Description
A moist and fluffy Strawberry Cake, bursting with fresh strawberry flavor and topped with whipped cream, perfect for summer celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 cup fresh strawberry syrup
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Fresh strawberries for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time to the mixture, mixing well after each addition, then stir in the vanilla extract.
- Combine the flour and baking powder in a separate bowl, then gradually add to the creamed mixture alternately with the milk.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
- Cool the cakes in the pans for 10-15 minutes before transferring to a wire rack.
- Soak both layers with fresh strawberry syrup.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Assemble the cake by frosting between the layers and the top and sides of the cake.
- Garnish with fresh strawberries and chill before serving.
Notes
For a lighter cake, substitute some all-purpose flour with cake flour. You can also use almond or oat milk for a dairy-free option.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg