Description
A moist and colorful strawberry birthday cake layered with whipped cream and fresh strawberries, perfect for celebrations.
Ingredients
- 2 1/2 cups (315g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 3 tsp baking powder
- 1/2 tsp fine salt
- 3 large eggs
- 1 cup (240ml) milk
- 1/2 cup (115g) unsalted butter, melted
- 2 tsp vanilla extract
- 1 cup puréed fresh strawberries (about 8 oz/225g), strained if desired
- 1 cup chopped fresh strawberries for filling and decoration
- 2 cups (480ml) heavy cream, chilled, for whipped cream frosting
- 1/4 cup powdered sugar, for whipped cream
- Optional: 1 tsp lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8- or 9-inch round pans, or line them with parchment.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- In another bowl, whisk eggs, milk, melted butter, vanilla, and the puréed strawberries until smooth.
- Pour the wet mixture into dry ingredients and stir until just combined—don’t overmix to keep the cake tender.
- Divide batter evenly between pans and bake 22–28 minutes, or until a toothpick comes out clean. Cool in pans 10 minutes, then invert onto wire racks to cool completely.
- Whip chilled heavy cream with powdered sugar until soft peaks form. Fold in a few tablespoons of puréed strawberries for a pink tint if you like.
- Trim any domes from the cakes. Spread a layer of whipped cream, then a layer of chopped strawberries mixed with a splash of lemon juice. Top with the second cake, frost the top and sides with remaining whipped cream, and decorate with strawberry slices.
- Refrigerate the cake for at least 30 minutes before serving to help the frosting set.
Notes
Let eggs and milk come to room temperature for an even batter. Fresh strawberries yield the best flavor. Chill before slicing for clean cuts.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American