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Strawberry Vanilla Cake

This strawberry vanilla cake involves baking a tender sponge layered with fresh strawberries and lightly whipped cream. The process includes mixing, folding, baking, and assembling, resulting in a moist cake with a vibrant, juicy appearance. The final texture combines airy sponge with bursts of fruitiness and a creamy topping.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method

Ingredients
  

  • 2 cups all-purpose flour sifted
  • 1.5 cups granulated sugar divided
  • 1/2 cup unsalted butter melted and cooled
  • 3 eggs room temperature
  • 1 cup milk warm
  • 2 teaspoons vanilla extract
  • 3 cups fresh strawberries hulled and sliced
  • 1 cup heavy cream chilled
  • 2 tablespoons powdered sugar for whipped cream

Equipment

  • Mixing bowls
  • Electric mixer
  • Round cake pans
  • Cooling rack
  • Spatula

Method
 

  1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together the sifted flour and half of the sugar. In a separate bowl, beat eggs with vanilla until light and fluffy using an electric mixer.
  3. Gradually add melted butter and warm milk to the egg mixture, mixing continuously. Fold in the dry ingredients gently until just combined, creating a smooth batter.
  4. Divide the batter evenly between the prepared pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool on a wire rack.
  5. Once cooled, whip the chilled heavy cream with powdered sugar until soft peaks form in a chilled bowl using an electric mixer.
  6. Spread a layer of whipped cream on top of one cake layer, then evenly distribute sliced strawberries. Place the second cake layer on top and cover the entire cake with remaining whipped cream. Decorate the top with additional strawberries if desired.