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Strawberries and Cream Cake Recipe

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This Strawberries and Cream Cake is a light, moist cake layered with whipped cream frosting and fresh strawberries, making it a perfect treat for any occasion.

Ingredients

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup vegetable oil

1 3/4 cups granulated sugar

4 large eggs

1 tablespoon vanilla extract

1 cup buttermilk

1 1/2 cups fresh strawberries, diced and tossed with 1 tablespoon flour

2 cups heavy whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

Whole strawberries (optional garnish)

Extra diced strawberries for filling (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch cake pans by greasing or lining them with parchment paper.
  2. In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the softened butter, vegetable oil, and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
  5. Alternately add the dry flour mixture and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
  6. Toss the diced strawberries with 1 tablespoon of flour to prevent them from sinking in the batter, then gently fold them into the batter.
  7. Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
  8. Beat the heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form to make the whipped cream frosting.
  9. Place one cake layer on a serving plate. Spread a layer of whipped cream frosting and add extra diced strawberries for the filling. Top with the second cake layer and frost the top and sides with the whipped cream frosting.
  10. Garnish with whole strawberries and chill the cake before slicing to allow the frosting to set.

Notes

  • For a different flavor, try adding lemon zest or almond extract to the frosting.
  • If using frozen strawberries, thaw and drain them well to avoid excess moisture in the batter.
  • For a healthier version, substitute coconut sugar or a sugar alternative for the granulated sugar.
  • To make the cake gluten-free, use a gluten-free flour blend.
  • Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • The cake can be made ahead of time and stored in the refrigerator or freezer. Frost and assemble just before serving.

Nutrition

Find it online: https://bitezly.com/strawberries-and-cream-cake-recipe/