Description
A fresh and delightful Strawberry Vanilla Spring Layers cake that’s bursting with fruity sweetness and smooth vanilla flavor. Perfect for spring celebrations, brunches, or afternoon tea, this layered treat combines light vanilla sponge, whipped cream, and juicy strawberries for a showstopping dessert. It’s as beautiful as it is delicious.
Ingredients
Units
Scale
- For the Vanilla Cake Layers
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- For the Filling and Topping
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 1/2 cups fresh strawberries, sliced
- Whole strawberries for decoration
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined.
- Divide batter evenly among the pans and smooth the tops. Bake for 22–25 minutes or until a toothpick comes out clean. Cool completely.
- Whip cream with powdered sugar and vanilla until stiff peaks form.
- Layer the cake: Place first cake layer on a serving plate, spread with whipped cream, and add sliced strawberries. Repeat with remaining layers.
- Top with more whipped cream and decorate with whole strawberries. Chill before serving.
Notes
- For extra flavor, macerate the strawberries with a tablespoon of sugar. You can also use stabilized whipped cream if serving outdoors or in warm weather.
Nutrition
- Calories: 410
- Sugar: 28g
- Sodium: 160mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
