Soft layered strawberry cream cake with whipped cream and fresh berries, perfect for celebrations or a sweet homemade treat.
Ingredients
Scale
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
1/2 cup buttermilk
2 cups fresh strawberries, hulled and sliced
1 1/2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract (for whipped cream)
Optional: strawberry puree for layering
Optional: fresh mint leaves for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
- Mix flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and buttermilk, folding gently.
- Divide batter and bake 22-26 minutes until a toothpick comes out clean.
- Cool in pans 10 minutes, then on wire rack.
- Whip heavy cream with sugar and vanilla to soft peaks.
- Layer cream and strawberries between cake layers.
- Spread cream over top and sides.
- Decorate with berries and mint. Chill 1 hour.
- Slice with serrated knife, wiping between cuts.