Description
A light and fluffy vanilla sponge cake layered with whipped cream and fresh strawberries, this dessert is a showstopper. Perfect for spring and summer gatherings, it’s as refreshing as it is beautiful, with every bite bursting with fruit-forward flavor and creamy richness.
Ingredients
2 ½ cups all-purpose flour
2 tsp baking powder
Pinch of salt
1 cup butter, softened
1 ½ cups sugar
4 large eggs
2 tsp vanilla extract
1 cup milk
2 cups fresh strawberries, sliced
2 tbsp sugar (for strawberries)
2 cups heavy whipping cream
3 tbsp powdered sugar (for cream)
1 tsp vanilla extract (for cream)
Instructions
- Prepare Cake Pans: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Mix Dry Ingredients: In a bowl, sift flour, baking powder, and salt.
- Cream Butter & Sugar: In another bowl, cream butter and sugar until fluffy. Add eggs one at a time. Mix in vanilla.
- Combine & Bake: Alternate adding dry ingredients and milk into the butter mixture. Pour into pans and bake 25-30 minutes. Cool completely.
- Macerate Strawberries: Toss sliced strawberries with 2 tbsp sugar. Let sit 15-20 minutes.
- Whip Cream: In a chilled bowl, whip cream with powdered sugar and vanilla until stiff peaks form.
- Assemble Cake: Place first cake layer, add whipped cream, then strawberries. Repeat. Cover top and sides with cream.
- Garnish: Top with extra strawberries and optional mint leaves or powdered sugar.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Desserts