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–+ servings
Strawberries and Cream Cake

Strawberries and Cream Cake

A quick and delightful Strawberries and Cream Cake, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free blend for a gluten-free version.
  • 1.5 cups Granulated Sugar Can be replaced with coconut sugar for a less refined option.
  • 2.5 teaspoons Baking Powder Ensure it's fresh for optimal results.
  • 0.5 teaspoon Salt Try using sea salt for a gourmet touch.
  • 0.5 cups Unsalted Butter Can substitute with vegan butter for a dairy-free version.
  • 3 large Eggs Aquafaba is an excellent egg replacement for vegan diets.
  • 2 teaspoons Vanilla Extract Use pure vanilla for the best aroma.
  • 1 cups Milk Substitute with almond milk or any non-dairy option for a different taste.
For the Frosting
  • 1 cups Heavy Cream Can be replaced with coconut cream for a non-dairy version.
  • 0.5 cups Powdered Sugar Opt for organic powdered sugar for a cleaner option.
For the Topping
  • 1 cups Fresh Strawberries Opt for ripe, sweet strawberries for optimal taste.
  • Whole Strawberries Use on top of the cake for decoration.

Equipment

  • 9-inch round cake pans
  • mixing bowls
  • Electric Mixer
  • spatula
  • Parchment paper
  • wire racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cream together the butter until light and fluffy, then add eggs one at a time and vanilla.
  4. Gradually add the dry ingredients to the creamed mixture, alternating with milk.
  5. Pour the batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  6. Cool the cakes in their pans for 10 minutes before transferring them to wire racks to cool completely.
  7. Whip the cream with powdered sugar until stiff peaks form.
  8. Layer the first cake with whipped cream and strawberries, then top with the second cake and remaining cream.
  9. Cover the cake and refrigerate for at least one hour before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best results. Use only ripe strawberries for maximum flavor.

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