Ingredients
180g all-purpose flour
150g caster sugar
1 teaspoon baking powder
240ml buttermilk
120g unsalted butter
450g fresh strawberries
3 tablespoons aquafaba
1 teaspoon vanilla extract
1 tablespoon sugar for whipped topping
Instructions
Sift 180g flour, 150g caster sugar, and 1 tsp baking powder into a large bowl
Melt 60g butter and add 120ml buttermilk, 1 tsp vanilla, and 2 large eggs
Whisk wet ingredients until smooth, then gradually fold into dry mixture
Divide batter evenly into three greased 8-inch round pans about 100g each
Tap pans gently on counter to release air pockets before baking
Cool first pan thoroughly before adding 1 cup strawberry slices
Top with 3/4 cup whipped topping made from aquafaba and 1 tbsp sugar
Repeat layers, finishing with third sponge cake and whipped topping on exterior
Garnish with fresh strawberry half-roses made using melon baller technique
Chill assembled cake for 30 minutes prior to serving
Notes
Chill cake layers completely before assembling to maintain structure
Use unbleached flour for better rise
For vegan version, substitute buttermilk with a non-dairy alternative and replace eggs with applesauce
Corn syrup can be added to aquafaba whipped topping to make it fluffier and more stable
Strawberry halves should be placed gently to avoid crushing layers
- Prep Time: 30
- Cook Time: 40
- Category: Classic American Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 20g
- Sodium: 625mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg