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–+ servings
strawberry cake

Classic Strawberry Cake

A fluffy vanilla sponge layered with whipped cream and fresh strawberries — the perfect cake for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Batter
  • 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
  • 2 tsp vanilla extract
  • 1/2 cup milk room temperature
Filling & Frosting
  • 1 1/2 cups heavy whipping cream cold
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 2 cups fresh strawberries sliced
Decoration
  • 1 cup whole strawberries for topping

Equipment

  • Mixing Bowls
  • Electric mixer
  • Cake pans
  • Wire Rack

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a bowl, combine flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
  4. Alternate adding the flour mixture and milk, beginning and ending with flour. Mix until smooth.
  5. Divide batter evenly into pans and bake for 25–30 minutes, or until a toothpick comes out clean.
  6. Cool cakes on a wire rack completely before assembling.
  7. Whip cream, powdered sugar, and vanilla until soft peaks form.
  8. Layer cake with whipped cream and sliced strawberries between each layer.
  9. Spread cream on top and decorate with whole strawberries.

Nutrition

Calories: 420kcalCarbohydrates: 48gProtein: 6gFat: 23gSaturated Fat: 14gCholesterol: 115mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 32gVitamin A: 800IUVitamin C: 22mgCalcium: 40mgIron: 1.5mg

Notes

Keep refrigerated and serve chilled. The cake tastes best within 24 hours.
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