Strawberry Disaster Cake
Dive into the sweet chaos of the Strawberry Disaster Cake, a show-stopping dessert that’s as playful as it is delicious. This whimsical treat features layers of moist vanilla cake studded with juicy, fresh strawberries, sandwiching a luscious combination of strawberry jam and homemade whipped cream. The signature "disaster" look is achieved with a deliberately messy cascade of whipped cream and drizzled strawberry jam, giving this cake its unique charm. Perfect for parties or casual gatherings, it’s a celebration of fresh, vibrant flavors with a touch of artistic imperfection. With easy-to-follow instructions and just 30 minutes of prep time, the Strawberry Disaster Cake is an irresistible choice for strawberry lovers and a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 2 cups Fresh strawberries, diced
- 1 cup Powdered sugar
- 1 cup Heavy cream
- 0.5 cups Strawberry jam
- 1 cup Fresh strawberries for topping
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the 2 cups of diced strawberries, ensuring they’re evenly distributed in the batter.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake the cakes in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then invert them onto wire racks to cool completely.
While the cakes cool, make the whipped cream. In a cold mixing bowl, beat the heavy cream and powdered sugar together on high speed until stiff peaks form. Refrigerate until ready to use.
Once the cakes are completely cool, place one cake layer on a serving plate. Spread a generous layer of strawberry jam on top, followed by a thick layer of whipped cream.
Top with the second cake layer. Spread more whipped cream on top, letting it spill messily down the sides for the 'disaster' aesthetic.
Scatter the remaining fresh strawberries on top and drizzle additional strawberry jam over the cake for an extra messy, but delicious, finish.
Serve immediately or refrigerate for up to 2 days. Enjoy the sweet, chaotic fun of your Strawberry Disaster Cake!
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 320 mg | 14% | |
| Total Carbohydrate | 92.5 g | 34% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 64.9 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 69 mg | 5% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 213 mg | 5% | |
*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.
