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Delicate Strawberry Whipped Cream Cake Recipe

Strawberry Whipped Cream Cake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 2 cups fresh strawberries sliced

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, mix the flour, baking powder, and salt.
  6. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack.
  10. While the cake cools, whip the heavy cream with powdered sugar until stiff peaks form.
  11. Once the cakes are cooled, place one layer on a serving platter and spread half of the whipped cream over the top. Add sliced strawberries.
  12. Carefully place the second layer on top and spread the remaining whipped cream on the top and around the sides of the cake.
  13. Garnish with additional strawberries on top and refrigerate for at least 30 minutes before serving.