Classic Decadent Strawberry Cake Irresistible Delight

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- 2 cups all-purpose flour - 1 ½ cups granulated sugar - 1 cup unsalted butter, softened - 4 large eggs - ½ cup whole milk - 1 teaspoon pure vanilla extract - 1 tablespoon baking powder - ½ teaspoon salt - 2 cups fresh strawberries, hulled and sliced - 1 cup heavy cream, well-chilled - ¼ cup powdered sugar - Fresh strawberries for garnish - Mint leaves for garnish When I make a classic decadent strawberry cake, I always start with fresh and high-quality ingredients. Each ingredient plays a big role in the flavor and texture. All-purpose flour forms the base of the cake. It provides structure. Granulated sugar adds sweetness and helps with browning. Unsalted butter gives a rich flavor and moistness, while eggs help bind everything together. Whole milk adds moisture and richness. I love using pure vanilla extract for that warm, sweet flavor. Baking powder helps the cake rise. A pinch of salt balances the sweetness. Fresh strawberries are the star of this cake. Their natural sweetness shines through. For the whipped cream, I use heavy cream. It whips up beautifully and adds a light, airy touch. Finally, I dust the cake with powdered sugar and top it with fresh strawberries and mint leaves for a pop of color. The right ingredients make all the difference in this recipe. For the full recipe, check out the detailed instructions earlier. - Preheat oven to 350°F (175°C). - Grease and flour the cake pans. Start by preheating your oven. This step is key. Greasing and flouring the pans helps the cake come out easily. - Mix butter and sugar until fluffy. - Incorporate eggs and vanilla. In a large mixing bowl, cream the softened butter with sugar. Use an electric mixer for best results. Mix until the mixture looks light and fluffy. This takes about 3 to 5 minutes. Add eggs one at a time. Make sure each egg is mixed in well. Add vanilla extract last and mix until just blended. - Whisk flour, baking powder, and salt. - Gradually mix dry ingredients with wet. In a separate bowl, whisk together the flour, baking powder, and salt. This helps distribute the baking powder evenly. Slowly add the dry mix to the wet mixture. Alternate with the milk. Start with a third of the flour, then half of the milk, and repeat. Be careful not to overmix; a few lumps are okay. - Fold in sliced strawberries. - Divide batter and bake for 25-30 minutes. Gently fold the sliced strawberries into the batter. This keeps them intact. Divide the batter between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes. Check with a toothpick to see if it comes out clean. - Whip chilled heavy cream. - Add powdered sugar until stiff peaks form. While the cakes cool, prepare the whipped cream. In a mixing bowl, whip the chilled heavy cream until soft peaks form. Gradually add powdered sugar. Keep whipping until you see stiff peaks. This will give your cream the right texture for frosting. - Layer cake with whipped cream and strawberries. - Garnish for presentation. Once the cakes are cool, place one layer on a serving platter. Spread a thick layer of whipped cream on top. Add a layer of sliced strawberries. Place the second cake layer on top. Frost the sides and top with remaining whipped cream. For a lovely finish, garnish with fresh strawberries and mint leaves. For the full recipe, check out the details above! To make a perfect cake, avoid overmixing the batter. Overmixing leads to a dense cake. Mix until ingredients are just combined. This keeps your cake light and fluffy. Also, ensure your ingredients are at room temperature. Cold eggs or butter can affect how the cake rises. Room temperature helps them blend smoothly. Using ripe strawberries is key for sweetness in your cake. Fresh, juicy berries bring out the best flavor. You might also want to try substituting vanilla with almond extract. Almond adds a lovely nutty taste that pairs well with strawberries. This small change can make a big difference in flavor. If you need a gluten-free option, you can use gluten-free flour. It works well in this recipe, ensuring everyone can enjoy it. Also, consider dairy-free alternatives for butter and cream. Coconut cream or vegan butter can be good substitutes. This way, you can cater to different dietary needs without losing flavor. For the full recipe, check it out [here](#). {{image_4}} You can add exciting flavors to your cake. Try adding lemon or orange zest for a bright twist. The zest brings a fresh taste that pairs well with strawberries. If you crave chocolate, add cocoa powder to the batter. This change gives a rich, sweet flavor that surprises everyone. Seasonal fruits can change your cake. In summer, swap strawberries for raspberries or blueberries. These berries add a fun taste and color. Come fall, consider adding pumpkin. Pumpkin gives a warm, spicy flavor that fits the season perfectly. Frosting can change the whole cake. For a tangy flavor, use cream cheese frosting. It adds a nice contrast to the sweet cake. If you want something richer, go for chocolate ganache. This thick topping will make your cake even more decadent. You can find the full recipe to start creating these variations! - Cool the cake completely before storing. - Store in an airtight container at room temperature for 1-2 days. You want to keep that cake fresh! Let it cool down fully. Place it in a tight container. This keeps the cake moist and tasty. Enjoy it within a couple of days for the best flavor. - Refrigerate for up to a week. - Freeze layers before frosting for up to 3 months. If you want to save some cake for later, the fridge works well. Wrap it up tightly. You can also freeze the cake layers. Just remember to frost them later. This way, you can enjoy a slice whenever you want. - Allow to thaw in the fridge overnight. - Serve at room temperature for best flavor. When you’re ready to enjoy your cake again, thaw it in the fridge. It tastes best when it’s at room temperature. A little time will help bring back that fresh flavor. Use a toothpick to check for doneness. Insert the toothpick in the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. This simple test helps avoid overbaking. Yes, baking a day in advance is ideal. This gives the flavors time to blend. Just wrap the cooled cake layers in plastic wrap. Store them at room temperature until you are ready to frost and serve. You can use coconut cream or Greek yogurt. Both options work well for whipping. They add a unique flavor and can be lighter in texture. Dust strawberries with flour before adding to batter. This light coating helps them stay suspended. It ensures your cake looks beautiful and tastes great with strawberries throughout. This cake is simple and fun to make. We covered the ingredients, steps, tips, and variations. I hope you feel ready to bake this delicious treat. Remember, fresh strawberries bring great flavor. Customize it to fit your taste. With proper storage, you can enjoy your cake longer. Now grab your ingredients and start baking! You’ll love the result!

WANT TO SAVE THIS RECIPE?

If you’re craving something sweet and beautiful, you’ve landed in the right spot! Dive into the world of my Classic Decadent Strawberry Cake, where layers of fluffy cake meet fresh strawberries and whipped cream. This recipe is perfect for any occasion and easy to make. I’ll share all the ingredients you need and guide you step-by-step to create a dessert that’s truly irresistible. Let’s get baking!

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Ingredients

Ingredient List

– 2 cups all-purpose flour

– 1 ½ cups granulated sugar

– 1 cup unsalted butter, softened

– 4 large eggs

– ½ cup whole milk

Additional Ingredients

– 1 teaspoon pure vanilla extract

– 1 tablespoon baking powder

– ½ teaspoon salt

– 2 cups fresh strawberries, hulled and sliced

– 1 cup heavy cream, well-chilled

Garnishing Ingredients

– ¼ cup powdered sugar

– Fresh strawberries for garnish

– Mint leaves for garnish

When I make a classic decadent strawberry cake, I always start with fresh and high-quality ingredients. Each ingredient plays a big role in the flavor and texture.

All-purpose flour forms the base of the cake. It provides structure. Granulated sugar adds sweetness and helps with browning. Unsalted butter gives a rich flavor and moistness, while eggs help bind everything together.

Whole milk adds moisture and richness. I love using pure vanilla extract for that warm, sweet flavor. Baking powder helps the cake rise. A pinch of salt balances the sweetness. Fresh strawberries are the star of this cake. Their natural sweetness shines through.

For the whipped cream, I use heavy cream. It whips up beautifully and adds a light, airy touch. Finally, I dust the cake with powdered sugar and top it with fresh strawberries and mint leaves for a pop of color.

The right ingredients make all the difference in this recipe. For the full recipe, check out the detailed instructions earlier.

Step-by-Step Instructions

Preparing the Oven and Pans

– Preheat oven to 350°F (175°C).

– Grease and flour the cake pans.

Start by preheating your oven. This step is key. Greasing and flouring the pans helps the cake come out easily.

Creaming the Butter and Sugar

– Mix butter and sugar until fluffy.

– Incorporate eggs and vanilla.

In a large mixing bowl, cream the softened butter with sugar. Use an electric mixer for best results. Mix until the mixture looks light and fluffy. This takes about 3 to 5 minutes. Add eggs one at a time. Make sure each egg is mixed in well. Add vanilla extract last and mix until just blended.

Combining Dry Ingredients

– Whisk flour, baking powder, and salt.

– Gradually mix dry ingredients with wet.

In a separate bowl, whisk together the flour, baking powder, and salt. This helps distribute the baking powder evenly. Slowly add the dry mix to the wet mixture. Alternate with the milk. Start with a third of the flour, then half of the milk, and repeat. Be careful not to overmix; a few lumps are okay.

Adding Strawberries and Baking

– Fold in sliced strawberries.

– Divide batter and bake for 25-30 minutes.

Gently fold the sliced strawberries into the batter. This keeps them intact. Divide the batter between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes. Check with a toothpick to see if it comes out clean.

Preparing Whipped Cream

– Whip chilled heavy cream.

– Add powdered sugar until stiff peaks form.

While the cakes cool, prepare the whipped cream. In a mixing bowl, whip the chilled heavy cream until soft peaks form. Gradually add powdered sugar. Keep whipping until you see stiff peaks. This will give your cream the right texture for frosting.

Assembling the Cake

– Layer cake with whipped cream and strawberries.

– Garnish for presentation.

Once the cakes are cool, place one layer on a serving platter. Spread a thick layer of whipped cream on top. Add a layer of sliced strawberries. Place the second cake layer on top. Frost the sides and top with remaining whipped cream. For a lovely finish, garnish with fresh strawberries and mint leaves.

For the full recipe, check out the details above!

Tips & Tricks

Making the Perfect Cake

To make a perfect cake, avoid overmixing the batter. Overmixing leads to a dense cake. Mix until ingredients are just combined. This keeps your cake light and fluffy. Also, ensure your ingredients are at room temperature. Cold eggs or butter can affect how the cake rises. Room temperature helps them blend smoothly.

Enhancing Flavor

Using ripe strawberries is key for sweetness in your cake. Fresh, juicy berries bring out the best flavor. You might also want to try substituting vanilla with almond extract. Almond adds a lovely nutty taste that pairs well with strawberries. This small change can make a big difference in flavor.

Adapting for Dietary Needs

If you need a gluten-free option, you can use gluten-free flour. It works well in this recipe, ensuring everyone can enjoy it. Also, consider dairy-free alternatives for butter and cream. Coconut cream or vegan butter can be good substitutes. This way, you can cater to different dietary needs without losing flavor.

For the full recipe, check it out [here](#).

Variations

Flavor Twists

You can add exciting flavors to your cake. Try adding lemon or orange zest for a bright twist. The zest brings a fresh taste that pairs well with strawberries. If you crave chocolate, add cocoa powder to the batter. This change gives a rich, sweet flavor that surprises everyone.

Seasonal Variations

Seasonal fruits can change your cake. In summer, swap strawberries for raspberries or blueberries. These berries add a fun taste and color. Come fall, consider adding pumpkin. Pumpkin gives a warm, spicy flavor that fits the season perfectly.

Frosting Alternatives

Frosting can change the whole cake. For a tangy flavor, use cream cheese frosting. It adds a nice contrast to the sweet cake. If you want something richer, go for chocolate ganache. This thick topping will make your cake even more decadent.

You can find the full recipe to start creating these variations!

Storage Info

Short-Term Storage

– Cool the cake completely before storing.

– Store in an airtight container at room temperature for 1-2 days.

You want to keep that cake fresh! Let it cool down fully. Place it in a tight container. This keeps the cake moist and tasty. Enjoy it within a couple of days for the best flavor.

Long-Term Storage

– Refrigerate for up to a week.

– Freeze layers before frosting for up to 3 months.

If you want to save some cake for later, the fridge works well. Wrap it up tightly. You can also freeze the cake layers. Just remember to frost them later. This way, you can enjoy a slice whenever you want.

Reheating Instructions

– Allow to thaw in the fridge overnight.

– Serve at room temperature for best flavor.

When you’re ready to enjoy your cake again, thaw it in the fridge. It tastes best when it’s at room temperature. A little time will help bring back that fresh flavor.

FAQs

How do I know when the cake is done?

Use a toothpick to check for doneness. Insert the toothpick in the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. This simple test helps avoid overbaking.

Can I make this cake ahead of time?

Yes, baking a day in advance is ideal. This gives the flavors time to blend. Just wrap the cooled cake layers in plastic wrap. Store them at room temperature until you are ready to frost and serve.

What can I substitute for heavy cream?

You can use coconut cream or Greek yogurt. Both options work well for whipping. They add a unique flavor and can be lighter in texture.

How do I prevent the strawberries from sinking?

Dust strawberries with flour before adding to batter. This light coating helps them stay suspended. It ensures your cake looks beautiful and tastes great with strawberries throughout.

This cake is simple and fun to make. We covered the ingredients, steps, tips, and variations. I hope you feel ready to bake this delicious treat.

Remember, fresh strawberries bring great flavor. Customize it to fit your taste. With proper storage, you can enjoy your cake longer. Now grab your ingredients and start baking! You’ll love the result!

- 2 cups all-purpose flour - 1 ½ cups granulated sugar - 1 cup unsalted butter, softened - 4 large eggs - ½ cup whole milk - 1 teaspoon pure vanilla extract - 1 tablespoon baking powder - ½ teaspoon salt - 2 cups fresh strawberries, hulled and sliced - 1 cup heavy cream, well-chilled - ¼ cup powdered sugar - Fresh strawberries for garnish - Mint leaves for garnish When I make a classic decadent strawberry cake, I always start with fresh and high-quality ingredients. Each ingredient plays a big role in the flavor and texture. All-purpose flour forms the base of the cake. It provides structure. Granulated sugar adds sweetness and helps with browning. Unsalted butter gives a rich flavor and moistness, while eggs help bind everything together. Whole milk adds moisture and richness. I love using pure vanilla extract for that warm, sweet flavor. Baking powder helps the cake rise. A pinch of salt balances the sweetness. Fresh strawberries are the star of this cake. Their natural sweetness shines through. For the whipped cream, I use heavy cream. It whips up beautifully and adds a light, airy touch. Finally, I dust the cake with powdered sugar and top it with fresh strawberries and mint leaves for a pop of color. The right ingredients make all the difference in this recipe. For the full recipe, check out the detailed instructions earlier. - Preheat oven to 350°F (175°C). - Grease and flour the cake pans. Start by preheating your oven. This step is key. Greasing and flouring the pans helps the cake come out easily. - Mix butter and sugar until fluffy. - Incorporate eggs and vanilla. In a large mixing bowl, cream the softened butter with sugar. Use an electric mixer for best results. Mix until the mixture looks light and fluffy. This takes about 3 to 5 minutes. Add eggs one at a time. Make sure each egg is mixed in well. Add vanilla extract last and mix until just blended. - Whisk flour, baking powder, and salt. - Gradually mix dry ingredients with wet. In a separate bowl, whisk together the flour, baking powder, and salt. This helps distribute the baking powder evenly. Slowly add the dry mix to the wet mixture. Alternate with the milk. Start with a third of the flour, then half of the milk, and repeat. Be careful not to overmix; a few lumps are okay. - Fold in sliced strawberries. - Divide batter and bake for 25-30 minutes. Gently fold the sliced strawberries into the batter. This keeps them intact. Divide the batter between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes. Check with a toothpick to see if it comes out clean. - Whip chilled heavy cream. - Add powdered sugar until stiff peaks form. While the cakes cool, prepare the whipped cream. In a mixing bowl, whip the chilled heavy cream until soft peaks form. Gradually add powdered sugar. Keep whipping until you see stiff peaks. This will give your cream the right texture for frosting. - Layer cake with whipped cream and strawberries. - Garnish for presentation. Once the cakes are cool, place one layer on a serving platter. Spread a thick layer of whipped cream on top. Add a layer of sliced strawberries. Place the second cake layer on top. Frost the sides and top with remaining whipped cream. For a lovely finish, garnish with fresh strawberries and mint leaves. For the full recipe, check out the details above! To make a perfect cake, avoid overmixing the batter. Overmixing leads to a dense cake. Mix until ingredients are just combined. This keeps your cake light and fluffy. Also, ensure your ingredients are at room temperature. Cold eggs or butter can affect how the cake rises. Room temperature helps them blend smoothly. Using ripe strawberries is key for sweetness in your cake. Fresh, juicy berries bring out the best flavor. You might also want to try substituting vanilla with almond extract. Almond adds a lovely nutty taste that pairs well with strawberries. This small change can make a big difference in flavor. If you need a gluten-free option, you can use gluten-free flour. It works well in this recipe, ensuring everyone can enjoy it. Also, consider dairy-free alternatives for butter and cream. Coconut cream or vegan butter can be good substitutes. This way, you can cater to different dietary needs without losing flavor. For the full recipe, check it out [here](#). {{image_4}} You can add exciting flavors to your cake. Try adding lemon or orange zest for a bright twist. The zest brings a fresh taste that pairs well with strawberries. If you crave chocolate, add cocoa powder to the batter. This change gives a rich, sweet flavor that surprises everyone. Seasonal fruits can change your cake. In summer, swap strawberries for raspberries or blueberries. These berries add a fun taste and color. Come fall, consider adding pumpkin. Pumpkin gives a warm, spicy flavor that fits the season perfectly. Frosting can change the whole cake. For a tangy flavor, use cream cheese frosting. It adds a nice contrast to the sweet cake. If you want something richer, go for chocolate ganache. This thick topping will make your cake even more decadent. You can find the full recipe to start creating these variations! - Cool the cake completely before storing. - Store in an airtight container at room temperature for 1-2 days. You want to keep that cake fresh! Let it cool down fully. Place it in a tight container. This keeps the cake moist and tasty. Enjoy it within a couple of days for the best flavor. - Refrigerate for up to a week. - Freeze layers before frosting for up to 3 months. If you want to save some cake for later, the fridge works well. Wrap it up tightly. You can also freeze the cake layers. Just remember to frost them later. This way, you can enjoy a slice whenever you want. - Allow to thaw in the fridge overnight. - Serve at room temperature for best flavor. When you’re ready to enjoy your cake again, thaw it in the fridge. It tastes best when it’s at room temperature. A little time will help bring back that fresh flavor. Use a toothpick to check for doneness. Insert the toothpick in the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. This simple test helps avoid overbaking. Yes, baking a day in advance is ideal. This gives the flavors time to blend. Just wrap the cooled cake layers in plastic wrap. Store them at room temperature until you are ready to frost and serve. You can use coconut cream or Greek yogurt. Both options work well for whipping. They add a unique flavor and can be lighter in texture. Dust strawberries with flour before adding to batter. This light coating helps them stay suspended. It ensures your cake looks beautiful and tastes great with strawberries throughout. This cake is simple and fun to make. We covered the ingredients, steps, tips, and variations. I hope you feel ready to bake this delicious treat. Remember, fresh strawberries bring great flavor. Customize it to fit your taste. With proper storage, you can enjoy your cake longer. Now grab your ingredients and start baking! You’ll love the result!

Classic Decadent Strawberry Cake

Indulge in the sweetness of a Classic Decadent Strawberry Cake with this easy recipe! This delightful dessert layers moist cake with fresh strawberries and creamy whipped topping. Discover simple steps to create a stunning centerpiece for any occasion. Perfect for gatherings or simply treating yourself, this cake will impress everyone. Click to explore the full recipe and bake a delicious memory that’s sure to delight!
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Ingredients
  

2 cups all-purpose flour

1 ½ cups granulated sugar

1 cup unsalted butter, softened to room temperature

4 large eggs

½ cup whole milk

1 teaspoon pure vanilla extract

1 tablespoon baking powder

½ teaspoon salt

2 cups fresh strawberries, hulled and sliced

1 cup heavy cream, well-chilled

¼ cup powdered sugar

Fresh strawberries and mint leaves for garnish

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter or non-stick spray and lightly dusting with flour to ensure easy release.

    In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, which should take about 3-5 minutes.

      Incorporate the eggs one at a time into the mixture, ensuring that each egg is fully mixed in before adding the next. After all eggs are added, stir in the vanilla extract until just blended.

        In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This helps distribute the leavening agent evenly.

          Gradually incorporate the dry ingredients into the wet mixture, alternating with the milk. Start by adding a third of the flour mixture, followed by half of the milk, mixing until just combined; repeat this process, ending with the flour mixture. Be careful not to overmix – a few lumps are perfectly fine.

            Gently fold the sliced strawberries into the batter using a spatula. This will help keep the strawberries intact and evenly distributed throughout the cake.

              Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula.

                Place the pans in the preheated oven and bake for 25-30 minutes. The cakes are ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.

                  Once baked, allow the cakes to cool in the pans for about 10 minutes before carefully transferring them to a wire rack to cool completely at room temperature.

                    While the cakes are cooling, prepare the whipped cream. In a mixing bowl, vigorously whip the chilled heavy cream using an electric mixer until soft peaks form. Gradually add in the powdered sugar and continue to whip until you achieve stiff peaks; this will give the cream a sturdy texture for frosting.

                      Take one layer of the cooled cake and place it on a serving platter. Generously spread a thick layer of whipped cream over the top, followed by an even layer of sliced strawberries to add freshness and color.

                        Carefully place the second layer of cake on top of the first and spread the remaining whipped cream over the top and sides of the cake, ensuring an even coating for a beautiful finish.

                          For an elegant presentation, garnish the top of the cake with additional fresh strawberries and a few sprigs of mint leaves, adding color and a delightful aroma.

                            Prep Time, Bake Time, Servings: 30 minutes | 1 hour | 10 slices

                              WANT TO SAVE THIS RECIPE?