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Strawberry and Cream Layer Cake

Strawberry and Cream Layer Cake
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A light and fluffy Strawberry and Cream Layer Cake with golden sponge, airy whipped cream, and loads of juicy fresh strawberries. Perfect for spring and summer celebrations.

Ingredients

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  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • ¾ cup whole milk
  • 2 teaspoons vanilla extract
  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar
  • 3 cups fresh strawberries, halved or sliced

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla.
  4. Alternate adding dry ingredients and milk, mixing just until combined.
  5. Divide batter between pans and smooth the tops. Bake for 25 to 30 minutes or until a toothpick comes out clean.
  6. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  7. Whip the heavy cream with powdered sugar until soft peaks form. Chill until ready to use.
  8. Place one cake layer on a plate. Spread with whipped cream and top with strawberries. Add second layer and repeat.
  9. Serve chilled or at room temperature. Store leftovers in the refrigerator.

Notes

  • Use room-temperature ingredients for best texture.
  • Chill the whipped cream before assembling the cake.
  • Slice strawberries just before using to keep them fresh.
  • Dust with powdered sugar or add mint for garnish.

Find it online: https://dishmio.com/strawberry-and-cream-layer-cake/