Blissful Strawberry Delight Cake

🕒 Prep: 30 min
🔥 Cook: 30 min
🍽 Serves: 8

Say hello to the Blissful Strawberry Delight Cake, a marriage of fluffy vanilla layers and fresh strawberries. It’s a perfect treat for any gathering or just because you deserve something sweet. You'll love how easily it comes together with a few pantry staples.

Why You'll Love This Recipe

  • Fresh, juicy strawberries add natural sweetness and a pop of color.
  • The cake layers are light and tender, thanks to a well-balanced batter.
  • Whipped cream frosting keeps it light and not overly sweet.
  • It’s versatile enough to be a summer dessert or a winter pick-me-up.

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 cup whole milk
3 large eggs
2 teaspoons vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
1 pound fresh strawberries, hulled and sliced
1/2 cup heavy cream
1 tablespoon powdered sugar
1 tablespoon lemon juice

Step-by-step Instructions

Start by setting your oven to 350°F (175°C) and greasing two 9-inch round cake pans. This ensures the cake won’t stick and will bake evenly. In a large bowl, cream together the softened butter and granulated sugar until they are light and fluffy. This step is crucial for incorporating air into the batter.

Next, add in the eggs, one at a time, mixing well after each addition. This allows the eggs to emulsify with the butter and sugar mixture, leading to a smoother batter. Stir in the vanilla extract, which will infuse the batter with its lovely aroma.

In a separate bowl, combine the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture to maintain the batter's consistency. This technique ensures a smoother blend.

Pour the batter evenly into your prepared pans, smoothing the tops with a spatula. Bake in your preheated oven for 25-30 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack, where they can cool completely.

While the cakes cool, whip the heavy cream with powdered sugar and lemon juice until stiff peaks form. This will be your luscious topping. Once the cakes are completely cooled, spread a generous layer of whipped cream over the first cake layer, then add a layer of sliced strawberries.

Place the second cake layer on top, and spread the remaining whipped cream over the whole cake, including the sides. Decoratively arrange the rest of the strawberries on top. This final touch makes the cake look as good as it tastes.

Tips & Tricks

  • Make sure your butter is at room temperature for easier creaming with sugar.
  • Use chilled heavy cream for whipping; it whips up faster and holds peaks better.
  • To hull strawberries efficiently, use a straw to push through the bottom to the top.

Serving Suggestions

Serve this cake with a scoop of vanilla ice cream or a dollop of Greek yogurt for a creamy contrast. A glass of prosecco or a light sparkling wine pairs beautifully, enhancing the strawberry's natural sweetness.

Frequently Asked Questions

Can I use frozen strawberries?
Fresh is best for this recipe, but if you must use frozen, thaw them completely and drain excess liquid to prevent a soggy cake.
Can I make this cake in advance?
Yes, bake the cake layers a day ahead, wrap them tightly in plastic wrap, and store at room temperature. Assemble with whipped cream and strawberries just before serving.

Ingredients Explained

All-purpose flour provides structure to the cake, giving it the necessary support to hold the layers and toppings together. Granulated sugar sweetens the batter and helps it develop a nice golden color while baking. Unsalted butter adds richness and a tender crumb to the cake. Whole milk keeps the cake moist and balances the flavors. Eggs are the binding agents, giving the cake its lift and structure. Vanilla extract enhances the overall flavor profile with its warm, sweet undertones. Baking powder is the leavening agent that helps the cake rise. Salt sharpens the flavors, balancing sweetness. Fresh strawberries bring in that unmistakable fruity freshness. Heavy cream whipped into a light and airy topping pairs perfectly with the strawberries. Powdered sugar sweetens the whipped cream slightly, while lemon juice adds a hint of brightness.

Simplified Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. In another bowl, combine the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture.
6. Pour the batter evenly into the prepared cake pans and smooth the tops.
7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. Whip the heavy cream with powdered sugar and lemon juice until stiff peaks form.
10. Once the cakes are completely cooled, spread a layer of whipped cream over one cake layer and top with a layer of sliced strawberries.
11. Place the second cake layer on top and spread the remaining whipped cream over the top and sides of the cake.
12. Arrange the remaining strawberries on top of the cake decoratively.

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