Strawberry Delight Cake

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 8
★★★★★
Be the First to Review!

Meet your new favorite dessert: the Strawberry Delight Cake. This cake is bursting with fresh strawberry flavor and topped with a light whipped cream frosting. Perfect for spring or summer gatherings, it's both refreshing and satisfyingly sweet.

Ingredients for Strawberry Delight Cake

All-purpose flour forms the base of our cake, providing structure and a tender crumb. Granulated sugar sweetens the batter, while unsalted butter adds richness and moisture. The eggs bind everything together, ensuring a cohesive, smooth batter. Whole milk offers a creamy texture, balancing the dry ingredients. Baking powder is our leavening agent, helping the cake rise perfectly. A small pinch of salt enhances all the flavors, and vanilla extract adds depth and warmth. Fresh, juicy strawberries are the star of the show, mixed into the batter for bursts of fruity goodness. Strawberry jam layers extra flavor between the cakes. Finally, heavy cream and powdered sugar whip into a fluffy frosting, while lemon zest adds a hint of brightness.

Tips & Tricks

  • Ensure the butter is at room temperature for easier creaming with the sugar.
  • Chill the mixing bowl and beaters before whipping the cream for quicker, more stable peaks.
  • For a more intense strawberry flavor, mix a tablespoon of strawberry jam into the frosting.

Serving Suggestions

This cake pairs beautifully with a glass of chilled rosé or a summery cocktail like a strawberry mojito. For a non-alcoholic option, try serving it with a refreshing homemade lemonade.

Frequently Asked Questions

Can I use frozen strawberries?
Yes, but make sure they're thawed and well-drained to avoid excess moisture in the batter.
What if I don't have whole milk?
You can substitute it with 2% milk or a milk alternative like almond milk, though the texture may vary slightly.

Strawberry Delight Cake Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). Prepare your cake pans by greasing and lightly flouring them to prevent sticking. In a medium bowl, sift together the flour, baking powder, and salt, and set aside. This ensures an even distribution of leavening.

In a large mixing bowl, cream the butter and granulated sugar together until the mixture becomes light and fluffy. This step is crucial for a tender cake. Add the eggs one at a time, mixing well with each addition, then stir in the vanilla extract.

Now, you'll alternate adding the dry ingredients and milk to the wet mixture. Start with a portion of the flour mixture, then some milk, and repeat, ending with the flour mixture. This technique helps maintain a smooth batter.

Gently fold in the chopped strawberries and lemon zest. This step is where the cake gets its delightful fruity flavor. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for about 10 minutes, then turn them out onto a wire rack to cool completely.

While the cakes cool, make the frosting. Whip the heavy cream and powdered sugar together until stiff peaks form. You'll want it firm enough to hold its shape but still soft for spreading.

Once the cakes are completely cool, place one layer on a serving plate. Spread the strawberry jam over the top, then add a layer of whipped cream. Place the second cake layer on top and frost the entire cake with the remaining whipped cream. Garnish with additional fresh strawberries if desired.

Why You'll Love This Recipe

  • Easy-to-follow steps make it accessible for all skill levels.
  • Uses fresh, seasonal strawberries for maximum flavor.
  • Light whipped cream frosting keeps the cake from feeling too heavy.
  • Perfect for any occasion, from casual family dinners to special celebrations.

Ingredients

1 and 3/4 cups all-purpose flour
1 and 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup whole milk
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
2 cups fresh strawberries, hulled and chopped
1/2 cup strawberry jam
1 cup heavy cream
1/4 cup powdered sugar
1/2 tsp lemon zest

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and granulated sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition.
4. Stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture alternately with the milk, beginning and ending with the flour mixture.
5. Gently fold in the chopped strawberries and lemon zest.
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
9. For the frosting, whip the heavy cream and powdered sugar together until stiff peaks form. Set aside.
10. Place one cake layer on a serving plate, spread the strawberry jam over it, then add a layer of whipped cream. Place the second cake layer on top and frost the entire cake with the remaining whipped cream.
11. Garnish with additional fresh strawberries if desired.

Ratings and Comments

Thank you for your rating!