Strawberry Cake
A light and fluffy strawberry cake layered with fresh strawberries and whipped cream, perfect for birthdays, celebrations, and summer gatherings
Ingredients
- All-Purpose Flour: 2 1/2 cups
- Sugar: 2 cups
- Eggs: 4 large
- Butter: 1 cup, softened
- Baking Powder: 2 1/2 teaspoons
- Salt: 1/2 teaspoon
- Milk: 1 cup
- Vanilla Extract: 2 teaspoons
- Strawberries: 2 cups, sliced
- Whipped Cream: 2 cups
- Strawberry Jam: 1/2 cup (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease and line two 8-inch cake pans
- Cream butter and sugar until fluffy, add eggs one at a time, then vanilla
- Mix dry ingredients separately and fold into wet ingredients alternately with milk
- Divide batter evenly between pans and bake 25-30 minutes until a toothpick comes out clean
- Cool completely, remove from pans, and level tops if necessary
- Spread strawberry jam and sliced strawberries between layers, then frost with whipped cream and top with fresh strawberries
- Slice and serve chilled or at room temperature
Notes
- Use room-temperature eggs and butter for lighter sponge
- Fold whipped cream gently to maintain airiness
- Chill cake before slicing to keep layers intact
- Optional: add a sprinkle of powdered sugar or lemon zest for extra flavor
Find it online: https://dishmio.com/strawberry-cake/