Strawberries and Cream Cake
A delightful cake layered with fresh strawberries and velvety whipped cream, perfect for any occasion.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh strawberries, sliced
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, beat the butter and sugar until fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the sliced strawberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for a few minutes, then transfer to a wire rack.
- Whip heavy cream with powdered sugar until soft peaks form.
- Once the cake is cool, layer it with whipped cream and top with more fresh strawberries.
Notes
Use ripe strawberries for the best flavor. Store leftover cake in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
Find it online: https://cookingwithmayaa.com/strawberries-and-cream-cake-2/