Ingredients
2 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 large eggs
1 1/2 cups heavy cream or whole milk
1 tablespoon vanilla extract
1 quart fresh strawberries, sliced
1 cup heavy cream, cold
2 tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract (optional)
Pinch of salt (optional)
Powdered sugar for dusting (optional)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
Add softened butter and mix until crumbly.
Beat eggs, then gradually add heavy cream (or milk) and vanilla extract. Mix until smooth.
Pour batter into prepared pan. Bake 25–30 minutes or until golden and toothpick inserted comes out clean.
Let cool completely. In a separate bowl, whip heavy cream, confectioners’ sugar, and vanilla (if using) until stiff peaks form.
Spread whipped cream over cooled cake. Top generously with fresh strawberries.
Garnish with extra strawberries and dust with powdered sugar if desired.
Notes
Chill cake briefly before adding whipped cream for cleaner layers.
Fresh strawberries are ideal, but frozen (thawed and drained) work in a pinch.
Double the whipping cream for a creamier filling.
Store in airtight container in fridge up to 2 days.
- Prep Time: 20
- Cook Time: 30
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 30g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg