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Fresh Strawberry Cake

A delightful and easy-to-make cake that brings the essence of summer with its fluffy white layers and juicy strawberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Summer
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cup unsalted butter, softened Make sure the butter is softened to room temperature.
  • 1 cup milk Can be substituted with almond or oat milk.
  • 3.5 tsp baking powder
  • 1 tsp vanilla extract
  • 0.5 tsp salt
  • 4 large eggs
Topping Ingredients
  • 2 cups fresh strawberries, sliced For topping the cake.
  • to taste whipped cream Optional, for serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla.
  4. In a separate bowl, combine flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the creamed mixture, alternating with milk. Mix until just combined.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes before transferring to wire racks.
Serving
  1. Once cooled, layer with sliced strawberries and whipped cream.

Notes

This cake keeps well in the fridge for about 3 days. Wrap tightly to keep it fresh. You can prepare the cake layers and freeze them for up to 3 months, then layer with strawberries and cream right before serving. For a twist, try mixing in blueberries or raspberries, or add lemon zest to the batter.