Description
Capture spring’s light with this Strawberry and Cream Cake! Enjoy tender layers, sweet macerated berries, and airy whipped cream frosting. A truly vibrant dessert.
Ingredients
- All-purpose flour: 1 ½ cups
- Granulated sugar: 1 cup
- Unsalted butter, softened: ½ cup (1 stick)
- Large eggs: 2
- Baking powder: 1 ½ teaspoons
- Heavy whipping cream: 2 cups
- Powdered sugar: ½ cup
- Fresh strawberries, sliced: 2 cups
Instructions
- Step 1: Prepare the cake layers. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the batter evenly between the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Step 2: Prepare the strawberries. While the cake cools, gently toss the sliced fresh strawberries with 2 tablespoons of granulated sugar (taken from the 1 cup total, or additional if desired) in a medium bowl. Let them sit for at least 15 minutes to macerate and release some of their juices.
- Step 3: Make the fluffy whipped cream frosting. In a large, chilled bowl, combine the heavy whipping cream and powdered sugar. Using an electric mixer on high speed, beat until stiff peaks form. Be careful not to overbeat, as it can turn granular.
- Step 4: Assemble the cake. Once the cake layers are completely cool, place one cake layer on your serving plate. Spread about one-third of the whipped cream evenly over the top, then arrange half of the macerated strawberries (draining off excess juice if very watery) over the cream. Place the second cake layer on top.
- Step 5: Frost and garnish. Spread the remaining whipped cream over the top and sides of the cake. Arrange the remaining fresh strawberries on top as a beautiful garnish. For best results, chill the cake for at least 30 minutes before slicing and serving.
Notes
- Keep your beautiful cake chilled in the refrigerator, ideally in an airtight container, and enjoy within 2-3 days for the freshest taste and texture.
- For the best experience, allow your chilled cake to sit at room temperature for about 10-15 minutes before serving, which softens the cake slightly and enhances the creamy texture of the frosting.
- Pair a slice of this delightful cake with a chilled glass of sparkling rosé or a refreshing mint tea for an ultimate spring treat.
- For a stable cake and intense strawberry flavor, be sure to macerate your sliced strawberries as directed and then gently drain any abundant excess juice before layering them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (110g)
- Calories: 420
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 15g
- Trans Fat: 0.5g
- Protein: 42g