Welcome to a delightful journey of flavors with the Sun-Kissed Strawberry Delight Cake. Perfect for celebrating the abundance of fresh strawberries, this cake combines a soft, buttery base with a luscious strawberry topping that will surely impress your family and friends.
Let's talk about the essentials that bring this cake together. First, we have the all-purpose flour, which is the backbone of our cake, giving it structure. The granulated sugar sweetens things up and helps keep everything nice and moist. Our unsalted butter, when creamed with sugar, adds richness and a soft texture. Eggs provide stability and give the cake its tender crumb.
The whole milk adds moisture and helps combine the ingredients smoothly. A bit of vanilla extract is our secret weapon for that warm, sweet aroma. The baking powder ensures our cake rises beautifully, while a pinch of salt enhances all the flavors. Now, the stars of the show: fresh strawberries, for a burst of fruity freshness, and strawberry jam for an extra layer of sweetness.
Finally, the heavy cream whipped with a touch of confectioners' sugar adds a light, airy finish to our cake.
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of Greek yogurt for a bit of tang. It's a lovely addition to an afternoon tea or a sweet ending to a summer barbecue.
First things first, preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. This sets the stage for easy cake release later on. In a large mixing bowl, cream together the butter and sugar until they're light and fluffy. This should take about 3-5 minutes with an electric mixer. Don't rush this step; it helps give our cake a tender crumb.
Next, add the eggs one at a time, beating well after each addition. This ensures they are fully incorporated, giving our cake a lovely rise. Stir in the vanilla extract for that extra layer of flavor. In a separate bowl, whisk together the flour, baking powder, and salt. This helps distribute the leavening agent evenly.
Now, gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. This technique minimizes gluten formation, keeping our cake tender. Gently fold in the diced strawberries. Take care not to overmix; we want those strawberries to stay whole and juicy.
Pour the batter into your prepared cake pan, smoothing the top with a spatula. Pop it into the oven and bake for 30-35 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents it from sticking and ensures even cooling.
When the cake is cool, spread a layer of strawberry jam over the top. This not only adds more strawberry flavor but also keeps the cake moist. In a separate bowl, whip the heavy cream with the confectioners' sugar until stiff peaks form. This whipped cream is going to be the perfect light topping for our cake.
Spread or pipe the whipped cream over the jam layer. If you're feeling fancy, garnish with additional fresh strawberries. Slice and serve to enjoy the sun-kissed delight!
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