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–+ servings
strawberry cake

Classic Strawberry Cake

A light and fluffy sponge layered with fresh strawberries and whipped cream, created by Ella Chef for the perfect summer dessert.
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour sifted
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup milk
For the Filling and Topping
  • 1 1/2 cups heavy whipping cream cold
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups fresh strawberries sliced
  • whole strawberries for garnish

Equipment

  • Mixing Bowls
  • Electric mixer
  • 8-inch Round Cake Pans
  • Spatula

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In another large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
  4. Gradually add the dry ingredients alternately with milk, mixing just until combined.
  5. Divide the batter evenly between pans and bake for 30–35 minutes, or until golden and springy to touch. Let cool completely.
  6. For the whipped cream, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
  7. Spread a layer of whipped cream on one cake, top with sliced strawberries, then place the second cake on top.
  8. Cover the top with more whipped cream and garnish with whole strawberries. Chill before serving.

Nutrition

Calories: 420kcalCarbohydrates: 49gProtein: 5gFat: 23gSaturated Fat: 14gCholesterol: 130mgSodium: 210mgPotassium: 140mgFiber: 1gSugar: 36gVitamin A: 850IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

For a richer flavor, macerate the strawberries in a little sugar before layering. Keep refrigerated until serving.
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