Description
A beautifully layered cake featuring vibrant strawberries, perfect for picnics and gatherings.
Ingredients
- 2 1/2 cups all-purpose flour, sifted
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup whole milk
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 lbs fresh strawberries, stemmed and sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 teaspoon lemon zest
- 2 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- Toss the sliced strawberries with 1/4 cup granulated sugar and lemon zest in a bowl. Let them sit for 30 minutes to macerate.
- Preheat your oven to 350°F and grease a 9×13-inch sheet pan.
- Cream the softened butter and 1 1/2 cups sugar until light and fluffy. Gradually beat in the eggs one at a time, then mix in the vanilla extract.
- Whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
- Spread the batter in the prepared pan and bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
- Beat the cold heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread the whipped cream over the cooled cake and top it with the macerated strawberries just before serving.
Notes
Pair with vanilla ice cream or garnish with fresh mint leaves for extra flair.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American