Dive into the decadence of our Strawberries and Cream Cake, perfect for any occasion! It’s easy to make, utterly delicious, and truly a crowd-pleaser.
Imagine a cake so light and fluffy, with layers of fresh strawberries and smooth, creamy frosting that melts in your mouth. This Strawberries and Cream Cake embodies the essence of spring and summer in every bite. Whether you’re celebrating a special occasion or just satisfying a sweet tooth, this cake delivers pure joy. It’s not just a dessert; it’s an experience that brings people together. Below, you’ll find a straightforward guide to creating this delightful treat, sure to brighten any day and impress your guests.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ¾ tsp baking powder
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ tsp vanilla extract
- ½ cup whole milk
- 1 cup fresh strawberries, sliced
- 1 cup heavy cream
- 3 tbsp powdered sugar
Directions
- Preheat your oven to 350°F (175°C).
- Grease and flour an 8-inch cake pan.
How to Prepare
- In a medium bowl, sift together flour and baking powder.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- Gradually mix in the flour mixture alternately with the milk, starting and ending with flour.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely on a wire rack.
Preparation Time
- Prep time: 20 minutes
- Cook time: 35 minutes
- Cooling time: 30 minutes
- Total time: Approximately 1 hour 25 minutes
Servings
- This recipe yields one 8-inch cake, serving approximately 8 people.
FAQs
- Can I use frozen strawberries? Yes, thaw them and drain excess liquid before using.
- Can the cake be made in advance? Absolutely, it can be baked a day ahead and assembled before serving.
- What if I don’t have heavy cream for the frosting? You can substitute with an equal amount of mascarpone or a stabilized whipped cream.
- How should I store the leftover cake? Keep it refrigerated, covered, for up to 3 days.
- Can I make this cake gluten-free? Yes, swap all-purpose flour with your preferred gluten-free flour blend.
This Strawberries and Cream Cake is more than just a dessert; it’s a statement of celebration, a centerpiece that gathers smiles around the table. With its moist crumb, bursts of fresh strawberries, and a lusciously creamy topping, it promises not only to satisfy your sweet cravings but also to add a touch of elegance to your dining experience. Every forkful is infused with the charm of strawberries and the richness of cream, making every occasion feel extraordinary. Gather your ingredients, and let’s make baking a memorable journey!
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Strawberry Cream Cake
- Total Time: 55 minutes
Description
Dive into the decadence of our Strawberries and Cream Cake, perfect for any occasion! It’s easy to make, utterly delicious, and truly a crowd-pleaser.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ¾ tsp baking powder
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ tsp vanilla extract
- ½ cup whole milk
- 1 cup fresh strawberries, sliced
- 1 cup heavy cream
- 3 tbsp powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour an 8-inch cake pan.
How to Prepare
- In a medium bowl, sift together flour and baking powder.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- Gradually mix in the flour mixture alternately with the milk, starting and ending with flour.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely on a wire rack.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: serving approximately 8 people