Strawberries and Cream Layer Cake
Indulge in the irresistible decadence of a Strawberries and Cream Layer Cake, a show-stopping dessert that's perfect for celebrations or a special treat. This recipe showcases layers of moist vanilla cake, delicately infused with pure vanilla extract, and balanced by the sweetness of macerated fresh strawberries. The cake is generously frosted with fluffy, homemade whipped cream for a light yet luxurious finish. With the freshness of ripe strawberries and the creaminess of whipped topping, every bite is a delightful blend of flavors and textures. Easy to make and stunningly elegant, this dessert is the perfect centerpiece for gatherings. Whether you’re celebrating a birthday or hosting a summer soirée, this cake promises to deliver a burst of flavor and visual charm, ensuring it will be the star of your dessert table.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1.5 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup whole milk
- 2 cups fresh strawberries, hulled and chopped
- 0.25 cups granulated sugar (for strawberries)
- 2 cups heavy whipping cream
- 0.25 cups powdered sugar
- 1 teaspoon pure vanilla extract (for whipped cream)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line the bottoms with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Alternate adding the dry flour mixture and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
While the cakes cool, prepare the strawberry filling: Mix the chopped strawberries with 1/4 cup granulated sugar in a bowl. Let the mixture sit for 10-15 minutes, stirring occasionally, until the strawberries release their juices.
To make the whipped cream frosting, beat the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract in a chilled bowl until stiff peaks form.
To assemble the cake, place one cooled cake layer on a serving plate. Spread a thin layer of whipped cream over the top, then spoon a layer of the macerated strawberries (juice included) over the cream. Repeat with the second cake layer.
Place the final cake layer on top and frost the entire cake with the remaining whipped cream. Decorate with additional whole or sliced strawberries on top, if desired.
Chill the completed cake in the refrigerator for at least 30 minutes before serving to allow the layers to set. Slice and enjoy!
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 270 mg | 12% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 34.3 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 114 mg | 2% | |
*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.
