Description
A light and fluffy Strawberry Vanilla Sponge Cake layered with whipped cream and fresh strawberries, perfect for summer celebrations.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 2 cups fresh strawberries, sliced
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Combine the all-purpose flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Layer one cake on a serving plate, spread whipped cream on top and add sliced strawberries.
- Repeat with the second cake and more whipped cream and strawberries.
- Serve immediately or refrigerate until ready to enjoy.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best flavor, serve chilled.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 19g
- Sodium: 160mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg