Description
A delightful combination of fluffy cake, fresh strawberries, and creamy whipped topping, perfect for celebrations or casual family dinners.
Ingredients
- 2 1/2 cups All-purpose flour, sifted
- 1 1/2 cups Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 3/4 cup Unsalted butter, softened
- 1 cup Whole milk
- 2 Large eggs
- 1 tablespoon Pure vanilla extract
- 2 lbs Fresh strawberries, stemmed and sliced
- 1/4 cup Granulated sugar (for strawberries)
- 1 teaspoon Lemon zest
- 2 cups Heavy whipping cream, cold
- 1/2 cup Powdered sugar
- 1 teaspoon Vanilla bean paste or vanilla extract
Instructions
- Toss the sliced strawberries with 1/4 cup granulated sugar and lemon zest in a medium bowl. Let them sit at room temperature for at least 30 minutes to release their juices.
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch sheet pan.
- Cream the softened butter and 1 1/2 cups sugar until light and fluffy in a large bowl. Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
- Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add the dry ingredients and milk to the butter mixture, alternating between the two, mixing until just combined.
- Spread the batter evenly into the prepared pan and bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- Beat the cold heavy cream, powdered sugar, and 1 teaspoon vanilla until stiff peaks form to make the whipped cream. Spread it over the cooled cake.
- Spoon the macerated strawberries and their juices over the whipped cream just before serving. Slice and enjoy!
Notes
Use fresh strawberries for the best flavor. Ensure the cake cools completely before topping to prevent the whipped cream from melting.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American