Description
A light, fluffy sponge cake layered with fresh strawberries and airy whipped cream. Tangy-sweet reductions and golden crumbs create a harmonious summer dessert with no heaviness.
Ingredients
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
4 large eggs
1 cup unsalted butter, softened
1 cup milk
2 teaspoons vanilla extract
1 teaspoon baking soda
Pinch of salt
6 cups fresh strawberries, sliced
1 cup sugar (for reduction)
2 cups heavy whipping cream
3 tablespoons powdered sugar
1 tablespoon fresh lemon juice
Instructions
Preheat oven to 350°F (180°C). Grease and flour three 8-inch round cake pans.
In a bowl, whisk flour, baking soda, and salt.
In a separate bowl, beat eggs with granulated sugar until pale and thick.
Mix in softened butter, milk, and vanilla until smooth. Gradually fold in dry ingredients.
Divide batter into pans and bake 25-30 minutes until golden. Cool completely.
In a saucepan, simmer strawberries and sugar over medium heat until softened (5-7 minutes). Strain syrup; set aside.
Whip cream, powdered sugar, and lemon juice until soft peaks form.
Layer cooled sponges with whipped cream and strawberry slices. Brush strawberry syrup between layers.
Frost top and sides with whipped cream and garnish with remaining strawberries.
Notes
For stability in warm weather, refrigerate cake before serving. Toasted cake layers enhance caramelized flavor.
Use fully ripe strawberries for maximum sweetness and juice.
Store in the refrigerator, covered, for up to 48 hours.
- Prep Time: 45
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 50g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg