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Fresh Strawberry Cake

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Fresh strawberry cake is a light, fluffy layered dessert made with real strawberries folded into a soft vanilla sponge and topped with a creamy whipped frosting. It is naturally fruity, moist, and perfect for spring and summer celebrations.

Ingredients

  • 2 cups fresh strawberries, hulled and chopped (plus extra for decoration)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups heavy cream (for frosting)
  • 1/2 cup powdered sugar

Instructions

  1. Preheat the oven to 175°C (350°F) and grease and line two round cake pans.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate large bowl, cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  5. Alternate adding dry ingredients and milk into the wet mixture, mixing until just combined.
  6. Gently fold in chopped fresh strawberries.
  7. Divide batter evenly between prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean.
  8. Let cakes cool completely before assembling.
  9. Whip heavy cream with powdered sugar until soft peaks form.
  10. Layer cake with whipped cream and sliced strawberries, then frost the outside and decorate with additional strawberries.

Notes

  • Do not overmix the batter to keep the cake light and fluffy.
  • Use fresh strawberries for best flavor; if using frozen, thaw and drain well.
  • Ensure cakes are completely cooled before frosting to prevent melting.
  • Assemble closer to serving time to avoid sogginess.
  • Cream cheese frosting can be used for a richer variation.

Nutrition

Find it online: https://cookedbymaya.com/fresh-strawberry-cake/