Ingredients
2 cups all-purpose flour
1.5 cups granulated sugar
1 tbsp baking powder
1 tsp sea salt
4 large eggs
1 stick unsalted butter, softened
1 cup buttermilk
2 cups strawberries
1.5 cups heavy cream
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans
Sift flour, sugar, baking powder, and salt into a mixing bowl
Beat eggs until frothy, then gradually whisk in melted butter and buttermilk
Pour batter evenly into prepared pans and bake for 35 minutes
Wash and hull strawberries. Blend half with 2 tbsp sugar and add lemon juice to prevent browning
Whisk heavy cream with 1/2 cup powdered sugar and vanilla until stiff
Cool cake layers, then stack with cream and strawberry filling
Notes
Substitute buttermilk with almond milk + 1 tbsp vinegar for a vegan option
Use coconut oil instead of butter for a dairy-free version
Coconut cream can replace heavy cream for a plant-based filling
Gluten-free flour blends work as a substitute for all-purpose flour
Room temperature eggs improve volume and texture
- Prep Time: 20
- Cook Time: 35
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 500
- Sugar: 45g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg