Ingredients
2 cups all-purpose flour
1.5 cups granulated sugar
1 tsp baking powder
0.5 tsp salt
1 cup milk
2 large eggs
0.5 cup vegetable oil
2 cups heavy cream
0.5 cup confectioners’ sugar
1 tsp pure vanilla extract
2 cups fresh or defrosted strawberries
1 cup strawberry jam
1 cup coconut cream (optional dairy-free substitute)
2 tsp maple syrup (optional dairy-free substitute)
Fresh mint leaves (for garnish)
Instructions
Preheat oven to 350°F
Grease and flour two 9-inch round cake pans
Mix dry ingredients: flour, sugar, baking powder, and salt in a bowl
Add milk, eggs, and vegetable oil; blend until smooth
Pour batter into pans and bake 25 minutes until golden
Cool layers completely on wire racks
Chill a mixing bowl and whisk for 1 hour
Whip cream, confectioners’ sugar, and vanilla until stiff peaks form (optional: use coconut cream and maple syrup for dairy-free version)
Slice cooled cake layers evenly
Place 1 layer in a serving stand and spread with strawberry jam
Add a layer of whipped cream and fresh strawberries
Repeat layers (3 layers recommended)
Top with remaining whipped cream and garnish with whole strawberries and mint
Dust with powdered sugar and refrigerate 30 minutes before slicing
Notes
Substitute all-purpose flour with gluten-free blend if needed
Avoid over-beating whipped cream to keep it silken
Store leftovers refrigerated in an airtight container for up to 2 days
Room-temperature eggs ensure smoother batter integration
- Prep Time: 30
- Cook Time: 25
- Category: Strawberry Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg