My Mercy Strawberry Cake
Celebrate the sweetness of summer with My Mercy Strawberry Cake, a show-stopping dessert that combines the delicate flavors of fresh strawberries with the richness of whipped cream frosting. This fluffy, two-layer cake is baked to perfection with diced strawberries and a touch of strawberry jam, adding bursts of fruity flavor to every bite. Topped with luscious whipped cream and adorned with fresh strawberry slices, this cake is as beautiful as it is delicious. Perfect for special occasions or simply to satisfy your sweet tooth, My Mercy Strawberry Cake is a crowd-pleasing masterpiece that’s easy to make. With just 30 minutes of prep time, it’s the ultimate recipe for anyone craving a homemade treat that’s both elegant and irresistibly delicious. Keywords: strawberry cake, fresh strawberries, whipped cream frosting, layered cake, easy summer dessert.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 units Large eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Whole milk
- 1 cup Fresh strawberries (diced)
- 0.5 cup Strawberry jam
- 2 cups Heavy whipping cream
- 0.5 cup Powdered sugar
- 1 cup Fresh strawberries (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Using a stand mixer or hand mixer, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix just until combined, being careful not to overmix.
Gently fold in the diced strawberries and strawberry jam with a spatula until evenly distributed.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
To make the frosting, whip the heavy whipping cream and powdered sugar together using a stand mixer or hand mixer on high speed until stiff peaks form. Set aside.
Once the cakes are completely cooled, spread a layer of whipped cream frosting on top of one cake layer. Top it with the second cake layer.
Frost the top and sides of the cake with the remaining whipped cream frosting. Garnish the cake with fresh strawberries as desired.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Enjoy your Mercy Strawberry Cake!
Nutrition Facts
Calories |
6366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 315.7 g | 405% | |
| Saturated Fat | 192.1 g | 960% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 897 mg | 299% | |
| Sodium | 2589 mg | 113% | |
| Total Carbohydrate | 813.8 g | 296% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 558.0 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 427 mg | 33% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1192 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
