Strawberry Layer Cake

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Description:
Strawberry Layer Cake is a delightful and elegant dessert that showcases fresh strawberries between layers of fluffy vanilla cake and whipped cream frosting. Perfect for birthdays, celebrations, or any special occasion, this cake is not only visually stunning but also bursting with fresh fruit flavor. Each slice reveals beautiful layers, making it a showstopper at any gathering!

Ingredients:

For the Cake:

  • All-purpose flour: 2 ½ cups (300 g)
  • Granulated sugar: 1 ½ cups (300 g)
  • Baking powder: 2 ½ tsp
  • Salt: ½ tsp
  • Unsalted butter (softened): ¾ cup (170 g)
  • Whole milk: 1 cup (240 ml)
  • Eggs: 4 large
  • Vanilla extract: 2 tsp

For the Strawberry Filling:

  • Fresh strawberries (sliced): 2 cups (300 g)
  • Granulated sugar: ½ cup (100 g) (for macerating the strawberries)
  • Lemon juice: 1 tbsp

For the Whipped Cream Frosting:

  • Heavy whipping cream: 2 cups (480 ml)
  • Powdered sugar: ½ cup (60 g)
  • Vanilla extract: 1 tsp

Optional Ingredients (for added flavor):

  • Strawberry puree: ½ cup (for a more intense strawberry flavor in the frosting)
  • Fresh mint leaves: for garnish

Instructions:

  1. Preheat the oven:
    Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. Prepare the strawberries:
    In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Let them sit for about 30 minutes to macerate and release their juices.
  3. Make the cake batter:
    In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Combine dry ingredients:
    In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined. Be careful not to overmix.
  5. Bake the cake:
    Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into 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.
  6. Make the whipped cream frosting:
    In a large mixing bowl, whip the heavy cream until it begins to thicken. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. If using strawberry puree, gently fold it in at this stage.
  7. Assemble the cake:
    Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of whipped cream frosting on top, followed by a layer of the macerated strawberries. Repeat this process with the second layer. Place the final cake layer on top.
  8. Frost the cake:
    Use the remaining whipped cream to frost the top and sides of the cake. Garnish with additional fresh strawberries and mint leaves if desired.
  9. Serve:
    Slice the cake and serve chilled or at room temperature. Enjoy the delicious layers of strawberry goodness!

Tips for Success:

  • Cool the cakes completely: Ensure the cake layers are completely cool before frosting to prevent the whipped cream from melting.
  • Fresh strawberries: Use ripe, fresh strawberries for the best flavor. You can also add a layer of strawberry puree if you want a stronger strawberry flavor.
  • Make ahead: You can prepare the cake layers a day in advance and store them in the fridge, wrapping them tightly in plastic wrap.

Recommendations:

  • Serve with ice cream: This cake pairs wonderfully with vanilla ice cream or a scoop of sorbet.
  • Customize flavors: Experiment with different fillings, such as lemon curd or raspberry puree, for a fruity twist.
  • Storing: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition (per slice, approx. based on 12 servings):

  • Calories: 320
  • Protein: 4 g
  • Fat: 18 g
  • Carbohydrates: 38 g
  • Fiber: 1 g
  • Sugar: 16 g
  • Sodium: 200 mg

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