Description
A delightful dessert combining vanilla cake, fresh strawberries, and whipped cream, perfect for celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
- Cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture alternately with buttermilk, starting and ending with flour mixture. Mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
- Beat the heavy cream until soft peaks form, then gradually add powdered sugar while continuing to beat until stiff peaks form.
- Once the cakes are cool, spread a layer of whipped cream on one cake layer. Arrange sliced strawberries over the cream, then place the second layer on top.
- Top the cake with remaining whipped cream and additional strawberries. Serve immediately and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. If freezing, wrap layers tightly and freeze for up to a month.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg