Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp pure vanilla extract
- 1 cup whole milk
- 2 cups fresh strawberries, sliced
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine flour, baking powder, and salt.
- Cream together butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Gradually incorporate the flour mixture and milk alternatingly.
- Evenly distribute batter into two greased cake pans.
- Bake for 25-30 minutes until a toothpick comes out clean.
- Let cakes cool for 10 minutes before moving to a wire rack.
- Slice fresh strawberries and whip cream with powdered sugar until stiff peaks form.
- On the first cake layer, spread whipped cream and arrange sliced strawberries.
- Place the second layer on top and frost the entire cake with remaining whipped cream.
Notes
- Store in an airtight container in the refrigerator for up to 3-4 days.
- For best flavor, fresh strawberries are recommended over frozen.
- For gluten-free version, substitute all-purpose flour with a gluten-free blend.
- Coat strawberries in flour before adding to batter to prevent sinking.
- Consider pairing with vanilla ice cream for extra indulgence.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320 Kcal
- Sugar: 23g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg