Description
A delightful dessert that combines sweet strawberries with a soft, fluffy cake, perfect for summer gatherings.
Ingredients
Scale
- 2 1/2 cups All-purpose flour (sifted)
- 1 1/2 cups Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 3/4 cup Unsalted butter (softened)
- 1 cup Whole milk
- 2 Large eggs
- 1 tablespoon Pure vanilla extract
- 2 lbs Fresh strawberries (stemmed and sliced)
- 1/4 cup Granulated sugar (for strawberries)
- 1 teaspoon Lemon zest
- 2 cups Heavy whipping cream (cold)
- 1/2 cup Powdered sugar
- 1 teaspoon Vanilla bean paste or vanilla extract
Instructions
- Toss the sliced strawberries with 1/4 cup of granulated sugar and lemon zest in a medium bowl. Allow them to sit at room temperature for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan well.
- Cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well, followed by the vanilla extract.
- Combine the flour, baking powder, and salt in a separate bowl. Gradually add this dry mixture to the butter mixture, alternating with the milk until well incorporated.
- Spread the batter evenly in the prepared pan and bake for 22-25 minutes, or until a toothpick comes out clean. Let the cake cool completely.
- Beat the cold heavy cream with the powdered sugar and vanilla until stiff peaks form.
- Spread the whipped cream over the cooled cake and top with the macerated strawberries just before serving.
Notes
Use fresh strawberries for the best flavor. Chill the mixing bowl and beaters before whipping the cream for better volume.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg