Prepare to embark on a culinary journey that will transform your dessert game forever! This Strawberries and Cream Layer Cake is not just a recipe—it's a magical symphony of light, fluffy cake, luscious whipped cream, and fresh, vibrant strawberries that will make your taste buds dance with pure delight. Whether you're looking to impress guests or treat yourself to a decadent homemade dessert, this show-stopping cake promises to be your new go-to recipe that looks like it came straight from a professional bakery.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 2 cups fresh strawberries, sliced
- 2 cups heavy cream
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper, ensuring the sides are also lightly buttered to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes, creating a smooth and pale mixture.
- Add eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- In a separate bowl, sift together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
- Stir in the vanilla extract and mix gently to distribute evenly throughout the batter.
- Divide the batter equally between the two prepared cake pans, smoothing the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden brown.
- Remove from the oven and let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- While the cakes are cooling, prepare the whipped cream by whipping the heavy cream with powdered sugar until stiff peaks form. Refrigerate until ready to use.
- Once the cakes are completely cool, slice each cake horizontally to create four layers.
- Place the first layer on a serving plate and spread a layer of whipped cream. Top with fresh sliced strawberries.
- Repeat the layering process with the remaining cake layers, cream, and strawberries, ensuring an even distribution.
- Frost the top and sides of the cake with remaining whipped cream, creating a smooth finish.
- Decorate the top with additional fresh strawberry slices and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Slice and serve chilled, enjoying the delicate balance of light cake, fresh strawberries, and creamy frosting.
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cake tender and light.
- Strawberry Selection: Choose ripe, fragrant strawberries for the most intense flavor. Slice them uniformly for a beautiful presentation.
- Whipped Cream Perfection: Chill your mixing bowl and whisk before whipping cream for faster, more stable peaks.
- Make Ahead: This cake actually tastes better after chilling for a few hours, allowing flavors to meld together.
- Storage Tip: Keep the assembled cake refrigerated and consume within 2-3 days for optimal freshness.
- Decorating Hack: For a professional look, use a piping bag to create elegant cream borders and strawberry placement.
Nutrition Facts
Calories: 511kcal
Carbohydrates: 70g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
