Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 large eggs
- 1 cup strawberry simple syrup
- 2 cups fresh strawberries, sliced
- 2 cups heavy cream
- ¼ cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two or three round cake pans depending on your desired layer number.
- Whisk together the flour, baking powder, and salt in a large mixing bowl until evenly combined.
- Cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Gradually add the flour mixture to the creamed mixture, alternating with milk, and finish with the vanilla extract.
- Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Beat the heavy cream with the powdered sugar until soft peaks form for the whipped cream.
- Once the cakes are completely cool, slice each layer in half horizontally if using two layers.
- Place one layer on a serving plate and brush it with strawberry simple syrup. Layer with fresh strawberries and a dollop of whipped cream, then repeat with remaining layers.
- Finish with a top layer of whipped cream and enjoy extra strawberries on top for decoration. Serve the cake chilled for a refreshing summer treat.
Notes
Use fresh strawberries for the best flavor. Consider gluten-free flour for a gluten-free option.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg