Meet the Timeless Strawberry Delight — a cake that's as fresh as a summer picnic and as comforting as grandma's kitchen. With its luscious layers of strawberry-infused goodness, it's a must-bake for any occasion.
All-purpose flour gives the cake its structure, ensuring it holds together beautifully. Granulated sugar sweetens the cake while also helping to create a tender crumb. Unsalted butter provides richness and a creamy texture, melting into every bite. Whole milk adds moisture and a slight creaminess, balancing the flavors. Large eggs act as a binding agent, giving the cake stability and lightness. Baking powder is crucial for leavening, making the cake rise perfectly. Salt enhances all the flavors, making the sweetness pop. Vanilla extract adds depth and warmth, while fresh strawberries, both pureed and diced, infuse the cake with a natural, vibrant taste. Finally, heavy cream, whipped to perfection, creates a luscious topping that complements the strawberries beautifully.
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of Greek yogurt for a tangy contrast. For a festive touch, sprinkle some powdered sugar over the top just before serving.
First, preheat your oven to 350°F (175°C). This ensures your cake bakes evenly. While that's warming up, take two 9-inch round cake pans and grease them well with butter or non-stick spray, then dust them with flour. This will help the cakes release easily after baking.
In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 3 to 5 minutes with an electric mixer. Next, add the eggs one at a time, beating well after each addition. This gradual mixing helps to evenly distribute the eggs throughout the batter.
Stir in the vanilla extract and strawberry puree. The puree is what gives the cake its incredible strawberry flavor, so make sure it's well combined. In another bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of these dry ingredients.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture, mixing until just combined. You want to avoid over-mixing to keep the cake tender. Gently fold in the diced strawberries, trying not to crush them.
Divide the batter evenly between your prepared pans, smoothing the tops with a spatula. Pop them into your preheated oven and bake for 25–30 minutes. You'll know they're done when a toothpick inserted into the center comes out clean.
Let the cakes cool in their pans for about 10 minutes before turning them out onto wire racks to cool completely. Once they're fully cooled, spread whipped cream between the layers and over the top. This creamy topping is the perfect finishing touch.
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