Description
This classic French Strawberry Cake features a light and fluffy sponge layered with fresh strawberries and sweetened whipped cream, creating an irresistible dessert perfect for any occasion. With a perfect balance of vanilla-infused batter and juicy strawberries, this cake offers a blissful taste of summer in every bite.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
For the Topping and Filling:
- 2 cups fresh strawberries, sliced
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cake layers evenly.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy to build a smooth batter base.
- Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract, mixing thoroughly to combine the flavors and enrich the batter.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour and baking powder to evenly distribute the leavening agent throughout the flour.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix gently to avoid overworking the batter, which keeps the cake light.
- Prepare Cake Pans and Pour Batter: Grease and flour your cake pans before pouring the batter evenly into them to ensure the cakes bake evenly and release easily after baking.
- Bake the Cake Layers: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean, indicating the cakes are fully baked.
- Cool the Cakes: Remove the cakes from the oven and let them cool completely on wire racks to prevent the whipped cream from melting when layered.
- Whip the Cream: In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form, creating a light and sweet filling and topping for the cake.
- Assemble the Cake: Layer the cooled cakes by spreading the whipped cream between the layers and topping with sliced fresh strawberries, finishing with a decorative and delicious strawberry-topped whipped cream layer.
Notes
- Ensure the cakes are completely cool before assembling to prevent the whipped cream from melting.
- Use fresh, ripe strawberries for the best flavor and texture.
- You can substitute heavy cream with coconut cream for a dairy-free option.
- Chill the bowl and beaters before whipping the cream for better volume.
- This cake is best served the same day but can be refrigerated overnight for convenience.
