°F. Grease and flour two 8-inch round cake pans; line bottoms with parchment.
- Whisk flour, baking powder, and salt together.
- In a separate bowl, beat butter and sugar until fluffy.
- Add eggs one at a time, then vanilla.
- Alternate adding dry mixture and milk, beginning and ending with dry.
- Divide batter into pans and bake for 20–25 minutes. Cool completely.
- Whip cream with powdered sugar until stiff peaks form.
- Layer one cake with whipped cream and strawberries, then top with second layer and repeat.
- Chill before serving.
Notes
You can prepare the cake layers in advance and assemble just before serving. Store leftovers in the fridge for up to 2 days. Want a twist? Try adding lemon zest or swap strawberries for raspberries.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
Keywords: strawberry and cream cake