Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Preheat your oven to 350°F and grease and flour two 8-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- Add in the softened butter, milk, eggs, and vanilla extract; beat until the mixture is smooth and creamy.
- Divide the batter equally between the prepared pans and bake for 25 to 30 minutes, or until a toothpick comes out with few moist crumbs.
- Allow the cakes to cool in their pans for about 10 minutes before transferring to a wire rack to cool completely.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Once the cakes are cooled, place one layer on a serving plate, spread half of the whipped cream over it, and layer half of the sliced strawberries on top.
- Carefully place the second layer on top and repeat the process with the remaining whipped cream and strawberries.
- Serve immediately or chill in the refrigerator for up to 2 hours.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge. For freezing, tightly wrap slices and store for up to a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg