Description
A delightful layer cake featuring moist sponge, fresh strawberries, and a rich whipped cream frosting, perfect for summer celebrations.
Ingredients
Scale
- 1 cup light cooking oil (such as canola)
- 1 cup buttermilk
- 4 large eggs (at room temp)
- 2 tsp vanilla extract
- 1 cup white granulated sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1/4 tsp salt
- 4 cups strawberries (divided)
- 16 oz cream cheese (softened)
- 3 cups heavy cream (well chilled)
- 2 cups confectioner’s sugar
Instructions
- Preheat your oven to 350°F (175°C). Prepare your cake pans by greasing them thoroughly.
- Whisk together the oil, buttermilk, eggs, and vanilla extract in a large mixing bowl until smooth.
- Combine the sugar, flour, baking powder, baking soda, and salt in another bowl. Gradually add the dry mixture to the wet ingredients, stirring until just blended.
- Divide the batter evenly between the prepared pans. Bake for about 25-30 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Beat the softened cream cheese until smooth, then gradually add the chilled heavy cream, vanilla extract, and confectioner’s sugar. Continue beating until peaks form.
- Toss 2 cups of sliced strawberries with a tablespoon of sugar and let them sit for 15 minutes.
- Assemble the cake by placing one layer on a serving plate, spreading half of the whipped cream frosting over it, and layering on half of the macerated strawberries. Gently place the second layer on top and spread the remaining frosting over the entire cake.
- Top with remaining sliced strawberries for decoration.
Notes
Use fresh strawberries for best flavor. Consider chilling your frosting if it is too runny.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg