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–+ servings
strawberry whipped cream cake

Discover the secret to a perfect strawberry whipped cream cake that disappears in minutes Learn the easy steps and essential tips here
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Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour
Total Time: 2 hours
Servings: 12 persons
Calories: 380kcal
Cost: $20

Equipment

  • Two 9-inch round cake pans
  • Parchment paper
  • Electric mixer
  • Mixing bowls
  • Wire cooling rack

Ingredients

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup whole milk
  • 2 teaspoons pure vanilla extract
  • 2 pounds fresh strawberries
  • 3 cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese (optional) for richer filling

Instructions

  • Preheat your oven to 350°F (175°C).
  • Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  • In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  • In a mixing bowl, cream together softened butter and granulated sugar for about 3 minutes until light and fluffy.
  • Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
  • Alternate adding one-third of the flour mixture and half the milk, mixing on low speed until just combined. Repeat until all flour and milk are incorporated.
  • Stir in vanilla extract. Divide the batter evenly between prepared pans.
  • Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  • For the filling, wash and hull strawberries, then slice them and sprinkle with sugar. Let sit in a colander for 15 minutes to drain excess moisture.
  • In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
  • Gently fold the drained strawberry slices into two-thirds of the whipped cream.
  • Spread half of the strawberry cream filling on top of the first cake layer, then place the second layer on top.
  • Use the remaining plain whipped cream to frost the outside of the cake.
  • Decorate the top of the cake with fresh strawberry slices and optional powdered sugar before serving.

Notes

This is a popular recipe for its ease and irresistible flavor. A dessert that will leave guests admiring your baking skills!

Nutrition

Calories: 380kcal | Carbohydrates: 50g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 210mg | Potassium: 120mg | Fiber: 1g | Sugar: 30g | Vitamin A: 500IU | Vitamin C: 25mg | Calcium: 40mg | Iron: 1mg
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