Description
Sweet strawberry cream cake whispers summer memories with layers of delicate sponge and luscious berry goodness. Creamy frosting and fresh fruit promise pure indulgence for dessert lovers seeking a heavenly slice of seasonal delight.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) all-purpose flour
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1 cup (240 ml) heavy whipping cream
- 2 cups (300 g) fresh strawberries (sliced)
Baking Ingredients:
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter (softened)
Flavoring:
- 1 teaspoon vanilla extract
Instructions
- Warm the oven to 350F (175C) and prepare two round cake pans by lightly coating with butter and dusting with flour.
- Combine dry ingredients – flour, sugar, baking powder, and salt – in a medium mixing bowl, whisking thoroughly to ensure even distribution.
- Using an electric mixer, cream butter and sugar together until the mixture becomes pale, airy, and significantly increased in volume, approximately 5 minutes.
- Incorporate eggs individually into the butter mixture, blending completely after each addition. Mix in vanilla extract until smooth.
- Gently fold dry ingredient mixture into the wet ingredients, alternating with milk, stirring just until ingredients are integrated without overmixing.
- Evenly distribute cake batter between prepared pans, ensuring smooth surface, and bake for 25-30 minutes until cake turns golden and a toothpick inserted comes out clean.
- Transfer cakes to wire cooling racks and allow to reach room temperature completely, which prevents cream from melting during assembly.
- Whip heavy cream until soft, billowy peaks form, indicating proper aeration and readiness for cake decoration.
- Construct cake by gently positioning first cake layer, spreading whipped cream, arranging sliced strawberries, then topping with second cake layer and repeating cream and strawberry decoration.
Notes
- Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
- Use fresh, ripe strawberries for maximum flavor and vibrant color in the cream layers.
- Avoid overmixing batter to prevent dense, tough cake – stop mixing once ingredients are just combined.
- For gluten-free option, substitute all-purpose flour with almond or gluten-free baking blend.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg