Strawberry Bliss Cake
A delightful summer dessert, our Strawberry Bliss Cake combines layers of moist vanilla sponge with luscious homemade strawberry compote, perfect for gatherings or a sweet treat.
Prep time: 20 minutesCook time: 30 minutesServes: 10
Ingredients
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
2 cups fresh strawberries, hulled and chopped
1/2 cup sugar for strawberries
1 tablespoon lemon juice
1 cup heavy cream
2 tablespoons powdered sugar
Instructions
1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, cream the butter and sugar until light and fluffy, then mix in the eggs one at a time along with the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.
5. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the centers comes out clean.
6. For the strawberry compote, combine strawberries, 1/2 cup sugar, and lemon juice in a saucepan over medium heat. Cook until the strawberries break down and the mixture thickens, about 10 minutes. Let cool.
7. Once the cakes are cool, whip the heavy cream with powdered sugar until soft peaks form.
8. Layer the cakes with strawberry compote and whipped cream, starting and ending with cake layers.
9. Chill the assembled cake for at least an hour before serving.
Storage
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, allow the cake to sit at room temperature for 20-30 minutes before serving.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
