Description
Light and airy vanilla sponge cake layered with fresh strawberries and stable whipped cream frosting, perfect for summer celebrations or elegant desserts.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 3 cups fresh strawberries, hulled and sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
- Cream the butter and granulated sugar until pale and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together flour, baking powder, and salt.
- Alternately add dry ingredients and milk to the butter mixture, beginning and ending with flour. Mix gently until smooth.
- Divide batter evenly between prepared pans and smooth tops.
- Bake for 22-25 minutes, rotating pans halfway through, until a toothpick inserted in center comes out clean.
- Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely.
- Chill a metal bowl and beaters; whip heavy cream, powdered sugar, and vanilla extract until medium peaks form.
- Level cake layers if needed. Place one layer on serving plate and spread with whipped cream.
- Arrange half of the sliced strawberries over the cream.
- Top with second cake layer and frost top and sides with remaining whipped cream.
- Decorate with remaining strawberries and optional piped cream or powdered sugar dusting.
Notes
For stable whipped cream, chill equipment and avoid overbeating. Use fresh ripe strawberries for best flavor. Variations include adding lemon zest or substituting mixed berries.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg