Description
A light and fluffy cake topped with whipped cream and fresh strawberries, perfect for any occasion.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar, divided
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 1/4 cup milk
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Set aside to macerate for about 15 minutes.
- In a large mixing bowl, beat the softened butter and remaining 3/4 cup of granulated sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake is cooling, whip the heavy cream with the remaining 1/4 cup of sugar until stiff peaks form.
- Once the cake is completely cooled, spread the whipped cream over the top. Spoon the macerated strawberries over the whipped cream. Dust with powdered sugar if desired.
Notes
- For a lighter version, substitute half of the heavy cream with Greek yogurt.
- To add a twist, incorporate a layer of lemon curd between the cake and whipped cream for a zesty flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg