Description
A bright hit of fresh strawberries and pillowy cake topped with cloudlike whipped cream, perfect for gatherings.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 180 g (3/4 cup + 2 tbsp) granulated sugar
- 10 g (2 tsp) baking powder
- 1.8 g (1/2 tsp) baking soda
- 4 g (3/4 tsp) salt
- 115 g (1/2 cup) unsalted butter, at room temperature
- 240 ml (1 cup) whole milk, at room temperature
- 2 large eggs (about 100 g total)
- 5 ml (1 tsp) vanilla extract
- 450 g (1 lb) strawberries, hulled and sliced
- 30 g (1/4 cup) confectioners’ sugar
- 360 ml (1 1/2 cups) heavy cream, cold
Instructions
- Prep the strawberries and pan: Hull and slice strawberries and toss with granulated sugar; let sit for 10–15 minutes to macerate. Preheat oven to 175°C (350°F) and grease a 9-inch round pan.
- Combine dry ingredients: Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl until mixed.
- Cream butter and add eggs: Cream butter until fluffy, then add eggs one at a time and mix in vanilla.
- Alternate milk and dry mix: Add dry ingredients and milk in three additions, stopping as soon as no flour streaks remain.
- Bake the cake: Pour batter into the prepared pan and bake for 22–28 minutes, rotating halfway, until a toothpick comes out clean.
- Assemble with whipped cream: Whip heavy cream with confectioners’ sugar to soft peaks and spread over the cooled cake, top with strawberries.
- Rest and serve: Allow the cake to rest for 15 minutes before slicing and serving.
Notes
For a lighter cake, substitute cake flour but expect a more fragile texture. Make-ahead by baking the cake layer up to 2 days in advance.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 95mg