Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2/3 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups fresh strawberries, sliced
- 2 cups heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a bowl, whisk flour, sugar, baking powder, and salt.
- Add butter, milk, eggs, and vanilla. Beat until smooth.
- Divide batter between pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack.
- Whip heavy cream and powdered sugar until stiff peaks form.
- Place one cake layer on a plate. Top with half the whipped cream and half the strawberries.
- Add the second cake layer. Spread remaining whipped cream and strawberries on top.
- Chill for at least 1 hour before serving.
Notes
- Use room-temperature ingredients for best results.
- For extra flavor, macerate strawberries with a bit of sugar before assembling.
- Store leftovers in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg