Step-by-step instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a larger bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, making sure to beat well after each addition, and then stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until everything is just combined, then gently fold in 1 cup of the sliced strawberries.
- Pour the batter into the greased cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is cooling, whip the heavy cream with the powdered sugar until soft peaks form.
- Once the cake is cool, spread the whipped cream generously on top and garnish with the remaining strawberries and fresh mint leaves.
Best ways to enjoy it
To set a beautiful scene for your cake, consider serving it on a vibrant plate with a drizzle of strawberry sauce for a visually appealing touch. Pair it with coffee or a chilled glass of sparkling lemonade for the perfect afternoon treat. This cake also holds up well as a picnic dessert; pack slices along with some extra whipped cream for dipping!
Storage and reheating tips
If you have leftovers (though I doubt it after a gathering), store the cake in an airtight container in the refrigerator for up to 3 days. You can also freeze individual slices for longer storage—just wrap them tightly in plastic wrap and aluminum foil. When ready to enjoy, thaw overnight in the fridge and re-whip the cream if needed for that fresh finish.
Helpful cooking tips
For the best results, make sure your butter is softened to room temperature, which helps it cream more effectively with sugar. Using room temperature eggs also contributes to a smoother batter. To enhance the strawberry flavor, you can macerate the sliced berries in sugar for about 30 minutes before adding them to the batter—this brings out their natural sweetness and juice!
Creative twists
Don’t hesitate to play around with flavors! Instead of strawberries, try using raspberries or blueberries for a berry medley. Adding a layer of lemon curd under the whipped cream delivers an enticing citrusy zing. For a richer experience, fold in some chocolate chips alongside the strawberries for a delightful surprise.
FAQs
How long does it take to make this cake?
The preparation and baking time combined is approximately 1 hour. It’s quick enough for a weeknight treat!
Can I use frozen strawberries for this recipe?
While fresh strawberries yield the best flavor and texture, you can use frozen ones if fresh aren’t available. Just thaw and drain them well to avoid extra moisture in the batter.
How should I store the cake afterward?
Store any leftovers in the refrigerator for up to 3 days. If freezing, make sure to wrap slices tightly to prevent freezer burn.
This Strawberry and Cream Cake Delight is sure to become a cherished staple in your dessert collection. Happy baking!
