Description
A delightful strawberry cream cake perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups sugar
- 1/2 cup butter (softened)
- 2 large eggs (room temperature)
- 2 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 1/4 cups whole milk
- Zest of 1 lemon
- 3 pints fresh strawberries (hulled and sliced, about 6 cups)
- 1/3 to 1/2 cup sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch (mixed with 1 tablespoon water)
- 3 cups heavy whipping cream
- 1/2 cup powdered sugar
- 2 teaspoons vanilla bean paste
- Pinch salt
- Optional Garnish: Fresh strawberries
Instructions
- Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients and milk to the butter mixture alternately, beginning and ending with the dry ingredients. Mix until smooth and well combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- To make the strawberry filling, combine the sliced strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the berries release their juices and begin to soften.
- Stir in the cornstarch slurry and cook for 1 to 2 more minutes, until the mixture is glossy and slightly thickened. Remove from the heat and let cool slightly.
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, vanilla bean paste, and a pinch of salt until medium-stiff peaks form.
- Place one cake layer on a cake stand or serving plate. Spread a generous layer of whipped cream over the top, then spoon over a thick layer of strawberry filling.
- Place the second cake layer on top. Frost the top and sides with the remaining whipped cream.
- Garnish with fresh strawberries, if desired, and serve.
Notes
- This cake is best served fresh but can be stored in the refrigerator for 2-3 days.
- Ensure strawberries are thoroughly hulled and sliced for the filling.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg