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Strawberries and Cream Cake
Print Recipe

Strawberries and Cream Cake

Ingredients

Cake

  • 4 eggs
  • 330 g sugar
  • 260 g butter
  • 80 g milk
  • 340 g all-purpose flour
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 50 g vegetable oil

Vanilla Whipped Cream

  • 500 g cream
  • 2 Tbsp powdered sugar optional
  • 1 tsp vanilla extract or sugar

Assembly

  • 2 baskets of strawberries
  • Edible flowers optional

Instructions

Cake

  • Preheat the oven to 185°C/370°F.
  • Grease two 23cm cake molds with butter or oil.
  • In a bowl, sift together the all-purpose flour, baking powder, and salt.
  • Place the butter and sugar in the bowl of your stand mixer. Use the paddle attachment and mix on high for 5 minutes.
  • Add the eggs to the mixture. Mix on high for another 5 minutes, then scrape the sides of the bowl.
  • Add half of the sifted flour mixture to the batter. Gently mix just until combined.
  • Add the milk, vegetable oil, and vanilla. Mix together gently until fully combined.
  • Add the remaining half of the flour mixture and mix gently until fully incorporated, ensuring there are no streaks of milk or bits of flour left.
  • Pour the batter into the oiled cake molds and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the cakes from the oven and let them cool completely.

Vanilla Whipped Cream

  • Pour the cream, vanilla, and powdered sugar into a bowl.
  • Whip the cream until it forms soft peaks.

Assembly

  • Take half the strawberries and cut them into quarters.
  • Once the cakes have cooled completely, spread half the whipped cream over the first cake.
  • Add most of the chopped strawberries.
  • Place the second cake layer on top and spread the rest of the whipped cream over it.
  • Arrange the whole and cut strawberries on top.
  • Decorate with edible flowers.
  • Serve immediately and enjoy!