Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the softened butter and mix until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the eggs, milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the filling. In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once the cakes are completely cooled, place one layer on a serving platter or cake stand. Spread half of the whipped cream filling over the top of the cake layer, then arrange half of the sliced strawberries on top.
- Place the second cake layer on top and repeat the process with the remaining whipped cream filling and sliced strawberries.
- Garnish the top of the cake with additional sliced strawberries and fresh mint leaves, if desired. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
Kitchen Equipment Needed
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Spatula
- Wire rack
- Serving platter or cake stand
Storage Instructions
If you have any leftovers (which is unlikely!), store the cake in an airtight container in the refrigerator for up to 2 days. The whipped cream filling may start to soften after this time, so it’s best enjoyed within the first day or two.
Food Pairings
This Strawberry Cream Cake pairs beautifully with a cup of freshly brewed coffee or a glass of sparkling wine. For an extra indulgent treat, serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream.
