Strawberry Cake
Strawberry cake is a delightful summer treat that combines the sweetness of fresh strawberries with a fluffy, tender cake base. Perfect for any occasion, this cake is sure to be a hit at picnics, potlucks, or family gatherings. With its beautiful layers and luscious whipped cream frosting, each slice offers a burst of flavor that will transport you back to your childhood memories. Easy to make and even easier to enjoy, this strawberry cake is not just a dessert; it’s a celebration in every bite!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter (softened)
- 3 large eggs (room temperature)
- 1 cup whole milk
- 2 tsp vanilla extract
- 2 cups fresh strawberries (chopped)
- 1 cup heavy whipping cream
- ½ cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round baking pans.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add this mixture to the wet ingredients while alternating with milk.
- Gently fold in the chopped strawberries.
- Pour batter into prepared pans and bake for 25-30 minutes or until golden brown.
- Allow cakes to cool for 10 minutes in the pans before transferring them onto wire racks to cool completely.
- For frosting, whip heavy cream until soft peaks form, then add powdered sugar and vanilla extract.
- Frost between cake layers and on top; garnish with fresh strawberries.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 25g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg