Description
A delightful and easy Strawberry Cream Layer Cake that features fluffy cake layers, whipped cream filling, and fresh strawberries.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup whole milk
- 3 cups heavy whipping cream (chilled)
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 3 cups fresh strawberries (sliced for layers, whole for topping)
- Optional: strawberry jam for layering
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- Whisk flour, baking powder, and salt together.
- In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla.
- Alternate adding flour mixture and milk until smooth.
- Divide batter into pans and bake for 25–28 minutes, until a toothpick comes out clean.
- Cool completely on wire racks.
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Keep chilled.
- Slice cake layers in half (for 4 thin layers).
- Spread whipped cream on the first layer, add sliced strawberries. Repeat with remaining layers.
- Frost top with cream swirls and decorate with whole strawberries.
- Dust lightly with powdered sugar before serving.
- Chill for at least 1 hour before slicing for clean layers.
Notes
- Ensure the heavy cream is well chilled for better whipping.
- For added flavor, consider using strawberry jam between the layers.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg