Strawberry Cream Cake
A delightful strawberry cream cake with soft sponge layers and fresh cream, perfect for any celebration.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
Toppings
- 2 cups fresh strawberries hulled and sliced
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
- In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes on medium speed.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Divide the batter between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
Make the Fresh Cream
- In a chilled bowl, beat the heavy cream until it begins to thicken. Gradually add the powdered sugar and beat until stiff peaks form.
Assemble the Cake
- Place one cake layer on a serving plate. Spread a layer of whipped cream and top with sliced strawberries. Add the second cake layer and repeat.
- Garnish the top with additional strawberries. Chill the cake for an hour before slicing and serving.
Serving and Storage
- The cake is best served chilled and can be paired with a cup of coffee or tea.
- Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Ensure all ingredients are at room temperature. Use a serrated knife for even strawberry slices. Ingredient Substitutions: Frozen strawberries can be used, but thaw and drain them well. How to Serve: Best served chilled with coffee or tea. Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Assemble the cake a day in advance to enhance flavors.