Description
A delightful, layered French strawberry cake with homemade sponge, fresh strawberries, and whipped cream that evokes memories of summer gatherings.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup whole milk
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh strawberries, hulled and sliced
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate bowl, beat together the eggs and granulated sugar until light and fluffy.
- Gradually add the melted butter and milk to the egg mixture, mixing until combined.
- Slowly add the dry ingredients to the wet mixture, folding gently until no flour streaks remain.
- Divide the batter between the prepared pans and smooth the tops with a spatula. 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.
- While the cakes cool, whip the heavy cream, powdered sugar, and vanilla extract in a mixing bowl until soft peaks form.
- Once the cakes have completely cooled, place one layer on a serving plate and spread a layer of whipped cream over the top. Scatter half of the sliced strawberries on top of the cream.
- Place the second layer on top and spread the remaining whipped cream over the cake. Decorate with the remaining strawberries.
Notes
Use fresh, ripe strawberries for the best flavor. Store any leftovers in an airtight container in the refrigerator and consume within two days.
