Step-by-step instructions
Preparation: Begin by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to ensure easy removal later.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside; it’s essential for structure.
Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the aromatic vanilla extract.
Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and finish with the flour mixture to keep everything well combined without overmixing.
Fold in Strawberries: Gently fold in one cup of sliced strawberries to incorporate the fresh flavor into the batter.
Bake the Cake: Pour the batter into your prepared cake pan. Smooth the top, then bake in your preheated oven for 30-35 minutes. A toothpick inserted into the center should come out clean when done.
Prepare Cream Topping: While the cake bakes, whip the heavy cream with powdered sugar in a chilled bowl, beating until soft peaks form. Keep it refrigerated until needed.
Cool and Assemble: Once the cake is fully baked, let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Spread the whipped cream over the cooled cake, and garnish with the remaining strawberry slices and fresh mint leaves.
Best ways to enjoy it
To serve your Strawberry and Cream Cake Delight, consider placing a slice on a beautiful dessert plate. Drizzle with a little extra cream or layer with more fresh strawberries for extra flair. It pairs perfectly with a scoop of vanilla ice cream or a cup of tea, making for an elegant afternoon snack or dessert at any gathering.
Storage and reheating tips
To keep your leftovers fresh, store any uneaten cake in an airtight container in the refrigerator. It will remain delicious for up to 3 days. If you want to freeze it, wrap individual slices tightly in plastic wrap and then in aluminum foil; it can last for about a month. Just remember, the cream topping is best added when you’re ready to serve, as whipped cream can lose its texture over time.
Helpful cooking tips
- Ensure your ingredients are at room temperature for optimal mixing—this includes your butter, eggs, and milk.
- For even fluffier whipped cream, chill your mixing bowl beforehand.
- Feel free to add a dash of lemon zest to the batter for an extra zing that complements the strawberries beautifully.
Creative twists
This cake can be easily adapted to suit different tastes. Try incorporating lemon zest or orange zest into the batter for a citrus punch. For a chocolate lovers’ version, add cocoa powder to the flour or use chocolate whipped cream as a topping. You could also create a gluten-free option by swapping the all-purpose flour for a gluten-free blend.
FAQs
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just remember to add the whipped cream topping right before serving to keep it fresh.
What can I use instead of strawberries?
Blackberries or a mix of berries can work wonderfully in this recipe. You could also use fruit preserves as a unique alternative!
How do I prevent the cake from sticking?
Make sure to grease and flour your cake pan thoroughly. You could also line the bottom with parchment paper for added security.
By following these instructions, you’ll have a delightful Strawberry and Cream Cake that’s sure to impress everyone at your next gathering. Enjoy baking!
